There is something about coleslaw that is so appealing whether it is store bought, homemade, or a side in a restaurant alongside a burger. If eating out with friends I often trade sides – one gets French fries, the other coleslaw – and we share. So I have tasted my fair share of coleslaw. It can be too vinegary or heavy on the mayo. My sauce is made of a mixture of mayonnaise (store bought is fine), freshly squeezed lemon juice and apple cider vinegar. To cabbage and carrots I add scallions, raisins and kale (only the frilly edges of kale and then finely chopped).
1/2 a smallish cabbage – shredded using a food processor
4 medium carrots – grated in a food processor
2 stems of kale – use only the frilly outer edges of the leaves and chop finely
1 bunch of scallions – just the white bits, outer skin removed and finely chopped
1 x 1 oz. packet of raisins
3 tbsp. mayonnaise
Juice of 1/2 a lemon
1 tbsp. apple cider vinegar
Place the first five ingredients in a large mixing bowl.
Whisk together the mayonnaise, lemon juice and apple cider vinegar, then pour over the vegetables and toss well together.