I love a creamy coleslaw. I just can’t seem to find one that satisfies my needs here in Italy and the other day I just really fancied some with my lunch. So I thought, why not just make it myself, that way I can make it exactly how I want it!
So off I went to my trusted Eurospin and well, it was like it knew exactly what I needed. I found a packet of mixed sliced cabbage and carrots already julienned – perfect! Saved me buy an entire red and white cabbage when I only needed a tiny bit and more importantly it saved me time & effort! My advice to you is check the pre-packaged section of your local supermarket and see if they have a slaw mix ready made if you don’t fancy buying a whole cabbage!
If you can’t get hold of the ready shredded stuff, you can do it by hand, but most food processors will also have a shredding connecter so you can also use this to prep your vegetables in no time at all!
I decided I wanted to step up my slaw and threw in an apple and some walnuts I had hanging around and honestly, it just worked an absolute treat! The idea of mayo mixed with apple might sound a little weird but it does work! Trust me! The walnuts also give that extra crunch factor. Serve it alongside a BBQ, escalopes or enjoy it in a sandwich (my Nonna loves a slaw sandwich).
4
servings15
minutes15
minutesIngredients
180 g Red & White Cabbage mix, thinly sliced
200 g Carrots, julienned
1 Red Apple, cut into small matchsticks
1/2 Small White Onion, thinly sliced
75 g Walnuts, roughly chopped
- Dressing
260 g Mayonnaise
1 Tbsp White Wine Vinegar or Apple Cider Vinegar
2 Tsp Honey
1 Tsp Lemon Juice
1 Tsp Salt
1/2 Tsp Pepper
Directions
- Combine all the ingredients in a large bowl. In a small bowl, make the dressing and pour into the large bowl, stirring well to ensure everything is well coated.
- Sprinkle some extra walnuts on top and serve.
- Store in an airtight container for up to 3 days in the fridge.
