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Creamy Colourful Home made Coleslaw

Prep time:- 25 mins


400g Summer Cabbage

3 Medium Rainbow Carrots ( pick three different colours)

1/2 Raw Golden or Purple Beetroot, skin peeled and coarsely grated

Small handful Fresh Parsley leaves, roughly chopped

225g Mayonnaise

2 tbsp Apple Cider Vinegar

2 tbsp Dijon or Grain Mustard

1 tsp Celery Seeds

1/4 tsp Ground sea Salt

1/4 tsp freshly Ground Black Pepper

1-2 tsp Local Honey ( optional, add for a sweeter coleslaw )


1/ Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl.

2/ Add the shredded carrot, beetroot and parsley to the cabbage and toss to mix.

3/ In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional honey.

4/ Pour two-thirds of the dressing over the cabbage, beetroot and carrot then mix well. (Clean hands are the quickest tool).

5/ If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

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