Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 259

Homemade coleslaw is better than any you can buy, and it’s very quick and easy to make. You can control the richness – using mayonnaise gives the creamiest, most delicious result but for lighter versions you can replace some of this with natural yoghurt.

SERVES 4

350g (12oz) white cabbage, shredded

1 large carrot, coarsely grated

1 small onion, finely sliced

50g (2oz) sultanas (optional)

3 rounded tbsp mayonnaise

salt and freshly ground black pepper

Put the cabbage, carrot and onion into a large bowl with the sultanas, (if using).

Add the mayonnaise and some salt and pepper to taste and mix well.

Cover and leave for 2–3 hours before serving, if possible. This allows the vegetables to soften and the flavours to blend.