In: Savoury Snacks


Makes/Serves: servings


  • 1 handful Green Cabbage
  • 1 handful Red Cabbage
  • 1 tablespoon Cornichons
  • 1 Carrot
  • 1 Shallot
  • 1 tablespoon Chopped Parsley
  • 3 tablespoons Mayonnaise
  • 1 tablespoon White Wine Vinegar
  • 0.5 teaspoon Dijon Mustard


  1. Prepare all the vegetables - so chop the shallot and cornichons, grate the carrot and shred the cabbage as finely as you can. Put them all in a large bowl making sure there is plenty of room to mix.
  2. Chop the parsley (or whatever herbs you are using) and add to the vegetables.
  3. Use a separate, small bowl to mix the mustard and vinegar together, then add to the vegetables with the mayonnaise.
  4. Mix up and taste. You may want to mix together some more of the vinegar and mustard to add more to your liking.
The quantities are pretty much rough guesses here - the best way is to go with what looks right and then taste it and adjust as you like. I don't particularly like mustard, so I tend to go sparingly with it, but if you are fan then you can add more. Pickled cucumber isn't a traditional ingredient of coleslaw but I like it. Feel free to leave it out if you aren't keen. Substitute whatever veggies you feel fit. For example, you can use onion instead of shallot - I just prefer the milder flavour. Try different herbs too - chives go well.