Preparation
- Peel and grate the carrot. If preparing for mixing at a later stage place the grated carrot into a plastic, sealable freezer bag, seal and put into the bottom crisper drawer of your fridge.
- Using a good sharp knife remove the core from the cabbage, peel off the outer, softer leaves (probably about 3) and discard these into your compost bin.
- Finely cut the cabbage into thin lengths.Repeat the step above with the freezer bag if preparing for another day.
- To serve take the large bowl and measure all the dressing ingredients into the bottom of the bowl (mayonnaise, yoghurt, vinegar, black pepper) and stir until they create a thin dressing.
- Next add your cabbage and carrot and mix well until loosely coated with the dressing then serve.
By Caitriona Redmond
The key to preparing this simple coleslaw is that you make individual components up to 3 days beforehand providing you keep them in sealed containers in the fridge.You can then add them at the last minute and mix.So if you’re planning a BBQ on Sunday, get this out of the way on Friday evening and then leave the ingredients to one side.
If you intend to make enough for a large party just stick to the ratio of 1:4 of carrot:cabbage and always mix just before serving as the carrot tends to bleed into the mixture. If you like to add herbs or a slight onion flavour then chop some chives and parsley into the mixture.
Method