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 buying 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!
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. If you’re doing a Whole30, you can simply use a homemade mayonnaise or a compliant mayo if you can find them (check the labels!) and just omit the honey! You could also swap out the mayonnaise for vegan mayo if needed!
Serve it alongside a BBQ, escalopes or enjoy it in a sandwich (my Nonna loves a slaw sandwich).
Prep time: 10 minutes Total time: 10 minutes
Ingredients 180g Red & white cabbage mix, thinly sliced 200g Carrots, julienned 1 Red Apple, cut into small matchsticks 1/2 Small White onion, thinly sliced 75g Walnuts, roughly chopped
Dressing 1 Cup (260g) Mayonnaise (sub vegan Mayo if required) 1 Tbsp White wine vinegar or apple cider vinegar 2 Tsp Honey (omit if Whole30) 1 Tsp Lemon juice 1 Tsp Salt 1/2 Tsp Pepper
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.