Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs
Prep:20 mins
Serves 10
6 carrots, peeled1 small white cabbagelarge pinch, golden caster sugar3 tbsp cider vinegar1 tbsp mustard (any you’ve got)200g mayonnaise1 red apple, cut into matchsticks (optional)100g cheddar, grated (optional)
STEP 1Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.STEP 2Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.
