Now I’m not one for recipes, purely because im a lousy cook, so when my daughter came home from school with a recipe that I could actually follow, I just had to share it. Its edible and ‘Karen proof’ so its got to be worth a whirl. Problem is I keep making it now, all of the time. My long suffering family are sick of the sight of it. Our carrots are not quite ready to lift yet, did some thinning last night before dusk and they are just too small right now (although I enjoyed chewing on the roots) so I cannot use them in this recipe just yet.
Large carrots, 5 should do it (use more if your carrots are small)
Half a white cabbage
Mayonnaise (with free range egg )
Peel and grate the carrots into a mixing bowl or salad bowl, whatever is to hand. Slice the cabbage slightly chunky for crispness, then add to the bowl. Put a few dollops of mayo into the bowl and mix well so that the grated carrot and sliced cabbage are covered then squeeze lemon juice over the coleslaw, add more if you like your coleslaw zesty like me.
And there you have it, simple, quick and tasty.