Meals and Courses

  • ½ white cabbage
  • ¼ red cabbage
  • 2 carrots
  • 1 red onion
  • 2 tablespoons roughly chopped parsley
  • 300 ml (½ pint) Mayonnaise (see page 12)
  • 1 tablespoon white wine vinegar
  • ½ teaspoon caster sugar
  • salt and pepper

Finely shred both cabbages and the carrots and finely slice the onion. Mix the cabbages and carrots in a large salad bowl with the onion and parsley.

Make the dressing by whisking the mayonnaise, vinegar and sugar and season to taste with salt and pepper. Toss the dressing through the cabbage mixture, then leave to stand for at least 30 minutes before serving.

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