Homemade Mustard Coleslaw

BreakfastLunchLight Bites & Starters

14 Apr

Written By Kate Brocklehurst

Ingredients

Half a white cabage

3 large carrots

2 red onions

4 tbsp of Brock and Morten White Italian Condiment

1 jar Brock and Morten Mustard Mayonnaise

Method

Very finely slice the cabbage and add to a large bowl.

Peel the carrots and grate into the bowl containing the cabbage. You can also use a mandoline or spiralizer for the carrots if you have one too.

Very finely slice the red onion and add this to the bowl with the carrot and cabbage. Toss the sliced/grated vegetables to mix together.

Add 4 tbsp of Brock and Mortan White Italian Condiment to the vegetables and mix thoroughly through the vegetables to ensure they are all coated. Cover the bowl and refrigerate for an hour.

Uncover the vegetables after a minimum of an hour and mix through the mustard mayonnaise. Serve or refrigerate and use within 3 days.

This is a handy side dish to have in the fridge to accompany many dishes. It also works brilliantly at a barbeque. See how you might be able to tweak this dish to work with the vegetables you have in your fridge, or the flavours you prefer. Adding in finely sliced broccoli, peppers, cauliflower or radishes would also work well. Our chipotle mayonnaise would add a different flavour dimention too. You could even try our natural mayonnaise and add in flavours such as turmeric or paprika.