Clever Coleslaw

One of the easiest ways to get one of your 'five a day' is to add a big dollop of coleslaw to the side of your plate. What could be better than shredded white cabbage, thinly sliced onion and grated carrot, all mixed together with mayonnaise and a little salt and pepper? And how many of you buy your coleslaw in little plastic tubs from your local supermarket?

Well one thing that IS better, is homemade coleslaw. I will usually make up a large bowl of coleslaw every few days, and keep it in a sealed tub in the fridge. And as you've probably gathered from my previous recipes - I don't make it in the traditional way.

Every time I make coleslaw, I use different ingredients. I tend to use whatever vegetables are seasonal and/or on special offer...

1. Grated root vegetables - a handful each of two or three of:

• Carrot
• Swede
• Beetroot
• Celeriac
• Parsnip
• Radish

2. Thinly sliced - a couple of handfuls of:

• Onion
• Red onion
• Shallots
• Spring onions
• Leeks
• Peppers

3. Finely shredded leaves - a couple of handfuls of:

• White cabbage
• Red cabbage
• Savoy cabbage
• Kale
• Spinach

4. This should all be mixed with a dressing - again, I like to differ from plain mayonnaise. Instead I use a mixture of:

• Salad cream
• Plain natural yoghurt
• Cream cheese
• If the dressing is too thick, thin it with a drop of olive oil and milk

5. Seasoning - as well as salt and pepper, consider adding in any of the following spices according to taste:

• Garam masala
• Cumin
• Coriander
• Ginger
• Nutmeg
• Mustard
• Chilli powder

6. For a bit of variety, try adding:

• Grated apple and/or pear
• Grated cheese (Cheddar or Red Leicester work well)
• Pumpkin seeds 
• Finely chopped chillies

To make a large bowl to last three or four days will take about 10-15 minutes. Cost will vary according to the ingredients you use.