Market Plates - Festive entertaining? Then don’t forget the coleslaw

market plates

market plates

We can’t quite believe it is already the first week of December, with Christmas just a few weeks away, we thought it may be a great idea to give you some hints, tips and easy recipes to take the stress out of entertaining over the festive season.

This week’s recipe is a firm favourite of ours and is great to have at hand to liven up cold meats such as ham and turkey it also makes a great accompaniment to burgers, sandwiches and cheese.

The first known recipes for coleslaw come from the Dutch’s “koolsla”, cabbage salad. It is presumed that the Dutch brought their “koolsa” to New Amsterdam and passed it off to the English, who preferred it cold and called it “cold slaw” this name was adapted to the old English word cole from the Latin caulis meaning cabbage.

The general recipe for coleslaw is cabbage, carrots and onion, all readily available in the winter months try adding other vegetables such as fennel or raw beetroot or even fruit such as apple or pear.

Another great addition is sultanas or currents and even nuts for example walnut or almonds add to the delicious crunchy texture.

Our recipe, right, includes how to make a beautiful homemade mayonnaise, of course if you don’t have time then a quality shop bought mayo I’m sure will be just as good.

Recipe for mayonnaise

2 eggs

1 yolk

5 grams of mustard

10 grams of lemon juice

5 grams of salt

500 grams of rapeseed oil

Beat the eggs, mustard, lemon juice and salt together and then slowly add in the oil to the mixture while whisking.

You should see the texture change to a lovely glossy mayo; this can be stored in an airtight container in the fridge for a couple of days.


1 red onion

1 red cabbage

4 carrots

1 celeriac

Grate the raw ingredients into a large mixing bowl (best to use a food processor or a mandolin) gradually stir in the mayonnaise, you can add as little or as much as you like depending on how creamy you would like you coleslaw to be. Season to taste, cover and pop in the fridge until needed.

Tip: If adding beetroot, go for the golden or candied variety as the purple beets stain the coleslaw pink!




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