Many thanks again. I make loads of your recipes and they all turn out to be delicious.

The lighter one for the nutritious, zesty crunch with grilled meats and fish.

The creamy one as a more indulgent side that works best on sandwiches, or with crispy chicken and BBQ food.

Im making quite a big batch (it will last our family of 4 a few days), but you can scale it right down if you prefer just to make a couple of servings (see recipe card notes section for more info on scaling down).

Im using half of a large white cabbage, 2 medium carrots and of a small onion.

The cabbage and carrots will be julienned and the onion will be finely grated (this will add a little flavour, but ensure youre not getting the raw crunch of onion).

This is the best cabbage if youre looking for maximum crunch.

You can use a food processor with a julienne disc, or you could slice them thinly with a knife or use a hand julienne peeler if you prefer.

The result will be a little different, as they often used red onion and red cabbage in the pre-cut mixes.

You can use these pre-cut veggies with the coleslaw sauce from my recipe for extra flavour.

Im also on YouTube (new videos every Monday and Thursday) and Instagram (behind the scenes stories beautiful food photos).

Carefully grate (shred) the quarter of an onion using a grater and add the onion to the bowl.

Add the cup (240g) of mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, tsp salt, 2 tsp sugar, frac18; tsp mustard powder and the pinch of white pepper.

If youre just looking to make a small amount of dressing - for example you want to make one cup of coleslaw, use: A matchbox-sized piece of cabbage, of a carrot, a tsp of grated onion, 2 tbsp mayo, 1.5 tsp sour cream, a few drops of white wine vinegar, a pinch of salt, tsp sugar and a tiny pinch each of mustard powder and white pepper.

Some dressings also include buttermilk, sour cream, mustard or celery seeds.

Why does coleslaw get watery Coleslaw gets more watery the longer you leave it due to the vegetables releasing their water over time.

The vegetables release their liquid upon defrosting, as does the mayonnaise.

Can you make it ahead Yes - you can make this coleslaw ahead.

If you do buy, then thank you Thats what helps us to keep Kitchen Sanctuary running.

The nutritional information provided is approximate and can vary depending on several factors.

I want to inspire you to create fantastic food for your family every day.

Didnt have mustard powder so put in a small amount of ready made Dijon mustard.

Many thanks again.

I make loads of your recipes and they all turn out to be delicious.

Granite City Coleslaw Recipe