Coleslaw from The Times Cookery Book by Katie Stewart
Rinse the cabbage leaves under cold water and remove any outer damaged leaves. Cut in half, cut away the core, and then shred the cabbage finely. Place in a large mixing basin and add the scrubbed ...
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Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
Ingredients
- 4–5 tablespoons oil and vinegar dressing
- 3 rounded tablespoonsmayonnaise
- 4 tablespoons single cream
- 2–3 new young carrots
- 2 dessert apples
- 1–2 sticks celery
- ½ white cabbage heart
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