Coleslaw with three dressings

Serves 4 people
Prep 40 mins

One simple salad, three great ways of serving it. It’s Australia’s favourite side dish and it can be dressed up in some really different ways.

Ingredients
  • ¼ head red cabbage
  • ¼ head green cabbage
  • 1 bunch parsley leaves
  • 1 large carrot, coarsely-grated
  • ½ red onion, finely-sliced
  • ¼ cup sultanas, chopped
  • Dressing 1 – the picnic
  • ½ cup mayonnaise
  • 2 cloves garlic, minced
  • juice of 1 lemon
  • salt flakes and freshly-milled black pepper
  • Dressing 2 – the weeknight dinner
  • ¼ cup extra virgin olive oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp seeded mustard
  • 1 Tbsp honey
  • ¼ bunch thyme, finely-chopped
  • salt flakes and freshly-milled black pepper
  • Dressing 3 – the dinner party
  • ¼ cup Greek yoghurt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • ½ bunch dill, finely-chopped
  • salt flakes and freshly-milled black pepper
  • ¼ cup walnuts, chopped
Instructions

1 Finely shred the cabbages and combine in a large bowl with the parsley, carrot, onion and sultanas.

2 For the picnic coleslaw, combine all ingredients and season generously with salt and pepper. Mix into the salad and set aside for 20 minutes before serving.

3 For the weeknight dinner coleslaw, combine all the ingredients and set aside for 30 minutes. Mix into the salad and serve immediately.

4 For the dinner party coleslaw, combine the yoghurt, olive oil, vinegar and dill in a bowl, then season with salt and pepper. Mix into the salad, then scatter with walnuts to serve.