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.