That Coleslaw Recipe I Used In My Shop In 2007

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From 2007 - 2012, I was the self-proclaimed, undisputed, salad queen of Doncaster. I had opened my 'little butty shop', focussing on daily fresh bread, hot roasted meats and home made sweet treats.

What I didn't expect, was that the extra product line I offered - salad boxes - would become our main income. We were among the office streets, so our queue, full of ladies with sedentary desk jobs, would often be snaking out of the door - while we frantically filled our compostable plastic tubs with all kinds of fresh raw veg, dressed pastas, and still-warm oven poached chicken. We even made our own selection of vinaigrette dressings, because we were fancy like that.

I have some very good friends now, and a lot of treasured long time social media followers, who I met by serving them something tasty in the middle of their work day. And still, I'm often reminded of how much they enjoyed my sweet chilli chicken noodles, and in particular the coleslaw.

It's really nothing complicated. I'm shocked how people don't realise how easy it is to make. And how much money it will save you.

If you like the vinegary tang of the shop bought stuff, you can add a splash of cider vinegar.

Coleslaw

Makes enough for 6 generous servings - it will store well for 3 days in the fridge.

Ingredients:

• Half a small white cabbage, chopped finely - we used to use one of these peelers with teeth to shred ours in the shop - you can push it back and forth so it shreds both ways

• 1 large carrot, grated. Peel it first, or the skin will turn grey in your coleslaw

• 1 medium red onion, finely sliced

• Mayonnaise - as much or as little as you wish. Reduced fat stuff works.

• Chopped or dried herbs such as mint, coriander, or parsley, if you wish

  
  

Method:

• Slap it all in a big bowl and mix it all together.

• If you're putting it on a table, sprinkle over some herbs and a sprinkling of black pepper to make it pretty.