Ever wonder how to make a coleslaw that stays crisp and exciting, even after it sits for a bit? The secret is swapping fresh fruit for dried! Fresh apples or oranges can turn mushy in the creamy dressing, but dried fruits like sultanas and raisins add delightful little bursts of sweetness without compromising that all-important crunch. Plus, you probably have some in your pantry right now! We’ve included a simple recipe for a luscious homemade mayonnaise, but feel free to use your favorite store-bought version if you’re in a hurry. This isn’t just a side dish; it’s a vibrant, textured upgrade to a classic favorite.
Ingredients
• For the Homemade Mayonnaise
• 2 tsp white wine vinegar
• 2 large egg yolks, at room temperature
• 250ml / 1 cup sunflower oil
• Sea salt and freshly ground black pepper, to taste
• For the Coleslaw
• ½ small white cabbage
• 2 spring onions / scallions
• 1 large carrot, peeled
• 80g / ½ cup mixed dried fruit, such as sultanas or raisins
Instructions
1. First, make the mayonnaise. Gently warm the vinegar for a few seconds in the microwave or a small pan to take the chill off. Place the egg yolks in a blender and blend on high for 10 seconds. With the motor running, drizzle in a little of the warm vinegar, followed by about a quarter of the oil.
2. Continue blending on high and add the rest of the vinegar, then slowly and steadily drizzle in the remaining oil until the mayonnaise is thick and creamy. Season with salt and pepper, then transfer to a container and refrigerate.
3. Prepare the vegetables. Cut the cabbage half into two quarters. Lay each piece on its flat side, cut out the tough core, and then thinly shred the leaves.
4. Coarsely grate the peeled carrot. Trim the roots and tough green ends from the spring onions, then chop them finely.
5. In a large bowl, combine the shredded cabbage, grated carrot, chopped spring onions, and the dried fruit.
6. Add just enough of your chilled mayonnaise to bind all the together. Mix well, season with a little more salt and pepper if needed, and serve.
Nutritional Information
• (Per serving, approximate)
• Calories: 320 kcal
• Fat: 28g
• Carbohydrates: 15g
• Sugar: 12g
• Protein: 3g
Pro Tips
• Use room temperature eggs when making the mayonnaise; this helps the emulsion form more easily and prevents it from splitting.
• For maximum crunch, chill the prepared, undressed vegetables in the fridge for at least 30 minutes before mixing with the mayonnaise.
• If you’re short on time, a good quality store-bought mayonnaise works perfectly as a substitute.
• Prepare the vegetable mix ahead of time, but only add the mayonnaise just before serving to prevent the coleslaw from becoming watery.
FAQ
Q: Can I make this coleslaw recipe vegan
A: Yes, you can easily make this recipe vegan. The vegetable and dried fruit base is already vegan. For the dressing, simply substitute the egg-based mayonnaise with your favorite store-bought vegan mayonnaise or a homemade version using aquafaba or cashews.
Q: How do I store this vegetarian coleslaw to keep it crisp
A: For maximum crunch, store the prepared vegetable and fruit mix in an airtight container in the fridge for up to 3 days. Keep the mayonnaise separate. Only combine the two just before serving to prevent the vegetables from becoming watery.
Q: How can I add more protein to this vegetarian coleslaw
A: To make this a more protein-rich side dish, try mixing in a handful of toasted sunflower seeds, chopped walnuts, or even some rinsed chickpeas. These additions will also provide a wonderful extra texture.
Q: What other dried fruits work well in this recipe
A: While sultanas and raisins are classic choices, you can experiment with other dried fruits for different flavor profiles. Chopped dried apricots, cranberries, or even dried cherries would be delicious and add a vibrant, tangy sweetness.
