Here we’ve given you a classic coleslaw base – what you choose to add to make it your own is up to you. We think apple and cheese work well with the pork but fennel, celeriac, raisins, spring onions or fresh herbs would all be delicious.
PREP 20 mins NO COOK EASY V
6 carrots, peeled
1 small white cabbage large pinch, golden caster sugar 3 tbsp cider vinegar 1 tbsp mustard (any you’ve got) 200g mayonnaise
1 red apple, cut into matchsticks (optional) 100g cheddar, grated (optional)
1 Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle. 2 Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.
GOOD TO KNOW healthy • vit c • 1 of 5-a-day
PER SERVING 178 kcals • fat 15g • saturates 1g • carbs 7g • sugars 6g • fibre 3g • protein 1g • salt 0.2g