A Light & Easy Creamy Coleslaw is a staple of any cooks repertoire and everyone seems to have their own classic recipe. This is mine. Its light, sweet and crunchy without being claggy or feeling like a “healthier” version of something better.
Use a coarse grater to grate 150g Carrot, 100g White Onion and 1 Apple.
Squeeze out as much of the water from the grated veg as possible. I use kitchen roll or a J cloth but be careful that it doesn’t split. Set aside in a medium mixing bowl. Stir in 2 tbsp Lemon Juice.
Finely shred 150g Cabbage and add to the bowl.
Also add 100g Light Mayonnaise, 150g Light Crème Fraiche, 1 tbsp Sugar, 1 tsp Sea Salt Flakes and 1 tsp Paprika.
Stir everything together until fully combined.
Check the seasoning and add any additional sugar, salt or lemon juice as you desire.
You can serve the coleslaw immediately, but it is better if you can let it sit in the fridge for a while first as this gives the flavours a chance to meld together and develop.