I used to hate coleslaw because I associated it with the kind you get in supermarkets and bad restaurants – a soggy mass of non-descript veg, drenched in mayo.
Now, I make slaw all the time, but I make it proper crunchy and fresh, and use a natural yogurt dressing rather than mayo to keep it light. A touch of mustard and slightly pickled red onions also give it a nice bit of zing.
This is great with fish tacos, barbecued meats, in wraps with grilled meat or halloumi or just as an easy side when you want a bit fresh veggie crunch. It’s also a great, fail-safe dish to bring to a picnic or barbecue.
Anna Lawson eats... 