Coleslaw

A quick, crunchy coleslaw with cabbage, carrot and a creamy Auténtico dressing. Serve alongside a braai, tuck into sandwiches, or enjoy as a simple side.

**Serves:** 4  
**Prep time:** 15 minutes  
**Chilling time:** 20 minutes  
**Cooking:** None  
**Difficulty:** Easy

Ingredients

- ½ medium white cabbage, about 500 g, finely shredded
- 2 medium carrots, coarsely grated
- 4 spring onions, finely sliced
- 120 g Auténtico Original mayonnaise
- 1 tablespoon wholegrain mustard
- 1 tablespoon lemon juice, plus a little extra to taste
- Salt and freshly ground black pepper, to taste

Method

1. Place the shredded cabbage, grated carrots and sliced spring onions in a large mixing bowl.
2. In a smaller bowl, whisk the mayonnaise, mustard and lemon juice until smooth.
3. Pour the dressing over the vegetables and toss thoroughly so everything is lightly coated.
4. Taste and add salt, pepper or a little more lemon juice as needed.
5. Cover and refrigerate for 20 minutes, then toss again before serving.

Make it your own

Add a handful of sultanas for a little sweetness, or replace some of the white cabbage with red cabbage for colour.

Storage

Keep covered in the fridge and eat within 2 days. For the crunchiest texture, store the vegetables and dressing separately and combine shortly before serving.

*Adapted from [Good Food’s Easy creamy coleslaw](https://www.bbcgoodfood.com/recipes/easy-creamy-coleslaw), using Auténtico mayonnaise and lemon juice.*