Sarson’s Homemade Coleslaw Recipe

Serves
4 - 6
Prep time
15 minutes

We've given the classic coleslaw recipe an upgrade using Sarson's Malt Vinegar!

This coleslaw is made using no mayonnaise. Instead, the slaw dressing combines Sarson's vinegar with Dijon mustard, honey, and rapeseed oil, giving the shredded vegetables a zesty, rich, and flavourful coating that is simply delicious.

The best vegetables to use for this coleslaw are white cabbage, carrot, and red onion but we have also tried using spring onion, red cabbage, and even courgette, and they have all worked really well. So, don't be afraid to mix and match your favourite vegetables to see what works best for you.

Made using Malt Vinegar

Ingredients

  • 2 tbsp Sarson’s Malt Vinegar
  • 1 small white cabbage (or ½ large), finely sliced
  • 4 carrots, finely sliced
  • 1 large red onion, finely sliced
  • 1 tbsp Dijon mustard
  • 2 tsp honey (add more, to taste)
  • c.60ml rapeseed oil (or other neutral oil)
  • Salt and pepper, to season
  • Flat leaf parsley, finely chopped, to garnish

Method

  1. In a bowl, whisk together the mustard, Sarson’s, honey, and oil until the dressing emulsifies into a creamy texture. Season, to taste.
  2. Pour the dressing over the sliced vegetables and mix well.
  3. Finish with the parsley. Serve and enjoy!