Simple Asian flavour coleslaw

Warning! You’ll never buy the ready made again and you'll save yourself a lot of money!

The trick is keep it simple. Forget the carrots and red cabbage. Just use white cabbage and red onions.

You'll need a sharp knife, chopping board, bowl of iced water, white cabbage, red onion, mayonnaise, curry paste (preferably Malaysian but Indian will be fine), salt & pepper.

Finely slice the onion and drop into iced water for 5 to 10 minutes (bit longer if you have time). This takes the sting out of the onion and makes it incredibly crunchy. Pat dry with kitchen paper.

finely slice the white cabbage


Next step is to add the spice paste to the mayonnaise, stir thoroughly and mix with cabbage and red onion and there you have it. Wholesome delicious coleslaw with a difference.

QUANTITIES - sometimes you'll make for this just a couple of people and another time you'll make it for a a party so think 'ratio' rather than measurements.
Ratio red onion to white cabbage is just under a quarter so 100gr cabbage to 20gr red onion
Ratio spice paste to mayonnaise - about 1 dessert spoon paste to about 5 dessertspoons of mayonnaise. Some spice pastes are hotter than others and it depends on how spicy you want it.

TIP add small amounts of paste to mayonnaise because like salt, you can add more but you can't take it out.

TIP if you want to make the dressing lighter replace some mayonnaise with yogurt or low fat cheese

TIP any type of onion left in iced water for 10 mintues or so will have less sting and become very crunchy