Coleslaw — Proper Full Fat
None of that watery low-fat stuff. Crunchy, creamy, and goes with literally everything on this site.
Ingredients
Makes 6 portions
- 300.00 grams white cabbage , finely shredded
- 4.00 tablespoon full-fat mayo
- 2.00 tablespoon soured cream
- 1.00 teaspoon Dijon mustard
- 0.50 piece(s) lemon juice
Per portion
Method
-
1
Shred the cabbage as finely as you can. A mandoline makes this easier but a sharp knife works.
-
2
Mix the mayo, soured cream, mustard and lemon juice.
-
3
Toss the cabbage in the dressing. Season with salt and pepper.
-
4
Fridge for at least 30 minutes before serving. It's better the next day.
📦 Batch Cooking Guide
Storage
Fridge 4-5 days. Gets better after a day.
Reheating
It's coleslaw. Don't heat it.
Serving ideas through the week
Goes with pulled pork, chicken thigh traybake, basically any protein on this site.
You might also like
Fennel and Parmesan Salad
Raw fennel shaved thin, lemon, olive oil, parmesan. Refreshing, crunchy, dead simple.
Cheesy Courgette Gratin
Sliced courgettes baked in cream and cheese. Like a potato gratin but keto.
Green Beans with Almond Butter
Blanched green beans tossed in brown butter with flaked almonds. Simple, French, excellent.
Kale Crisps
Hear me out. Properly made kale crisps are genuinely crunchy and moreish. Pennies to make.