The Easter bank holiday weekend is fast approaching and although lockdown measures mean everyone must stay at home, there is plenty of ways to enjoy the holiday. If you’re planning on cooking this weekend and want a popular side dish to impress the household, here’s how to make a classic coleslaw.

Classic coleslaw

You will need:
6 peeled carrots
1 small white cabbage
large pinch, golden caster sugar
3 tbsp cider vinegar
1 tbsp mustard
200g mayonnaise

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Coarsely grate the carrot and finely shred the cabbage. You can use a food processor with a grating or slicing blade or do it by hand, then tip into a bowl.

Season with salt, then add the sugar and vinegar and toss together.

Leave for 20 minutes, letting the vegetables very lightly pickle.

Stir through the mustard and mayonnaise, then serve.

Healthy Coleslaw

You will need:

  • ½ Savoy or white cabbage, quartered, cored and shredded
  • 1 apple, cored and grated
  • 2 carrots, cut into matchsticks
  • ½ red onion, finely sliced
  • 100g pot fat-free Greek yogurt
  • juice ½ lemon
  • 2 tsp cider vinegar
  • 2 tsp Dijon mustard

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Mix the carrots and onion in a large bowl.

In a separate bowl, mix the yogurt, lemon juice, vinegar and mustard.

Season, then pour over the vegetables, giving everything a good stir.

Then leave to marinade for 20 minutes or so, then eat.

Cheesy coleslaw

You will need:

  • 1 white cabbage (about 400g/14 oz)
  • 1 carrot, coarsely grated
  • 1 red onion, halved and thinly sliced
  • 3 tbsp good-quality mayonnaise
  • 3 tbsp low-fat natural yogurt
  • 1 tsp Dijon mustard
  • 20g pack chives
  • 100g reduced-fat mature cheddar, grated

Cut the cabbage in half, then cut it into quarters. Remove and discard core, then thinly shred the cabbage.

Put into a large mixing bowl, adding the carrot, onion, grated cheese, mayonnaise, yogurt and mustard. Snip in most of the chives.

Mix coleslaw well, making sure every bit of salad is coated in the dressing.
Season with salt and pepper, then cover and chill or serve sprinkled with the remaining chives.

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