Something fresh and tasty in winter
Coleslaw only takes a few minutes to make, and it’s very good for you, and most people like it. It’s excellent with any kind of fish.
How to make coleslaw:
Get out the food processor. Cut the tops off two carrots and cut them into quarters. Put them in the food processor and grate them with a quarter of a head of cabbage. Use a rubber spatula to scrape the grated carrot and cabbage out into a small bowl, and add two tablespoons of olive oil, the juice of half a lemon, and a pinch of salt. Alternatively, add two tablespoons of Greek yogurt instead of the olive oil, and a drop of mustard. Serve cold (or room temperature).
Vegetarian or vegan
Can I keep coleslaw for later?
Well, you can eat it for the next few days, but it begins to look a little tired. It’s better fresh.