Editor's January Pick #16: Coleslaw Conundrum - an uphill battle!

Editor's note: It's hard to read a single blog post and then not carry on, and whilst I wouldn't want to overstay my welcome so I've chosen the follow up post that talks through more options and tips on making coleslaw - it's too good to miss. I wholeheartedly agree that buying ready made from a shop is at best a form of culinary roulette!

The coleslaw conundrum - an uphill battle!

I have friends and students who really dislike coleslaw and would pull a face that you're not supposed to see and then decline. The most frequent comments are - “it's tasteless and too much dressing” “I like the combination of vegetables but the dressing is too creamy and sickly”

I do like a challenge and consequently was delighted to hear “completely different to shop bought” “the dressing is very light not like the shop bought stuff”, “refreshing, tangy and delicious”.

If you don't want to be bothered with slicing and dicing then you could choose a good quality or your favourite shop bought brand of coleslaw and enhance it – there is without doubt a world of difference out there – it does not necessarily follow that the most expensive is the best, if you get my drift.

Obviously industrial processors are used for the mass produced product, hence the huge chunks of tough, woody cabbage in the mixture. So, if you are going to use a ready prepared version and make it your own you might want to fish out the larger pieces of cabbage and slice/chop/dice at will!

Add any of the variations mentioned in the Coronation Slaw recipe – to begin with the curry powder, lime juice and mango chutney then the apricots and sultanas. Add chopped nuts – walnuts or pecans would work well or a sharp flavoured apple, peeled quartered and diced. It's whatever floats your boat but is more practical if you don't have the time to slice and julienne the cabbage and carrots.

There is another speedier option – you can buy bags of coleslaw mix – in theory ready to use. The downside is that this product is mass produced as is the ready-made coleslaw and suffers the same fate - large inedible slices of cabbage et al. However it's nothing a chefs knife can't put right – tip it onto a chopping board and refine! The upside is it's practical and if you want to road test creating your own slaw it's worth a shot.

I don't want you to get the idea that I'm a coleslaw snob – too late was the cry!