I’m not a massive fan of complex, sweet, fruity coleslaws. This is very simple and very good.

  • 1 small red cabbage
  • 1 large red onion
  • Olive oil
  • Lemon juice
  • Mayonnaise
  • Salt
  • Pepper
  1. Slice the cabbage and the onion as finely as you can. A sharp knife will really, really help here.
  2. Mix the cabbage and onion in a bowl.
  3. Add a good drizzle of olive oil, a fair splash of lemon juice, and a restrained squirt / dollop of mayonnaise (I use the Hellmann’s squeeze bottle - homemade mayonnaise would obviously be better but this is the super quick and easy recipe).
  4. Salt and pepper to taste.

You can serve it immediately for maximum crunchy texture, or up to 24 hours later for a creamier, softer, more luxurious texture (though you will want to drain some of the liquid that will naturally accumulate in the bottom of the bowl).

If you’re serving it with something very rich and fatty, add a little more lemon juice to give it some extra zip to cut through.