An all round great addition to picnic food is a dollop of homemade coleslaw.  (Interesting fact: the word coleslaw is from the Dutch koolsla, meaning cabbage salad). You can experiment with ingredients and toppings to make it your own but our house recipe coleslaw is a pretty good place to start – why not have a go this weekend:

RECIPE

Serves 4 (or more!)

Allergens: Celeriac (you can add extra cabbage & carrots to replace the celeriac)

Ingredients

1 apple (preferably Braeburn) finely sliced & cut into matchsticks

1tbsp lemon juice

120g white cabbage, finely shredded

120g red cabbage, finely shredded

120g celeriac, peeled & finely sliced

120g carrots, peeled & coarsely grated

120g fresh beetroot (preferably candy beetroot), peeled & cut into matchsticks

200g golden sultanas

100g kale, stalks removed & finely shredded

For the dressing

100g mayonnaise

50ml cider vinegar

50ml sunflower oil

Salt & pepper to taste

Method

  1. Toss the apple in the lemon juice to prevent it from going brown then a it to the rest of the dry ingredients in a large bowl & mix well. Put to one side.
  2. Whisk the dressing ingredients together well then add to the dry ingredients and mix well. A sprinkle of pine nuts or your favorite seeds on top before serving gives a nice extra crunch.

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