Winter slaw

Great side dish or zhuzh it up a little with some bacon and have it for lunch

Don’t let the name fool you, this can be a winter or summer coleslaw. And, making your own dressing ensures you know exactly what you are putting into your (and your family’s) body

This is a great combination of savoy cabbage and broccoli. Broccoli is fantastic raw, there’s more vitamin C in raw broccoli than cooked. Savoy cabbage, also packed with vitamin C, is more mild in milder than normal cabbage and it’s crinkly leaves make it more interesting. Making your own mayonnaise is quick and easy and, best of all, you know exactly what the ingredients are! If you don’t have white wine vinegar you could use white vinegar – be sure to add it a bit at a time to ensure the taste is to your liking.


My family loves a good coleslaw, but if you want to add a bit more to this recipe, try adding 3 rashes of cooked chopped bacon and ¼ cup dried cranberries – this makes a great lunch!


  • ½ cup red onion – grated
  • 400 gms savoy cabbage – thinly sliced
  • 250 gms broccoli – chopped into small florets
  • 1 carrot – grated



  • 1 egg
  • 1 tsp dijon mustard
  • 125 mls mixed oils (salad oil, olive oil etc)
  • ½ – 1 Tbsp white wine vinegar
  • ½ lemon
  • Salt


  1. Add onion, cabbage, broccoli, and carrot to a large serving dish
  2. In a separate bowl, whisk egg. Add mustard and whisk together. Gradually add ½ the oil – very slowly at first, whisking continuously for approximately 3-5 minutes until thickened.
  3. Whisk in ½ the vinegar, the mixture will be a bit paler and will loosen somewhat. Continue to add the oil slowly, whisking continuously.
  4. Season with a pinch of salt and squeezed lemon. Add a touch more vinegar if you think it needs it.
  5. Add the dressing to the vegetables, toss gently until evenly coated.