• 3 carrots, peeled and grated
  • 1/2 head of red cabbage, finely chopped or coarsely grated
  • 3 spring onions, finely chopped
  • 1 tblsp wholegrain mustard
  • a good pinch of freshly ground black pepper
  • 3 tblsp mayonnaise


  • Put all the vegetables in a large bowl then add the wholegrain mustard, black pepper and mayonnaise and, using a large spoon, mix together until the veggies are evenly coated.
  • Transfer the coleslaw to a large serving dish, cover with cling film and refrigerate until you are ready to serve. The coleslaw should last 2-3 days if kept in the fridge.