Farmhouse Coleslaw Recipe

A coleslaw recipe isn’t difficult to make — but with the right balance, it can be delicious. This version has a festive twist: clementines add brightness, and cashew nuts bring a satisfying bite. A great side for both hot and cold meats.

Prep Time: 10 mins

Serves: 6

Ingredients

• 1 roughly grated whole white cabbage

• 2 roughly grated large carrots

• A good handful of cashew nuts

• 3 clementines, divided into segments

• 600g good quality mayonnaise

• 1 tablespoon of Canderelle (or any fine-textured sugar)

Method

1. Roughly grate the cabbage and carrots• For the cabbage, use a food processor or a sharp knife

2. Combine cabbage and carrots in a mixing bowl

3. Add cashew nuts and clementine segments, toss together

4. Dust with Canderelle to brighten flavours

5. Mix in mayonnaise until well combined

   
   

Tip: This keeps well for a day or two in the fridge — just give it a stir before serving.

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About the author

Sue Davie is a qualified home economist, Cordon Bleu trained cook, and seasoned food stylist. With over 30 years of experience across television, print, and live demonstration, her credits span from the BBC’s original Food Programme to Netflix’s The Crown. Whether she’s testing recipes, styling for the camera, or cooking for a crowd, Sue brings expertise, warmth, and a cook’s intuition to every project she touches.