Question: What Makes This Coleslaw Better Than Most Others?

Answer: the raspberry vinegar…. and maybe the raisins. You can buy raspberry vinegar everywhere, but the homemade variety is the best – go here for the recipe.  To give the salad a slightly middle-eastern flavour substitute some of the mayonnaise for thick Greek yoghurt and add a couple of tablespoons of tahini.  It goes particularly well in chicken wraps. If you like you can also add in some apple – a Granny Smith will give a tart, crisp flavour, and so will a Calville Blanc d’Hivers, try changing the cabbage for fennel.

A very good thing to serve with coleslaw is a baked potato and ham. And another good thing is pan-fried mackerel. Coat mackerel fillets with a little flour seasoned with cumin, corriander, chilli flakes and a little sugar and fry either in butter or rapeseed oil.


Recipe for a coleslaw that is better than most


  • 400g/14 oz grated carrots or carrot batons
  • 400g/14 oz Savoy cabbage
  • 4 fat cloves of garlic
  • smoked salt and white pepper
  • 6 stalks of celery
  • 200g raisins
  • 3 tbsp raspberry vinegar
  • 150g pecans
  • 240g/8 oz/1 cup mayonnaise


  1. Soak the raisins in the raspberry vinegar for several hours – or as long as you can.
  2. Chop the carrots into slightly smaller pieces if they are batons.
  3. Take of tired outer leaves and shred the cabbage finely.
  4. Wash, de-string, and chop the celery into small dice.
  5. Crush the peeled garlic with some smoked salt.
  6. Roughly chop the pecans and dry fry them.
  7. Mix all together.



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