The excellent anyresemblance requested Don’s coleslaw recipe, so I’m attempting to channel a food blogger:

This is seriously the best coleslaw I have ever tasted. According to my resident American, this is in the American style. I have not counted how many times we ate this in 2014, but it was a ridiculous amount. No wonder we had to go on the 5:2 diet! I have no idea of the caloric value of this, but I suspect it is quite high.

The key here is using American mayo, Australian mayo is too sweet and will give inferior (and possibly disgusting) results. You could probably also have success with home-made mayo, but we have not tried this.

Dressing
1 cup mayonnaise (this must be best foods or hellmans)
2 tbsp sugar
2 tbsp cider vinegar
1 tsp cracked black pepper
1/2 tsp salt
1/4 tsp dry mustard
1/8 tsp ground celery seed

Mix together. Adjust to taste. Let dressing sit in fridge for a couple of hours before mixing into salad/veg.

Salad/Veg
Prior to yesterday we had been using one of those packaged coleslaw salad mixes from Coles / Woolies (which weirdly occasionally contained corn or beetroot).

Since the duopoly ban I convinced a reluctant Don that we could easily to this ourselves. He is now a convert and will not go back to pre-packaged.

We used a quarter of a small green cabbage, an eighth of a small purple cabbage and a grated carrot.

You could add other stuff if you like, I’m planning to add spring onion/green onion/scallions/sybies next time – though will probably just have to add that to my serving as I have to compete with the purists.

Toss dressing and salad together.

Serve immediately.

Evidence that I need a new camera

This was more than enough for 4 with leftovers for the next day’s lunch.