Classic Creamy Coleslaw
This goes really well with steak and home made chips and any leftovers
will keep for a day or two in the fridge so they're good for lunches.
You will need a food processor for this recipe.
1/2 a small green cabbage, very roughly chopped
2 medium carrots, peeled
1 small red onion, peeled and chopped into chunks
2 medium length celery sticks
2 teaspoons of horseradish cream
1/2 a cup of whole egg mayonnaise
1 tablespoon of lemon juice (bottled is fine)
1 tablespoon of dijon mustard
1/4 of a cup of full cream
Salt and ground black pepper
Put the cabbage, red onion and celery in the food processor
and with the chopping blade pulse until chopped finely enough for your taste
Change to the grating blade and grate the carrots into the mixture
Combine the horseradish cream, mayonnaise, lemon juice,
dijon mustard and cream in a bowl
Stir through the cabbage mixture and season with salt and pepper