Jess Daniell's Fast Slaw

Makes 6–8 serves
Takes 10 minutes

Jess Daniell's fast slaw Photo: Supplied/Jess Daniell

This is my go-to, throw-together summer slaw, hence the name. It’s easy, creamy and fresh, and perfect for serving alongside grilled meats and veggies at your next barbecue. Use a food processor with a slicer attachment for extra quick prep, and add any extra ingredients you have on hand to put your own spin on it.

Ingredients

• ½ red cabbage
• ½ green cabbage
• 1 red onion
• 3 carrots
• Large handful parsley, roughly chopped
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tsp sugar
• 1 tsp celery seeds or celery salt

Method

Quarter the cabbages, cut out the core and slice into thin shreds — you can use a knife, a mandoline, or a food processor with a slicing attachment.

Thinly slice the red onion — again, using a knife, a mandolin or a food processor with a slicing attachment.

Peel and grate or shred the carrots — using a grater, a mandolin or a food processor with a julienne attachment.

In a large bowl toss together cabbage, red onion, carrot and parsley.

In a smaller bowl, stir together the mayonnaise, vinegar, mustard, sugar and celery seeds, and season with salt and freshly ground black pepper.

Pour half of the dressing over the slaw and mix well with your hands. Add more dressing it seems a little dry.