Lunch box day 3: A zingy coleslaw recipe to go with a ham and cheese spread

Lunch, whether it’s at work, in a park, or at home, is an occasion. Even if you’re in a rush, make sure to take just a few minutes – phone off, work aside – to savour all the tastes in your lunchbox or on your plate.  

I love a packed lunch that involves several parts – and yet the only aspect of this lunch I actually made myself was the coleslaw. There’s something very comforting about having ham, cheese and oatcakes complemented by a fresh salad. You can take more time over your lunch, picking at the ham, cheese and salad gradually.

This particular coleslaw has the tang of lime and isn’t smothered in mayonnaise. Ideally, you need a mandolin for the cabbage, but it’s possible to “shave” the cabbage with a sharp knife.

Coleslaw ingredients – makes 6 side portions

500g white cabbage
2 large carrots
1 medium onion
Juice of 1 lime
5 tbsp mayonnaise
1 desert spoon white wine vinegar
1 desert spoon white sugar
Pinch of salt

Method

  1. Peel and grate the carrots, grate the onion, and slice the cabbage with a mandolin or shave with a knife. Put together in a bowl.
  2. In a large cup, mix the mayonnaise, lime juice, white wine vinegar and sugar. Taste, and add any more sugar, vinegar or mayonnaise you feel necessary.
  3. Add to the coleslaw, and mix thoroughly. Season with salt to taste.

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