Check and add seasoning if required. Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week.

Mayonnaise is often the go-to choice when making coleslaw. Still, some recipes call for sour cream instead. Both ingredients are perfectly tasty additions to the side dish, but their slight ...

Coleslaw could be one of the most overlooked side dishes of them all. When there's fried chicken or barbecue beef short ribs ...

It’s easier to make if you have a blender as the key is to blend the oil in drop by drop to prevent the mayonnaise from curdling, which can be an exhausting job with a hand whisk! Because eggs ...

Then, throw the cabbage in a large bowl. Slice the pring onions finely, grate the carrots and pop them in the same bowl as the cabbage. In a small bowl, mix together the Greek yoghurt, mayonnaise, ...

Toss to mix well. Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 ...

That said, coleslaw’s health benefits can easily be drowned in a torrent of mayonnaise, often added in excessive amounts on the excuse that it will soften up the shredded leaves in the hope it ...

Once cooked, set aside. In a large bowl mix together the mayonnaise, vinegar, celery seed, salt and pepper and toss in the chopped coleslaw mix (you will have to chop the coleslaw mix as it comes ...