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Creamy Coleslaw


Rate this recipe 3/5 (24 Votes)


  • 2 cups cabbage, chopped by hand (can use green or red cabbage)
  • ¼ cup red pepper, chopped
  • 1 green pepper, chopped
  • 1/3 stalk of celery, chopped
  • 2 radishes
  • 1/3 cup carrot, choppped
  • ¼ cup coleslaw dressing (or use mayonnaise, milk & a bit of sugar)
  • Dash of lemon
  • Salt & pepper to taste



Step 1

Combine all into a bowl, mix with a fork.

Step 2

Let stand in fridge for 20 minutes before serving.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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