Proportionately – I would recommend 2 parts Cabbage, 2 parts Carrot and 1 part White Onion (although lots of other variations would be delicious).  Use as much as you think for the number of people you’re feeding…

Very finely chop the White Cabbage into shreds or thin slices (or use a food processor)

Grate the Carrots (or again, use a food processor)

Very finely slice the White Onions (I think best to do this with a knife, carefully)

For Coleslaw for 4 ish people, in a large bowl, mix 1 large teaspoon of Homemade Mayo with 1 or 2 tablespoons of 0% Greek Yoghurt, 1 tsp English Mustard, a clove crushed Garlic, a pinch of Smoked Paprika, a bigger pinch of Sweet Paprika, a really big ol’ squeeze of Lemon Juice and a good grind of Black Pepper and some Maldon Salt…  If the mixture needs thinning a little – or you need more of it – add a couple of teaspoons of water and whisk…  Taste and season

Now add the shredded Cabbage, Carrot and Onion and mix… Giving it an hour, or an afternoon in the fridge will help the flavours.  Just remove it a little before you serve it so it isn’t too cold

Chopped Parsley or Chives are good with this – also some fresh Red Chilli Pepper?!

This Texas Style ‘Slaw is brilliant with all things BBQ-esque, and especially on the side with some bean burgers or fritters…