I seem to have to look this up whenever I make Coleslaw, which I do quite regularly but relatively infrequently. So, I thought I should make a note of it. The Dijon mustard could be regarded as optional but I think a little more mustard flavour than the wholegrain provides is helpful.<\/p>\n
These are the basic ratios of the ingredients but the actual quantities will need adjusting according to how much Coleslaw you are making.<\/p>\n
| serves:<\/td>\n | \n\t n\/a\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t 5 mins\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t n\/a\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nIt you are desperate, you could go to the lengths of making your own mayonnaise. If you do, use a little extra virgin olive oil for flavour but use mainly sunflower oil for lightness. However, I find Hellmans does a perfectly respectable job.<\/p>\n Adding a little salt and pepper to taste, just put everything into a suitable glass bowl and whisk together using a balloon whisk. Be gentle otherwise the vinegar may end up outside the bowl, to start with.<\/p>\n \n \n<\/div>\n |