Prep time

10 minutes

Cook time

1 hr 45 mins

This coleslaw omits mayonnaise and instead uses rapeseed oil and white wine vinegar for a fresher texture and flavour.


500g  white cabbage, shredded
½ shallot, sliced
chives, finely chopped

2 tsps

caraway seeds
3 tbsps  rapeseed oil
2 ½ tbsps white wine vinegar
1 ½ tbsps salt
black pepper, to taste
500ml  water


1. Place a pan over a medium heat then add the water, caraway seeds and salt. Bring to the boil then reduce to a simmer for 5 minutes, mixing to make sure the salt dissolves.

2. Combine the cabbage and shallots in a heat proof bowl or container. When the salt has dissolved, pour the water solution over the cabbage and shallots then leave for 1 hour, mixing occasionally to ensure you blanch the cabbage evenly.

3. Strain the water and briefly rinse the vegetables to remove any excess salt. Don’t wash away your caraway seeds.

4. Add the rapeseed oil into a small bowl then incrementally mix in the vinegar, beating it with a spoon.

5. Pour the dressing over the salad and mix thoroughly.

6. Top with black pepper and chives, then serve.

Chef’s tips

Fried bacon lardons make an excellent additional topping.


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