26 Sep 2014

October is fast approaching. It feels like only last week when September was upon us. With October coming up it means that daylight savings is soon! I'm looking forward to having more daylight as this means It won't be dark when I'm cooking so I have better photo opportunities. It's definitely been a challenge working with artificial light. I got up at 6am yesterday and grabbed my yoga mat to head for yoga class. How refreshing it was to be walking to the gym in sunshine at 6.30am! The last few months have felt like walking in the middle of night. I'm finally beginning to feel the positive effects of the sunshine.


With sunshine on it's way, what not a better time of year to introduce Coleslaw to the table again. Coleslaw is like that friend you can always rely on when you need them last minute. You know they're reliable and that it's going to be a good time. Stressing about what to add on the table as an extra this Spring? Coleslaw usually does the trick. I spent years buying mine pre-made from the local supermarket deli before I realise that it's super easy to make and much tastier made fresh.


Making it yourself also allows you to make it as zingy as you want. If you like a citrus-y coleslaw, add more lemon juice. If you prefer yours to be a bit more on the spicy side, top it up with some extra cayenne pepper. I love having coleslaw on a burger with some shredded chicken or on the side with grilled corn and steak.

Remember, you can download the recipe straight to PDF by clicking 'Download Recipe' below :)




1/3 cup mayonnaise
1/4 milk
Juice of 1/2 a lemon
2 tablespoons rice wine vinegar
1 tablespoon sugar
1/4 teaspoon ground cayenne pepper
1/2 green cabbage
1/2 red cabbage
3 carrots
Salt and pepper


Begin by peeling and washing the carrots. Grate and set aside.

Wash and chop both the cabbages into fine stips.

In a bowl combine mayonnaise, milk, lemon juice, vinegar, sugar, salt and pepper. Whisk until smooth.

Add carrot and cabbage to the bowl and toss to coat with the dressing.

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