I started making coleslaw as a way to reduce the number of small plastic pots in my life. It’s a good winter salad, with very little plastic involved! This has been evolved from numerous sources to fit with my family’s taste.

1 carrot, grated onto a triple layer of paper towel
4 heaped dessertspoons of mayonnaise
1 tsp mustard powder
1/2 tsp garlic powder
1/2 tsp dried dill, or whatever herb you prefer
1/8 tsp onion powder
ground black pepper
a handful or so of raisins
200-250 g white cabbage
1 small onion, quartered and thinly sliced

Salt the grated carrot lightly, and leave to one side for 1-3 hrs. When ready to use, press a double layer of paper towel on top. This is all to minimise excess moisture.

Mix the onion and seasonings in a bowl with the mayonnaise. (When I can, I leave it a little while to infuse.) Then add in the cabbages, raisins and grated carrot, and mix well. The raisins plump up nicely by the next day, but it’s fine straight away too. Store in the fridge.