Coleslaw is so delicious! I make mine with several different cabbage varieties, since I grow so many in my kitchen garden. I change the other ingredients up a bit and use what we have available each season.

I usually make my coleslaw with red cabbage, but you could just as well use kale in winter. Cauliflower or point cabbage are perfect ingredients in spring and summer.

Instructions:

Shred your cabbage of choice, with a knife or a mandoline.
Mix your cabbage with grated apple, some neutral yogurt and a few drops of vinegar.
Season with salt, pepper and a small pinch of sugar.

I think that the coleslaw is best eaten fresh, so try to make smaller batches and eat them straight away. Serve with cold meatballs or homemade burgers.

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth