Coleslaw (Serves 4-5)

May 3, 2017



If there is one thing that I like, it’s that burst of colour on a dish you serve.  Instead of a green salad, I serve this coleslaw as a side  when I make chicken wings, burgers, on it’s own for lunch or at BBQ’s. It packs a crunch and it certainly wakes your taste buds.  It tastes even better the following day. You can even use this as a base for a seafood salad.



  • ½ medium red cabbage

  • ½ medium white cabbage

  • 2-3x carrots

  • 1x red onion

  • 2x Spanish bell peppers

For the dressing:

  • 2x lemons

  • 2x tbsp. Dijon mustard

  • 1-2x tbsp. olive oil

  • 1x tbsp. agave honey

  • 2x tsp oregano

  • 1x tsp chilli flakes

  • Salt & pepper to taste.


  1. Thinly slice the cabbage, peppers and red onion and grate the carrot into a large bowl

  2. Mix the dressing and then pour over the top and mix well

  3. If you decide on the seafood option, add a mix of prawns, quid, crab sticks, muscles.

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