Easy Cheesy Coleslaw Recipe

To make this creamy coleslaw recipe, first add the shredded cabbage, grated carrot, minced garlic, salt and pepper to a large bowl and toss well until combines. Add the mayonnaise and fold it through. Check if you're happy with the consistency. If it's looking too dry, add some more mayonnaise. Taste to check the seasoning and adjust if required.

Sprinkle the grated cheese and fold to combine. I use processed cheddar, you could use any salty cheese. Use a fine grater for cheesier flavour. I've also tried making this with cheese spread when I was out of my cheese block, and got similar results. Cream cheese will work as well.

You can serve the coleslaw immediately or store it in the refrigerator in an air-tight jar for 3-4 days. It tastes best after a few hours when all the flavours have had the time to combine with one another. It is delicious as is, as a side to something hot like fried chicken, as a dip with your favourite chips and my favourite - as a breakfast sandwich stuffer.

To make coleslaw sandwiches, start with 2 tablespoons of coleslaw and spread it evenly in a nice thick layer on a slice of your favourite fresh bread making sure you cover all corners. Cover with the second slice of bread and cut the sandwich in half. If you plan on carrying these, first butter the bread lightly so that it doesn't get soggy in transit. If you're eating them immediately, you can skip the butter if you like, the mayonnaise is creamy enough.

If you like your breakfast warm, you could also grill this sandwich - the cheese melts because of the heat and tastes heavenly! I've also used this coleslaw in my burgers and it adds a delightful crunch to them.