Serves 4


  • ¼ medium white cabbage
  • ¼ medium red cabbage
  • 2 medium carrots
  • 1 tsp salt
  • 1 tsp caster sugar
  • 1 tbsp white wine vinegar
  • 5 tbsp good mayonnaise (shop or homemade)
  • 1 tbsp creamed horseradish, or to taste
  • 2 spring onions, finely chopped


  1. Get rid of the woody core from the cabbages then shred them as finely
  2. Peel the carrots and then use the peeler again to slice them into long thin slices. Shred these slices again into strips, and throw them with the cabbage into a colander. Add the salt, sugar and vinegar, toss together, and leave in the sink to drain for about an hour.
  3. Now make the mayo or grab two tablespoons of shop bought, mix in the horseradish to taste.
  4. Press down the vegetables to squeeze out any excess liquid, then tip into a bowl and add the spring onion, spoon in the mayonnaise and toss the lot together.



About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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