This is soooo much nicer than the shop bought watery versions.
The best coleslaw I've ever had was at the Kentucky Fried Chicken at Salmesbury in the days before it was processed bought in stuff.
I learnt how to make coleslaw at school. We didn't make much involving heat.
It keeps in an airtight container for about three days, but it doesn't usually last that long in our house.
Half a white cabbage
One red onion
Two medium sized carrots
Aromat (its near the spices in the supermarket, its like a savoury seasoning type thing)
Shred the cabbage
Cut the onion into quarters and slice thinly
Peel and grate the carrot
Add two tablespoons of mayo
Add one tablespoon of salad cream
If the consistency is too dry, add more mayo and salad cream in the ratio 2 to 1.
Sprinkle a little (you only need a little - like a pinch) of aromat over the top and stir in well.