Coleslaw√

This is the ultimate coleslaw recipe - perfection on a plate that could not be simpler to throw together.

The exact quantities really don't matter that much - you want lots of cabbage (your base), then a bunch of carrots , next comes apples - they absolutely must be grannies - nothing else gives it the right kind of zing, then a small amount of red onion, and finally avocado and pomegranate - I'll come to those in a bit.

The trick is to prepare each ingredient differently so that the final product is 'not' a homogeneous mess,

Cabbage: finely shredded (half a small cabbage)
Carrots: grated - largest size hole (4-5 carrots)
Onion: finely chopped (1 small onion)
Apples: cubed (1-2 apples depending on the size)
Avocado: big cubes (1-2 avocados or whatever you have in the house)
Pomegranate: seeds and juice (1 large pomegranate)
Mayonnaise (Hellman's is best - home-made is not so good for this recipe)

You can use the food processor for the first three/key ingredients or do it the old-fashioned way.
Peel and core and cube the apples - small cubes - and add them to the mix.

At this point I add the mayonnaise and get everything mixed really well.
The mayonnaise will go further than you think - about 3 huge tablespoonfuls is good to start with.
Taste and mix again, add more mayonnaise if it's not creamy enough.
Remember that the vegetables will sweat a little so don't worry if it seems 'dry'.

Peel the avocado and make big (1/4" - 1/2" cubes)
Tip onto the coleslaw gently.
Get the seeds out of the Pomegranate: cut it in half and hold one half over a clean bowl and whack the side of the pomegranate with the handle of a big knife turning it and whacking it until the seeds start falling out then whack it all over the top. Pick over the seeds - removing any skin that fell in and tip the seeds (and any juice from that half) into the salad. Fold the avocado cubes and pomegranate seeds/juice super gently into the coleslaw and clean up the bowl - or tip the salad into the serving bowl.
Now 'whack' the seeds out of the second half of the pomegranate and pick out any bits of skin.
Finish the salad off by sprinkling the seeds only (keep the juice back - cook's treat) over the top of the salad.

I promise - this is the tastiest, healthiest coleslaw in the world! The 'sharp and sweet notes' of the pomegranate combined with the crunchiness of the seeds is a fantabulous.

You can use Mango instead of pomegranate - slightly unripe or nearly ripe mango is best - you don't get the fabulous texture contrast - but it makes the coleslaw divinely tropical. You can sprinkle some toasted coconut on top to complete the tropical theme.