A fruity coleslaw mix in a lightly spiced Coronation style dressing. Fit for a royal!
Our Coronation Coleslaw uses the same mix as Coronation chicken which, following extensive research (thanks, Scotty!), we can tell you was invented by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, both principals of the Cordon Bleu Cookery School in London.
Our salad pots are prepared to a traditional family recipe and packed in the Clyde Valley, by the good folks at Scotia Produce.
Coronation Coleslaw Typical values per 100g:
Energy 918 kJ/222 kcal; Fat 22g; of which saturates 1.9g; Carbohydrate 8.5g; of which sugars 5.9g; Protein 2.2g; Salt 0.5g
Allergens: contains egg, mustard, wheat, soy, soybeans
For allergens, see ingredients in bold
Constance Spry & Rosemary Hume, both principals of the Cordon Bleu Cookery School in London, prepared the food for the banquet to celebrate the coronation of Queen Elizabeth II in 1953 and their recipe of cold chicken in a lightly curried cream sauce became known as Coronation Chicken. Scotty Brand Coronation Coleslaw is based on the same sauce recipe.