I find shop-bought coleslaw hard to stomach because it’s sharp, gloopy and often made with copious amounts of poor-quality mayonnaise and spirit vinegar. Pungent ingredients, such as cabbage and onion, are better eaten fresh, otherwise they break down and give off a disconcertingly sulphurous and sweaty aroma.
I judged each product in this test on appearance, aroma, texture and, above all, taste, and awarded extra points for value. I marked down for an off-puttingly strong raw onion aroma.
