Coleslaw

Coleslaw is usually synonymous with gloomy, mayo-laden sad pieces of cabbage which is a real pity. This recipe shows cabbage for what it should be: a medley of crunchy vegetables arranged in a salad tossed in a light, creamy dressing. The crunch here is key making it the perfect accompaniment to a sunny afternoon alongside (or even on top) a sandwich or burger.If you own a mandolin, this is also a super easy salad to make. As an extra plus, it’s also really inexpensive to make because the main ingredient is cabbage. Cabbage typically gets a bad rap, but in a coleslaw it’s mild favour and crunch is perfect!

This recipe just screams of good weather. On a hot summer day, you will always welcome the cold, crunch of a good coleslaw which always makes it the prefect accompaniment to a barbecue. Last week I made this dish to top my bean burgers, but this coleslaw can definitely handle being eaten on it’s own. Please try this recipe, it will show you what you are missing out on and how wrong all those pre-made packages of gobbolley goop are.

Serves 8

  • 4 carrots julienned
  • 2 apples, thinly sliced
  • 2 small red onions thinly sliced
  • 1/2 cabbage, outer leaves and stem removed
  • 1/2 cup mayo
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • pepper
  • salt
  • large pinch sugar
  1. Use a mandoline to julienne the carrots and to thinly slice the cabbage and red onion. I like to make the onion paper thin and vary the thickness of the cabbage a bit: I usually do half the cabbage at one thickness and the other half slightly thicker.
  2. Sprinkle the veggies with salt and transfer to a colander over a plate. The salt will encourage excess water to leach out of the veggies.
  3. Let the veggies sit for at least half an hour.
  4. In the meantime, make the dressing by whisking together the mayonnaise, mustard, lemon juice, and white wine vinegar.
  5. Taste, and then add a generous amount of pepper. Don’t add any salt, the salted cabbage will be salty enough.
  6. Right before serving, transfer the drained veggies to a large bowl.
  7. Thinly slice the apples and add to the salad.
  8. Pour over the dressing and toss well. It might not seam like it, but there is definitely enough dressing.
  9. Use the coleslaw to top a burger (like these yummy bean burgers) or eat on it’s own.
  10. Enjoy :)
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