I love coleslaw, doesn’t everyone? It’s so versatile and can be eaten as a side with a main meal or with cheese (and other fillings) to make a really tasty sandwich. The best thing about my Coleslaw is that it’s super easy to make, uses ingredients you most likely already have at home and it tastes waaay better than the shop bought ones.

I remember when I was first introduced to Coleslaw, it was when my older sister started working at a well known supermarket – after work she would buy all sorts of goodies from the store and Coleslaw would almost always be on the list. My sister always loved Coleslaw and was the one that introduced me to it, so thank you affa! I grew to love it easily because it’s basically crunchy veg covered in mayonnaise, I probably love mayonnaise even more than ketchup. Yeah, I’d say that’s accurate.

The best thing about this Coleslaw is that it’s super easy to make and it keeps for up to a week in the fridge in an airtight container. You can always swap out white cabbage for red and do the same with onion if you fancy, so without further ado, let’s start making this.

You will need: for Coleslaw

390g cabbage
2 medium carrots
1/2 onion
1 tsp mustard
4 – 6 tbsp mayonnaise
1 tbsp salad cream (optional)

Method:

Start by finely slicing the cabbage – I prefer the cabbage strips to be of a shorter length to make mixing easier, so cut the cabbage in half.

Next grate the two carrots and slice half an onion – I tend to only use half an onion as I don’t like too much onion in my coleslaw, however if you prefer more onion you may use more.

I place all of the sliced ingredients into a salad spinner, rinse them under cold running water and then spin the ingredients to remove all the water.

The bottom right photo shows you the water that is removed from the ingredients after spinning, this is an important step as otherwise the mayonnaise dressing becomes very watery. The ingredients will release a little water after adding the dressing, so it’s important to try and dry the ingredients as much as possible prior to this.

Using clean hands (wash them before handling the raw ingredients) mix everything evenly.

Next add 1 tsp of English mustard, 4 – 6 tbsp of mayonnaise (depending on how creamy you want your Coleslaw to be) and 1 tbsp of salad cream (you can skip this if you don’t have it), mix everything together and it’s ready. If you find the Coleslaw isn’t creamy enough, just add more mayonnaise.

You can chill the Coleslaw before serving, it makes a perfect side and is also great for barbecues!

5.0 from 1 reviews

Coleslaw

 

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Prep time

15 mins

Total time

15 mins

 

Author: Afelia's Kitchen

Serves: 4 - 6

Ingredients

• 390g cabbage
• 2 medium carrots
• ½ onion
• 1 tsp mustard
• 4 - 6 tbsp mayonnaise
• 1 tbsp salad cream (optional)

Method

1. Start by finely slicing the cabbage - I prefer the cabbage strips to be of a shorter length to make mixing easier, so cut the cabbage in half.
2. Next grate the two carrots and slice half an onion - I tend to only use half an onion as I don't like too much onion in my coleslaw, however if you prefer more onion you may use more.
3. I place all of the sliced ingredients into a salad spinner, rinse them under cold running water and then spin the ingredients to remove all the water.
4. The bottom right photo shows you the water that is removed from the ingredients after spinning, this is an important step as otherwise the mayonnaise dressing becomes very watery. The ingredients will release a little water after adding the dressing, so it's important to try and dry the ingredients as much as possible prior to this.
5. Using clean hands (wash them before handling the raw ingredients) mix everything evenly.
6. Next add 1 tsp of English mustard, 4 - 6 tbsp of mayonnaise (depending on how creamy you want your Coleslaw to be) and 1 tbsp of salad cream (you can skip this if you don't have it), mix everything together and it's ready. If you find the Coleslaw isn't creamy enough, just add more mayonnaise.
7. You can chill the Coleslaw before serving, it makes a perfect side and is also great for barbecues!

3.5.3251