Coleslaw is a simple, easy to make salad mainly composed of finely chopped or shredded cabbage, carrots and creamy dressing.
1 head white cabbage
1 medium red onion, thinly sliced
4 tablespoons mayonnaise, alternate 2 dL olive oil.
¼–½ cup (about 50-100ml) cider vinegar (optional)
1. If adding cider vinegar, add it to the mayonnaise and mix together well.
2. Slice or shred the cabbage, as coarsely or finely as desired.
3. Slice the onion thinly.
4. In a large bowl, mix cabbage and onion together with mayonnaise.
5. Set aside to allow the flavours to merge, at least 20 minutes but preferably for a couple of hours.
Notes, tips and variations
– Savoy cabbage can be used instead of white cabbage
– other vegetables can be added to the coleslaw for greater variety, including:
sliced bell peppers – red, yellow and orange
chopped nuts – e.g. almonds, walnuts
– Some people prefer to sweeten the dressing by adding up to 2 tablespoons of sugar to the mayonnaise and vinegar
– Spices can be added to the dressing to “liven it up” – e.g. ground black pepper, celery seeds
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