Coleslaw
 
Prep time
Total time
 
Author:
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!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/coleslaw/