I’m not going to talk much this time. Atleast I’ll try not to. But I got to say, this Coleslaw is to die for. They are amazing. And you won’t believe as to how easy and simple it is to make this. In fact, it takes much lesser time to prepare this (provided you have all the ingredients), than what it would take if you had to request home delivery and then wait impatiently for it to arrive.
Gone are the days when you’ll fight for the coleslaw you get along with the Kentucky Fried Chicken (KFC) because you can now make much better ones. It can be eaten as an afternoon snack or served with your choice of main course, but goes best with BBQ and roast dinners. I served it with Buffalo Chicken Wings and some biscuits.
Ingredients (serves 4-6 people):
- Green cabbage – 750 grams
- Carrot – 1, grated
- Mayonnaise – 1/2 cup (light will do)
- Sugar – 1/2 cup
- White Vinegar – 1/2 cup
- Sea Salt – 1 teaspoon
- Celery Salt – 1/2 teaspoon
- Dijon Mustard – 1 teaspoon
- Pepper, freshly ground – 1 teaspoon (don’t put too much as you don’t want pepper to overpower the flavours. just a hint!)
Take a big mixing bowl, and into it grate the carrots as finely as you can. You can do this by hand using a grater, or using your food processor ( I just use my hand grater, because it’s easier to wash 🙂 ).
Finely slice the cabbage – get it as thinly cut as you can. An easy way to do this is using the food processor. Also, I’d suggest not using the core, the center hard bit of the cabbage. (Again, I don’t use the processor, I just slice using my knife and chopping board because I like it a little thick and plus hate the washing!).
Mix the cabbage and carrots.
Take another mixing bowl, mix in the sugar and vinegar (make sure these are the same quantity because this is the contrast ingredients i.e. one balance the other). Whisk well till the sugar dissolved.
To this, add mayonnaise, sea salt, celery salt, and Dijon mustard. Mix it really well. It’s not going to be looking that attractive initially, but just keep whisking and it’ll all come together.
Pour this mixture into the cabbage and carrots mix and stir well. And top it with ground pepper (just a small hint of it!).
And that’s it. Your coleslaw is ready.
You can serve it immediately, but it tastes best when it’s kept refrigerated for a few hours or even overnight, letting the juices permeate inside the vegetables. It keeps well in the refrigerator for 3 days, after which I suggest not to consume it because it’s got mayonnaise mixed with vinegar and all that.