Creamy Coleslaw
Here in Australia, coleslaw is a backyard barbecue staple. It completes burgers, wraps, and sandwiches, and it is a refreshing side for hot summer days.
This is my own version of creamy coleslaw: simple, full of flavour, and quick to make. The key is in how you cut the cabbage, celery, and carrots. Chop them coarsely rather than finely so the salad has a pleasant crunch and texture. You can prep the vegetables with a food processor or a sharp knife, whichever you prefer.
You can also prepare this coleslaw ahead of time, which makes it perfect for entertaining. Chop the vegetables and keep them in an airtight container in the fridge, and store the dressing separately. Then simply combine the vegetables and dressing shortly before serving so the salad stays fresh and crisp.
Recipe: Creamy Coleslaw
Serves: 3 - 4
Preparation time: Under 30 minutes
Author: Christine Strasser
Ingredients:
4 to 4 1/2 cups chopped cabbage (about 1/4 of a cabbage)
1/2 cup chopped celery (about 1 stem)
3/4 cup chopped carrots (about 1 carrot)
Dressing:
15 ml vinegar
3/4 cup mayonnaise
15 ml white sugar
Directions:
- Prepare the cabbage, celery, and carrot by chopping them to the quantities listed above.
- In a mixing bowl, combine the mayonnaise, vinegar, and sugar. Stir until smooth and well combined.
- Place the chopped vegetables in a medium bowl.
- Pour the dressing over the vegetables and mix until everything is evenly coated.
- Serve immediately, or cover and refrigerate until ready to serve.
