Creamy Coleslaw

Here in Australia, coleslaw is a very popular salad and is often a staple in many backyard barbecues and gatherings. It completes burgers, wraps and sandwiches and is a refreshing salad, perfect for hot summer days.

This is my own version of coleslaw. It is simple, tastes great and best of all, easy to make. The appeal of this coleslaw is in the cut of the cabbage, celery, and carrots. They need to be the right cut to give the pleasant texture of this salad so they need to be chopped coarsely and not too finely chopped. You can chop the vegetables by using a food processor or a knife.

Recipe: Creamy Coleslaw

Serves: 3 - 4

Preparation time: Under 30 minutes

Author: Christine

Ingredients:

4 c. chopped cabbage ( about a quarter of a cabbage)

1/2 c. chopped celery ( 1 stem)

3/4 c. chopped carrots   (1 carrot)

Dressing:

15 ml vinegar

3/4 c. mayo

15 ml white sugar

Note: 1 cup = 250 ml

Directions:

1. Prepare the cabbage, celery and carrots by chopping them so they are in the quantities listed in the ingredients list above.

2. In a mixing bowl, add the mayonnaise, vinegar and sugar and stir well.

3. Place the chopped vegetables on a medium bowl.

4. Pour the dressing on the vegetables and mix well.

5. Serve immediately or refrigerate until ready to be served.