Coleslaw

Coleslaw

I have to admit, I really am not a fan of most peoples coleslaw (or the original Dutch word “koolsalde”).  However this recipe makes it pretty delicious.  The problem with coleslaw is that it’s easy to mess it up; all too often we tend to put a disproportionate amount of mayonnaise to salad, so follow this recipe and keep it simple.

Ingredients:

2/3 cup mayonnaise (Note:  The mayo here really does matter, make your own or buy organic and read the ingredients.)

½ small red onion, grated (about two tablespoons)

1 tablespoon lemon juice

1 tablespoon white wine vinegar

½ teaspoon salt

¼ teaspoon ground black pepper

½ head cabbage, very thinly sliced (about 5-6 cups)

½ head red cabbage, very thinly sliced (about 4 cups)

Options to change it up a bit:

1 tablespoon chives, thinly sliced

3 large carrots, peeled and shredded (about 1 ½ cups)

½ cup loosely packed leaves, roughly chopped

Method:

1.)    In a small bowl, mix together mayonnaise, red onion, lemon juice, vinegar, salt and pepper.

2.)    In a large bowl, toss the cabbage (chives, carrots or parsley optional).  Add the dressing and toss until everything is evenly coated.

3.)    Cover and refrigerate for at least one hour prior to serving.

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