Coleslaw is probably one of my favourite salads. Is it even really classed as a salad? Whilst writing up this recipe I Googled it, just to make sure, and Wikipedia said that coleslaw is, indeed, a salad. And I think we all know that if Wiki says something is a fact, well then it must be so. Regardless, I love a bit of coleslaw, it’s substantial enough to be pretty filling, and I love its crunchy, creamy textures. If ever I cook something that can have a big dollop of coleslaw on the side, then that is what is going to happen.
Since I’ve been making my own version, however, I’ve become a bit of a coleslaw snob. No longer am I content with shop bought slaw. It’s way too vinegary, the cabbage is shredded up too small, and it’s generally a bit wet behind the ears.
So here is how you can make your own, and never have to settle for supermarket slaw ever again.
- White cabbage, about a third of a standard sized cabbage, shredded.
- 2-3 medium carrots, grated.
- 2-3 spring onions (scallions) finely sliced
- 2 tbsp mayonnaise
- 2 tbsp natural plain yoghurt (i tend to use Greek yoghurt)
- 1 tsp dijon mustard
- 1 tsp mustard seeds
- 1 tbsp chinese rice wine
- a few chives, snipped up.
- Shred the cabbage, either using a mandolin or slicing it finely, and put it into a colander.
- Next, peel and grate the carrots. Try to grate them on an angle, so the strips are longer. Alternatively, you could push them through a food processor. Add to the colander with the cabbage, and sprinkle with salt.
- Next, pour over the chinese rice wine, toss together, and leave to sit for half an hour or so. The salt will draw out some of the liquid from the vegetables, so it's a good idea to set the colander on a plate or in the sink.
- Next, make the dressing by combining the mayonnaise, yoghurt, mustard and seeds. Mix well and set aside until you're ready to dress the coleslaw.
- Gently press down on the vegetables in the colander to squeeze out some of the liquid, and decant into a large bowl. Add the spring onions and chives and stir in the dressing until everything is coated.
- Test and adjust the seasoning, and you're done!
- This amount should serve between 6-8 people, depending on how greedy you are.
- This will keep in a tuppaware in the fridge for up to a week. I make a big bowl of this pretty much every week, and I eat it with roast chicken or pulled pork, in sandwiches, and spooned over baked potatoes with cheese.
This is my favourite way of serving coleslaw, on a cheesy baked potato with crispy skins, and a simple green salad. A dinner of champions!