Bangin’ Coleslaw

Jun 27, 2013 - Recipes - Tags: , ,

coleslaw 5Coleslaw 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.

Bangin' Coleslaw
Serves 6
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Prep Time
35 min
Total Time
35 min
Prep Time
35 min
Total Time
35 min
123 calories
20 g
2 g
4 g
4 g
1 g
343 g
138 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
343g
Servings
6
Amount Per Serving
Calories 123
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 2mg
1%
Sodium 138mg
6%
Total Carbohydrates 20g
7%
Dietary Fiber 8g
33%
Sugars 6g
Protein 4g
Vitamin A
93%
Vitamin C
203%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. White cabbage, about a third of a standard sized cabbage, shredded.
  2. 2-3 medium carrots, grated.
  3. 2-3 spring onions (scallions) finely sliced
  4. 2 tbsp mayonnaise
  5. 2 tbsp natural plain yoghurt (i tend to use Greek yoghurt)
  6. 1 tsp dijon mustard
  7. 1 tsp mustard seeds
  8. 1 tbsp chinese rice wine
  9. a few chives, snipped up.
  10. salt
Instructions
  1. Shred the cabbage, either using a mandolin or slicing it finely, and put it into a colander.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Test and adjust the seasoning, and you're done!
  7. This amount should serve between 6-8 people, depending on how greedy you are.
Notes
  1. 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.
beta
calories
123
fat
4g
protein
4g
carbs
20g
more
I'm Counting UFOs http://imcountingufoz.com/
By the way, you can make this with as many different veggies as you like.  Carrot and cabbage is my go to recipe because I always have them in.  Why not try with red cabbage as well, a small onion, and radishes. Nom!

coleslaw 4

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!



9 Comments

  1. Gemma

    That sounds so good. There was a recipe in this months good food for celeriac ‘slaw sounded so yum…could I find a bastard celeriac anywhere?! Nope. Grrr
    Gemma recently posted..Going bare.My Profile

  2. Catherine

    This sounds fab! My Mum always made us ‘slaw growing up and she used to add some grated apple for a little but of sweet to go with the tart. So good.

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