One of my families go-to salad when we are in a hurry.
Cooking tools needed:
- Cutting mat
- Sharp, long knife
- Serving/mixing bowl
Gather your tools and ingredients together.
You can use other types of cabbage, but Savoy cabbage (red or green) is far superior for coleslaw as it is tenderer.
1/4 of a cabbage will make enough for 4-6 people. Any left over will keep in the fridge for a couple of days.
Use the knife to slice the cabbage very thinly. Commercial coleslaws tend to be too thickly slices and not as nice.
It takes a little practice, but if you simply rub the knife on the edge of the cabbage you'll find it easier.
Grate the cabbage. You'll need about 1/4 of the amount of grated carrot to the amount of cabbage. It's ok to just eyeball it.
Add to the cabbage, with a good squirt of the dressing. Stir well with a fork, and add some more dressing if needed. You only need enough to coat the vegetable pieces.
Place the bowl of coleslaw in the fridge until ready to serve.
For more flavour you can add just a little mild/salad onion, or half a handful of sultanas.