Basic Coleslaw
One of my families go-to salad when we are in a hurry.
Cooking tools needed:
- Cutting mat
- Sharp, long knife
- Serving/mixing bowl
- Fork
- Grater
- 1/4 Cabbage (Savoy (crinkly) cabbage)
- 1/2 Carrot
- Coleslaw dressing
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
