Coleslaw
Published in Salads
A common favourite.
Ingredients: Salad:
- 500 g carrots, peeled, grated fairly coarsely
- 1 white cabbage, about 1.4 kg
- 1 medium onion, chopped
Ingredients: Dressing:
- 30 ml sugar
- 250 ml soured cream/yoghurt
- 175 ml cider vinegar
- 10 ml mustard powder
- 10 ml caraway seeds
- 250 ml bottled mayonnaise
- salt & freshly ground pepper to taste
Preparation:
- Shred the cabbage finely, first removing any wilted or hard outside leaves, and cutting out the core.
- Place in a large bowl and combine with the grated carrots and chopped onion.
- Whisk together all the dressing ingredients except the mayonnaise, and, when thoroughly combined, stir in the mayonnaise. Pour the dressing over the salad, and stir until coated.
- Cover and refrigerate for at least 4 hours to allow the flavours to mellow. Taste the salad for seasoning and serve – I like this salad served slightly chilled.
- Garnish the salad with carrot curls – using a vegetable peeler, peel really thin curls from the length of an extra large carrot and place in iced water in the refrigerator, until required.
Serves 8 – 10.
