Hi, I've just been prepping the veg for lunch and have got half of a large white cabbage left which I don't want to waste. Anyone have a coleslaw recipe? Ideally not too creamy if poss ( I love thick, creamy coleslaw but DP hates it) thanks!
I grate the cabbage on the coarsest grater (or slice it), grate carrot on next coarsest until it looks the right amount (one really big carrot or two normal for half a cabbage), then chop some spring onions in. I'd normally add mayo, but it's also nice with vinegarette. Black pepper, coarse sea salt. Lovely.
You could divide into two once you've done the veg and have one each in your preferred manner
For a creamy, but not too creamy, traditional type slaw I do one teaspoon Dijon mustard, two large tablespoons sour cream, apple cider vinegar to thin to correct consistency (maybe a couple of tablespoons) and ground pepper.
😵 at people using mayo? Is that a thing? We only ever use salad cream and black pepper? My ghast is flabbered. I occasionally like to mix things up and do a chunky coleslaw- instead of grate and slice I dice everything same size, carrot and all, about half centimetre cubes. And add Granny Smith apple if I’m brave.
I hand slice the cabbage, as if I grate it or use the processor it makes it too wet for my taste. Then coarsely grate the carrot. Finely chop onion and mix with the mayo to evenly flavour it and thin it down a little, then fold in the cabbage and carrot So much nicer than bought and you get a proper bite to the veggies.
I use finely sliced cabbage, ditto carrot and crushed/granulated garlic (the ordinary brown onion that I usually have in the cupboard can be too overpowering). Add mayonnaise and lashing of black pepper. Make in advance so it has time to mellow.
I use half mayo, half (full or half fat) crème fraîche. Teaspoon of dijon or grainy mustard. 2 parts chopped cabbage to 1 part grated carrot. Sliced spring onions or half a finely chopped red onion. Maybe a tiny amount of chopped celery.
And one thing I've found that really helps is to really press out the liquid from the grated carrots by grating them onto a few pieces of kitchen paper and then wrapping up in the paper and wringing them out before adding to the mix. It sounds weird but it stops the coleslaw from getting too wet.