Coleslaw. When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table. Whisk together mayonnaise, vinegar, dijon mustard, sugar, and celery seed. Season with salt and pepper to taste.
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to. Coleslaw is a staple side dish and for good reason. You can cook Coleslaw using 11 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Coleslaw
- You need 250 g of red cabbage.
- You need 250 g of white cabbage.
- Prepare 200 g of carrot.
- You need 200 g of red onion.
- You need 2 of medium red apple (200g).
- It's 50 g of flat leaf parsley.
- It's 2 of lemons.
- It's 1 tsp of english mustard.
- You need 150 g of mayonnaise.
- It's 5 g of salt.
- Prepare 3 g of cracked black pepper.
It's fast and easy to prepare and adds a light crispness to many of your favorite hearty dishes. Once you master this easy coleslaw recipe, it's easy to customize it with your favorite add-ins like spicy jalapenos, tart berries or crispy bacon bits for starters. Styles of Coleslaw Recipes Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended.
Coleslaw instructions
- In a food processor or with a box grater, slice & grate up all your veg. Core and slice the apples by hand..
- Add to a large bowl and mix. add the chopped parsley, mustard, salt, pepper and juice of both lemons..
- Finally add the mayo and stir in. As dry or creamy as you prefer..
Pour over coleslaw mix and toss to coat. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften. Cabbage: Use green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of.
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