Coleslaw

Sadly I don't have a photo for you. When I make it again I  will update the blog. I have spent a fair part of my eating life  avoiding soggy, mayonnaise laden coleslaw. Erk, all that glucky stuff gives me the shivers. (Yep, you even get new vocabulary on this blog!)
So for me to have even tried this recipe is fairly surprising. It genuinely lasts for ages in the fridge and is lovely for summer meals. Use white and red cabbage, or either on their own. You can add some very thinly sliced carrots as well. Celery and onion an optional extra. The first time I made this I only used cabbage and it was very good.

                                                   Coleslaw
Serves 8 - 10, recipe halves or quarters with ease!

Half a large cabbage
1 bunch celery - optional
2 large onions - optional

Dressing:
125ml sunflower oil (or olive)
150ml white vinegar (or apple cider)
125ml boiling water
100ml sugar (or agave sugar or 3T honey)
5ml caraway seeds
15ml pink peppercorns (looks pretty, otherwise just grind some black pepper in)
1/2t mustard
pinch salt

Combine dressing ingredients together in saucepan and bring to the boil, stirring to dissolve sugar. Pour the hot dressing over the salad and toss to mix. First use half the dressing and add the rest if you want more, I didn't want my salad totally swimming in dressing. Cover and chill before serving.
Keeps in the fridge for up to 2 weeks!

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