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    Home » recipes

    By Amanda Smyth 2 Comments

    homemade coleslaw

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    I grew up thinking I didn't like coleslaw (and boys).

    It turns out I like both. I just don't like low quality versions of either. I'm still not a fan of boorish blokes or that terrible prepackaged stuff masquerading as coleslaw that comes out of a tub at the supermarket deli counter.

    Proper, homemade coleslaw is a bird of an entirely different feather. Since I discovered how easy it is to make, it's on high rotation.  Not only is it delicious, it travels really well - which makes it a perfect bring-a-salad when you're invited to a barbecue.

    I use a mandolin to slice my veggies - it makes the process ridiculously quick. These lethal (but oh-so-handy) kitchen utensils should come with a blood alcohol limiter, but they don't yet, so I simply opt to be stone-cold sober when I'm operating razor-sharp machinery.

    If you, like me, don't mind a tipple when you're entertaining, I suggest shredding all your veggies before your guests arrive, storing them in the fridge, then dressing the salad until just before serving. Entertaining sans fingers is so passé! homemade coleslaw-2

    homemade coleslaw

    Ingredients:

    ¼ sugar loaf cabbage
    ½ red cabbage
    1 red onion
    1 red capsicum
    2 carrots
    1 cup whole-egg mayonnaise (is there any other kind?)
    juice of ½ lemon
    1 tbs Australian mustard

    Method:

    Shred the cabbages - discarding the older outside leaves and tough core. If you don't have a mandolin slicer, you can use the shredding attachment to a food processor or good old-fashioned knife skills. That said - when it comes to slaw, the finer the better.

    Quarter and finely slice the capsicum and red onion.

    Slice the carrots into matchsticks (or grate them).

    Toss together the vegetables in a large bowl.

    For the dressing, combine the mayo, lemon juice and mustard. Stir to combine, then dress the coleslaw and serve!

    homemade coleslaw recipe
    The applications for proper homemade coleslaw are endless - on rolls with pulled pork, beside steak at a BBQ, tacos, chicken .... you get the drift.

    are you a later-in-life coleslaw convert? 

    Share89
    Pin124
    213 Shares
    Share89
    Pin124
    213 Shares
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    Reader Interactions

    Comments

    1. Emily @ Have A Laugh On Me says

      March 11, 2016 at 7:59 pm

      I've always loved coleslaw but have read somewhere that it's the dressing that is the worst so I steer clear of it. I'll smash back yours though!! xxx

      Reply

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    1. chargrilled corn salsa - Cooker and a Looker says:
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      […] brisket and homemade coleslaw on a white roll is a great way to please a crowd, but for Bearhands’ birthday I wanted to do […]

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