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!
1/4 sugar loaf cabbage
1/2 red cabbage
1 red onion
1 red capsicum
1 cup whole-egg mayonnaise (is there any other kind?)
juice of 1/2 lemon
1 tbs Australian mustard
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.
are you a later-in-life coleslaw convert?1