Coleslaw. Learn how to make coleslaw two ways! An easy, creamy coleslaw recipe + a vinegar based coleslaw (no mayo coleslaw). Homemade coleslaw is the perfect side.
You can cook Coleslaw using 14 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Coleslaw
- Prepare 1/2 of fennel bulb.
- You need 1/2 of small green or white cabbage.
- It’s 1/4 of small red cabbage (optional).
- You need 1 of large carrot.
- Prepare 1 of small red onion.
- Prepare 2 tbsp. of sea salt (sea salt flakes best).
- Prepare of zest grated of ½ lemon.
- It’s 1 tsp of mixed fennel and caraway seeds, toasted in a dry skillet and coarsely ground in a pestle and mortar.
- You need 1 tsp of chopped dill.
- You need 1 tsp of chopped parsley.
- Prepare of black pepper.
- It’s of lemon juice.
- You need 2-3 tbsp. of natural full-fat yoghurt.
- You need 1 of drizzle of runny honey.
Salad consisting primarily of finely-shredded raw cabbage. Loaded Coleslaw Recipe with Balsamic Coleslaw Dressing. This loaded coleslaw recipe has two types of slaw: traditional cabbage slaw and broccoli slaw. It also has bacon, apple, onion.
Coleslaw step by step
Finely shred the cabbages and fennel, using a mandolin or a sharp knife. Coarsely grate or julienne the carrot, slice the onion very finely. Place everything in a large bowl, add the sea salt and mix in well – best rub the salt in with your hands. Leave for 20 minutes – it will wilt and soften..
Transfer the vegetables into a colander or a large sieve and rinse very well under cold running water, then leave them to drain. Spread them on at least a double layer of paper towels on a board or work surface and squeeze out the moisture..
Transfer to a clean bowl, add the lemon zest, the fennel and caraway seeds, herbs and season with black pepper and a drizzle of lemon juice. Stir in the yoghurt and honey and check for seasoning..
As in, the classic, with green cabbage, shredded carrots, and creamy If you're looking for a solid, dependable coleslaw that promises to play nice with all the burgers and. Make it creamy or light to enjoy with your barbecue. This coleslaw is quick and easy to make. Coleslaw is easy to make in advance. The vegetables can be shredded a day or two in advance and kept in a resealable bag in the refrigerator.
