02
Jan
Jan
Mum is famous in our family for her Coleslaw, she is always called upon to make it for any family BBQ or gathering. The ingredients are very basic but I think it is her proportions and the fact that it is more about look and taste for her than exact quantities.
The absolute must for her is Praise Coleslaw Dressing and always the full fat version as the low fat variety doesn’t coat the vegetables as well. Depending on the quantity to be made we prefer to cut by hand and only use a food processor if we are making a large quantity.
Coleslaw is a great all year round salad no matter the weather, we always serve it as a topping on our whole baked potatoes, its great in sliders, to serve with ribs and of course perfect with barbeques.
Coleslaw
Finely shredded cabbage salad
Ingredients
- 1/2 Sm Cabbage mum prefers Drum
- 2 Carrots
- 2 Stalks Celery
- 1/4 White onion or 3 Spring Onions
- 2/3-1 Cup Coleslaw Dressing Praise full fat
Instructions
- Finely shred the cabbage removing any tough white core.
- Peel and grate the carrots.
- Finely chop the onion and celery.
- In a large bowl combine all the ingredients well using enough dressing to coat the vegetables but don’t make it to wet.
- Place in serving bowl and serve as a side to BBQ, cold meats, in sliders etc.
Notes
Store in an airtight container in the fridge it will keep 3 days but is always best eaten fresh.
I too make this salad all the time but I like to add a few other ingredients; red cabbage and red onion rather than white make it a bit more colourful.
It does look nice made with the red cabbage, also some capsicum is nice in it.