Coleslaw is like an evergreen salad that is not green in colour though. Seriously, nothing beats this crunchy homemade coleslaw. Every bite is just so refreshing.
I do not know why but I have this impression that people do not enjoy coleslaw as much as I do. Recently, I made Pull Pork with a very small portion of coleslaw to go with it. How wrong I was!! All my friends enjoyed the slaw so much that the bowl was swept clean including the sauce!! This only shows how good this coleslaw is. 😀 The two factors that distinguish whether the coleslaw is good are the crunch and the flavour of the dressing.
If you enjoy our recipes and they are helpful to you, we love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.
Serves 8 to 10
1 small cabbage, finely shredded
2 carrots, finely shredded
1 red onions, finely shredded
1 cup of Mayo or more (to taste)
2 tablespoons Dijon Mustard
4 tablespoons lemon Juice
Some fresh or dried parsley
Some Black Pepper
- Shred the cabbage finely.
- Draw out the water from the cabbage with a sugar and salt brine for a mere 5 minutes.
- Then rinse well with cold water.
- Put it through the spin dry of a salad spinner or sit them on a strainer till it is fairly dry.
- Transfer the cabbage to a large bowl, then add the carrots and red onions. Set aside.
- In a small bowl, whisk together the remaining ingredients and some sugar to taste, pour over the coleslaw mixture and toss until everything is well incorporated.
- Chill for about an hour or overnight.
- Serve as a side dish.