How-To: Creamy Coleslaw

by Mummy's Kitchen

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.

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Serves 8 to 10

 

Ingredients:

1 small cabbage, finely shredded

2 carrots, finely shredded

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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 sugar

Some salt

Some Black Pepper

Method:

  1. Shred the cabbage finely.
  2. Draw out the water from the cabbage with a sugar and salt brine for a mere 5 minutes.
  3. Then rinse well with cold water.
  4. Put it through the spin dry of a salad spinner or sit them on a strainer till it is fairly dry.
  5. Transfer the cabbage to a large bowl, then add the carrots and red onions. Set aside.
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  6. 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.
  7. Chill for about an hour or overnight.
  8. Serve as a side dish.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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