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
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.