A Recipe for a Traditional Crispy Salad with a Slaw Dressing
 | Prep Time: | 15 minutes |
 | Cooking Time: | N/A |
 | Servings: | 6 |
 | Diet: | Vegetarian |
 | Allergens: | Eggs, Dairy |
 | Kcal per Serving: | 150 kcal |
Ingredients
For the Salad:
400g green cabbage (about 3 cups), finely shredded
150g red cabbage (about 1 cup), finely shredded
2 large carrots, grated
3 spring onions, thinly sliced
For the Dressing:
200g mayonnaise (3/4 cup) - try the Polish 'Winiary' one if you can find it!
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
Salt and freshly ground black pepper, to taste
2 tablespoons fresh lemon juice
How Do You Cook It?
Prepare the vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced spring onions. Toss the vegetables to mix well.
Make the dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add the lemon juice and continue to whisk until smooth and creamy.
Combine salad and dressing: Pour the dressing over the cabbage mixture. Toss thoroughly to ensure all the vegetables are well coated with the dressing.
Chill and serve: Let the coleslaw sit in the fridge for at least 1 hour before serving. This allows the flavours to meld together beautifully.
Tips & Tricks
For a lighter option, replace half of the mayonnaise with Greek yoghurt.
Allowing the coleslaw salad to chill enhances its flavour and texture.
Serving Suggestions
Serve as a side with BBQ, fried chicken, or sandwiches.
Top with sunflower seeds or nuts for an added crunch.
Freezing and Reheating
Coleslaw salad is best prepared fresh as freezing can affect the texture. Prepare the dressing in advance and store in the fridge for up to a week.
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