Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, coleslaw. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Now, let us talk about the dressing phase. It's the primary step where you can impress. your family and kids with coleslaw salad. When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table.
Coleslaw is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Coleslaw is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have coleslaw using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Coleslaw:
- Prepare 1/2 fennel bulb
- Take 1/2 small green or white cabbage
- Take 1/4 small red cabbage (optional)
- Prepare 1 large carrot
- Get 1 small red onion
- Get 2 tbsp. sea salt (sea salt flakes best)
- Get zest grated of ½ lemon
- Take 1 tsp mixed fennel and caraway seeds, toasted in a dry skillet and coarsely ground in a pestle and mortar
- Prepare 1 tsp chopped dill
- Get 1 tsp chopped parsley
- Take black pepper
- Get lemon juice
- Take 2-3 tbsp. natural full-fat yoghurt
- Get 1 drizzle of runny honey
We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper. For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois This coleslaw is a great side dish to bring to summer potlucks, and pairs well with recipes like Slow Cooker Pulled Pork, tacos (especially fish tacos), lunch wraps with deli meat, hot dogs, and more.
Steps to make Coleslaw:
- Finely shred the cabbages and fennel, using a mandolin or a sharp knife. Coarsely grate or julienne the carrot, slice the onion very finely. Place everything in a large bowl, add the sea salt and mix in well – best rub the salt in with your hands. Leave for 20 minutes – it will wilt and soften.
- Transfer the vegetables into a colander or a large sieve and rinse very well under cold running water, then leave them to drain. Spread them on at least a double layer of paper towels on a board or work surface and squeeze out the moisture.
- Transfer to a clean bowl, add the lemon zest, the fennel and caraway seeds, herbs and season with black pepper and a drizzle of lemon juice. Stir in the yoghurt and honey and check for seasoning.
I don't recommend it, as raw cabbage does not freeze well. Make coleslaw dressing: In a small mixing bowl whisk together the mayonnaise, apple cider vinegar and honey. If needed season with a bit of salt. Pour dressing over shredded cabbage mixture: Place shredded coleslaw mix in a large bowl then pour the dressing mixture over. Toss together: Toss to evenly coat.
So that is going to wrap it up with this special food coleslaw recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
