Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coleslaw. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Coleslaw is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Coleslaw is something which I have loved my whole life. They’re nice and they look wonderful.
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.
To begin with this recipe, we have to prepare a few components. You can have coleslaw using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Coleslaw:
- Get 1/2 fennel bulb
- Take 1/2 small green or white cabbage
- Take 1/4 small red cabbage (optional)
- Get 1 large carrot
- Take 1 small red onion
- Take 2 tbsp. sea salt (sea salt flakes best)
- Take 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
- Make ready 1 tsp chopped dill
- Make ready 1 tsp chopped parsley
- Get black pepper
- Make ready 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.
Instructions 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’s going to wrap it up with this special food coleslaw recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
