Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, coleslaw. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw or simply slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing. Learn how to make coleslaw two ways! An easy, creamy coleslaw recipe + a vinegar based coleslaw (no mayo coleslaw).
Coleslaw is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Coleslaw is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook coleslaw using 14 ingredients and 3 steps. Here is how you cook it.
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)
- Make ready 1 large carrot
- Make ready 1 small red onion
- Make ready 2 tbsp. sea salt (sea salt flakes best)
- Get zest grated of ½ lemon
- Get 1 tsp mixed fennel and caraway seeds, toasted in a dry skillet and coarsely ground in a pestle and mortar
- Get 1 tsp chopped dill
- Prepare 1 tsp chopped parsley
- Make ready black pepper
- Take lemon juice
- Take 2-3 tbsp. natural full-fat yoghurt
- Make ready 1 drizzle of runny honey
This coleslaw is quick and easy to make. Coleslaw is easy to make in advance. The vegetables can be shredded a day or two in advance and kept in a resealable bag in the refrigerator. This basic coleslaw recipe is an easy side dish made with shredded lettuce mix.
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.
Make it creamy or light to enjoy with your barbecue. Type of cabbage for Coleslaw - green cabbage is the classic. An easy coleslaw recipe that's a perfect side dish for summer parties, potlucks and barbecues. My recipe is light, flavorful and has far less sugar than you'll find in store-bought versions or from KFC. Coleslaw is a summer staple, perfect at barbecues or atop a pile of pulled pork.
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