Friday, 21 December 2012


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Most of us are familiar with coleslaw, the classic coleslaw is combination of   shredded cabbage, carrots, and onions are tossed in a tangy mayonnaise dressing.  It’s a great accompaniment to barbecued meats, roast chicken, fried fish and can also be served it with chicken or beef burgers instead of fried potato chips….

creamy coleslaw


1 small green cabbage
2 medium sized carrots
2 tbsp minced onion
1/3 cup mayonnaise (around 5 tbsp)
1/3 cup cream (you can use sour cream or single cream)
1 1/2 tbsp white vinegar
1 1/2 tbsp lemon juice
3-4 tbsp sugar
½ tsp salt
¼ tsp garlic powder (optional)
¼ tsp black pepper


Remove the core and any tough outer leaves from cabbage and finely shred it, similarly peel and shred the carrot. Combine mayonnaise, milk, white vinegar, salt, pepper, garlic powder, lemon juice and sugar in a large bowl and mix it until it gets well blended and smooth, now add in the shredded cabbage, carrots and onions and toss to coat, you can serve it immediately or cover and refrigerate for at least 2 hours for flavors to blend before serving.

Note: you can also use greek yogurt or sour cream in place of mayonnaise. Try adding a shredded apple to coleslaw, and a combination of green and purple cabbage can also be used to give extra color to the coleslaw.

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