Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, coleslaw. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coleslaw is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Coleslaw is something that I’ve loved my entire life. They’re nice and they look wonderful.
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, commonly either vinaigrette or mayonnaise. Here's a classic coleslaw recipe made with thinly sliced cabbage, carrots, and green onion. It's seasoned with mayonnaise, mustard, vinegar dressing.
To begin with this particular recipe, we have to prepare a few ingredients. 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)
- Make ready 1 large carrot
- Take 1 small red onion
- Prepare 2 tbsp. sea salt (sea salt flakes best)
- Make ready zest grated of ½ lemon
- Prepare 1 tsp mixed fennel and caraway seeds, toasted in a dry skillet and coarsely ground in a pestle and mortar
- Take 1 tsp chopped dill
- Take 1 tsp chopped parsley
- Get black pepper
- Take lemon juice
- Prepare 2-3 tbsp. natural full-fat yoghurt
- Prepare 1 drizzle of runny honey
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. Make it creamy or light to enjoy with your barbecue. An easy coleslaw recipe that's a perfect side dish for summer parties, potlucks and barbecues.
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.
My recipe is light, flavorful and has far less sugar than you'll find in store-bought versions or from KFC. 🎦 Coleslaw. From Wikipedia, the free encyclopedia. "Cole slaw" redirects here. This Classic Coleslaw Recipe is a fresh, made from scratch recipe that will make you never buy store bought coleslaw again! Type of cabbage for Coleslaw - green cabbage is the classic. Coleslaw is a summer staple, perfect at barbecues or atop a pile of pulled pork.
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