Coleslaw (easy peasey)

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All you need for coleslaw plus what I forgot to add into the photo – silly me! Vinegar, salt , pepper and sugar.

I had all the ingredients sitting in the fridge and trying to find a Main that I could eat with coleslaw – because………. just because I was thinking of eating coleslaw. Have you experienced that feeling before?

Plus, one of the ladies that I share a table with for morning coffee was craving it and telling me of how she would ask her granddaughter to get her some from KFC! I mean, you can make it yourself. It’s that easy.

Anyways, that’s the story of why coleslaw is on this page.

Ingredients: serves 4

Cabbage – white (small head), sliced thinly

Cabbage – purple (optional). I used a third of a small head, sliced thinly

Carrot – skin peeled, grated finely. As much carrot as you want to see orange in the slaw.

Mayonnaise – 1/2 cup

Lemon juice – one and a half (1-1/2) tablespoon

Vinegar – 1 tablespoon (I used a honey vinegar this time round, as I am trying so hard to finish up all the various flavoured vinegars that is here. Bottles bought for health rejuvenation, but ended up sitting prettily on shelves or in cupboards.)

Salt – 1 teaspoon

Pepper – 1/2 teaspoon

Dijon mustard – 1 teaspoon

Sugar – 1 tablespoon

Raisins or sultanas – a handful (optional)

Walnuts – chopped, a handful (optional)

What to do next?

Make the dressing first. Combine Mayonnaise, lemon juice, vinegar, salt, pepper, mustard and sugar in a big mixing bowl. Make sure it is mixed well.

Toss in the vegetables and mix well. If you are including raisins & walnuts, now is the time to add them as well.

Chill in the fridge for at least an hour or more before serving.

Bon appetit!

 

 

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