The perfect sidekick to any picnic gathering, this coleslaw builds off of the previous post for Homemade Mayonnaise, using it as the base for the coleslaw dressing. I’m going to keep it classic with this coleslaw, using cabbage, carrot, and chives for some subtle onion flavour.
Classic Coleslaw
Author: BS' in the Kitchen
Recipe type: Side
Cuisine: North American
Prep time:
Cook time:
Total time:
Serves: 2-4
Homemade mayonnaise makes the base for this simple, classic coleslaw!
Ingredients
- 1 cup purple cabbage (shredded)
- 1 cup savoy cabbage (shredded)
- 1 large carrot (julienned)
- 1 handful of chives (adjust to taste)
- ¼ homemade mayonnaise (refer to previous post)
- 1½ tsp white vinegar
- 1 tsp fresh lemon juice
- A pinch of sugar (to taste)
- Salt & Pepper to taste.
Instructions
- Combine shredded cabbage, carrot, and chives in a large bowl.
- In a small bowl, combine mayonnaise, vinegar, and lemon juice, mixing until combined.
- Add a pinch of sugar for sweetness, as well as any extra vinegar or lemon to taste.
- Pour dressing into your large bowl of coleslaw vegetables.
- Mix dressing until vegetables are coated.
- Add salt & pepper to taste, as well as any extra lemon juice or vinegar to taste.
Next up after this post, we have fried chicken, and after that I’ve got a special recipe, thanks to some of my recent adventures, so stay tuned in!
Enjoy,
Bob
At the Immigrant's Table: Cabbage and pickled mushroom salad // Sep 6, 2014 at 12:51 pm
[…] with me – purple cabbage is rarely featured on its own, usually taking part in multi-coloured coleslaws, salads, stir-fries, and even cakes (must try this sometime!). It seems like other than in a […]