Coleslaw

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Every good BBQ needs a great coleslaw dish.  I generally find coleslaw recipes to be a bit hit and miss, and bought coleslaw tastes like vinegar, but the dressing I have used in this dish adds a bit of sweetness and it got a thumbs up from my family.  It will be perfect for the BBQ’s and picnics we’re trying to cram in while this beautiful weather holds out.  I have only used white cabbage because that’s all I could get my hands on at the shops today, but that’s ok, because I think the kids find the red cabbage a bit too bitter for their liking.

Ingredients:

1/2 Cabbage, finely shredded

3 Carrots, finely shredded

8 Spring Onions, thinly sliced on the diagonal

Dressing:

1 Cup Whole- Egg Mayonnaise

1/2 Cup Sour Cream

2 Tbl Wholegrain Mustard

1 1/2 Tbl Honey

2 tsp Lemon Rind, finely grated

Directions:

Combine the mayonnaise, sour cream, mustard, honey and lemon rind in a bowl and stir to combine.

Place the cabbage, carrots and spring onions in a large salad bowl.

Add 1/2 of the dressing to the cabbage mixture and stir thoroughly before adding the remaining dressing.  This recipe makes quite a lot of dressing, so you may like to add a little at a time until you get it how you like it.

Happy Holidays!

Notes:  You can get fancy and use 1/4 white and 1/4 red cabbage if you can get your hands on a red one.

 

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