Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, coleslaw. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Coleslaw is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Coleslaw is something which I’ve loved my entire life. They’re fine and they look wonderful.
When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table. Whisk together mayonnaise, vinegar, dijon mustard, sugar, and celery seed. Season with salt and pepper to taste.
To get started with this particular recipe, we must prepare a few ingredients. You can have coleslaw using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Coleslaw:
- Prepare 1/2 fennel bulb
- Get 1/2 small green or white cabbage
- Prepare 1/4 small red cabbage (optional)
- Prepare 1 large carrot
- Take 1 small red onion
- Take 2 tbsp. sea salt (sea salt flakes best)
- Get zest grated of ½ lemon
- Make ready 1 tsp mixed fennel and caraway seeds, toasted in a dry skillet and coarsely ground in a pestle and mortar
- Make ready 1 tsp chopped dill
- Make ready 1 tsp chopped parsley
- Take black pepper
- Make ready lemon juice
- Prepare 2-3 tbsp. natural full-fat yoghurt
- Prepare 1 drizzle of runny honey
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois This coleslaw is a great side dish to bring to summer potlucks, and pairs well with recipes like Slow Cooker Pulled Pork, tacos (especially fish tacos), lunch wraps with deli meat, hot dogs, and more. I don't recommend it, as raw cabbage does not freeze well. Make coleslaw dressing: In a small mixing bowl whisk together the mayonnaise, apple cider vinegar and honey.
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.
If needed season with a bit of salt. Pour dressing over shredded cabbage mixture: Place shredded coleslaw mix in a large bowl then pour the dressing mixture over. Toss together: Toss to evenly coat. This is a very good basic coleslaw dressing, not too goopy. If you're making this coleslaw more than a day ahead, don't skip the salting step above.
So that’s going to wrap this up with this exceptional food coleslaw recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
