Summer Coleslaw Recipe | The Gift Loft (NZ) Recipe Blog

January 23, 2014

A simple, classic recipe - coleslaw!  If you get it right, it can be delicious and guests just can't get enough of it.  Fresh, simple and healthy, try this recipe.  Lovely Bex, from The Cake Parlour  (on Waiheke Island), an amazing cake sculpture artist and wedding cake designer, gave us the coleslaw dressing recipe and we keep passing it on to all our bbq guests.

The apple cider vinegar (in the dressing) is also great for digestion & health; and the carrot & beetroot are great for detoxing - an added bonus.

Classic Coleslaw 

Serves 5-6 people

1/3 green cabbage (use savoy cabbage, if you prefer, but we find it a little bitter), sliced finely;

1/4 red cabbage, sliced finely;

1-2 carrots, peeled and grated, finely;

1/2 beetroot, peeled and grated, finely;

1 green apple, grated, finely;

Large bunch of fresh coriander, chopped finely - use whatever is your favourite herb (parsley or mint could be used, instead). We love coriander - our local Fruit World sells large bunches for about $2, much cheaper than the supermarket.

Mix the above ingredients in a large bowl. You can leave out a vegetable or the apple, if you prefer - just make it as you like but keep  mostly cabbage as the main ingredient.

Dressing

1/2 cup mayonaise (we make our own but store bought is fine);

1/4 cup apple cider vinegar;

1/8 tsp mustard powder;

4 tsp sugar (add more or less to taste - we prefer a less sweet coleslaw so add less and, we often use runny honey instead);

Salt & pepper to taste. 

Mix the above ingredients together.

 

Pour the dressing over the salad and mix together.  Add more salt & pepper and some more chopped herbs to the top of the salad.  Chill for about 30 minutes, or more, before serving to allow the flavours to develop.

Serve in individual noodle boxes (buy at your local $2 shop) for a picnic. Or, serve with homemade hamburgers or at your next bbq.  It lasts well for lunches, the next day, too. Enjoy!