A really really good Coleslaw

We are not very big on salads in our family, as my son would say “I’m not friends with salad!”. And I would never ever order salad if I’m eating out. That’s not to say that we don’t like vegetables as there’s a lot of veggies in our diet, not just salads. For a salad to make it to our table it should have oooomph, it should have texture, it should have lots of colour and it should be delicious.

This is not your any old boring tasteless coleslaw. This Coleslaw has Chinese and red cabbage for colour, shredded carrots and capsicum for crunch, Spanish onions for added kick and dressed in a tangy dill dressing . It has everything you could ever ask for in a salad.

Cabbage can be rather tough and has that strong bitter taste due to the sulfuric enzymes present in the leaves which are released when you cut it up. So when I’m making coleslaw I use the Chinese Napa cabbage variety which has a milder sweeter taste. I also add a little bit of red cabbage because it looks so pretty.

I like to dress this salad with a punchy tangy dill dressing . It’s lightly creamy and complements the cabbage perfectly. It takes under 20 minutes to make and is packed with contrasting textures and flavours. It makes a good side dish to a simple roast chicken or fish as in fish chips and coleslaw. 

A really really good Coleslaw

Recipe by acmowlaiCourse: Salads & SnacksCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Coleslaw with Tangy Dill Dressing

Ingredients

• Coleslaw

• 1/2 head Chinese (Napa) cabbage shredded

• 1/2 head small red cabbage shredded

• 1 large carrot coarsely grated

• 1 small red capsicum , de seeded sliced thinly

• 1 Spanish onion, peeled sliced thinly

• Creamy Dill Dressing

• 1/4 cup mayonnaise

• 1/4 cup water

• Few sprigs dill chopped

• Salt and pepper

Directions

• Grate carrots in a coarse grater.
• Finely slice capsicum and the Spanish onion. Add to grated carrots
• Shred cabbages thinly and add to the mix.
• Combine the dressing ingredients. Add salt and pepper to correct seasoning. Add enough of the dressing to coat. Leftover dressing can be stored covered in the fridge for a week.