Simple Coleslaw
To have a trusted coleslaw recipe is almost a must in the kitchen. This quick and easy staple recipe will never let you down. Sometimes the simplest things are the best.
Burgers, jacked potatoes, baguette sandwiches, great for a BBQ party, and so on. You can pair it with countless dishes, by adding crunch and creaminess to them. It’s just delicious.
To make all the flavors combined in our slaw we want to leave it in the fridge for at least 45 min before serving, but not longer than 2 hours. Cabbage and sauce will cool down, giving a salad that desired clean and creamy crisp. If you have any leftovers there are no worries, coleslaw can stay in the fridge for up to 3 days.
Simple Coleslaw
Ingredients
- 1/2 Medium White Cabbage
- 1 Large Carrot
- 1 Medium Red Onion
- 3 tsp Light Mustard
- 2 tbsp Mayonaise
- 1 tsp Vinegar
- 2 tsp Fresh Lemon Juice
- Salt & Pepper
Instructions
- Start with cutting out the core of the cabbage. And shred thinly with a sharp knife half of the whole cabbage. Wash and dry it properly. Place in a bowl and add 1tsp of salt. Mix well and set aside for 30min. Salt will take out any excess water. Drain in a colander or in linen cloth by pressing
- Add mayo, mustard, vinegar, and lemon juice. Mix all together well so everything is nice and evenly coated in sauce. Season with salt and pepper to taste
- Cover the ready coleslaw tightly and place in the fridge for min 40 min before serving
- Store in the fridge for maximum of 3 days