Simple Coleslaw
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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.
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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.
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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