Do you make your own coleslaw?
What recipe do you use?
hi Sinbad7
we use cabbage and carrot with a little onion
sometimes some celery, celeriac, sultanas, cheese
with mayo, mustard, lemon juice, salt and pepper
sometimes some lime juice, curry paste, chutney, corrriander
lbb
It is great fun to make your own coleslaw and then you realise just how little cabbage and so on is needed and why there are so many shops selling it ready made.
Slaw is just another word meaning cabbage. You can use almost any cabbage, I have made it with a little with peeled cauliflower stalk grated, and a couple of finely shredded Brussels in winter.
The dressing is the important part because in the end it is all down to taste. There are some ready made bottles in the shops of course and you can even make a fairly decent one using plane yoghurt with plenty of seasoning, if calories are being counted.
I think that it is best made the day before it is being used and marinated in the fridge so that the flavours have a chance to mingle.
The recipe below is one of Nigellas. It looks from the quantities like she is feeding an army though.
http://pennypincherspantry.wordpress.com/2007/10/04/nigellas-express-coleslaw-recipe/
We made it yesterday ..... now I am not a lover of coleslaw that is bought in the shops and always prefer to leave it off my plate,I hardly ever eat it, as I find the taste rather revolting, but your own coleslaw freshly made is just wonderful :P
You can play around with it as much as you want but we used, cabbage, carrots, celery, red onion, mayo, squeeze of lemon, salt and pepper and the best ingredient of all, a couple of teaspoons of horse radish sauce, it was absolutely gorgeous :P
Thanks for the replies and ideas, I do like the sound of horse radish in it.
I agree with Honeybee, Horse radish makes all the difference!
We use live yoghurt instead of mayo lemon juice extra virgin olive oil djon mustard i was inspired by a Jamie Oliver recipe.Also red cabbage raisins walnuts mm. I'm salivating as i type :P :P
I bought a Bamix stick blender several years ago, and have always made my own mayonnaise since.
The recipe is one egg (which must be at room temperature)
1 tsp mustard powder
half a teaspoon salt
1 tsp lemon juice
1 tsp white wine vinegar
c. 300ml groundnut oil
Using the blender blade, blend the mixture for about 12 seconds, then raise the blender up and down through the mixture until fully emulsified.
Then add any ingredients you fancy, ie shredded white and red cabbage, carrot, onion, celery sultanas, etc, etc.
The possibilities are endless.
valmarg
They always overdo the amount of mayonnaise in bought stuff.....though I don't buy it. The local bistro/cafe one would be nice if it wasn't swimming in mayonnaise.
I had some nice coleslaw with a meal at The Bay Horse in Ulvaston...with fresh pineapple in it ...it was delicious.