Coleslaw
Everybody knows what a coleslaw is and have tasted coleslaw at least once in their life. But, to make a good coleslaw requires a delicate balance of acid, sweetness and texture. Follow my recipe to make the perfect coleslaw suited to your preference.
Ingredients
Instructions
Food Preparation
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Prepare the cabbage
Wash the cabbage leave thoroughly to remove traces of pesticides.
Prepare a basket of water with 1 tbsp of white vinegar.
Cut cabbage leaves into 0.5x0,5cm squares. You can also use a food processor to dice the leaves roughly into the desired size. Be careful not to dice the cabbage leaves too small.
Place the cabbage squares in the bowl of vinegar water to further remove traces of pesticides on the leaves.
Soak the cabbage leaves in the vinegar for 10 minutes, then drain off the vinegar water and rinse the cabbage.
Let the cabbage leaves drain off as much excess water as possible in a colander. Tilt the colander and spread the leaves in the colander if necessary to drain off excess water.
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Prepare the carrot and onions
Cut off the head of the carrot and skin it.
Either use a food processor or dice the carrots finely. To dice carrots finely, cut carrot into 2mm slices, then julienne the slices before dicing the julienned slices finely.
Dice the onion finely. To dice onion, first cut the onion into half. Cut off the dry top part of the onion (do not cut off the base) and remove the outer skin and wash the onion clean. Place the washed onion flat side down and slice onion lengthwise until just reaching the base of the onion. Turn the onion around the cut the onion across until the base is reached. When you're reaching the base of the onion, you may need to turn the base 90deg clockwise to cut the remainder.
Set aside half the diced onions. We will add the onions a little at a time to taste.
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MIx the coleslaw
When the cabbage is sufficiently dry, transfer to a large mixing bowl.
Add the diced carrots and half the diced onions.
Add 1 tablespoon of apple cider vinegar or white vinegar and 1 tablespoon of sugar or honey.
Add 2 tablespoons of mayonnaise and stir the coleslaw thoroughly. Give the coleslaw a taste. Add in more diced onions a teaspoon at a time and mix well if desired. If the coleslaw is too dry, add more mayonnaise, 1/2 tablespoon at a time, and repeat until the desired texture is formed.
If the coleslaw is too sour, add more sugar or honey one teaspoon at a time to taste.
Add some salt and pepper to taste if desired. If using poppy seeds or celery seeds, add the seeds to the coleslaw and mix well.
Once the taste of the coleslaw to your liking is achieved, transfer the coleslaw to a bowl and cover with cling wrap.
Leave the coleslaw to season and chill in the refrigerator for 2 hours before serving.
