How to make easy Coleslaw

Cabbage is the main ingredient in coleslaw.

A staple side dish for barbecues, coleslaw is a cold salad that comes in many variations. Some coleslaws are made with fruits such as apple and pineapple while others use ketchup and vinegar for the dressing rather than mayonnaise. The simplest and easiest coleslaw consists of three vegetables and a few seasonings. Cole slaw requires no cooking, you simply combine ingredients for the dressing and cut the vegetables before tossing them together. This easy recipe makes eight servings.

Things You'll Need

• 1/2 cup mayonnaise
• 1 tbsp. milk
• 1 tbsp. vinegar
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 1/8 tsp. pepper
• 1 head red or white cabbage
• 1 large celery stalk
• 1 large carrot
• 2 tbsp. minced onion

Instructions

1. Pour the mayonnaise, milk, vinegar, sugar, salt, paprika and pepper into a small bowl. Use a fork or whisk to stir the ingredients until they are well blended. This will be the dressing for the coleslaw.

2. Use a sharp knife to shred the head of cabbage. Remove the outer leaves of the cabbage. Cut the head of cabbage in half and place each half flat side down. Slice through the middle of each half, creating four pieces. Place each of the quarter pieces with a flat side on the table and begin slicing 1/8-inch thick shreds.

3. Cut off the leafy end and the white end of the celery stalk before cutting the stalk into about 1/4 inch wide pieces resembling half moons. Use a grater to finely shred the carrot.

4. In a large salad bowl, combine the cabbage, celery and carrot and onion. Pour on the dressing and gently toss the coleslaw using tongs or spoons.

5. Cover the bowl using a lid or plastic wrap and refrigerate until cold.

Tips & Warnings

• If the vegetables are not prewashed, wash them under cold running water.

• Use preshreded cabbage and carrots to save time.

References

• "The Good Housekeeping Illustrated Cookbook"; Zoe Coulson; 1980

Resources

• Delish: Coleslaw Recipes