Classic coleslaw

This crunchy coleslaw is full of colourful vegetables that will be the perfect partner for your BBQ mains.

coleslaw recipe

Classic coleslaw

Crunchy salad veggies in a light mayo dressing make this classic coleslaw recipe a barbecue staple and the perfect partner to any grilled meat or fish dish. YUM!
Course Side Dish
Cuisine New Zealand

Ingredients
  

  • 1 cup light sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • Half small green cabbage shredded
  • Half small red cabbage shredded
  • 4 medium stalks celery thinly sliced diagonally
  • 2 medium carrots coarsely grated

Instructions
 

  • In a bowl, mix together sour cream, mayonnaise, vinegar, sugar and salt until thoroughly combined. Set aside.
  • In a large mixing bowl, combine the two cabbages, celery and carrot. Add dressing and toss through.
  • Cover and refrigerate for two hours or until chilled.

Notes

  • A food processor with a shredding blade will make this the fastest salad in the world to make. But if you don't have such an appliance, a good kitchen knife will do just as good a job, though a little slower!
  • This is a salad that actually benefits from sitting around soaking in the dressing. Coleslaw the next day is almost always better than same-day coleslaw.
  • Don't be concerned if the dressing goes pink after a couple of hours - it's just the colour from the red cabbage seeping out.
  • There's a reason that coleslaw is considered a classic salad as not only does it taste fantastic, it's full of very-good-for-you cabbage, and goes with everything! Perfect with barbecued meat!
  • This recipe was created by Ella Walsh for Kidspot.
Keyword bbq, salad, vegetables

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