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