Coleslaw is a salad consists of cabbage, carrot, capsicum and green onion in a tangy, mayonnaise-based dressing. Because the vegetables soften and release moisture once dressed, we prefer to dress the salad just before serving. Coleslaw is a great accompaniment to barbequed meats or roast chicken.
When purchasing cabbage for this recipe, remember to allow for the removal of the core and any tough outer leaves. A mandoline could be used to finely shred the cabbage.
Serves 4-6 as a side dish.
180g (2 1/4 cups, loosely packed) finely shredded cabbage
180g (2 1/4 cups, loosely packed) finely shredded red cabbage
1 medium (about 130g) carrot, peeled and grated
1 small-medium (about 200g) red or yellow capsicum, thinly sliced
24g (1/4 cup) finely chopped green onion (green shallot)
2/3 cup (166g) mayonnaise
1/3 cup yogurt
2 tablespoons (40ml) white vinegar
3 teaspoons caster sugar
Salt, to taste
Stir mayonnaise, yogurt, white vinegar, sugar and salt together in a small bowl. Cover bowl and refrigerate until required.
Toss vegetables together in a large bowl. If you wish to serve the salad immediately, pour dressing over the vegetables and toss to coat. Otherwise, cover the bowl with plastic wrap, store in the refrigerator and dress salad just before serving.