Classic Creamy Coleslaw

Ingredients

• 1 cup Cabbage (finely shredded)
• 0.5 cup Carrot (finely shredded)
• 2 tbsp Onion (very finely diced)
• 1 Spring onions (finely chopped)
• 1 tsp Icing sugar (for drawing out moisture from vegetables)
• 4 tsp Mayonnaise
• 2 tsp Cream
• 2 tsp Lemon juice
• 1 tsp Sugar (for the sauce)
• 0.33 tsp Black pepper
• Salt (to taste)

Steps

1. 1

   Finely shred the cabbage and carrot, and finely dice the onions and spring onions. The quality of the coleslaw depends on a very fine, consistent cut.

2. 2

   Place the chopped vegetables in a bowl and sprinkle with 1 teaspoon of icing sugar. Toss to coat and let them sit for about 10-15 minutes until they release their natural water.

3. 3

   Drain the excess liquid from the vegetables thoroughly. This step ensures the coleslaw stays creamy and doesn't become watery later.

4. 4

   In a separate small bowl, prepare the sauce by whisking together 4 teaspoons of mayonnaise, 2 teaspoons of cream, 2 teaspoons of lemon juice, 1 teaspoon of sugar, 1/3 teaspoon of black pepper, and salt to taste.

5. 5

   Add the prepared sauce to the drained vegetables and mix well until everything is evenly coated.

6. 6

   Serve immediately or chill in the refrigerator before serving.

Notes

The chef emphasizes that the secret to a professional coleslaw is the fine cutting technique and the 'water-draining' trick using icing sugar. This prevents the salad from becoming soggy even if stored for a while.

Nutrition per serving

• side dish
• salad
• coleslaw
• vegetarian
• no-cook
• creamy
• bbq side