Homemade Chunky Coleslaw

Ingredients

• 0.25 head Red cabbage (grated and washed until water runs clear)
• 0.5 head White cabbage (grated chunky)
• 2 Carrots (grated)
• 0.75 cup Mayonnaise
• 1 tbsp White vinegar
• 1 tsp Peri-peri sauce (referred to as periné sauce in transcript)
• Salt (to taste)
• White pepper (to taste)
• Black pepper (to taste)
• 1 pinch Sugar
• 2 tbsp Sweet mango chili sauce (for a bit of a kick)

Steps

1. 1

   Grate the red cabbage using a grater, ensuring no large chunks are left behind.

2. 2

   Wash and drain the grated red cabbage thoroughly until the water runs clear to prevent the purple juice from bleeding into the final dressing.

3. 3

   Grate the white cabbage and the carrots. Use different sides of the grater to achieve a chunky texture.

4. 4

   Place the grated red cabbage, white cabbage, and carrots into a large bowl and mix them together by hand.

5. 5

   In a separate bowl (or beaker), prepare the dressing by combining the mayonnaise, white vinegar, peri-peri sauce, salt, white pepper, black pepper, and a pinch of sugar.

6. 6

   Add the sweet mango chili sauce to the dressing mixture.

7. 7

   Whisk or mix the dressing ingredients together until the sauce is completely smooth.

8. 8

   Pour the dressing over the bowl of grated vegetables.

9. 9

   Mix the coleslaw thoroughly, ensuring the sauce fully and evenly covers all the vegetables.

10. 10

    Serve immediately or chill until ready to eat.

Notes

The author emphasizes washing the red cabbage until the water runs clear to avoid 'purple juice' pooling at the bottom of the bowl. For texture, use the larger holes on your grater to keep the cabbage chunky.

Nutrition per serving

• side dish
• salad
• vegetarian
• gluten-free
• no-cook
• summer
• bbq