Coleslaw

Coleslaw

I’ll be honest, I was never a fan of coleslaw. Runny vinegary liquid in soggy diner-style coleslaw was not my thing.

That is until I developed my simple coleslaw recipe a while ago. It’s crunchy, flavourful and simple; none of the flavours overpower one another. This seems to be a hit everywhere I bring it and everyone keeps asking me for a recipe!

This goes so well with my pulled pork sandwiches. Or my Turkey Burgers!

You can use different equipment to make this, such as a food processor or a nice long sharp knife. But I feel coleslaw made by shredding with a mandolin produces a much better final product.

One more thing, in the picture below, I have two coleslaw versions. The bottom one is creamy as detailed in this recipe. The top coleslaw is simply dressed with lemon juice, olive oil and a pinch of sugar instead of the mayo based dressing. It’s also very delicious and no recipe required – just dress to taste!

The coleslaw at the top was made using olive oil only. Still absolutely delicious, bright and fresh!

DifficultyBeginner

Yields8 Servings
Prep Time10 mins

  green cabbage (about 8 cups)
 2 cups red cabbage (feel free to simply use green cabbage instead)
 ½ red onion
 1 to 2 carrots
 ¾ cup sour cream
 ¼ cup Mayonaise
 2 tsp Dijon mustard
 2 tsp sugar
 1-2 tsp lemon juice (or apple cider vinegar)
 salt and pepper to taste
 Optional: mango sliced on a mandoline

1

Shred cabbages with a mandolin for best results. Alternatively shred finely with a good chef's knife or using food processor. Shred carrots. Finely shred or slice onions. Combine everything in a bowl, toss with a large pinch of kosher salt (with salad spoons or by using your clean hands.) Let sit for at least ten minutes. The salt will soften the cabbage without making it lose its crunch.

2

Combine sour cream, Mayonnaise, Dijon, sugar and lemon juice. Pour over the cabbage.

3

Mix everything well. Refrigerate for at least half an hour for flavours to meld. Toss again before serving and adjust the seasoning with more salt, pepper or sugar as needed.

4

Optional: I added mango to this coleslaw and it tasted amazing. Consider doing that, but it's totally optional! If using, simply add it in Step 3.

Ingredients

  green cabbage (about 8 cups)
 2 cups red cabbage (feel free to simply use green cabbage instead)
 ½ red onion
 1 to 2 carrots
 ¾ cup sour cream
 ¼ cup Mayonaise
 2 tsp Dijon mustard
 2 tsp sugar
 1-2 tsp lemon juice (or apple cider vinegar)
 salt and pepper to taste
 Optional: mango sliced on a mandoline

Directions

1

Shred cabbages with a mandolin for best results. Alternatively shred finely with a good chef's knife or using food processor. Shred carrots. Finely shred or slice onions. Combine everything in a bowl, toss with a large pinch of kosher salt (with salad spoons or by using your clean hands.) Let sit for at least ten minutes. The salt will soften the cabbage without making it lose its crunch.

2

Combine sour cream, Mayonnaise, Dijon, sugar and lemon juice. Pour over the cabbage.

3

Mix everything well. Refrigerate for at least half an hour for flavours to meld. Toss again before serving and adjust the seasoning with more salt, pepper or sugar as needed.

4

Optional: I added mango to this coleslaw and it tasted amazing. Consider doing that, but it's totally optional! If using, simply add it in Step 3.

Coleslaw

Happens to be Vegetarian.

Make it Vegan: omit Mayo and sour cream. Use 1 cup of vegan sour cream or about 1/4 cup of olive oil instead, add more lemon juice if using olive oil, to brighten up the flavour.

Make it Low Carb/Keto/Paleo: omit Mayo and sour cream. Use some olive oil instead. Omit sugar. For Keto, ensure the amount consumed fits into your personal daily macros; reduce or omit carrots and onions. Use Paleo-approved mustard. Optional Mango is not Keto-Friendly, so do not use.

Make it Dairy-Free: omit Mayo and sour cream. Use 1 cup of vegan sour cream or about 1/4 cup of olive oil instead, add more lemon juice if using olive oil, to brighten up the flavour.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, including the mustard.

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