I actually liked enough to throw together a last minute red cabbage coleslaw for our New Year's Eve Feast. And definitely enough to consider making it again soon. So if you've got a specific coleslaw recipe you think I should try, tell me. I'm all ears!
You can read more about coleslaw over at Elise's or Wikipedia.
Coleslaw
(Ameerika kapsa-porgandisalat 'Coleslaw')
Serves 4
300 grams white cabbage
2-3 carrots, peeled
1 small red onion
a handful of parsley
3 Tbsp mayonnaise
2 Tbsp plain yogurt/sour cream
1 tsp strong mustard
salt
black pepper
Wash the cabbage and shred with a sharp chef's knife or a kitchen mandoline. Cut carrots into matchsticks (i.e. julienne).
Halve the onion, then cut into fine slices and separate the slices into rings.
Mix the vegetables in a large bowl, throw in the chopped parsley.
Mix mayonnaise, sour cream, mustard, salt and pepper in a small bowl, then fold into the cabbage mixture.
Serve.
* I understand that coleslaw can be pretty much any shredded cabbage salad, but the American coleslaw uses mayonnaise dressing?
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