Hello everyone. A big shout out to all the Mums and Dads on half-term duty. I’ve created a deliciously Crunchy Homemade Coleslaw, that all my children love. It’s a really good way of getting fresh veg onto the dinner plate and goodness into us all. Not only that but this Crunchy Homemade Coleslaw tastes seriously good!
Some may argue – ‘Why should I make my own Coleslaw, when it’s easily available and isn’t expensive?’ Which, if you think about it, it a fair point. I do, on occasion, buy Coleslaw from the shops aaaand each time I do I regret it! The Coleslaw is either really gloopy and absolutely smothered in a creamy sauce, or else it seems to contain only cabbage and onion, the latter having a strong, onion, overbearing taste. I don’t like shop bought Coleslaw! There I’ve said it!!!
Now I like onion in my Coleslaw, but I don’t like it to have a nasal clearing, strong, over powering taste. I’ve sorted this problem. Firstly I use red onions, which are generally sweeter than white onions, then I slice them thinly and soak them in lemon juice with a sprinkle of salt. The lemon juice draws out all the acridness from the onions, leaving them sweet and crunchy!
I make a great big bowl of this Coleslaw which we eat alongside fish and potato wedges, fabulous with homemade pizza, great with burgers, or in place of salad with any meal. Let’s get on with the –
Recipe : Serves 6 as a main side dish.
1/2 Medium White Cabbage
1 Medium Red Onion
3 Medium Carrots (or 2 large)
Approx 5 Heaped Tablespoons of Mayonnaise (I use full fat mayo)
Making The Lemon Mayonnaise For The Coleslaw
First take the lemon, cut in half a squeeze it into a large bowl – feel free to use your favourite citrus juicer!!!
Now cut the red onion in half and slice as thinly as possible into half moons. Break up the onion and add to the lemon juice in the bowl. Sprinkle over the sea salt and mix the onion half moons, breaking them apart as you go, into the lemon juice.
Take half a medium white cabbage and remove the tough core. Cut the cabbage into 3 sections and finely shred them with a sharp knife.L
In the bowl with the onions and lemon juice add 4-5 heaped tablespoons of your favourite mayonnaise. Mix thoroughly so that the lemon juice becomes incorporated into the Mayo. Add 1/2tsp of freshly ground black pepper.
Adding The Cabbage And Carrots To The Marinating Onions
The lemon juice thins out the mayo so the resulting sauce is smooth and creamy, but not gloopy, thick and claggy like mayonnaise only Coleslaw sauces. Put the shredded cabbage on top of the onions and sauce in the bowl.
Trim off the tops and bottoms of the carrots, peel and then grate in the coarse side of a box grater.
Place the grated carrot in the bowl.
Mix all the ingredients together thoroughly and you have yourself some top notch, Crunchy, Homemade Coleslaw.
If not using straight away, cover in cling film and refrigerate for up to 24 hours. This coleslaw is at it’s best the day you make it, but will keep for a day in an airtight container.
Again this is a fantastically portable dish, that makes it great for feasting with family, friends, work colleagues, in fact ANYONE. This Coleslaw is ideal for buffets (it’s easy to double/triple/quadruple the quantities. It is so easy, inexpensive, cheaper and way more delicious than the shop bought alternative. Try this recipe once – feel free to adjust the lemon/mayo ratio – and I bet you’ll think twice before buying shop bought Coleslaw again!
Oh and please let me know how you get on, I love to read your comments.
This Crunchy Homemade Coleslaw is the ideal accompaniment to:
Until next time happy feasting, sharing and having fun!