No barbeque or summertime meal is complete without coleslaw! This salad is a staple in our house during the hot summer months. Coleslaw is one of the easiest salads to make and prepare and it tastes so good. My recipe has a fresh and tangy flavour and the mayonnaise gives just enough creaminess.
This recipe makes a large bowl, and in our house the whole bowl is normally devoured by our boys, so there aren’t any leftovers for sandwiches the next day. The Colmans brand of horseradish sauce is gluten and dairy free.
I shred my cabbage using a mandolin, so that my coleslaw has an evenly sliced consistency. If you do not have a mandolin, it is important you do not slice the cabbage too thin, otherwise the cabbage will release too much water and your coleslaw will be watery.
I make my coleslaw a couple of hours in advance and then let it sit in the refrigerator so that the flavours can develop. The cabbage will soften as well as slightly increasing in moisture whilst in the fridge, so give it a stir before serving.
117g (4.2 ounces or ½ cup) whole egg gluten & dairy free mayonnaise
4 teaspoons (20ml) Dijon mustard
2 tablespoons (30ml) horseradish sauce
1 tablespoon (15ml) lemon juice
Salt and pepper to taste
250g (8.8 ounces or 4 firmly packed cups) red cabbage, shredded
250g (8.8 ounces or 4 firmly packed cups) white cabbage, shredded
175g (6.2 ounces or 2 cups) coarsely grated carrot
In a large bowl, thoroughly mix together the dressing ingredients before adding the cabbages and carrot. I use my hands to evenly distribute the dressing with the vegetables. Although it’s a little messy, it is the most effective way.
Cover the bowl with plastic wrap and leave in the refrigerator for at least a couple of hours.