Coleslaw is a salad consisting primarily of shredded raw white cabbage, which is dressed with yogurt and mayonnaise. It may also include shredded carrots, and other fruits and vegetables (apples, onions, radishes, peppers), as well as horseradish and various spices. There are many variations of the recipe which include the addition of other ingredients such as red cabbage, pepper, onion, pineapple, or apple, mixed with a salad dressing such as mayonnaise. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Coleslaw is generally eaten as a side dish with foods such as barbecue, French fries, and fried chicken. It may also be used as a sandwich ingredient, placed on barbecue sandwiches, hamburgers and hot dogs along with chili and hot mustard. I like to stuff coleslaw with pita and tuna in which I will publish later.
My version is very basic and simple to make. Raisins do make a complimentary addition to the salad. I will be using Light Mayonnaise for this recipe. If you are not such a fan of mayonnaise, then non fat plain yogurt would make a wonderful substitution ( I may try to incorporate that ingredient another time. I took a short cut and used the packaged cabbage salad rather than shredding a whole white cabbage. It saves time and you don’t necessarily need to clean out the vegetables when all the work has been done for you.
For this recipe, you will need:
- 400 grams of white cabbage salad mix
- 1 small red onion diced
- Handful of golden raisins
- 4 tablespoons of Light Mayonnaise
- 1 tablespoon of cider vinegar
- 1 teaspoon of lemon juice
- 1/4 teaspoon of ground black pepper
Place cabbage mix, onion, raisins in a salad bowl. In a separate bowl, whisk mayonnaise, vinegar,lemon juice and pepper. Pour dressing over salad and toss. Cover in plastic wrap and refrigerate for 1 hour.
Yields 8 servings