We had fish and chips for lunch today. Unfortunately, we ran out of salad mix and only then I realised that I still have cabbage and carrots in my fridge. So I ended up making a coleslaw from scratch. It is an easy dish except for the shredding. But it took me less than 15mins to chop up the cabbage and carrots since I made enough for lunch. I should have thought about it yesterday since coleslaw is best eaten chilled and tastes even better overnight.
The chips were also homemade too but I will talk about it another time.
The recipe is just an estimation. It is totally up to you whether you like sweet or slightly sourish. For me I like it slightly sourish. Some recipes use milk and sugar, but for me, I shortcut the ingredient and use condensed milk instead.
Ingredients
cabbage and carrots, shredded
4 heaps tbsp mayonaise
3 tbsp lemon juice (less if you don't like it sourish)
1-2 tsp condensed milk (more if you like it sweet)
salt & pepper to taste
Method
1. Mix shredded cabbage and carrots well
2. Combine mayonaise, lemon juice, condensed milk and salt and pepper. Stir the mixture well
3. Pour coleslaw mixture into the vege mix and using a spoon, mix it thoroughly until all the vege are covered with the sauce
4. Chill in the refrigerator before serving
5 comments:
zu, try adding 1/4 tsp of chopped torch ginger into it. its really very nice. recipe from Buay!
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next time try adding apple (shredded them like you would to the cabbage), and raisins/sultanas....it's marvellicious.
thanks for the suggestion anonymous :-)
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