This is a recipe for a basic coleslaw. I whipped this up as an accompaniment to the baby back ribs I made a while ago. It’s so easy to make….delicious, refreshing and crunchy.
# – Quick basic coleslaw.
This is way healthier than eating coleslaw outside too. I find it comforting to know exactly where each ingredient came from and what went into flavouring it.
- 1/2 a cabbage, sliced
- 2 carrots, grated
- 1 small onion, sliced
- 6 tablespoons of mayonnaise
- 3 tablespoons of red wine vinegar
- A pinch of black pepper
- A pinch of nutmeg
- A pinch of celery salt or ordinary salt
# – First, slice the cabbage.
# – Then, grate the carrots and slice the onion. Dump into a mixing bowl.
# – Dump in the cabbage as well, followed by 6 tablespoons of mayonnaise (I like my coleslaw creamy, feel free to reduce amount of mayo if you want).
# – Give it a splash of red wine vinegar.
# – Season with some celery salt or ordinary salt.
# – A pinch of nutmeg for a wonderful aroma.
# – Lastly, a dash of black pepper for a bit of a kick. Stir well, cover and stick in the fridge to chill for at least one hour for the flavours to settle in. However, you can eat it straightaway if you like :D
# – Quick basic coleslaw, DONE!
I love it when I can get my vegetable intake with no cooking involved. Heheheh /lazy