Coleslaw
Crunchy colourful salad - easy, delicious and rainbow-coloured. Perfect for BBQs, fried chicken burgers and baked potatoes.
Servings: 10
Equipment
- mandoline (not essential, but highly recommended)
Ingredients
Salad
- 200 g green cabbage
- 200 g purple cabbage
- 200 g carrots approximately 2
- 2 handfuls kale leaves about 80g
- 80 g baby capsicums approximately 4
Buttermilk Dressing
- 300 ml buttermilk
- 120 g mayonnaise
- zest of a lemon
- Tablespoon lemon juice
- teaspoon salt
- freshly ground black pepper
Instructions
- Prep Veg - finely shred the green then purple cabbage. Peel and coarsely grate the carrot. Cut away and discard any coarse stems/veins in the kale and finely shred the leaves with a sharp knife. Cut the capsicums in half along their length. Use a teaspoon to scrape away and discard the seeds and any white membrane. Finely slice. Place all the ingredients in a large bowl. Don't mix the ingredients together until ready to serve.200 g green cabbage200 g purple cabbage200 g carrots2 handfuls kale leaves80 g baby capsicums
- Buttermilk Dressing - add all the ingredients to a bowl or large screw-top glass jar. Mix/shake up together to combine.300 ml buttermilk120 g mayonnaisezest of a lemonTablespoon lemon juiceteaspoon saltfreshly ground black pepper
- Serve - pour the dressing over the veggies. Use your hands to toss everything together.