coleslaw recipe | how to make coleslaw salad
Coleslaw is one classic salads that pairs equally well with both meat and vegetarian main recipes. What I like about it the most is its simplicity. All you need is some cabbage, carrot and some dressing ingredients. Besides, it is a very flexible recipe. You can alter the ingredients and choose from a wide range of alternatives for the coleslaw dressing. Basically, it has a tinge of sharpness from the mustard, a bit of sweetness from the sugar and the much desired acidity from vinegar or lemon. My recipe is quite similar to the KFC coleslaw recipe.
Just that this one has no mayo in it. I have used hung curd instead. It makes the dressing creamier and taste much more natural. With an aim to keep it as simple as possible so that everyone can make this coleslaw at home, I have used the most basic dressing ingredients that you would most certainly have in your pantry. Nonetheless, it tastes incredibly delicious. I used this coleslaw recipe as a burger topping in Aloo Tikki Burger.
I have used 1 and 1/3 cups of cabbage and carrots but you would get 1 cup of coleslaw in the end. That’s because the dressing makes the veggies stick together. Now let’s take a look at the coleslaw recipe ingredients and method of preparation.
how to make coleslaw recipe
- Cabbage – 1 cup, shredded
- English carrot – ⅓ cup, shredded
- Onion – 2 tbsp, finely chopped
- Hung curd – 4 tbsp
- Lemon juice – 2 tsp
- English Mustard – 1 tsp
- Black pepper – ½ tsp
- Salt – to taste
- Sugar – 2 tsp
- Take shredded cabbage and carrots in a bowl and season them with salt. Mix well.
- In another bowl, prepare the salad dressing. Combine hung curd, black pepper, lemon juice, English mustard, sugar and, onion. Whisk well.
- Add in the shredded cabbage and carrot. Mix well.
- Coleslaw is ready. Refrigerate for 15-20 minutes before serving. Enjoy!
coleslaw recipe with step by step pictures below
Take 1 cup shredded cabbage and 1/3 cup carrots in a bowl and season them with salt. Mix well.
In another bowl, prepare the dressing. Combine 4 tbsp hung curd, 1/2 tsp black pepper, 2 tsp lemon juice, 1 tsp English mustard, 2 tsp sugar and, 1 tbsp chopped onion.
Add in the shredded cabbage and carrot.
Coleslaw is ready. Refrigerate for 15-20 minutes before serving. Enjoy!