INGREDIENTS
- 180g (2 1/4 cups, loosely packed) finely shredded cabbage
- 180g (2 1/4 cups, loosely packed) finely shredded red cabbage
- 1 medium (about 130g) carrot, peeled and grated or thinly striped
- 1 small-medium (about 200g) red or yellow capsicum, thinly sliced
- 24g (1/4 cup) finely chopped green onion (green shallot)
For the dressing
- 2/3 cup (166g) mayonnaise
- 2 tablespoons (40ml) white vinegar
- 3 teaspoons caster sugar and Salt, to taste.
- 180g (2 1/4 cups, loosely packed) finely shredded cabbage
- 180g (2 1/4 cups, loosely packed) finely shredded red cabbage
- 1 medium (about 130g) carrot, peeled and grated or thinly striped
- 1 small-medium (about 200g) red or yellow capsicum, thinly sliced
- 24g (1/4 cup) finely chopped green onion (green shallot)
For the dressing
- 2/3 cup (166g) mayonnaise
- 2 tablespoons (40ml) white vinegar
- 3 teaspoons caster sugar and Salt, to taste.
Quick, easy and full of health benefits, this salad consists of cabbage, carrot, capsicum and green onion in a tangy, mayonnaise-based dressing. Because the vegetables soften and release moisture once dressed, we prefer to dress the salad just before serving. Coleslaw is a great accompaniment to barbequed meats or roast chicken.
When purchasing cabbage for this recipe, remember to allow for the removal of the core and any tough outer leaves. Use your Casa Peeler to finely shred the cabbage.
When purchasing cabbage for this recipe, remember to allow for the removal of the core and any tough outer leaves. Use your Casa Peeler to finely shred the cabbage.


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