Classic Coleslaw Recipes: How To Make Slaw

Coleslaw is a great accompaniment to all types of dishes: a side dish to your steak and chips or fried chicken; great with a sandwich or fresh roll; perfect with your favorite salads and brilliant for picnics. Coleslaw is one of the easiest things you can prepare, and believe me your own slaw is the best slaw! How do I know that? read on, and prepare the easiest tasty coleslaw for all occasions, and be your own judge!

You will need the following to make Classic Colesaw.

Ingredients:

• 1 fresh head of white cabbage, finely shredded as shown
• 1 large or 2 small good quality carrots (strong and firm) finely shredded or grated
• 1 small white salad onion very finely sliced
• Salt and pepper to taste
• 1 to 2 tablespoons of good quality mayo to bind
• A small pinch of mustard powder (mustard paste will do)
• A drop of good quality olive oil (helps mix the ingredients)

Method:

• In a large bowl, mix the cabbage, carrot and onion, till evenly mixed
• Sprinkle with salt and pepper; be careful not to over do the salt as salt will draw water from the vegetables and leave your slaw watery
• Add the mustard powder and the oil, mix together
• Lastly add the mayo, mixing thoroughly till all the vegetables are evenly coated

Cook's Tip:

• The big tip with coleslaw is never make it too far in advance of serving, a couple of hours is enough. Your slaw should be creamy, rich and seasoned. If you want to finish your dish scatter with snipped chives or chopped flat leaf parsley. Small rocket leaf is also good, as the peppery flavor really loves the white cabbage.

Classic Coleslaw with a twist:

• CHEESEY SLAW:
• This has nothing to do with bad jokes. A little cheesey addition to your classic coleslaw adds a delicious rich flavor. Choose a good quality cheese. If you like strong flavor, go for mature cheddar. If not choose a medium to mild cheese like edam. Grate the cheese into the classic slaw just before serving to the table. Mix in a few snipped chives and you've got a great side dish.

• RED CABBAGE SLAW:
• As with the classic slaw, but use half and half of red and white shredded cabbage for a colourful and extra crunchy dish. Make sure you shred the red cabbage very finely, and choose a baby cabbage as the leaves will be nice and tender. Larger red cabbage is best kept for cooking rather than salads as the leaves are a little tougher.

• RADISH SLAW:
• Choose fresh firm radishes with a nice pink colour. Finely slice the salad radishes and sprinkle through your classic slaw with some finely diced baby spring onions. Gorgeous.

• CHICKEN SLAW:
• Shred some cold cooked chicken breast (left over roast chicken works well) very finely and mix into the classic slaw. This slaw is wonderful in a crusty french baguette.

• BACON SLAW:
• Make the classic slaw and add chopped crispy bacon and thinly sliced red salad onions just before serving. This one you can eat simply on it's own, straight out of the bowl or sandwiched between to slices of brown soda bread.

Get creative with your favorite ingredients and invent your own homemade coleslaw recipes.

There is no limit to what you can add to the classic coleslaw recipe! Enjoy :)

Copyright:

© 2010 Gabriel Wilson All Rights Reserved