How to Make Perfect Coleslaw

By • Feb 24, 2019 • Party food

The must-have side for every barbecue party? Yes, coleslaw. For those of you who haven’t yet made coleslaw yourself, here’s a tip: don’t settle for anything less than perfect. Better to do it right the first time!

The first step to a crispy and fresh (versus watery and mushy) coleslaw is getting rid of the extra moisture in cabbage and carrots. Salt and salad spinner will do the trick.

The second step is a great dressing, with just the right balance of creamy and sour. And you can even make the whole thing vegan! Get the recipe for both versions below.

So satisfying! Have coleslaw as a side for your barbecue meat, or fill your sandwiches with it.

Fresh and Creamy Coleslaw

Serves 6–8 as a side

Cooking time

Ingredients:

400 g white cabbage

100 g red cabbage

1 large carrot

1 green apple

1 tsp salt

Traditional dressing:

100 g mayonnaise

100 g sour cream

1 Tbsp lemon juice

1 tsp Dijon mustard

1 1/2 tsp sugar

1/2 tsp salt

1/2 tsp black pepper

Vegan dressing:

2 Tbsp tahini

1 tsp sugar

1/2 tsp salt

1/2 tsp black pepper

1 Tbsp lemon juice

3 Tbsp olive oil

150 g soy yogurt

To serve:

2 spring onions

fresh tarragon, coriander or parsley, optional

Method:

Cut cabbages to thin strips with a sharp knife. Peel and cut carrot and apple the same way. Place in a large bowl and mix with salt. Place another bowl on top of the vegetables to create a light weight. Transfer to the fridge for 1–2 hours.

Meanwhile, prepare the dressing. If you’re making the vegan dressing, combine tahini, sugar, salt, black pepper and lemon juice in a bowl. Constantly whisking vigorously, start pouring in the oil. Finally, fold in the soy yoghurt. Let sit in the fridge until the coleslaw is ready to be served.

If you’re making the traditional dressing, combine the ingredients in a bowl. Mix well and let sit in the fridge until the coleslaw is ready to be served.

Once the vegetables have released their moisture, discard the extra liquids. Dry the vegetables in batches in a salad spinner. Alternatively, pat them dry with a clean kitchen towel. Transfer to a salad bowl.

Mix the vegetables and the dressing. Top with sliced spring onion and chopped fresh tarragon, coriander or parsley.