*Creamy Classic Coleslaw* –
exactly like the blue bowl with dill on top!
*Makes: 6-8 servings | Ready in 15 min*
*INGREDIENTS:*
*For the Salad:*
– 1 medium green cabbage (about 800g), thinly shredded
– 2 medium carrots, julienned / grated
– 2 celery stalks, finely chopped
– 1/4 cup fresh dill or parsley, chopped for topping
*For the Creamy Dressing
– 1 cup mayonnaise
– 2 tbsp apple cider vinegar or white vinegar
– 2 tbsp sugar
– 2 tbsp milk or cream
– 1 tsp Dijon mustard (or regular mustard)
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
– Pinch of brown sugar / breadcrumbs – see that little golden crumble Optional – 1 tbsp toasted breadcrumbs for crunch
*METHOD:*
1. *Shred:* Thinly slice cabbage with a knife. Don’t use a machine if you want that restaurant-style thick cut Shred carrots.
2. *Mix Dressing:* In a small bowl whisk mayo, vinegar, sugar, milk, mustard, salt, pepper, garlic powder until smooth and creamy.
3. *Combine:* In your large blue bowl, add cabbage, carrots, celery. Pour dressing over. Toss very well for 2 minutes so every piece is coated – that’s the creamy white
4. *Chill – IMPORTANT:* Cover and put in fridge for at least 1 hour. This makes it soft and juicy. 2 hours is best.
5. *Serve:* Sprinkle fresh chopped dill on top and a little black pepper.
*Tastes best with:* Fried chicken, BBQ, burgers, or shawarma!
*Store:* In fridge 3-4 days. Do not freeze.
*Secret Tip:* If you like it sweeter like KFC style, add 1 more tbsp sugar. If you like it tangy, add 1 more tbsp vinegar.
Tips for that Creamy Coleslaw to make it look and taste.
*1. No watery coleslaw:* This is the biggest mistake. After shredding cabbage, sprinkle 1 tsp salt, leave 30 mins, then squeeze out all water with your hands. Your dressing will stay thick and creamy not watery.
*2. The cut matters:* Don’t grate cabbage too fine. Use a knife to cut into thin, long strips – that’s the chunky restaurant style you have in the blue bowl. Carrots should be thin matchsticks, not big shreds.
*3. That golden crumb :* That’s the secret touch – toast 2 tbsp breadcrumbs or crushed salted biscuits in 1 tsp butter till golden and sprinkle lightly before serving. Gives a slight crunch.
*4. Make it 2 hours early:* Coleslaw tastes best after 1-2 hours in fridge. The cabbage softens a little and absorbs the dressing. Don’t add dill till serving time or it goes black.
*5. Balance the dressing:* Taste it before mixing. If too sour, add sugar. If too thick, add 1 tbsp milk. The perfect coleslaw dressing should be sweet, tangy, and creamy at same time.