Coleslaw is something that seems on the surface so friggin easy to make that anyone could do it. Well, that was false, or at least I am not cut out to make coleslaw. Until today. I have no idea what finally clicked but I finally got the proportions, textures, flavours, and well not to toot my own horn or anything, but when you spend 2 years making bad coleslaw and finally score….. It is PERFECTION.
There really isn’t much else to say but that you should all make this. and the bonus is it doesn’t make the truckload most recipes make. ( I blather a bit after I give you the recipe)
Coleslaw that finally rivals the restaurants
Total time:15 min Serves: 4-5
1/2 head green cabbage
1/2 small red onion
1/3-1/2 red pepper, julienned in short sticks1 carrot, grated
1 teaspoon dried oregano
1 teaspoon lemon juice
1/4 cup olive oil
1/3 cup red wine vinegar
1.6 oz sugar (I weighed this out, but is about 3 tbsp)
1 clove garlic (minced or pressed)
1.5 tsp dijon (use mild for kids or use less)
Chop the onion and cabbage in a food processor (or shred with a knife). add the grated carrots and julienned peppers.
Shake the dressing ingredients in a jar or whisk in a bowl, dump over veggies and toss. refrigerate before serving for best flavour.
1. I tended to take the easy route and toss everything in the food processor. Clearly even just aesthetically the different veggies do well with different textures.
2. I was too light on sugar
3. I was too heavy on vinegar
4. I really do not like celery seed as much as I thought I did in my coleslaw. Oregano is much better.