Name: Coleslaw two ways
Prep time: 10 min
Total time: 10 min
Yield: Serves: 4-6 as a Side
Cuisine: United States
Ingredients: 60 ml (2 fl oz/¼ cup) vegetable oil; 2 carrots, peeled and julienned; 2 tablespoons white wine vinegar; juice and finely grated zest of 1 lime; 150 g (5½ oz) mayonnaise; 1 red capsicum (pepper), halved, seeds and membrane discarded, cut into thin slices; ¼ head each red and white cabbage, thinly sliced; 1 teaspoon mustard powder; 1 celery heart, thinly sliced; 8 small red radishes, thinly sliced or quartered; 2 tablespoons soft brown sugar; 3 teaspoons apple cider vinegar; ¼ teaspoon each mustard seeds, celery seeds and poppyseeds; 1 small mild green chilli, seeded, thinly sliced; 2 tablespoons finely chopped coriander (cilantro); 1 small red onion, finely chopped

Preparation info

Serves:
4-6
as a Side

Difficulty
Easy
Ready in
10 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Coleslaw has re-emerged after being assassinated by generations of bad cooks. Here are two of my best dressings, one oldie and a new version with chilli and lime. Crisp the vegetables in iced water before dressing: it makes all the difference.

Ingredients

¼ head each red and white cabbage, thinly sliced
2 carrots, peeled and julienned
1

Method

Put all of the vegetables in a large bowl of iced water for 1 hour to crisp up. Drain well and pat dry with a clean tea towel (dish towel), then transfer to a large serving bowl.

To make the dressing, put all of the dressing ingredients in a bowl with a large pinch of salt and whisk until well combined and the sugar has dissolved. Pour the dressing over the vegetables, toss well and ref

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Coleslaw two ways

Ingredients

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