Just about the easiest salad in the world, coleslaw's two main ingredients are cabbage and carrots. Lots of other things can be added for additional flavour, texture and nutrition if you wish.
Today I made a coleslaw out of the first red cabbage ready in my greenhouse. I picked it fairly small, but it's plenty big enough for a few meals for us, and better to start with the cabbages when the first reaches a useable size and keep working through them bit by bit than have 20 suddenly all in need of use at once!
| Method: Remove outer leaves of cabbage (any type). Slice in half. Remove core and discard. Cut one half in half again - the flat edge of the now quarter cabbage is the easiest place to thinly slice cabbage from. I used half this small cabbage to make the slaw. Slice the cabbage as thinly as you can, then cut into lengths into the opposite direction. Place in salad bowl. Peel and grate carrots (I used one and a half - the half being left over from making rice salad.) Add to bowl. Sprinkle in any other desired ingredients - I used 1 TBSP sunflower seeds. Popular choices are green onions, raisins, various seeds, etc. To make a super easy slaw dressing, spoon some Budget (now called Value) salad dressing into a glass, add the juice of half a lemon, and a splash of water. Stir until smooth, adding more water if needed - the resulting mix should pour off a spoon but not be too watery. Add dressing to slaw and mix thoroughly. Cover and refigerate until ready to serve.  Look at those beautiful colours! The more colourful and varied your food, the more nutrious! |   A cabbage cut into quarters and then sliced along the long edge shown above is the easiest way to get nice thin slices. |
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