Ingredients
- 1 large carrot
- 1 lb cabbage
- 1 bundle celery
- ¾ cup mayonnaise
- 2 tbsp of mustard
- 1 tsp lime or lemon juice vinegar can be used as a substitute
- 1 tsp salt
- 2 tsp black pepper
- 1 tbsp sugar or honey optional
- a few dashes of angostura orange bitters
Instructions
- Shred carrot with a box grater
- Finely chop celery stalks
- De-core then cut cabbage into thin strips
- Blanch cabbage with boiling water then immediately put it in ice cold water to shock it.
- Drain water from cabbage.
- Combine ingredients in a large bowl. Mix well.
- Enjoy!
Video
Notes
Salad prep begins with my carrots. Using a box grater (no food processor, lazy man ting) you want to make long deliberate strokes.Pro tip, don’t slide the carrot up and down the face of the grater. Every time you finish your down-stroke, raise the carrot off the grater, return to the top position and repeat the downward stroke.Basically, your carrot should only be in contact with the grater when you are in your downward stroke motion. This will ensure long, clean strands of carrot and prevent the bruising of the vegetable.For the cabbage you would need a sharp knife, remove the core of the cabbage and cut into slices. This is a good opportunity to work on your knife skills to try to get paper thin cuts.Now, for the next step in cabbage prep, you want to blanch the cabbage. Pour boiling water over the cabbage then immediately shock it with an ice bath. Drain the water from the cabbage.My go-to herb for coleslaw is local celery, it adds great texture from the stalks if you cut them thin and great pungent fresh flavour from the leaves that shine through the dressing. You can also substitute celery for parsley in this recipe. Enjoy with pelau, on a hotdog, a burger or your favorite meal.
Tried this recipe?Let us know how it was!