Coleslaw is the only form of salad that I eat fondly. It’s tastes so great paired with chicken, and it adds volume to the dish. It is like the chocolate in cake, you can eat normal cake too but why not chocolate? It works great with burgers or really heavy fries even! I use it with my chicken burgers because it is such a creamy sauce, it adds the sauciness to a normal patty and bun.
I often eat a bowl of it with blue lays and honestly, one packet of lays surprisingly satisfies. You can put it between bread and make a sandwich out of it for school and just eat it like this if you feel like! It’s a freaking hybrid.
Now, originally, you mix mayonnaise with cream but I do it with curd because one, my mom is freakily protective of how I use her big stock of precious cream and secondly, it reduces the calories by a little.
- Mayonnaise: 1/2 Cup
- Curd: 1/4 Cup
- Carrot: 2 medium sized
- Cabbage- 1 cup
- Mustard Sauce: 2 tsp.
- Tomato Sauce: 1 tbsp.
- Salt to taste
- Pepper to taste
- Sugar- 2 tsp.
Get out your vegetables.
Peel and shred your carrots. Make sure you don’t cut your hand. (My mom yelled from the background.)
Take your cabbage and chop it finely. When I was chopping it I had the biggest revelation of my life. Turned out, I used to chop cabbage all wrong. What you do slice a thick piece from the side then finely dice it. I used to get a round piece from the circular front which resulted in hard big chunks of it.
Soak your vegetables in cold water for atleast 15 mins. It gets them crispy.
Don’t let it soak for more than fifteen minutes.
Take a bowl. Put mayonnaise in it.
Put your sugar and salt in it.
Then the mustard.
Finally add your last ingredient, pepper.
Then mix it up to a smooth whitish pinkish sauce.
Add your vegetables and give it a good whirl and tada! You have some fresh yummy coleslaw to go!
Press like if you love coleslaw as I do, comment if you tried it and chuck me a follow if you liked the recipe!