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Back To Basics Classic Coleslaw

October 31, 2018

It's been such a torrid, few weeks that it almost feels as if I were running for Mayor. 

Never has my cellphone rung so much, my Facebook feed been as cluttered, or my neighbors been this divided.

Forget about not being able to see the wood for the trees....I can barely see the trees for the election posters!

Surely we have more important things to worry about?

I figured we could all do with a respite from these difficult days and so I am choosing now to share the most apolitical -  yet hugely flavorful - coleslaw salad with you.

It's back to basics with a delicious twist and it's an immediately requested recipe by everyone who tastes it.

May the best coleslaw win!

 

 

1 small, green cabbage*
1/2 red onion
2 - 3 large peeled carrots
3/4 cup good quality mayonnaise
2 tablespoons sugar
Coarse salt (Maldon for sure is best)
3 tablespoons red or white wine vinegar

* Or a mix of red and white cabbage for interest

1: Finely slice the cabbage and onion in thin strips and grate the carrots on a coarse grater.
2; Mix mayonnaise, salt, sugar and red/white wine vinegar together and mix through combined vegetables.
3: Allow to marinate for a few hours - or overnight - for maximum flavor before serving.

Cook's Notes: This simple salad hardly warrants cook's notes. Use a ready shredded coleslaw pack if desired but be sure to add the red onion and mellow vinegar that gives an edge. Apple cider vinegar or rice wine vinegar could replace red wine vinegar but red wine vinegar is a personal favorite. Recipe makes more than you'd expect. 

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