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I’m sad to say that until yesterday I didn’t know how to make coleslaw. Not that it is hard or anything — I mean, it’s just one of those things that everyone should be born knowing how to make, right?
As it turns out, most people either buy the premade stuff at the grocery deli or buy “coleslaw mix” and “coleslaw dressing”, which are conveniently located next to each other on the shelf.
Even searching AllRecipes turns up most coleslaw recipes that call for “coleslaw mix” instead of the actual vegetables that are in coleslaw. I shouldn’t be surprised that chopping cabbage and carrots is too hard for Americans.
But I already had all the ingredients, thanks to my CSA share, so I just had to find a dressing recipe. I’m by no means saying my slaw is the best, but I am enjoying it, and it’s not all sloppy.
This stuff would probably be good on a fish taco. Or just as a side, of course, along with some burgers and corn. Does anyone eat slaw in the winter? The idea just seems wrong …
- 1 small red/purple cabbage
- 1 small green cabbage
- 1/3 cup grated carrot
- 1/2 cup mayonnaise
- 1/8 cup apple cider vinegar
- 1/2 tbsp sugar
- 1/4 tsp Punjabi curry powder
- Cut cabbage into shreds and mix with carrot in a large bowl. In another bowl, mix rest of ingredients together. Add by the spoonful to vegetable mixture until you get the consistency you want.
- Cover and chill slaw for at least a couple hours before eating; stir before serving.