Julia's Coleslaw
My friend made this a few years ago now and I loved the addition of granny smith apples.Adding apples will counter the excessive amounts of vinegar I use right? I now make this maybe once a month in quantities that mean i can feed a family of 12! It keeps for days and goes with white and dark meat but is also great for lunch on its own - just don't dress it until you want to serve.
It takes about half an hour to put together. I use a mandolin, so if you have to do everything by hand it may take a little longer. The winner in this is the addition of apple, so the last few ingredients are really optional. I just include what i have in the fridge.
Ingredients
1/4 red cabbage (thinly sliced)
1/4 white cabbage (thinly sliced)
2 granny smith apples (cut into matchsticks)
2 large carrots (cut into matchsticks)
1/2 red onion (thinly sliced - but I've also used spring onions)
1/4 head cauliflower (thinly sliced)
4 radish - (optional -cut into match sticks)
1 red capsicum, thinly sliced - (optional)
Dressing (Enough for a serving of 4 sides)
1/4 cup olive oil
1/2 cup apple cider vinegar (or white wine vinegar)
1/2 tsp dijon mustard
salt and pepper to taste
Method
Mix everything together and keep to the side. Put all dressing ingredients together and shake well to emulsify.
I find the red capsicum loses crunch after 2 days which is why i don't always add it. Also, i think you can put in or leave out whatever you want in this coleslaw. As long as everything is cut to the same size shape and you have the apples!
