The Hairy Bikers Coleslaw is a fresh, crunchy, and creamy side dish that’s perfect for pairing with barbecues, sandwiches, or as a simple salad. This recipe combines classic ingredients like cabbage and carrots with a rich dressing to create a delicious and satisfying coleslaw.
Hairy Bikers Coleslaw
Hairy Bikers Coleslaw is a traditional coleslaw made with finely shredded cabbage, grated carrots, and a creamy mayonnaise-based dressing. It’s simple yet packed with flavor and texture, making it a great addition to many meals.
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Why You Should Try This Recipe
- Crunchy and Creamy: The combination of fresh vegetables and a creamy dressing creates a delightful texture.
- Simple Ingredients: Uses basic ingredients that are easy to find in any kitchen.
- Perfect for BBQs and Picnics: Coleslaw is the ultimate side dish for grilled meats and summer salads.
- Customizable: You can easily add other vegetables or spices to suit your taste.
- Quick to Make: With minimal prep time, this dish comes together in no time.
Ingredients Needed to Make Hairy Bikers Coleslaw
- White cabbage: ½ small head, finely shredded for a crunchy base.
- Carrots: 2 medium, peeled and grated.
- Red onion: 1 small, finely sliced for extra flavor.
- Mayonnaise: 100g, for a creamy dressing.
- Dijon mustard: 1 tablespoon, to add a bit of tang and depth.
- White wine vinegar: 1 tablespoon, for a slight acidity that balances the richness.
- Salt: To taste, to bring out the flavors.
- Black pepper: To taste, for seasoning.
- Fresh parsley (optional): Chopped, for a bit of freshness.
Equipment
- Mixing bowl: For combining all the ingredients.
- Sharp knife: For finely slicing the cabbage and onions.
- Grater: To grate the carrots.
- Whisk: For mixing the dressing.
Instructions to Make Hairy Bikers Coleslaw
1. Prepare the Vegetables
- Shred the Cabbage: Using a sharp knife, finely shred the cabbage and place it in a large mixing bowl.
- Grate the Carrots: Peel and grate the carrots and add them to the bowl with the cabbage.
- Slice the Onion: Finely slice the red onion and add it to the mix.
2. Make the Dressing
- Combine the Dressing Ingredients: In a separate bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until smooth.
- Taste and Adjust: Taste the dressing and adjust the seasoning with more salt, pepper, or vinegar as needed.
3. Toss the Salad
- Combine the Vegetables and Dressing: Pour the dressing over the shredded vegetables and toss everything together until the vegetables are evenly coated.
- Add Parsley: If using, stir in the chopped parsley for extra freshness.
4. Chill and Serve
- Chill the Coleslaw: For the best flavor, refrigerate the coleslaw for at least 30 minutes before serving.
- Serve: Serve cold as a side dish with grilled meats, sandwiches, or burgers.
What Goes Well With Hairy Bikers Coleslaw
- Burgers: A perfect topping or side for a juicy burger.
- Grilled chicken: Coleslaw pairs beautifully with grilled chicken or other meats.
- BBQ ribs: The creamy texture balances out the smoky flavors of barbecued ribs.
- Pulled pork: A classic pairing with pulled pork sandwiches.
- Fish and chips: The crunchy coleslaw adds freshness to fried dishes.
Expert Tips for Making the Best Hairy Bikers Coleslaw
- Shred the cabbage finely: Thinly slicing the cabbage ensures it’s easier to eat and absorbs the dressing better.
- Let it sit: Allow the coleslaw to sit in the fridge for at least 30 minutes to let the flavors meld together.
- Add sugar for sweetness: If you like your coleslaw a bit sweeter, add a teaspoon of sugar to the dressing.
- Use fresh ingredients: Freshly shredded vegetables make a big difference in the taste and texture.
Easy Variations of Hairy Bikers Coleslaw
- Add apples: For a sweet crunch, add thinly sliced apples to the mix.
- Spicy coleslaw: Add a pinch of cayenne pepper or a splash of hot sauce to the dressing for a spicy kick.
- Creamy Greek yogurt dressing: Swap half the mayonnaise with Greek yogurt for a lighter, tangier version.
- Vegan option: Use vegan mayonnaise to make this dish plant-based.
- Add nuts or seeds: Sprinkle in some sunflower seeds or chopped nuts for added texture.
Best Practices to Store Hairy Bikers Coleslaw
- Refrigeration: Store the coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time.
- Avoid freezing: Coleslaw doesn’t freeze well due to the high moisture content of the vegetables and the dressing.
How Can I Make Hairy Bikers Coleslaw Healthier?
- Use light mayonnaise: Opt for low-fat or light mayonnaise to reduce calories and fat content.
- Add more veggies: Include other fresh vegetables like bell peppers or cucumbers to increase the fiber and nutrients.
- Reduce the dressing: Use less mayonnaise or swap some of it with Greek yogurt for a healthier dressing.
- Skip the salt: Reduce or omit the added salt for a lower-sodium option.
Nutrition Value (per serving)
- Calories: 160 kcal
- Protein: 2g
- Fat: 14g
- Carbohydrates: 6g
- Sugar: 3g
- Fiber: 2g
FAQs
How long does homemade coleslaw last in the fridge?
Homemade coleslaw lasts up to 3 days when stored in an airtight container in the fridge. It’s best enjoyed fresh, but the flavors continue to develop over time.
Can I make coleslaw in advance?
Yes, you can make coleslaw in advance. Preparing it a few hours or even the night before allows the flavors to meld together. Just store it in the fridge and give it a quick toss before serving.
What is the best cabbage to use for coleslaw?
White cabbage is the classic choice for coleslaw due to its crisp texture, but you can also use red cabbage for a more colorful dish or a combination of both for added flavor and texture.
How do you keep coleslaw from getting watery?
To keep coleslaw from getting watery, salt the shredded cabbage lightly and let it sit for 10-15 minutes before rinsing and drying it. This process draws out excess moisture, keeping your coleslaw crisp.
Final Words
The Hairy Bikers Coleslaw is a fresh and flavorful side dish that adds crunch and creaminess to any meal. Whether you’re enjoying it at a BBQ or with a sandwich, this coleslaw recipe is easy to make and sure to please a crowd. Give it a try and see how it can elevate your meals!
More By British Baking Recipes
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Hairy Bikers Coleslaw Recipe
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 6
- Category: Side Dish
- Method: Mixing
- Cuisine: British
Description
Hairy Bikers Coleslaw is a traditional coleslaw made with finely shredded cabbage, grated carrots, and a creamy mayonnaise-based dressing. It’s simple yet packed with flavor and texture, making it a great addition to many meals.
Ingredients
- White cabbage: ½ small head, finely shredded for a crunchy base.
- Carrots: 2 medium, peeled and grated.
- Red onion: 1 small, finely sliced for extra flavor.
- Mayonnaise: 100g, for a creamy dressing.
- Dijon mustard: 1 tablespoon, to add a bit of tang and depth.
- White wine vinegar: 1 tablespoon, for a slight acidity that balances the richness.
- Salt: To taste, to bring out the flavors.
- Black pepper: To taste, for seasoning.
- Fresh parsley (optional): Chopped, for a bit of freshness.
Instructions
1. Prepare the Vegetables
- Shred the Cabbage: Using a sharp knife, finely shred the cabbage and place it in a large mixing bowl.
- Grate the Carrots: Peel and grate the carrots and add them to the bowl with the cabbage.
- Slice the Onion: Finely slice the red onion and add it to the mix.
2. Make the Dressing
- Combine the Dressing Ingredients: In a separate bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until smooth.
- Taste and Adjust: Taste the dressing and adjust the seasoning with more salt, pepper, or vinegar as needed.
3. Toss the Salad
- Combine the Vegetables and Dressing: Pour the dressing over the shredded vegetables and toss everything together until the vegetables are evenly coated.
- Add Parsley: If using, stir in the chopped parsley for extra freshness.
4. Chill and Serve
- Chill the Coleslaw: For the best flavor, refrigerate the coleslaw for at least 30 minutes before serving.
- Serve: Serve cold as a side dish with grilled meats, sandwiches, or burgers.
