Description
James Martin’s Coleslaw is a traditional recipe that uses fresh vegetables such as cabbage, carrots, and onions, all tossed in a rich, creamy mayonnaise-based dressing. With its satisfying crunch and balance of flavors, this coleslaw is an ideal side for a variety of dishes.
Ingredients
- White cabbage: ½ small head, finely shredded.
- Carrots: 2 medium, peeled and grated.
- Red onion: 1 small, finely sliced.
- Mayonnaise: 100g, for a rich, creamy dressing.
- Dijon mustard: 1 teaspoon, to add a tangy flavor.
- White wine vinegar: 1 tablespoon, for a hint of acidity.
- Salt: To taste, for seasoning.
- Black pepper: To taste, for extra flavor.
- Fresh parsley (optional): Chopped, for added 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, then 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 small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until smooth and well-combined.
- Taste and Adjust: Taste the dressing and adjust the seasoning with more salt or vinegar if needed.
3. Toss the Salad
- Combine the Vegetables and Dressing: Pour the dressing over the shredded vegetables and toss everything together until evenly coated.
- Add Parsley: If using, stir in some freshly chopped parsley for a burst of color and freshness.
4. Chill and Serve
- Chill the Coleslaw: Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld together.
- Serve: Serve chilled as a side dish with your favorite barbecue, sandwiches, or grilled meats.