THE PERFECT COLESLAW RECIPE

Coleslaw is basically the Dutch dish known as Koolsa (Kool~ Cabbage and ‘Sa’~ Salad). I have tried various Coleslaw recipes and decided on this recipe taking into account the following points. The inclusion of the superfood Kale is for its dense nutritional contents, colour and crunchiness. A must try inclusion.

Type of Cabbage

Red, White or Green?

I prefer to use Red Cabbage as it gives the Coleslaw a vibrant colour and added nutritional benefit of 

Why Red/Purple Cabbage?

In comparing the Red Cabbage to the Green Cabbage, the Red Cabbage tend to have;

1. More anthocyanins because of its Red/Purple colour
2. Higher Iron content
3. MorePotassium 
4. 10 times more Vitamin A
5. More Vitamin C

Red or Purple Cabbage also lends a slightly earthy taste to the Coleslaw.

GREEN CABBAGE  

Has a higher Vitamin K content in comparison to Red Cabbage.

 The Cut

Hand cut - my preferred choice.

This prevents both the Onion and Cabbage from being mushy whilst maintaining their crunchiness. 

Food processor/Grater

I prefer to grate my Carrots as they still maintain their crunchiness.

Flavour

Mustard - An everyday choice

Horseradish - my preferred choice as the peppery heat works better with the Coleslaw

INGREDIENTS 

150g of grated Carrots

200g of thinly sliced Red Cabbage 

1 thinly sliced Onion

150g of finely chopped Kale

1 tablespoonful of Horseradish 

2 tablespoonfuls of Mayonnaise 

1 tablespoonful of Sugar

1 tablespoonful of Salt

2 tablespoonfuls of Extra Virgin Olive oil

Half a teaspoon of freshly milled Black Peppercorns 

METHOD 

Watch how to prepare this amazing Coleslaw recipe below;

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