Creamy coleslaw

Creamy coleslaw

By
From
Deep South
Serves
4
Photographer
Andy Sewell

For the best results when making any coleslaw, pre-season the raw vegetables by macerating them in salt. This draws out the liquid and softens them a little.

Ingredients

Quantity Ingredient
200g white cabbage, thinly shredded
200g red cabbage, thinly shredded
200g carrots, cut into fine matchsticks
1 teaspoon sea salt
4 spring onions, thinly sliced
1 lime, juiced
1/2 lemon, juiced
5 tablespoons see method for ingredients
5 tablespoons buttermilk
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground black pepper
4 teaspoons white wine vinegar

Method

  1. Mix the white cabbage, red cabbage and carrots with the salt and gently massage it in by hand. Leave at room temperature for 1 hour.
  2. Transfer the vegetables to a clean bowl, squeezing gently as you do so to remove excess liquid. Add all the remaining ingredients and mix well. Leave in the fridge for a couple of hours before serving to allow the mixture to settle in.
Tags:
American
Southern cooking
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