Creamy Coleslaw

A good coleslaw is such a refreshing side dish during the hot monsoon months and a good way to get your veggies. This recipe is creamy, colourful and has a nice balance of sweet and sharp.

 Instead of the usual long shredded bits, I like to cut my coleslaw into very small pieces. It means a bit of extra chopping if like me, you don't use a food processor, but it also means that my toddler can easily fork it into her mouth and there are no big chewy cabbagey pieces. The corn and carrot add a touch of sweetness, maybe one of the reasons my little one likes it so much!

This recipe always tastes better after it has sat for a little bit in the fridge and the flavours can marinate together. A great make-ahead dish that will last in the refrigerator for a few days (even if your fridge only works part-time due to load shedding).

Creamy Sunburst Coleslaw

Ingredients

Salad

• 3 cups green cabbage, shredded and then cut again to make small pieces
• 3 small/medium carrots, grated
• 3/4 cup red onion, diced small
• 2-3 Tbsp chopped fresh parsley
• 1/4 cup chopped green onion
• 1/2 can of whole kernel sweet corn
• 2-3 Tbsp chopped fresh celery including leaves (*optional)

Dressing

• 1/3 cup mayonnaise
• 1 1/2 Tbsp sugar
• 3 Tbsp apple cider vinegar
• salt & pepper (or if you have it o hand, try adding about 1 tsp packaged vegetable soup mix for a bit more flavour)

Directions

1. Add all the veggies to a big bowl.
2. In a small container with a lid, combine the sugar with the vinegar and stir with a fork, dissolving the sugar a little bit.
3. Add mayo and salt & pepper or soup mix if using. Put the lid on and shake until the dressing is all combined.
4. Toss dressing with the veggies and use a spatula or large spoon to mix well.
5. Cover and refrigerate for at least 1 hour before serving.