Coleslaw

I have a son who LOVES coleslaw. It’s his favourite salad “of all time”. Here in Australia we seem to have an abundance of cabbages at the moment. A quarter of a large cabbage is about 80 cents. Due to this, we seem to be enjoying this salad more than normal. It also helps that we are in summer and have had many hot days over 40oC (110oF). Sadly, our summer is almost over. So I thought I should share this before the cooler months arrive.

Coleslaw is fabulous for 2 days (if stored correctly and well covered in a cold fridge) Once again (yep, here she goes again), Tupperware containers are great to keep coleslaw fresh. Some salads need to be eaten straight after being made due to wilting. Although I am posting a recipe, if this recipe makes a lot! We are a family of 6 and it makes about 14 servings. I use my manolin for this recipe, it slices so thin (I recommend one for everyone’s kitchen - they are relatively cheap and keep for years! )

Recipe:

2 large carrots, grated (about 2 cups)
3 large celery stalks, sliced thin (about 3/4 cup)
3 spring onions (shallots) sliced thin (about 1/4 cup)
1/4 of a large cabbage, sliced thin (about 6 cups)
1 jar coleslaw dressing
2/3 cup Best Foods Mayonnaise
1 tablespoon milk (place in the coleslaw dressing bottle and shake well to get everything out)
1 teaspoon celery salt

Place all the ingredients in a LARGE bowl and stir well.
Place into a bowl and cover (or Tupperware container). Keep in the fridge until needed
Keeps well for 2 days.

Happy cooking!
Elizabeth x