Coleslaw goes great with variety of dishes, including grilled meat and veggies. It is served as a cool compliment, and I eat it alone in place of another kind of salad or vegetable dish. I also top it with grilled jerk chicken. This recipe combines just a few colorful vegetables and fruit, and I chop it up in a food processor for smaller, more manageable bite sizes and a blend of ingredients in every bite.
Feel free to add more chopped stuff, such as carrots, orange and yellow peppers, and other crunchy vegetables and fruit. And maybe you will opt for a different dressing in place of the mayonnaise-based dressing, such as lime juice, honey and cilantro.
I have to admit that the amounts listed below vary somewhat based on taste – I sample it as I put it together to come up with a balance of sweet and sour that we enjoy. Feel free to adjust these measurements to your liking – you can always re-balance the sour and sweet, but go easy on the sweet at the beginning to find the right combination. So, my disclaimer here is that these are just estimates. And after all, cooking is about experiences with taste and intuition.
- 1 apple
- 1 stalk of celery
- 1/2 medium size white cabbage
- 1/2 small size red cabbage
- 1 red pepper
- 3 tablespoons of mayonnaise (homemade – see the end of this recipe)
- 2 tablespoons of honey
- 1/8 to 1/4 cup of apple cider vinegar (depending on how sour you like it)
- 1/2 teaspoon of mustard (I prefer Dijon)
- salt and pepper to taste
- Add each cabbage separately to a food processor or blender and process the cabbage until it is in small enough bites. You can also chop the cabbage and other ingredients by hand with a knife. Add each batch of chopped cabbage to a large mixing bowl.
- Peel and cut up the apple, and add it to the processor. Also add the remaining ingredients to be chopped together with the apple. Process and then add this batch to the mixing bowl.
- Add the remaining ingredients (the dressing) in separate bowl to taste, or you can do what I do a lot of the time – add them to the main mixing bowl with the chopped salad, and adjust until you have the desired taste.
- Place the coleslaw in the refrigerator until you’re ready to serve and eat it!
- 1 egg
- 1 teaspoon of lemon juice or white vinegar
- 1 teaspoon of Dijon mustard (or dry mustard)
- a drizzle of honey
- 1 cup of oil (safflower, sunflower, grapeseed)
- In a food processor or blender, add the mustard, egg, lemon juice, and honey.
- Turn your processor on high and slowly drizzle the oil in the mixture – add it to the small opening on top that many processors and blenders provide.
- If it’s not thick enough, add a bit more oil.
- Store in the refrigerator for about a week.