Simple coleslaw made with shredded carrots and white cabbage, dressed in a creamy mayonnaise and vinegar emulsion with chopped dill. A Dairy-free recipe.
Coleslaw is a raw vegetable salad made with finely shredded cabbage that is tossed in a thick, creamy dressing such as mayonnaise, yoghurt or sour cream. However, you can make a lighter version by dressing the vegetables with oil and vinegar. Coleslaw of the creamy variety makes a great accompaniment to grilled meat, such as beef burgers, or to lightly spiced and fattier meats such as pulled pork.
The texture should be pleasingly crunchy, which can be difficult to achieve unless you prepare and dress the salad immediately before serving. This is because white cabbage has a high water content, and the water will seep out when the salad is left to sit. To avoid soggy coleslaw swimming in liquid, you can pre-salt the cabbage and wring out the excess water.
|Creamy Carrot, Cabbage & Dill Coleslaw|
for the salad:
for the dressing: