We had the siblings-in-law over for lunch yesterday and there was steak on the menu. Four slabs of hulking meat, to be precise; all raring to be baptised in M’s new sous vide machine.
I thought a side of coleslaw would round things off nicely and remembered a recipe I’d shelved aside some time back. The salad took almost no effort to make, just some grating and tossing. Sit the salad in the fridge for an least an hour to chill and soak up the dressing. To reduce water content, I substituted half the normal mayo with the thicker, more viscous Japanese mayo. I also added raisins for some sweetness, instead of crushed pineapple which would have weeped juice over everything.
1 hr 15 mins (Prep: 15 mins. Chill: 1 hr)
1/2 large green cabbage, shredded
1 medium carrot, shredded
1 red onion, roughly chopped
3 tbsp normal mayo
3 tbsp Japanese mayo
1/2 tsp salt
1/2 tsp black pepper
1/2 handful raisins
1. Mix all the ingredients thoroughly in a big bowl. Add more salt and pepper if needed.
2. Cover and chill for at least 1 hr.
3. Mix again before serving, and add more mayo if too dry.