Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, coleslaw. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Coleslaw is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Coleslaw is something that I have loved my whole life. They are fine and they look fantastic.

When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table. Whisk together mayonnaise, vinegar, dijon mustard, sugar, and celery seed. Season with salt and pepper to taste.

To begin with this recipe, we have to prepare a few ingredients. You can cook coleslaw using 14 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Coleslaw:

1. Prepare 1/2 fennel bulb
2. Make ready 1/2 small green or white cabbage
3. Get 1/4 small red cabbage (optional)
4. Prepare 1 large carrot
5. Take 1 small red onion
6. Get 2 tbsp. sea salt (sea salt flakes best)
7. Make ready zest grated of ½ lemon
8. Get 1 tsp mixed fennel and caraway seeds, toasted in a dry skillet and coarsely ground in a pestle and mortar
9. Make ready 1 tsp chopped dill
10. Prepare 1 tsp chopped parsley
11. Get black pepper
12. Prepare lemon juice
13. Get 2-3 tbsp. natural full-fat yoghurt
14. Get 1 drizzle of runny honey

Toss together: Toss to evenly coat. We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper. For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time.

Instructions to make Coleslaw:

1. Finely shred the cabbages and fennel, using a mandolin or a sharp knife. Coarsely grate or julienne the carrot, slice the onion very finely. Place everything in a large bowl, add the sea salt and mix in well – best rub the salt in with your hands. Leave for 20 minutes – it will wilt and soften.
2. Transfer the vegetables into a colander or a large sieve and rinse very well under cold running water, then leave them to drain. Spread them on at least a double layer of paper towels on a board or work surface and squeeze out the moisture.
3. Transfer to a clean bowl, add the lemon zest, the fennel and caraway seeds, herbs and season with black pepper and a drizzle of lemon juice. Stir in the yoghurt and honey and check for seasoning.

This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois This coleslaw is a great side dish to bring to summer potlucks, and pairs well with recipes like Slow Cooker Pulled Pork, tacos (especially fish tacos), lunch wraps with deli meat, hot dogs, and more. I don't recommend it, as raw cabbage does not freeze well. Choose from our most-popular renditions for your next picnic or potluck. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

So that is going to wrap it up for this exceptional food coleslaw recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!