Recipe Spicy Coleslaw

[Yorky]

I have no idea why I decided to make coleslaw today. I cannot remember when I last even ate it!

Anyway, I made this today.

Prepared.

• Yorky
• 8 May 2019

Ingredients

¼ Cabbage
¼ Carrot
2 tblsp Mayonnaise
2 tsp English mustard
1 tblsp Apple cider vinegar
Salt and pepper

Method

Finely slice the cabbage and carrot. Chill.

Cabbage and carrot

• Yorky
• 8 May 2019

Mix the mayonnaise, mustard and vinegar in a jug until smooth. Season. Add the mayonnaise mixture to the cabbage and carrot and thoroughly mix.

Serve cold.

And, by the grace of some god, I managed the mandolin with all my extremities intact.

 

[Yorky]

With char siu and stuffed jacket potato....

Served with stuffed jacket potato and coleslaw.

• Yorky
• 8 May 2019

 

[Morning Glory]

Your coleslaw looks more interesting than the average coleslaw! Due to may intolerance I can't eat it but I do occasionally make a version using yoghurt instead which besides anything else, saves a shed load of calories.

 

[Yorky]

Your coleslaw looks more interesting than the average coleslaw!

I did toy with the idea of adding chillis!

 

[rascal]

I make it regularly, but carrot cabbage and onion. Finely chopped. Then I use bests mayo and some 1000 island dressing as well. The sweetness of the 1000 island dressing makes it really yummy. Everyone comments on my coleslaw. I discovered it when I only had a wee amount of bests on hand and decided to add the other to make it moist.

Russ

 

[epicuric]

I have no idea why I decided to make coleslaw today. I cannot remember when I last even ate it!

Anyway, I made this today.

Prepared.

• Yorky
• 8 May 2019

Ingredients

¼ Cabbage
¼ Carrot
2 tblsp Mayonnaise
2 tsp English mustard
1 tblsp Apple cider vinegar
Salt and pepper

Method

Finely slice the cabbage and carrot. Chill.

Cabbage and carrot

• Yorky
• 8 May 2019

Mix the mayonnaise, mustard and vinegar in a jug until smooth. Season. Add the mayonnaise mixture to the cabbage and carrot and thoroughly mix.

Serve cold.

And, by the grace of some god, I managed the mandolin with all my extremities intact.

That looks really good. I might have a go at that over the next couple of days - I suspect it would go really well with some T-bone steak I’ve got my eye on.

 

[Mewmew]

I've nor been anywhere near coleslaw for several years now, not since I had a particular nasty altercation with it (I think it was off. Either that, or the turkey slice that was in the sandwich at the same time )

 

[rascal]

That looks really good. I might have a go at that over the next couple of days - I suspect it would go really well with some T-bone steak I’ve got my eye on.

That would be perfect.

Russ

 

[CraigC]

I have no idea why I decided to make coleslaw today. I cannot remember when I last even ate it!

Anyway, I made this today.

Prepared.

• Yorky
• 8 May 2019

Ingredients

¼ Cabbage
¼ Carrot
2 tblsp Mayonnaise
2 tsp English mustard
1 tblsp Apple cider vinegar
Salt and pepper

Method

Finely slice the cabbage and carrot. Chill.

Cabbage and carrot

• Yorky
• 8 May 2019

Mix the mayonnaise, mustard and vinegar in a jug until smooth. Season. Add the mayonnaise mixture to the cabbage and carrot and thoroughly mix.

Serve cold.

And, by the grace of some god, I managed the mandolin with all my extremities intact.

Wheres the spice?

 

[Morning Glory]

Wheres the spice?

I did think the same but I concluded it must be the English Mustard which is very hot. I'm not sure if you can get the really hot English Mustard in the US. There are types of English mustard sold which aren't very hot but the classic Coleman's is. 2 tsps added to 2 tbsps of mayo would pack a punch!

I'll leave @Yorky to respond.

 

[Yorky]

I did think the same but I concluded it must be the English Mustard which is very hot. I'm not sure if you can get the really hot English Mustard in the US. There are types of English mustard sold which aren't very hot but the classic Coleman's is. 2 tsps added to 2 tbsps of mayo would pack a punch!

I'll leave @Yorky to respond.

Yes, it's the mustard. Actually McGarrett's English mustard (cheaper here than Coleman's or Keen's) but just as firey.

[Edit: we have to go to Nakhorn Ratchasima to buy that (2 hours each way)]