Homemade Coleslaw

When someone says ‘Coleslaw’ I always think of KFC. I love, LOVE their coleslaw salad. I think it’s the best pairing for their chicken and will happily devour a tub of that salad alone when given the chance.

Unfortunately (or is that fortunately for my thighs and stomach?) there isn’t a KFC to be found anywhere near here. I have to travel all the way to Seoul to even find one. 3 and a half hour drive just for fried chicken and a salad…uh…no thanks.

So, this being the season for cabbages, I decided to make my own homemade coleslaw. Now, I could have cheated and just bought one of the bottles of coleslaw dressings from the supermarket, but God only knows how much fat is in there. So I put together a quick and easy dressing that uses low fat mayo and packs in a lot of taste too!

My Apologies for the blurry picture.

Ingredients:

150 g white cabbage, shredded and diced

150 g red cabbage, shredded and diced

1/2 an onion, sliced and diced

half a red capsicum, sliced and diced

For the Dressing:

1/2 cup low fat mayonnaise

2 tbs low fat milk (or cream, if you don’t care about the fat)

1tbs honey

a pinch of salt

a pinch of white pepper

2 tsp white vinegar

2 tsp lemon juice

1 tsp mustard sauce

Method:

1. Mix red and white cabbages, capsicum and onion in large bowl

2. In a smaller bowl, mix in mayonnaise, milk, pepper, salt, honey and mustard sauce. Stir until well mixed. Slowly add in the vinegar. Mix. Slowly add in the lemon juice. Stir again until all ingredients form a smooth, semi-runny texture.

3. Mix the sauce with the cabbage mixture and toss until the vegetables are coated in the mayonnaise dressing.

4. Place in the fridge to cool.

5. Serve cold as a side to your favorite dish!