Kiwi Coleslaw
The Quirky Foodster Team
Ingredients
- Cabbage, finely shredded — 1/2
- Carrots, grated — 2
- Red onion, thinly sliced — 1/4
- Mayonnaise — 180 g (6.5 oz)
- White vinegar — 1 tbsp
- Sugar — 1 tsp
- Salt and pepper — to taste
Method
- Combine the shredded cabbage, grated carrot and sliced onion in a large bowl.
- Whisk together the mayonnaise, vinegar and sugar.
- Pour the dressing over the vegetables and toss well to combine.
- Season with salt and pepper.
- Chill for at least 20 minutes before serving.
Introduction: A creamy, crunchy cabbage and carrot slaw dressed with a tangy mayonnaise dressing, the classic side found at every New Zealand barbecue.
Cultural Background: Coleslaw has become a beloved barbecue and picnic staple across New Zealand, its cool, crunchy freshness the perfect accompaniment to grilled meats at a summer gathering.
Tips: Shred the cabbage finely for the best texture. Chill the slaw before serving so the flavours meld and it becomes nicely crisp.
Variations: Add a handful of sultanas for a touch of sweetness. Include some chopped apple for extra crunch and freshness.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Can this coleslaw be made ahead for a barbecue?
A: Yes, it keeps well for a couple of days and can be made in advance.
Q: What is this dish typically served with?
A: Barbecued or grilled meats, as a classic summer side.
- Cabbage, finely shredded — 1/2
- Carrots, grated — 2
- Red onion, thinly sliced — 1/4
- Mayonnaise — 180 g (6.5 oz)
- White vinegar — 1 tbsp
- Sugar — 1 tsp
- Salt and pepper — to taste
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