Coleslaw

With 1/4 cabbage left over from Sundays corned beef feast it was only natural that my mind turn to coleslaw. But instead of the standard recipe I decided to make a few additions. I used the food processor attachment on my Kenwood for the cabbage, carrot and cheese but you could also use a mandolin/V-slicer.



Serves 4-6 as a side dish.

1/4 large cabbage, finely shredded
1 medium (about 130g) carrot, peeled and grated or shredded
1/3 small-medium red capsicum, thinly sliced
1/3 small-medium yellow capsicum, thinly sliced
8 cherry tomatoes, chopped
50g tasty cheese, grated or shredded

Dressing
1/3 cup kewpie mayonnaise*
1 tablespoon white vinegar
1 1/2 teaspoons caster sugar
Salt, to taste

Stir mayonnaise, white vinegar, sugar and salt together in a small bowl. Cover bowl and refrigerate until required.

Toss vegetables and cheese together in a large bowl. Store in the refrigerator and dress salad just before serving.

*Kewpie is a Japanese mayo which has a rich creamy texture with a higher egg ratio than western mayonnaise. It also tends to suit Japanese flavours more because it’s made with rice vinegar and has an umami characteristic not present in western mayo.