Coleslaw is one of those dishes that divides people – but if you make it right, it can be a real crowd pleaser. This one ingredient makes all the difference in the world.
There’s nothing quite like a top-notch side dish, and for me, on a balmy summer’s day, it has to be coleslaw. I’ve yet to find a supermarket version that really hits the spot; they often lack flavour and the texture is usually off – either too mushy or overly crunchy.
Thankfully, I’ve never had to rely on shop-bought coleslaw as my family has been rustling up our own for generations, with one secret ingredient that truly sets it apart.
Coleslaw is arguably the tastiest way to enjoy cabbage, with the mix of carrots, onions, and mayo creating a delightful medley.
A pinch of salt and pepper can lift the dish, but we go one step further: brown sugar. Here’s how you can make it.
Ingredients
This ingredient list serves a big bowl for around ten people. I advise splitting the measurements in half if you are serving a smaller group. Full list:
- One medium cabbage
- Two large carrots
- Two large onions
- Mayonnaise (to your taste, I prefer a more dryer coleslaw than a very wet one and it’s crunchier)
- Salt and pepper to taste
- Secret ingredient: Three tablespoons of brown sugar
Method
My mum is a fan of the latest kitchen gadgets and swears by her trusty hand rotating grater, but with little ones around, things have a habit of disappearing, so I opted for a traditional grater. I used the larger blades to start shredding the cabbage.
Once done, I moved on to my two large carrots. Always lop off the top and bottom before grating, reports the Express.
If your carrots are particularly hefty, I’d recommend halving them. There’s no need to peel the outer layer of the carrot, but this is down to personal preference.
I used the medium blades for my carrots as I didn’t want chunky strips. Next, peel and halve your two white onions. You could also use a red onion or red cabbage for a more vibrant coleslaw.
Grate your white onions as finely as you can. I’d recommend donning gloves for this bit to dodge the lingering onion aroma on your fingers (I learnt this the hard way).
Give it a good mix before dolloping in mayonnaise to your liking. I’m partial to a less creamy coleslaw, but add enough mayo to thoroughly moisten the dish.
Next up, season with salt and pepper to suit your palate. Once that’s done, stir in three tablespoons of brown sugar; this not only amplifies the veggie flavours but also adds a delightful crunch.
This family recipe of mine never fails to impress, whether we’re firing up the barbecue or having a cosy family meal. It’s also a nifty trick to sneak some veggies into your little ones’ meals if they’re fussy eaters.
My nieces and nephews practically polished off the entire bowl alongside their hot dogs and chips supper.
