I love Asian style coleslaws with a passion, and could live on them all summer. This time around though I thought I’d hark back to an earlier time in my memory when this was the salad de jour at BBQ’s when I was a child. As I got older and worked in my Mum’s catering company I used to make this salad by the kilo….. massive bowls (think 10L) where we would cut all the carrot and cabbage up and the close to serving stir through the dressing allowing just long enough for it to really combine well with the salad vegetables. Still a bit of a favourite, it must be made whilst the vegetables are fresh… no soggy prepackaged salads here for me thank you.
- 1 cup, (approx 2 medium-sized) carrot, peeled and grated
- 1 cup cabbage finely shredded, go white, or purple
- 1 spring onion finely sliced
- 1-2 tbl. sp. egg mayonnaise
Combine all ingredients in a bowl and serve. This recipe is enough to serve approx 2-3 people.
Happy Cooking & Happy Eating,