Red Coleslaw

I am very partial to some Coleslaw with food but am very often disappointed with what can be bought. The stuff with coleslaw on the label in the supermarkets is usually pretty tasteless.

So mostly I will resort to making my own and this is one of my versions.
A basic regular coleslaw can be made with just hard white cabbage, carrot, mayonnaise, salt and pepper. My versions extend on that with some added ingredients to give some much tastier than the supermarket can ever sell.

This Red Coleslaw is a great example of just that. At heart, a fairly basic coleslaw. Something totally different with the final result though.

Try it for yourself because the taste is great.

Red Coleslaw

Rating: 51

Prep Time: 10 minutes

Yield: Serves 4-6 as an accompaniment

Red Coleslaw

Coleslaw sold from the average supermarket is usually pretty bland and often tasteless.

Yet it is quite easy to make at home and get something much better. Some changes are quite small but really add to the flavour.

This Red Coleslaw varies very little from the standard recipe yet manages to bring a different taste experience that is well worth trying.

Ingredients

  • About 500g/1lb Red Cabbage
  • Two large Carrots (around 250g/½lb)
  • One Large Red Onion
  • 3-4 Tbsp Mayonnaise
  • 1 tsp Tomato Puree
  • Salt
  • Pepper

Method

  1. Peel the tough outer leaves from the cabbage then chop. The inner core is tough and far from edible so avoid that part. Put the chopped cabbage into either a plain or a serving bowl. Choice of bowl type depends on whether you plan to spoon on plates in the kitchen or have the bowl on the dining table when the meal is served. Using a serving bowl for the latter saves on the washing-up for one thing.
  2. Peel and chop the onion then add to the bowl.
  3. No need to peel the carrots unless the skin is looking a little dry in which case the final taste will be better if scraped or peeled. Either way coarsely grate and add in with the rest.
  4. Spoon in the mayonnaise and the tomato puree plus a little salt and pepper to taste. You may need to vary the amount of mayo used according to the exact amount of the other ingredients.
  5. Mix well so that the mayo and tomato combine well. Add a little more mayo if the resulting mixture seems a little too dry.
  6. Cover and chill in the fridge for an hour or more This can be skipped if all the ingredients were stored in the fridge. I still prefer to do it though because it seems to help develop the overall flavour.
  7. When ready to eat then serve as part of the meal. It is a great accompaniment for things like salads, cheese, bread, steaks or burgers. It can also be used to fill wraps, bread rolls or pitta too.

Notes

It would certainly take it away from being Coleslaw but I have been known to dice some cooked beetroot into this. That certainly adds to the red!

To turn this into a Red Cheese Coleslaw then just add in some cheese with a reddish colour to it. Red Leicester is one that springs to mind

http://experimentalchefs.com/red-coleslaw-2/

Significant updates to a previous version to improve the recipe method. Almost a total rewrite.

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