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Sides

Coleslaw

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SERVES 6 - 8
DIFFICULTY easy
PREP TIME
BRAAI TIME N/A
RATING

What’s not to love about a good coleslaw? It’s a great side dish for chicken, so give it a bash and have it on your table at your next chicken braai!


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METHOD

  1. 1. Finely slice all the veggies that need to be sliced and place in a large bowl.
  2. Now you’re going to make your own mayonnaise. By yourself. From scratch.
  3. First up, whisk the mustard into the egg yolks, then in a slow and steady stream whisk in the oil. This will take a bit of effort, but the difference in taste when you make your own mayo is huge.
  4. Keep whisking until the oil has been incorporated and the mayo is nice and thick. If you feel brave, turn the bowl upside down over your head. If nothing falls onto said head, then you’re good to go. If it does… sorry about that!
  5. Season to taste and add a decent squeeze of lemon juice – have a taste and adjust to your liking.
  6. Add the cream cheese a couple of dollops at a time, and whisk until smooth.
  7. Combine the mayo and the slaw, then garnish with the pea shoots, another squeeze of lemon and a pinch of salt.

INGREDIENTS

1 medium White Cabbage, finely sliced

1 medium Red Cabbage, finely sliced

2 big handfuls Radishes, thinly sliced

8 baby Turnips, halved and sliced

1/2 cup of Fennel, finely sliced or dill tops

2 tablespoons of Dijon Mustard

7 Egg Yolks

About 2 cups of Canola Oil

Juice of ½ Lemon

Salt and Pepper to taste

1 cup of Plain Cream Cheese

2 big handfuls Pea Shoots for garnishing

1 medium White Cabbage, finely sliced

1 medium Red Cabbage, finely sliced

2 big handfuls Radishes, thinly sliced

8 baby Turnips, halved and sliced

1/2 cup of Fennel, finely sliced or dill tops

2 tablespoons of Dijon Mustard

7 Egg Yolks

About 2 cups of Canola Oil

Juice of ½ Lemon

Salt and Pepper to taste

1 cup of Plain Cream Cheese

2 big handfuls Pea Shoots for garnishing

  1. 1. Finely slice all the veggies that need to be sliced and place in a large bowl.
  2. Now you’re going to make your own mayonnaise. By yourself. From scratch.
  3. First up, whisk the mustard into the egg yolks, then in a slow and steady stream whisk in the oil. This will take a bit of effort, but the difference in taste when you make your own mayo is huge.
  4. Keep whisking until the oil has been incorporated and the mayo is nice and thick. If you feel brave, turn the bowl upside down over your head. If nothing falls onto said head, then you’re good to go. If it does… sorry about that!
  5. Season to taste and add a decent squeeze of lemon juice – have a taste and adjust to your liking.
  6. Add the cream cheese a couple of dollops at a time, and whisk until smooth.
  7. Combine the mayo and the slaw, then garnish with the pea shoots, another squeeze of lemon and a pinch of salt.

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