Thursday, March 10, 2011

Homemade Tangy Coleslaw

I have never failed to get coleslaw at KFC when I was a child. It is always crispy and cold akin to eating a vegetable ice pop. Of course at the time, I wasn't worried about the tons of mayo that they dress the coleslaw with. Nor was my palate sophisticated enough to like vinegar.

Over the years, I have learned to appreciate vinegar more than when I was young. Here, we have a choice of south carolina slaw- a vinegar based slaw or the northern-style, which is still heavily dress with mayo. I like my slaw to have a slight hint of vinegar, dress lightly with mayo. Coleslaw is the perfect side for fried fish and it makes regular appearances on our dinner table in the summer.

Homemade Tangy Coleslaw
8oz shredded cabbage, about 1/3 of a small head
1 small carrot, shredded
1/2 onion, finely diced
1/4 cup dried cranberries or raisins
1/2 cup vinegar
4 Tbsp sugar
3 Tbsp mayonnaise (preferably the low-fat ones)
1 tsp yellow or Dijon mustard
1/2 tsp black pepper


Step 1: Soak the shredded cabbage and carrots in cold water for 30 minutes. Drain and set aside to dry.

Step 2: Mix vinegar and sugar together in a bowl. Stir till fully dissolved. Soak dried cranberries or raisins in the mix till it is all plump up, about 20 minutes. Drain and set aside.

Step 3: In a large bowl, whisk together mayonnaise, mustard and black pepper till well combined.

Step 4: Add in the shredded cabbage, carrots, onions and dried cranberries or raisins. Mix well with hand. Cover with plastic wrap and let chill in the refrigerator for over an hour. Serve as a side with barbeques, roast meat, fried fish or use slaw in sandwiches.

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