This is one salad that tastes so good the day after it’s made; in fact you don’t serve it immediately; you let it sit and bloom in the refrigerator for at least 12 hours for the salad to taste good. It goes very well with fried chicken, schnitzel, and my favorite – Rueben sandwich instead of sauerkraut.
The secret to good coleslaw is how the cabbage is sliced and how sharp your vegetable knife is. It must be razor sharp.
Coleslaw is finely shredded cabbage with carrots, apples, and pineapple bits in a mayonnaise and yoghurt dressing. Perfect side dish for fried chicken, schnitzel or as sauerkraut swap for Reuben sandwiches.
- 6 cups finely shredded cabbage (white or red and white)
- 1 small carrot - peel, and finely shred with the biggest hole in the grater
- ½ cup pineapple tidbits (small can)
- 1 apple - cut into tiny triangles and soak in the juice of the pineapple tidbits to prevent browning. Drain before using.
- 2 tablespoons minced white onion
- ½ cup mayonnaise
- ⅓ cup white sugar
- ¼ cup milk
- ¼ cup plain yoghurt
- 2 tablespoons lemon juice or calamansi juice
- 1 ½ tablespoons white vinegar
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper or white pepper
Chose a small head of cabbage and slice it in half, then into half again.
Lay the cabbage on the chopping board with the inside part facing you.
Instead of just chopping, glide the knife against the cabbage so that you make slivers of tiny cabbage as you slice.
Do this until you just have the pole of the cabbage remaining. Place in a glass bowl.
Add the carrots, pineapple tidbits, apple bits, and white onion. Toss well.
In another bowl, mix the mayonnaise, sugar, milk, yoghurt, lemon or calamansi juice, vinegar, salt and pepper together.
When the sugar has dissolved, pour the dressing on the coleslaw and mix well.
Cover the bowl with plastic wrap and place inside the refrigerator.
Toss the salad every 2 or 4 hours.
After 12 hours, serve it.