No Mayonnaise and No Dairy are needed to make this Coleslaw. This is an absolutely simple recipe, yet this Coleslaw is really good. It goes well with Asian dishes, Western dishes and other dishes in many different flavours.
4 to 6
500g Cabbage *choose soft & juicy Cabbage
1/2 Carrot *slice into thin strips
1/2 teaspoon Salt
1/4 Onion *finely chopped
1/4 teaspoon Salt
1 tablespoon Sugar
4 tablespoons Rice Vinegar *OR Vinegar of your choice
4 tablespoons Vegetable Oil *Today I used mild flavoured Olive Oil
- Finely slice Cabbage leaves and Carrot. Place into a large bowl, add Salt, mix well. Set aside while you are preparing other ingredients.
- Add all other ingredients and mix well. *Note: Add extra Salt OR Sugar to suit your taste.
- *Note: If the Cabbage is not so soft & juicy, allow to rest in the fridge for 1 hour. Mix again before you serve.
- The photo below is 1-day-old leftover Coleslaw that I mixed with Takuan (Pickled Daikon). I added some Toasted Sesame Seeds.