This delightful red coleslaw is made from red cabbage, carrot and onion. A tasty, fresh salad which you can serve at a barbecue, or as a side dish at lunch.
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Add 4 tablespoons of mayonnaise, 3 tablespoons of red wine vinegar, 1 teaspoon of sugar and 1 teaspoon of fennel seeds to a small bowl. Mix with a whisk until you have a smooth sauce. Season with salt and pepper.
Remove the outer leaves of the red cabbage, then cut it in half. Remove the hard core and stem, then grate the red cabbage coarsely into a large bowl.
Peel the 2 carrots with a vegetable peeler. Peel the onion and grate it, along with the carrot, into the large bowl. Mix together the grated red cabbage, carrot and onion.
Mix the mayonnaise and red wine vinegar sauce through the grated red cabbage, carrot and onion. "Only mix the dressing through the red coleslaw if you intend to serve the salad soon after making it. If you do it too far in advance, the vegetables will become too soft.
Season the red coleslaw with salt and pepper. If you wish, you can let the flavours infuse by putting it in the fridge for an hour. Enjoy!
Can I substitute the red cabbage?
A classic coleslaw is made with white cabbage, but other types of cabbage are also very tasty. You can find the recipe for a classic coleslaw here.
How long can I keep red coleslaw?
You can keep red coleslaw, covered, in the fridge for a few days.
What does red coleslaw go well with?
Aside from barbecue dishes, you can also serve red coleslaw in a burger with pulled chicken. The recipe for quick pulled chicken can be found here.
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