AMERICAN CLASSIC HOMEMADE COLESLAW

May 18

The term “coleslaw” comes from the Dutch word for cabbage salad, “koolsla”. The dish was imported to the United States with the immigrants from the Netherlands who settled in New York in the early 18th century. To this day, coleslaw is one of the most popular side dishes for any American barbecue. It pairs well with anything grilled including ribs, steak chicken, and burgers.

This recipe is the basic, classic version of good old coleslaw. The cabbage and carrots are finely shredded and mixed with a creamy mayonnaise dressing. If you’re running out of time, grab a pre-shredded carrot/cabbage mix from your local supermarket - it still counts as homemade, right? I substituted the refined sugar with honey and used homemade 24 hour yoghurt so that it’s lactose free. This one is so little effort that you cannot justify buying it from the store and believe me, nothing can beat homemade!

SERVES 4

INGREDIENTS
1/4 head red cabbage
1/4 head white cabbage
2 large carrots
celery seeds
(To save time, you can use 1 bag of pre-shredded cabbage and carrot mix)

for the dressing:
3/4 cup mayonnaise
1/4 cup plain yoghurt (if you are sensitive to lactose I recommend homemade 24 hour yoghurt)
juice from 1/2 lemon
1 tsp honey
1 tsp SCD legal mustard
1 tbsp apple cider vinegar
1/2 tsp sea salt
freshly grated pepper

INSTRUCTIONS
Using a large kitchen knife or mandolin, cut cabbage into narrow stripes. Shred carrots.

Place the ingredients for the dressing in a large bowl and mix well. Add the shredded cabbage and carrots and toss to combine. Cover with lid and refrigerate for two hours.

Sprinkle with celery seeds before serving.

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