Australian Coleslaw
"Someone posted this on another website saying it is typical Australian.
Just adjust the amounts to your preference.
Posted for ZWT5"
photo by Sarah_Jayne
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 cabbage, shredded
- 1 onion, finely sliced
- 1 carrot, shredded
- 1⁄3 cup milk
- 1⁄2 cup mayonnaise
- 1⁄4 cup sugar
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- salt, pepper
directions
- Add the first 3 ingredients to a bowl.
- Mix the remaining ingredients into a sauce and pour over the veggies. Mix thoroughly and refrigerate for at least 2 hours.
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Reviews
-
An enjoyable coleslaw recipe. The sweet edge and the light tang from the vinegar and the lemon really made it. Thanks for sharing. -
This is a wonderful coleslaw recipe! Until I found Recipe Zaar KFC's coleslaw was the only one I could tolerate. Then last year at the Farmer's Market a farmer bartered with me for some of our baked goods and he threw a nice big cabbage in with the corn. I didn't want to waist the cabbage so I tried several different coleslaw recipes and found out just how good it can be. With that out of the way, I have to say this is more then a 5 STAR coleslaw! The sweet, tangy flavor is so yummy. I will be making this again soon. Thanks for posting this recipe. Made and reviewed for the 13th Vegin' Swap. -
So, I cheated a bit and bought preshredded cabbage and carrots. The rest of the recipe I followed. Liked the addition of the onion, I minced mine pretty fine. Dressing has a touch of tart and a touch of sweet. Perfect with burgers!! -
Great coleslaw recipe. Loved the sweetness and the slight tang combined with the bite of the onion. I might toss in some raisins next time I make it! Thanks for posting. Made for ZWT5. -
This was excellent! It really did taste authentically Aussie and reminded me of childhood barbecues with grilled sausages and coleslaw. I reduced the sugar slightly and used cider vinegar and it was delicious. Thanks for posting.
see 9 more reviews
Tweaks
-
I had a bag a preshredded coleslaw mix so I used that instead of the cabbage and carrot but followed the rest of the recipe as written other then I used Splenda instead of sugar and 2% milk instead of milk. Made for Zingo ZWT5.
RECIPE SUBMITTED BY
I grew up in Germany but my background is German/Spanish/Irish/Native American.
I would say my cooking style is a mix of all of them.
I like to cook simple clean food. I usually don't use any packaged or processed products. Most of the time I make everything from scratch.
I use only organic meat and dairy products and many other organic products and I believe it makes a big difference not only healthwise but also in taste.
We have two kids. A 3 year old and a 9 year old. I try not to adapt the food for them too much. They are used to eating what we eat.
Growing up I didn't really learn how to cook. At least I didn't care enough to remember anything.But living centrally in Germany I was able to travel and eat European food in it's respective Countries: Italian food in Italy, Spanish food in Spain, French food in France and so on. I really missed that when I moved to the States.
I started cooking the week after I got married and have been cooking and teaching myself ever since.
Now cooking is not only one of my two hobbies (photography being the other one)but I also see it as therapy. It calms me down after a stressful day, it cheers me up when I feel down and it helps me center my thoughts when I have a lot on my mind.
:) Thank you so much to whoever gave me the gift of premium membership. I really appreciate it :)
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