Bob Loblaw’s Slaw Blog
The title of this blog is a pretty niche joke. If you get it you’re a good guy.
My first proper boyfriend made me try coleslaw as he was horrified that, at the age of 19, i’d never tried it. My life changed.
Coleslaw is a classic side dish made from finely shredded cabbage, carrots, and often other vegetables, dressed with a creamy mayonnaise-based dressing. It is a popular accompaniment to barbecue meals, sandwiches, and fried foods. Coleslaw can be customised to suit individual preferences by adding different vegetables or spices to the mix. Some variations include apple, raisins, or nuts for added sweetness and crunch. Coleslaw is also a great way to sneak in some extra veggies into your diet and can be a healthier alternative to heavier side dishes. Just don’t think about the 27 gallons of mayo and you’re grand.
The batch that this recipe makes gives you A LOT of coleslaw. I like to split it into 3 or 4 and add additional gubbins to each mini-batch. Current faves are BBQ coleslaw (throw in some BBQ sauce), sriracha coleslaw (throw in some sriracha and a couple of chillis finely chopped) and apple and walnut coleslaw (you guessed it, add in apple and walnuts! I cut the apple into matchsticks and crush the walnuts).
This is a really good recipe to hone your chopping skills. I got a shredder off of TikTok so the carrot shredding is a literal piece of piss, but I like the cabbage to vary in length so prefer to do it by hand. I like my coleslaw carroty, so you can take away a carrot and add in more cabbage if that takes your fancy. The world is your coleslaw-based oyster!
Coleslaw
Ingredients:
Half of a smallish cabbage, shredded
3 big carrots, peeled and grated (the grater I got is linked on this TikTok video, I get £0.45 if you buy one!)
Mayo, I used pretty much the whole 476g jar
Sour cream, you want roughly a third of the amount of mayo you used
1 teaspoon of dijon mustard
Half a teaspoon of celery salt
1 tablespoon of onion granules
2 teaspoons of apple cider vinegar
1 tablespoon of sugar (use less if you don’t like things overly sweet. It’s not mad sweet but if you’re not a fan put in half and then taste. You can add but you cannae take away, aaaaaye.)
Salt and pepper
Double cream (dealer’s choice with the amount - I use 2-4 tablespoons depending on how creamy i’m feeling)
1 tablespoon of dried parsley (you can use fresh if you prefer)
Method
Shred your cabbage, grate your carrots and throw in a big bowl.
In a separate bowl add the mayo, sour cream, mustard, celery salt, onion granules, apple cider vinegar, sugar, salt and pepper and mix well.
Use a spatula to scrape all the dressing out of it’s bowl onto the cabbage and carrots and mix well.
Once your cabbage, carrots and dressing is all combined add in your double cream and mix through. It makes a looser more extravagant coleslaw experience.
Add in your parsley and mix. And that’s you done!
It’ll last about 3 days in the fridge before it starts to look a bit funky, but it never usually lasts that long in my house.
