A zesty carrot coleslaw with just a hint of sweetness and a subtle kick to keep the tastebuds piqued. Although this recipe uses mayonnaise it's not overtly creamy or heavy however still retains its coleslaw status merely by ingredients. I have made another version of this carrot coleslaw using other ingredients such as sesame oil, horseradish, rice vinegar, honey, crushed chilis, sesame seeds, pickle juice and radishes. It's a playful recipe that can adapt and add a bit of colourful zing to any spring or summertime meal.
Carrot Coleslaw
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3 carrots
2 1/2 cups thinly sliced or shredded cabbage
4 spring onions
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons mayonaise
2 tablespoons honey
1 teaspoon dijon mustard
1 tablespoon lemon juice
salt and pepper to taste
Grate the carrots and grate or thinly slice the cabbage. You could also use ready made shredded cabbage.
Place the grated carrot and cabbage into a large mixing bowl. Thinly slice the spring onions and add to the carrot and cabbage mixture. Toss together.
In a smaller bowl whisk together the olive oil, apple cider vinegar, mayonnaise, honey, dijon mustard and lemon juice. Add salt and pepper to taste. Pour the dressing over the top of the carrot cabbage mixture. Toss making sure the vegetables get well coated with the dressing.
