Don’t be fooled by the title, this is no humble coleslaw. While originating from the traditional salad and in fact containing the same base ingredients, there are significant changes to the dressing and the other things, to give me copyright in this baby. I think generally us Australians are used to using some watered down, store-bought bottle of something to dress this one up, but for a natural and not sickly sweet tasting option, try this one out for yourselves. I know there are quite a few ingredients listed under the 'dressing' section but they are all required in small quanitites and are composed of 'staple-fridge-items', so you won't need to make huge purchases for this one. Please note, the pictures below are from two separate occassions.
Ingredients for salad
¼ - ½ a cabbage
2 long things of spring onion (finely chopped)
½ an avocado
2 gherkins (finely chopped)
A couple of sprigs of chives
Lots of Mayonnaise - (I have not specified an amount because that depends on how creamy and flavoured you like your coleslaw, therefore I’m leaving this adjustment to your discretion).
2 teaspoons of wholegrain mustards
1 Tablespoon of Dijon mayonnaise
1 Teaspoon of garlic salt (this is a mandatory ingredient, it is essential for the slight alteration in flavour to the creamy overbearing mayonnaise taste, that is common in Australian versions of the salad).
1 tablespoon of sweet mango chutney
1 teaspoon of stock powder
2 tablespoons of cream (please feel free to omit this, I only use it to make the 'glide'easy; it allows the other dressing ingredients to soften up and merge better).
1 teaspoon of sour cream
Pepper to taste
Not so hard method
1. Grate carrots and add to a large mixing bowl
2. Finely chop cabbage and add to bowl.
3. Finely chop spring onions and add to bowl.
4. Add gherkins
5. Add chopped chives.
6. Now gather all the ingredients from the above section entitled ‘dressing ingredients’ and combine in a separate bowl. Use a tablespoon and mix them all together, basically till everything appears cream in colour.
7. Pour dressing over the vegetables and combine.
8. Stir avocado through the coleslaw. The avocado is left to last due to its fragility but it’s still combined through the entire salad.
9. Enjoy…responsibly, as they say in the alcohol industry advertisements…
This is my quick mayonnaise recipe that I use for dishes requiring smaller amounts of the sauce. But here I have used pre-made (I know, shame, shame, tsk, tsk) good quality whole egg mayonnaise from the supermarket shelf, largely because I like excessive amounts of the stuff.
A couple of eggs
½ a cup of olive oil
The juice of one lemon
Throw the whole eggs (minus shell of course) into a blender, blender for two minutes, then slowly add a tablespoon of olive oil to the eggs. Continue blending for another 30 seconds. Continue to follow the process of adding olive oil intermittently and following it with rapid blending, till the oil is used. Follow this same process with the lemon juice, after the mayonnaise starts attaining some volume and weight. By this I mean, intermittently add lemon juice and blend, till the juice is finished. I would recommend adding ½ a teaspoons worth at each interval.