Coleslaw, also called as slaw, consists primarily of shredded raw cabbage. It is generally eaten as a side dish with barbecued or fried chicken.
Equipment and Utensils
2 Big Mixing bowls
200 grams (2 cups) Cabbage finely shredded into juliennes
25 grams Carrot finely cut into juliennes
25 grams Onion finely cut into juliennes
10 grams Capsicum finely cut into juliennes
½ Bowlful (½ lit) Ice-cold Water
10 ml (2 teaspoon) Vinegar or Lime Juice
30 ml (2 tablespoon) Olive Oil
½ teaspoon Salt
½ teaspoon White Pepper Powder
1 teaspoon Mustard Paste (optional)
Cut all the vegetables into thin, long matchstick sized pieces(Juliennes).
Immerse all these cut vegetables into ice-cold water for 20-30 minutes.
In a second bowl prepare dressing by mixing all dressing ingredients.
Drain and dry vegetables on kitchen towel.
Mix dressing and serve immediately.
Preparation Time: 30 minutes
Cooking Time: 0 minutes
Number of Servings: 4
Total Calories: 200.9 Kcal
Fat: 13.8 gm
Protein: 4.2 gm
Carbohydrates: 15.05 gm
Folic acid: 28.22 ug
Fibber: 2.55 gm