Apr 222013
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Classic Coleslaw


There are all sorts of variations on coleslaw, but when I eat a burger I crave a very Classic Coleslaw. Bold, flavorful and crunchy, it is one of my favorite salads to serve as a side dish with barbecued or grilled food.


The dressing is an equal mixture of mayonnaise and buttermilk which gives it a good balance of sweet and sharp, while the white cabbage, carrots and scallions (spring onions) all bring their own character to the salad. A classic accompaniment to grilled food or a sandwich.




(Serves 6-8)


Salad Ingredients:

1lb / 450g green cabbage, shredded (if cutting a whole cabbage, remove the core before weighing)

8oz / 250g carrots, shredded

4 scallions/spring onions, thinly sliced



Dressing Ingredients:

1/2 cup mayonnaise

1/2 cup buttermilk/laban

2 Tbsp Dijon mustard

1 Tbsp vinegar (preferably white or apple cider vinegar)

1/2 tsp salt

1/2 tsp sugar





  1. Shred the green cabbage and carrots. Thinly slice the scallions/spring onions.
  2. Ensure that the vegetables are not too wet by blotting them with a tea towel or using a salad spinner.
  3. Toss the salad vegetables together until evenly mixed.
  4. Make the dressing by whisking the dressing ingredients together thoroughly. Taste and adjust if necessary (it is best to taste the dressing on a bit of cabbage).
  5. Pour the dressing onto the mixed vegetables and carefully fold until the dressing is evenly distributed.
  6. Refrigerate for upto 2 days and serve cold.



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