Saturday 26 October 2013

Creamy Cabbage and Carrot Coleslaw

Oh today is a happy happy day. My best friend Gaya gave birth to a healthy baby boy. So excited and can't wait to hold the cute little bub in my arms. Rajiv and Gaya, a big hug to all of you and special kissies to the honey bunch. Today's post is dedicated to you guys. May your bundle of joy bring you lots and lots of happiness always.

Coming back to today’s post, a quick dinner is now the norm in most homes with both husband and wife working and busy through the day. And though I am a SAHM (Stay At Home Mom), mommy of a very active 11 month old, I always feel completely drained by the end of a day. I really think the role of a SAHM is highly underestimated! What do you think fellow mommies?

So talking about simple dinners, when it comes to making chapathis, I truly am a lazy bum! (though the real secret is my chapathis are lousy ....but ..... ssshhhh ...) So I make chapathis every other day and do exciting and easy meals on other days. Today's dinner was Crumb Coated Baked Chicken, Cabbage and Carrot Coleslaw and bread. Deliciousness!!!! Of course Garlic bread should have made it to the table, I didn't have the time or energy to do that. :( So we settled for bread.

I will be sharing the recipe for the Crumb Coated Baked Chicken soon, so watch out.

Today's recipe is the creamy coleslaw I made as a sidekick to the baked chicken.

Although this dish calls for simple ingredients, the final creation was incredibly sublime. This recipe for the ever popular coleslaw offers layers of flavor. The creamy mayonnaise clubbed with the sharpness of vinegar, good tasting mustard and sweetness of sugar provides a wonderful base for the dressing, which permeates through the entire salad. This is a sure hit with the kids if served interestingly.

Here are a few options (for kids and adults) : Coleslaw doesn't necessarily have to be eaten only with baked/fried chicken. Chuck a generous bit of slaw into your sandwiches, serve them as dips with your chips/fries/chicken nuggets, drop them into warm bread cups, or just stick your hands right into it, gobble as it is and of course don't forget to lick your fingers :)

Ingredients for the Coleslaw

Half a head of Cabbage (White, green or Purple or a mix of everything); shredded or thinly sliced
1 large Carrot; shredded or thinly sliced
1 medium size Big Onion; thinly sliced

Ingredients for the Dressing

1 & 1/2 to 2 tablespoon of Mayonnaise
1/2 teaspoon good quality Mustard
A dash of White Vinegar or Rice Vinegar
1 or 2 teaspoon granulated Sugar (optional)
Salt; to taste
Cracked Pepper; to taste

Method to prepare the Dressing

Take a large bowl and add the ingredients listed under "Ingredients for Dressing" into it. Add just enough water to get a runny dressing. Mix well.

Method to prepare the Coleslaw

Pour the dressing into the shredded veggies and toss till everything is combined well. Adjust seasoning if necessary. Place in the refrigerator till cold.

Serve chilled.



You can also make this coleslaw healthier by not adding any mayonnaise. For the non-mayo version:

Mix together vinegar, sugar, salt and pepper. Add the shredded veggies and toss till all the ingredients are combined well. Serve immediately.

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