2 July 2015
Always one to experiment, I’m going to change the modus operandi of this blog to be one post per day rather than just continuing the same post with a new date – don’t know if that will be better or worse or just different, but feel that I should give it a go. Let’s just try it and see.
So it looks like summer’s here at last and what could be more summery than coleslaw? It’s something we usually buy in tiny tubs from supermarkets so that any substantial quantity starts to get expensive. There are of course giant tubs but generally the larger the quantity of coleslaw purchased, the lower the quality gets.
But it’s incredibly easy and cheap as chips to make and I don’t know why more people don’t do it. I recommend using an electric shredder (accessory for food processor) rather than a normal manual grater but if you don’t have one, then just be careful – it doesn’t matter if you have to chuck away the few last bits of cabbage or carrot but don’t let your fingers get too close to the cutting edges, PLEASE! Shredded knuckles can be very painful.
Blades need to be coarse as you don’t want it too fine. I’ve tried making this with a sharp knife but find that it’s impossible to get the right texture in that way so I reckon it has to be a shredder of some kind.
Once everything’s shredded, the job’s nearly done – just mix up the dressing, stir it in and that’s it.
And there endeth the post for 2 July!