Australian coleslaw is a typical coleslaw salad with a crunchy and delicious taste. The cabbage, carrots, onion, celery, apples etc are mixed together to prepare this healthy Australian coleslaw, which I’m pretty sure you will love. A food processor with a shredding blade will make this the fastest salad in the world to make, but if you don’t have such an appliance, a good kitchen knife will do just as good a job, though a little slower! Australian coleslaw is a salad that actually benefits from sitting around soaking in the dressing. Coleslaw the next day is almost always better than same-day coleslaw. Don’t be concerned if the dressing goes pink after a couple of hours – it’s just the colour from the red cabbage seeping out. There’s a reason that coleslaw is considered a classic salad – not only does it taste fantastic, is full of very-good-for-you cabbage, and it goes with everything! Perfect with barbecued meat!
INGREDIENTS 1⁄2 cabbage, shredded 1 onion, finely sliced 1 carrot, shredded 1⁄3 cup milk 1⁄2 cup mayonnaise 1⁄4 cup sugar 2 tablespoons vinegar 2 tablespoons lemon juice
Salt & pepper, to taste
Add the first 3 ingredients to a bowl. Mix the remaining ingredients into a sauce and pour over the veggies.
Mix thoroughly and refrigerate Australian coleslaw for at least 2 hours.