Here is a brief history of my relationship with coleslaw.
When KFC opened in Sydney back in the 1970's it was the only place you could buy pre-prepared salads and so my mum would sometimes go get the coleslaw and bean salad. I thought the bean salad was gross but LOVED the coleslaw.
When I went away to university I was less than enamoured by the campus cafeteria food but I lived on campus for three years so I had to eat it. Every single lunch time I ate coleslaw and an apple and usually 1/2 a sandwich but not always if they happened to have something palatable for a change. I'm pretty sure that coleslaw and apple stopped me from getting scurvy and many other things because they were my daily does of fibre in between the coffee and donuts and cheap alcoholic beverages that all students live on.
Unsurprisingly when I left college I couldn't actually even look at coleslaw for the next ten years. I had more than had my fill. By this stage all the supermarkets carried pre-made coleslaw exactly like the stuff I had at college but I never really bought it because my husband and daughter don't like coleslaw.
So to the now about three years ago I was watching an episode of Nigella Lawson on the ABC. I couldn't even tell you which series it was on but she was making coleslaw to take on a picnic. She used buttermilk and nuts and maple syrup in the dressing. It looked yummy.
I didn't have the recipe and I just never ever use enough buttermilk to justify purchasing it because I always end up throwing it out. So I adapted the recipe and here it is below.It's a great low budget recipe as well.
Even if you don't like coleslaw you should try it because my husband and daughter love this and still claim not to like coleslaw. We like it with pulled pork on buns (very American) and also as a side with oven fried chicken.
If you have a food processor use that to shred the cabbage and grate the carrot. It then makes this 5 minute coleslaw as well
1/4 cabbage, shredded
4 carrots grated
1/4 cup chopped nuts (walnuts or pecans work best)
1/4 cup whole egg mayonnaise
1 tablespoon maple syrup
1 teaspoon dill
3 tablespoons milk
1 tablespoon white vinegar
squeeze lemon juice
salt and pepper
1. Combine shredded cabbage, grated carrot and chopped nuts in a bowl.
2. Combine all other ingredients in a bowl and whisk until smooth.
3. Combine dressing and vegetables.
4. Leave in fridge to let flavours meld for about 15 minutes before serving.