We have a new way of making cole slaw that we discovered by accident, maybe everyone makes it this way but I don't think so. It is so good that we feel we should share.
Vegetables:
1 head of cabbage
2 large carrots
1 teaspoon of freshly ground pink Himalayan salt (believe me, it is worth the investment and it is full of good minerals that regular salt misses out on)
Remove core from cabbage and slice remaining cabbage finely.
Using a vegetable peeler, slice carrots and add to cabbage
Add salt and massage vegetables until they wilt and start to release liquid (they will remain crispy). Depending on the freshness of the cabbage this can take 5-10 minutes.
Dressing:
1/4 cup mayo
1/4 cup sour cream
2 tsp fish sauce
1 teaspoon of prepared mustard
1/4 tsp onion powder
1/4 tsp garlic powder
black pepper to taste
Mix all the dressing ingredients together and add to the vegetables. Refrigerate to allow flavours to combine before serving.
The dressing we make changes a little each time, sometimes we will use horse radish rather than mustard, play around with it, own it and make it your own. The important part of the process is massaging the vegetables, it changes everything and you will wonder why you never did this before.
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