Coleslaw Recipe

This coleslaw recipe is so easy and simple. With a fresh taste and crunchy sensation, this salad is suitable as a topping for sandwiches, hot dogs, or served as a side dish for steaks.  The coleslaw only consists of cabbage and carrots. Use white cabbage, purple cabbage and carrot slices to make it look beautiful. However, if you only use one type of cabbage, you can do that too.

Ingredients

• White cabbage (medium size) - 1/4 piece
• Purple cabbage - 1/4 piece
• Carrots (medium size) - 3 pieces
• Sauce:
• Mayonnaise - 100 grams
• Vinegar - 2 tbsp
• Mustard - 2 tbsp
• Sweetened condensed milk - 1 tbsp
• Salt - 1/4 tsp
• Black Pepper Powder - 1/4 tsp
• Chia seeds - 2 tsp
• Purchase ingredients and cooking utensils

Plans

• Remove any outer leaves that may be ugly or bruised. Cut the cabbage into quarters, then remove the tough center. Slice the green and purple cabbage into thin slices.
• Peel the carrot and grate it. Combine cabbage and carrots in a large bowl, mix well and set aside.
• In a saucepan, mix mayonnaise, sweetened condensed milk and mustard. Stir until the sauce is evenly distributed. Add salt and black pepper to taste. Correction taste. Add chia seeds, mix well.
• Mix vegetables with sauce to taste. Stir well then serve on a plate or salad bowl.
• 1. If there is leftover coleslaw sauce, don't throw it away. Store in the refrigerator, the sauce lasts for a week. You can also use it as a spread for sandwiches or as a dip for vegetables.

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