Marinated Coleslaw
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
I was asked to prepare the coleslaw to be served at the Banquet for the 2017 Shakespeare Festival in nearby Stratford, but they needed quantities for approximately 120 people! I used my mum's recipe for the dressing. The salad was served alongside orange glazed leg ham , baked potatoes and a root veg bake.
Category:
Salad, Side Dish
Quantity: 10 cups
Ingredients
- 1.2 kg cabbage thinly shredded
- 170 g red onion thinly sliced
- 2 large carrots 220g, grated
- 2/3 cup celery 100g, thinly sliced
- 1/2 cup raw sugar
- 2/3 cup vinegar
- 1 teaspoon celery salt
- 1/2 cup olive oil
- 1 teaspoon mustard powder
- 1 tablespoon horseradish cream
- 1 1/2 tsp sea salt
- 1/4 tsp reshly ground black pepper
Instructions
-
Combine the cabbage, onion, carrot and celery together in a large container, and mix well. Sprinkle the raw sugar over the vegetables.
-
Place remaining ingredients into a saucepan and bring to the boil. Boil for 2 minutes.
-
Pour over salad, and cover immediately. Allow it to cool slightly and then refrigerate for 24 hours.
-
Just before serving toss the salad, check the seasoning and adjust, if necessary.
-
Arrange in a serving dish and serve.
Notes
- Ensure that the container you are using has a lid to cover the salad while it is marinating.
- You may need to drain some of the dressing from the salad prior to placing it in a serving dish.
- You can replace the red onion with white onion if you wish.
- The method used in this salad is more like that for a quick pickle, making it the ideal prepare ahead salad for large numbers.
- I have made much smaller quantities and served the salad after only an hour or two of marinating, it was still delicious.
(Updated 22 August 2023)
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