Prep Time: 5 mins
Cook Time: 0 mins
- 1 (14 ounce) bag coleslaw mix
- 2 tablespoons mayonnaise
- 1/2 cup Golden BBQ Sauce
- Mix the mayonnaise, BBQ sauce, and coleslaw mix to form a uniform mixture.
- Serve chilled.
- 110 Calories (kcal)
- 10 Fat (g)
- 1.5 Saturated Fat (g)
- 7 Carbohydrates (g)
- 2 Fiber (g)
- 5 Sugar (g)
- 1 Protein (g)
- 0 Cholesterol (mg)
- 240 Sodium (mg)
Coleslaw is a shredded cabbage salad popular with picnics and barbecued meats. Compared to tossed salads, it is easy to make, cheaper, more nutritious. It also keeps better in the refrigerator and you can therefore prepare it in advance.
When you want to prepare your slaw, ensure that all the ingredients that you are going to use are cold. The cabbage, mayo or sauce ingredients, should be cold, even the stainless bowl where you are going to work! The cooler they are, the crispier the outcome.
Cabbage is rich in vitamin k which is useful for the formation of healthy bones. It is good in fiber and provides you with essential minerals such as calcium, potassium, manganese, and folate. Just imagine that this delicious sweet and tangy slaw helps you burn some fat too!
When buying your cabbage, select the ones that are fresh, have a firm head with tightly packed leaves. You can identify a head that is tightly packed as it is more substantial than a loosely packed one. Cut the cabbage halfway and slice into hand-sized chunks .You should remove and set aside the thick, solid core which you may later steam and serve as a dinner vegetable. After all, nobody wants the chewy, thick parts of the cabbage in a salad.
You are better off making your mayonnaise however tiresome it may seem. Most ready-made versions tend to be relatively heavy on the vinegar. Choose the best oil that has excellent flavors. Avoid oils that may make your mayonnaise to solidify in the refridgerator.Choose oil that has a mild flavor, doesn't solidify when in the fridge and contains monosaturated fats. Since mayonnaise contains raw eggs, look out for high quality eggs. Local or organic ones are the best.
To make the mayonnaise, place the egg and yolk, vinegar, mustard, salt, and sugar in your blender, turn it on and pour in the oil slowly. Blend till it becomes thick. Taste it and add any seasoning you feel is not adequate. Use a spoon to transfer your mayonnaise to a storage container. You may store for up to a week in the fridge.
The best thing about homemade mayonnaise is that you have a say on the flavors. If you want a sweet mayo, add more sugar. If you love it a bit of a kick, some hot sauce will do the trick. For a sour mayonnaise, some squeezed lemon juice works well. The critical thing here is experimenting with the various flavors till you get what you love. You may serve your Tangy slaw with baked ham or a pie.