4 Ingredient Coleslaw Food

4-INGREDIENT COLESLAW

Steps:

• First thing's first, prep your vegetables ready for the processor. Chop the Green Cabbage (1/2) up into rough pieces, peel & quarter the Yellow Onion (1), peel the Carrot (4) & chop the tops off.
• Using the grater attachment/disc in your food processor, push through all the vegetables and blitz until they're grated. You may need to do this in a couple of batches as this will make a surprising amount.
• Tip the grated vegetables into a large bowl.
• Tip in every last drop of that Mayonnaise (600 gram) and give it a really really good mix until everything is absolutely smothered in the stuff.
• Cover with cling film and pop into the fridge to allow to flavours to develop for 30 minutes before serving. Store in an airtight container in the fridge and consume within 3-5 days.

4 INGREDIENT TANGY COLESLAW

Steps:

• Soak onion in vinegar and salt for two hours or until onion is softened.
• Stir in 1 cup mayonnaise.
• Add coleslaw mix; toss to coat.
• Serve immediately.

EASY COLE SLAW

Steps:

• Combine all ingredients except cole slaw mix in a large bowl and combine well.
• Add the cole slaw mix and toss to coat.
• Cover and refrigerate several hours or overnight to allow flavors to blend.

UKRANIAN COLESLAW

Steps:

• Shred the cabbage as finely as possible (I chop it into VERY thin strips).
• It should measure about 10 cups.
• Place in a large bowl.
• Thinly shred the onions and add to the cabbage.
• Add 1/3 of the sugar and salt and mix well.
• Let stand while cooking the dressing.
• Combine the rest of the ingredients in a saucepan and boil hard for 5 minutes.
• Immediately pour over the cabbage and stir very well.
• Refrigerate at LEAST one day (two or three days is preferable).
• This salad keeps well for about a week.