There is no side dish as versatile as coleslaw. Topping your sandwich, barbecue, tacos, or any other dish with a spoon of this creamy coleslaw will turn it into an extraordinary meal.
This recipe is creamy and extra tasty. If you want a flavorful solid coleslaw that promises to side entirely with all the burgers and sandwiches, here it is.
The first step to this creamy coleslaw recipe is to peel the carrots, beetroot, and celeriac. Trim the fennel as well. Remove the outer leaves of the cabbages.
Shred the carrots, fennel, radishes, beetroot, celeriac on a mandolin. You can also use a julienne slicer in the food processor. Now add the shredded vegetables into a large mixing bowl.
Peel the onion and shallot. Slice finely along with the cabbages. Add them to the mixing bowl.
Now, go for your seeds. In order to measure them before toasting, use a small skillet. Put the heat over medium and start toasting them, remember to stir them frequently. How do you know if they are ready? The seeds should be fragrant and make a popping noise. Pour them into the mixing bowl and combine.
Now get your hands on making a tasty dressing for this delicious creamy coleslaw. Choose a medium bowl and mix Kalleh Fresh Yogurt, mayonnaise, mustard, two tablespoons of sugar, lemon juice, two tablespoons of olive oil, cider vinegar, salt, freshly ground black pepper, chopped green onions, and chopped fresh parsley. Whisk well and pour the flavorful dressing over the vegetable mixture and toss to combine thoroughly. Taste and add more seasoning if desired.
Refrigerate this creamy coleslaw for 30 minutes up to overnight and serve. This creamy coleslaw will taste fabulous served on top of thinly sliced roast lamb or beef drizzled with extra virgin olive oil.
If you want a tangier coleslaw recipe, substitute the mayonnaise with sour cream.
Shred the cabbages a bit thicker, for they tend to wilt after sitting in the dressing for a few hours.
You can use this creamy coleslaw for a burger sandwich, egg rolls, tacos, and different kinds of sandwiches.