Green Olive Coleslaw
Green Olive Coleslaw
This is a basic slaw recipe that has green olives and spring onions added. I do not buy anything precut like salad in a bag, so this is made with 3 fresh vegetables, jarred olives, and a homemade sauce, and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 head cabbage, see Step 1
- 1/2 carrot, shredded
- 4 spring onions, sliced, white and green parts
- handful green olives with pimento, sliced
- 1 bowl coleslaw dressing, shortcut is listed below
Instructions
- Cabbage in Thailand is much smaller than what I remember in the US, I bought two, weighed them each was about 450 grams, about a pound, where as cabbage in the states is about 2 pounds per head. I only used one head as this is only for my wife and I.
- To prepare the cabbage, peel off the outer leaves and cut the bottom of the core off, this gives you a clean cabbage before you chop it. Leaves and bottom of the core on the left, nice clean head of cabbage on the right.
- Cut the cabbage in half from top to bottom, then cut each piece in half again so you have four pieces. Take each piece and cut the core out at an angle, then lay a piece down and cut in 1/4 inch slices, then cut the pile cross ways 2 or 3 times, do this for all four pieces and you have shredded cabbage. Place in a large bowl.
- Shred 1/2 the carrot with a box shredder and place that in the large bowl. Slice the spring onion and the olives and place those in the large bowl.
- Prepare the dressing from the shortcut for the coleslaw, shortcut is listed in the Recipe Notes section.
- Pour the dressing into the large bowl and mix to coat everything. Cover and refrigerate for at least 2 hours to blend the flavors.
- Serve as a side with any main dish.
This is actually my first time making a coleslaw, and I must say, this one is a keeper, turned out perfect as written, including the dressing. On my Go-To list for sure. I made this on 10 Feb 2017.