Coleslaw with Hellmann's Mayonnaise
I have never been picky with mayonnaise until recently after Ms. J introduced me to Hellmann's Real Mayonnaise. I like the overall taste of Hellmann's mayo - creamy, sour and not overly salty. It goes perfectly with any types of fried food especially fries and nuggets.
Besides using mayo a dip, I also use it mainly for my homemade coleslaw. Coleslaw is a best side dish or condiment for almost anything especially BBQ ribs. Yum! Best of everything is, it is very simple to prepare. Of course many will prefer to buy off-the-shelf coleslaw. But is is definitely healthier with the homemade version where you have control over the amount of mayo or salt into your coleslaw.
Ingredients
Hellmann's mayo
shredded cabbage
shredded carrot
lemon juice
pepper
salt
* Stated above are the key ingredients to coleslaw. The amount of source and seasoning used is entirely based on you preferences.
Directions
1. Sprinkle some salt onto the shredded cabbage. Set a side for 15 min to dehydrate the cabbage.
2. Squeeze out the extra water and place the shredded cabbage in a big mixing bowl.
3. Add in the shredded cabbage and carrot, follow by a good amount of mayo, lemon juice
and pepper.
4. Mixed well till the the cabbage and carrot is well coated with mayo.
Tips
Dehydrating the cabbage (step 1) is a crucial step for a crunchier cabbage texture. Of course you may skip the step if you prefer the softer and moister texture.Coleslaw is best to enjoy cold. So do place the coleslaw in the fridge for at least 30min before servicing to the guests.
