Apple Coleslaw
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Salad
Cuisine: Dutch
Key Ingredients:
Apple
About Apple Coleslaw
Table of Contents
Crunchy and delicious
this coleslaw makes a wonderful side dish or even sandwich filling
- Medium red apples (seb), peeled, cored and cut into thin strips 2
- Medium cabbage (pattagobhi), cut into thin strips 1
- Carrot (gajar), cut into thin strips ½ cup
- Medium onion, thinly sliced 1
Step 1. To make mayonnaise, put egg, sugar, ½ tsp salt, pepper powder, mustard paste, lemon juice and 2 tbsps of oil in a mixer jar and blend. Pour remaining oil gradually while running the mixer (If you want a thinner consistency of mayonnaise add less oil). Once done, add vinegar and mix. Transfer into a bowl.
Step 2. Take apple strips, cabbage, carrot and onion in a salad bowl and mix well. Add mayonnaise and salt and mix well. Transfer into a serving bowl and serve.
Read MoreIngredients
-
- Medium red apples (seb), peeled, cored and cut into thin strips 2
- Medium cabbage (pattagobhi), cut into thin strips 1
- Carrot (gajar), cut into thin strips ½ cup
- Medium onion, thinly sliced 1
- Egg 1
- Sugar 1 tsp
- Salt to taste
- Black pepper powder ½ tsp
- Mustard paste (rai ka paste) 1 tsp
- Lemon juice ½ tbsp
- Oil 1 cup
- Vinegar (sirka) 1 tsp
How to Make Apple Coleslaw (Stepwise Photos)
Method
- To make mayonnaise, put egg, sugar, ½ tsp salt, pepper powder, mustard paste, lemon juice and 2 tbsps of oil in a mixer jar and blend. Pour remaining oil gradually while running the mixer (If you want a thinner consistency of mayonnaise add less oil). Once done, add vinegar and mix. Transfer into a bowl.
- Take apple strips, cabbage, carrot and onion in a salad bowl and mix well. Add mayonnaise and salt and mix well. Transfer into a serving bowl and serve.
- This can be used as a filling for sandwiches as well.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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