Simply Recipes / Ciara Kehoe
Coleslaw is the quintessential side dish for any summer party.
All summer long, I feel like Im constantly making a batch for weekend events.
Sometimes Ill even snag a cup of it from KFC in a pinch!
Simply Recipes / Ciara Kehoe
One thing that makes their coleslaw stand out is the texture of the vegetables.
So, how do we get that texture at home?
The key is a handy-dandy box grater.
Simply Recipes / Ciara Kehoe
Use it to grate all your vegetables: the carrots, cabbage, and onion.
But I get it.
Some people find the bagged coleslaw to be a lifesaver.
The flavors need a little time to work into the vegetables.
I found that after 2 days in the fridge it was pretty soggy and sad.
I suggest making the coleslaw as much as a few hours before serving but not days before.
Use the large holes of a box grater to grate the cabbage.
You should have 4 cups of grated cabbage.
Grate the carrots; you should have 1/2 cup.
Finally, grate the onion; you should have about 1/4 cup grated.
Stir the vegetables into the dressing and stir well to combine.
Toss again before serving.
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