Smoky Paprika Coleslaw | An Unusual But Winning Recipe
Ingredients
For the salad
- 150 grams white cabbage (about a quarter)
- 150 grams red cabbage (about a quarter)
- 150 grams carrot (about 1 medium)
For the dressing
- 3 tbsp condensed milk
- 3 tbsp cider vinegar
- ½ tsp sweet smoked paprika
- salt
- pepper
Instructions
- Combine the dressing ingredients and mix well. Add a little more vinegar or condensed milk if you would like the dressing to be a touch tarter or sweeter. Taste, adjust seasoning and set aside.
- Remove any damaged or tough outer cabbage leaves. Wash your vegetables. Top, tail and peel the carrot.
- Grate your vegetables using a food processor or finely shred by hand. Mix together in a large bowl.
- Add the dressing to the salad and combine thoroughly. If you prefer lightly dressed coleslaw, you can add the dressing in batches, mix well and add more as required.
- Serve immediately or refrigerate for up to 2 days.
Notes
The salad ingredients are, to my mind, the three core choices for a traditional coleslaw. You might also like to add red or white onion or sliced spring onion greens.
Make sure you use sweet smoked paprika rather than the hot kind. The smokiness is key to the flavour of this dressing and sweet paprika gives a pleasing but mild kick.
Make sure you use sweet smoked paprika rather than the hot kind. The smokiness is key to the flavour of this dressing and sweet paprika gives a pleasing but mild kick.