coleslaw for a party

The joke in my house growing up was that the best coleslaw was made by Colonel Saunders. We had a pool in our backyard and every so often as a treat my parents would buy a bucket of Kentucky Fried Chicken and a tub of coleslaw to eat on the patio beside the pool. KFC's coleslaw with it's sweet, creamy texture and alarming flourescent green colour was the perfect foil to the fried chicken.


This weekend we went to my brother-in-law's to celebrate the September birthdays of my niece Chiara and nephew Jake. In honour of Chiara's 18th birthday I managed to make her a book that contained 18 pieces of homemade jewellery. It took all day Saturday, but I managed to make 8 necklaces, 2 bracelets, 7 pairs of earrings and one cellphone charm.

For the party, my sister-in-law Ant asked me to make my 'famous' coleslaw. She is a vegetarian and this coleslaw is one of her favourite dishes. If you have a food processor, this salad goes together very quickly and leftovers keep well in the fridge. If you want to get fancy, save a leaf from the carrots to garnish the bowl.

Nancy's Easy Coleslaw

1 small cabbage, outer leaves and core removed (I used a nappa cabbage)
3 large carrots, peeled
2 apples , leave the skin on (I used MacIntosh apples)
For the dressing:
1 X 175g container plain (unflavoured) yogurt
3 tablespoons apple cider vinegar
2 teaspoons sugar
3 tablespoons dijon mustard
1/2 cup mayonaise

* In a food processor, with the grater blade, shred the cabbage, carrots and apples (you may need to do it in two batches). Tip the grated vegetables into a large bowl. In a small bowl dissolve the sugar in the vinegar. In a one-cup glass measuring cup mix together the yogurt, vinegar-sugar mixture, mustard and mayo. Pour over the vegetables and mix well. If the coleslaw seems a bit dry add more mayo, a tablespoon at a time.