Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cole slaw salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Cole Slaw Salad is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Cole Slaw Salad is something that I’ve loved my entire life.
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To begin with this particular recipe, we must first prepare a few components. You can have cole slaw salad using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cole Slaw Salad:
- Take 250 grams Cabbage
- Prepare 25 grams Carrot
- Take 4 tbsp Sweet Corn Grain
- Prepare 3 sheets Ham
- Make ready 1 tsp Salt
- Prepare 2 tbsp Sugar
- Make ready 3 tbsp Mayonnaise
- Get 3 tbsp Vinegar
If needed season with a bit of salt. Pour dressing over shredded cabbage mixture: Place shredded coleslaw mix in a large bowl then pour the dressing mixture over. Toss together: Toss to evenly coat. Backyard barbecue and summer potlucks wouldn't be the same without a classic coleslaw salad on the table.
Instructions to make Cole Slaw Salad:
- Finely Chop the Cabbage, Carrot. Place these in a bowl. Sprinkle with salt and mix well. Keep it in refrigerator for 20 minutes.
- Mix the sugar, mayonnaise and vinegar in a bowl. This is dressing.
- Chop the Ham and add it in the dressing bowl. Place sweet corn grain in the dressing bowl.
- Squeeze the Cabbage and Carrot well. Place it in the dressing bowl. Mix will.
Try new ways of preparing cabbage with top-rated favorite coleslaw recipes and more from the expert chefs at Food Network. Make a shredded carrot and cabbage salad with a creamy dressing, perfect for picnics and barbecues. Try a traditional recipe or a new twist on the classic. Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring.
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