1 1/2 Cups Shredded* White Cabbage
1 1/2 Cups Shredded Red Cabbage
1/2 Cups Shredded Carrots
4 Cloves Garlic
1/2-3/4 Cups Mayonnaise
1 Tablespoon Lemon Juice
3-6 Tablespoons Sriracha
Sprinkle of Paprika, Optional
1 Teaspoon Kosher Salt
* Cut/shred the vegetables to your taste, I prefer a a larger chunk of vegetable but my husband to be was less than impressed with my slightly chunky style coleslaw.
Shred the cabbages and carrots and set aside.
Finely mince the garlic and mash into a paste with the teaspoon of kosher salt.
In a large bowl measure the mayonnaise, lemon juice and sriracha. Stir well to mix. Blend the garlic and salt paste into the mayonnaise mixture and whip to evenly blend everything together.
Fold the Cabbages and carrots into the mayonnaise mixture until evenly coated and it's a nice consistency. You might need extra mayo or extra cabbage/carrots to get the blend just right.
Transfer coleslaw blend to your serving bowl of choice and sprinkle the top liberally with paprika, if desired.
Cover and keep chilled up to two days before serving. If making ahead I would cover and chill without the paprika, and then toss gently again before serving and then top with paprika.
What was cooking one year ago?
Fried Pepperoni and dipping sauce, a proper Nova Scotian delicacy.