Tuesday, 8 December 2015
COLESLAW with tangy homemade dressing
200 grams cabbage, shredded
2 carrots, shredded/grated
3 spring onions, sliced
1 stick celery, diced
1/2 cup corn kernels
mix all together with the dressing.
2 cans condensed milk
250mls white vinegar
1/2 teaspoon salt (or to taste)
1 large teaspoon mild american mustard sauce
in a medium sized bowl, mix all together.
mix desired amount with coleslaw.
place the rest in a clean container and refrigerate.
this is a basic recipe for the coleslaw. add as much or as little of the ingredients
as you like.
if sauce thickens too much in the jar, thin out with a little more vinegar.