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an array of coleslaw
Prep Time1 hour
Servings: 12 (or more)
ingredients:
for the basic coleslaw:
  • 1 head of white cabbage (about 1.700 g - about 1.100 g after cleaning & removing stem)
  • 4 spring onions
  • 200 g mayonnaise (80%)
  • salt & pepper (to taste)
for coleslaw w/ carrots:
  • about 300 g basic coleslaw
  • 2 carrots (about 100 g shredded carrots)
  • 100 Greek yoghurt (10%)
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • salt & pepper (to taste)
for coleslaw w/ pineapple:
  • about 300 g basic coleslaw
  • about 100 g diced pineapple
  • 100 Greek yoghurt (10%)
  • 1/2 tsp curry
  • 1/2 tsp ground ginger
  • a pinch of sugar (optional)
  • salt & pepper (to taste)
for coleslaw w/ pickled pepper & cornichons:
  • about 300 g basic coleslaw
  • 50 g chopped pickled peppers
  • 50 g chopped cornichons
  • 100 Greek yoghurt (10%)
  • 1/2 tsp ground sweet paprika
  • chopped fresh/dried chili or ground chili (optional)
  • salt & pepper (to taste)
for coleslaw w/ cucumber:
  • about 300 g basic coleslaw
  • about 100 g fresh cucumber (peeled, sliced, salted & squeezed)
  • 100 sour cream (20%)
  • 1/2 tsp dried dill
  • a clove of garlic
  • a splash of olive oil
  • salt & pepper (to taste)
how to:
for the basic coleslaw:
  • Clean the cabbage & discard outer leaves, stem etc.
  • Chop the cabbage on a mandolin.
  • Add chopped spring onions.
  • Add mayonnaise & mix well.
  • Salt & pepper to taste.
  • Divide the basic cabbage mess into 4 parts.
for each type of coleslaw:
  • Add shredded/diced/chopped/sliced ingredients & mix well.
  • Mix yoghurt/sour cream w/ the spices.
  • Add to the coleslaw & mix well.
  • Add salt & pepper to taste.
... & for the cucumber version:
  • Half the clove of garlic & rub the garlic on the surface of the final bowl.
  • Add a splash of olive oil & rub again.
  • Afterwards add the basic coleslaw & the ingredients & mix well.
Notes
Prep Time: It’s a rough guess (because i needed about 2 h while doing lots of photos) - if you work straightforward it’s very easy & fast!
Servings: Each type of coleslaw is for 3-4 persons depending on the appetite. Therefore as a whole you may think of 12-16 people to fed w/ coleslaw.
Cabbage: I used a special cabbage called JAROMA which is an ancient type revived some years ago. Characteristically this cabbage isn’t shaped like a ball, but more like an UFO. The cabbage is rather mild & better digestible.
Amount of cabbage: I had a cabbage of 1.7 kg which is rather big. There are also cabbages w/ less weight. If you like to do some variations of coleslaw I recommend to use a rather big cabbage. Otherwise confine yourself to a smaller cabbage if you only like to do a single type of coleslaw. Adjust the ingredients (like mayonnaise, Greek yoghurt, carrots, cucumber, pineapple...) according to the weight. Well: if you are working w/ somewhat like 250-400 basic coleslaw I recommend to stay w/ the amounts of ingredients as published in this recipe.
Pineapple: You may use fresh pineapple, but be sure the pineapple is really, really ripe. Otherwise rely on canned pineapple in its own juice.
Ground ginger: You may substitute fresh ginger for ground ginger if you like.
Chili: If you like it hot do it hot. You may use finely chopped fresh or dried chili peppers or 1/4 tsp, maybe 1/2 tsp or even 1 tsp... of ground chili.
The coleslaw tends to get a little runny - just mix well before serving. If you still think that there is too much liquid then just pour it off.
You may store the coleslaw in the fridge for at least 2 days.