This is an Olympic Village School Garden recipe for classic coleslaw. You can prepare the vegetables ahead of time, but be sure to add the dressing just before serving to keep the salad crisp.
For the salad
- 1 red cabbage, sliced finely
- 1 green cabbage, sliced finely
- 1 red capsicum, diced small
- 1 large onion, diced finely
- 4 celery stalks, diced finely
For the dressing
- 2 tbsp olive oil
- 1 tbsp vinegar or lemon juice
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Put all the ingredients for the salad in a large bowl.
Mix together the olive oil and vinegar or lemon juice and salt and pepper in a jar. Put the lid on and shake it well.
Then pour the dressing onto the other ingredients and mix together.