A Perfectly Prepared Coleslaw Goes Great With Anything.

This is such an easy recipe but yet some individuals do it the wrong way.

And sometimes it's too watery, or the ingredients are too big, which I so hate to see.

Making coleslaw is an art, it's all about precision and procedure Yes! It's all about the preparation.

Biting on huge cuts of carrots or cabbage isn't appealing, and it certainly does not look good to go along with some kind of meat or poultry that you cooked or baked that is looking all so deliciously good :))

Some individuals like to add raisins and cherries, but to me, it's not a cocktail so I stick with the right ingredients to make it what it is supposed to be.

You can also add onion to give it that zesty flavor, and sometimes I use onion and sometimes I don't.

Ingredients
Carrots finely grater
Cabbage finely grater
Mayonnaise
1 small onion finely grated ( your preference)
Sugar

Perfectly grated ingredients is what makes the perfect structured coleslaw.

Method
In a bowl combine finely chopped carrots and cabbage, stir and mix them together to get that even portion of the two, add mayonnaise and distribute evenly through the ingredients then add sugar as a sweetener, mix with the consistency to merged all ingredients together, when you are finished place in a bowl cover it and place it in the refrigerator to chill.

Which by the way is the best way to serve clown slaw with your lunch, dinner etc.

A perfectly prepared coleslaw goes great with anything :)