AuthorChandniColeslaw is a great side to fried chicken but I love it in my sandwiches first thing in the morning. Cool, crunchy & delicious!
If you're looking for a traditional coleslaw recipe, this isn't it. Purists will probably roll their eyes when they look at the ingredients list, but trust me, it is delicious.
I love breakfast but I am not at all a morning person. So I try and think up simple things I can do over the weekend or the night before while I'm cooking dinner that would make my mornings easier.
Sandwich fillers are at the top of my list. I make variations with veggies, grilled chicken and boiled eggs too. This is a coleslaw recipe I began making a few years ago and I love it. The veggies are slightly crunchy even when it's made ahead and it keeps well in the fridge for a few days. I usually make enough for 2-3 sandwiches at a time, so that's a few breakfasts/snacks sorted for the week.
Some tips to make a good coleslaw:
- Use fresh ingredients. If your cabbage is old and soggy, you're not going to enjoy this coleslaw.
- Mince fresh garlic - it's totally worth the effort. Garlic paste or powder just aren't the same. I've tried.
- Experiment with more mix-ins based on your taste. I sometimes add finely chopped capsicum to this mix. If you want it a bit spicy, try minced japalenos or chilli flakes.
- This coleslaw also makes for a delicious topping or dip with snacks. I've tried it on crackers and with nachos and enjoyed it thoroughly. If you're using it as a dip, you'll need a bit more mayonnaise so it's runnier.
- A friend also tried substituting the mayonnaise for Greek yogurt and enjoyed the results.
If you aren't a morning person either, you might enjoy this instant Upma recipe that you can easily meal prep over the weekend or the night before.
Easy Cheesy Coleslaw Recipe Video
Easy Cheesy Coleslaw Recipe Card
To make this creamy coleslaw recipe, first add the shredded cabbage, grated carrot, minced garlic, salt and pepper to a large bowl and toss well until combines. Add the mayonnaise and fold it through. Check if you're happy with the consistency. If it's looking too dry, add some more mayonnaise. Taste to check the seasoning and adjust if required.
Sprinkle the grated cheese and fold to combine. I use processed cheddar, you could use any salty cheese. Use a fine grater for cheesier flavour. I've also tried making this with cheese spread when I was out of my cheese block, and got similar results. Cream cheese will work as well.
You can serve the coleslaw immediately or store it in the refrigerator in an air-tight jar for 3-4 days. It tastes best after a few hours when all the flavours have had the time to combine with one another. It is delicious as is, as a side to something hot like fried chicken, as a dip with your favourite chips and my favourite - as a breakfast sandwich stuffer.
To make coleslaw sandwiches, start with 2 tablespoons of coleslaw and spread it evenly in a nice thick layer on a slice of your favourite fresh bread making sure you cover all corners. Cover with the second slice of bread and cut the sandwich in half. If you plan on carrying these, first butter the bread lightly so that it doesn't get soggy in transit. If you're eating them immediately, you can skip the butter if you like, the mayonnaise is creamy enough.
If you like your breakfast warm, you could also grill this sandwich - the cheese melts because of the heat and tastes heavenly! I've also used this coleslaw in my burgers and it adds a delightful crunch to them.
Ingredients
Directions
To make this creamy coleslaw recipe, first add the shredded cabbage, grated carrot, minced garlic, salt and pepper to a large bowl and toss well until combines. Add the mayonnaise and fold it through. Check if you're happy with the consistency. If it's looking too dry, add some more mayonnaise. Taste to check the seasoning and adjust if required.
Sprinkle the grated cheese and fold to combine. I use processed cheddar, you could use any salty cheese. Use a fine grater for cheesier flavour. I've also tried making this with cheese spread when I was out of my cheese block, and got similar results. Cream cheese will work as well.
You can serve the coleslaw immediately or store it in the refrigerator in an air-tight jar for 3-4 days. It tastes best after a few hours when all the flavours have had the time to combine with one another. It is delicious as is, as a side to something hot like fried chicken, as a dip with your favourite chips and my favourite - as a breakfast sandwich stuffer.
To make coleslaw sandwiches, start with 2 tablespoons of coleslaw and spread it evenly in a nice thick layer on a slice of your favourite fresh bread making sure you cover all corners. Cover with the second slice of bread and cut the sandwich in half. If you plan on carrying these, first butter the bread lightly so that it doesn't get soggy in transit. If you're eating them immediately, you can skip the butter if you like, the mayonnaise is creamy enough.
If you like your breakfast warm, you could also grill this sandwich - the cheese melts because of the heat and tastes heavenly! I've also used this coleslaw in my burgers and it adds a delightful crunch to them.