Set aside shop-bought versions of Coleslaw and supercharge your menu with homemade slaw. It’s an ideal side for Fish & Chips, kebabs, and homemade fried chicken.This Homemade Coleslaw recipe is a great way to increase profits on sides; by making it yourself, you drastically improve quality and your gross profit.
Customers love anything homemade, and this Homemade Coleslaw is no exception.
This Homemade Coleslaw is the perfect cross-sell and up-sell menu item; consider asking your customers if they would like a side of homemade Coleslaw with their meal (cross-sell), and if they are buying multiple meals, up-sell them a larger portion. (Want to know more about cross-selling and up-selling, follow me)
What You Will Need:
|Large Shredded Cabbage||1|
|Dijon Mustard||2 tablespoons|
|Large White Onion||1|
|White Wine Vinegar||2 tablespoons|
1 - Remove any bruised or damaged outer cabbage leaves. Halve through the stem, remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board and slice as finely as possible into thin shreds.
2 - Grate the carrots on a box grater to shred coarsely. Tip into the bowl. Finely slice the onion as thin as possible, and add to the bowl with the other veg.
3 - Add the mustard, mayonnaise, and vinegar: season well, and taste for sharpness and creaminess. Add more vinegar if you like. Mix everything well with a large spoon. Stir so all the veg gets coated lightly in the dressing.
Note: It can be covered and chilled for up to 3 days. Mix well before serving.