shred a chunk of cabbage in seconds, and doesn't require you to wash up your food processor, (or find space for it in the dishwasher). I also bought a similar item which juliennes carrots. Of course you can always shred the cabbage for this recipe using a knife, and grate the carrot. To go with my wonderfully shredded slaw, I decided to make a zesty, garlicky dressing but without the full fat of being made entirely from mayonnaise or salad cream. My solution was to use half mayo and half light sour cream. I'm never buying ready-made coleslaw again. Ingredients - serves at least 4 as a side: 2 dessertspoons mayonnaise 2 dessertspoons light sour cream 2 teaspoons lime juice, from a bottle is fine 1 garlic clove, crushed 1/2 teaspoon chilli sauce, optional (I used sambal olek) 1/4 whole green or savoy cabbage, finely shredded 1/4 whole red cabbage (which are usually smaller than a green cabbage), finely shredded 1 medium or 2 small carrots, scrubbed and trimmed, finely shredded or grated Method: Mix together the mayo, sour cream, lime juice, garlic and chilli sauce in a small bowl. If you have time, refrigerate for a couple of hours to let the flavours develop. Mix together the shredded cabbages and carrot in your serving bowl. If you like crunchy slaw then don't stir in the dressing until just before serving. If you don't mind the slaw being slightly softer then you can dress it a couple of hours in advance and refrigerate until required. Serve and enjoy! RecipeAdaptors | September 30, 2012 at 9:30 pm | Tags: BBQ, Coleslaw, Food, Light meals, Recipe, Recipes, Side Dishes, Vegetables | Categories: Mains, Snacks | URL: http://wp.me/p1eyRu-KQ Comment See all comments