Dry Coleslaw Recipe
Prep time
Total time
These weights can be adjusted up and down to suit what you have in the fridge
: Salad
  • 350grams (12 oz) green cabbage
  • 350grams (12 oz) red cabbage
  • 125 grams (4.4 oz) carrots
  • 150 grams (5.29 oz) onion, red or brown
  • 165 grams (5.82oz) capsicum, red or green
  • 100 grams (3.52 oz) celery
  • ½ teaspoon salt
  • ½ cup your favourite dressing (optional)
  1. Finely slice the cabbages, onion, celery and capsicum. Grate the carrots.
  2. Place in all ingredients into bowl and mix with hands to combine.
If you are travelling with your salad or eating the next day, leave dry.
I have kept this salad very successfully for a week in its dry state and only add the dressing just before eating.
Recipe by BakeandCut at https://bakeandcut.com/dry-coleslaw-recipe-edmonds-cookbook/