Coleslaw dressing – The blissful union of mayonnaise, vinegar and mustard
5 points why coleslaw should be one of the first dishes to learn
- No need for any knife skills. Compared to slicing meat, vegetables offer so much less fuss. No icky slimy feeling, chopping board not gross and best of all, no worry about making mistakes during the chopping process because it’s a fucking salad
- Very convenient. No mess in the kitchen and very little washing
- The basic ingredients for a coleslaw dressing are mayonnaise, mustard and vinegar. All three are ingredients that are actually commonly used so there won’t be any worry of lack of use. Mayonnaise and mustard are the basis of many dips, sandwich and salad dressings, while the vinegar I use is actually sushi vinegar which my mum uses and she makes sushi so there’s definitely no worry about wastage. In addition, I discovered recently that mustard was so important in fish dishes. Be it steamed or grilled, by rubbing the fish with mustard before you cook it, the mustard takes away the horrible fishy taste much better than the preferred Chinese choices of ginger and spring onions.
- Due to the simplicity of the dressing, it allows people the chance to be creative. The dressing can be lifted with the addition of anything imaginable; from a simple squeeze of lemon to more complex flavors like toasted fennel seeds.
- It’s a good introduction to cooking because of its simplicity. People might get put off after the hassle it took them to grill meat but a salad? That’s just piss easy but still delicious. This will allow them more confidence to try more advanced dishes.