Coleslaw for wedding

petmacorpltd, Feb 18, 8:20am
I am catering a wedding and they have asked for coleslaw. I am looking for something spectacular as i wouldn't normally make coleslaw for a wedding salad. Anyone got something special? Thanks/

rainrain1, Feb 18, 8:56am
I wouldn't exactly call a coleslaw spectacular. but this might suit.

Peanut Slaw

1 cup mayonnaise
1 medium clove garlic minced
½ head green cabbage
¼ head red cabbage
¼ cup roasted salted peanuts
1 Tblsp chopped parsley
2 Tblsp good balsamic vinegar
Ground black pepper to taste
Mix mayo with minced garlic and set aside
Thin slice the cabbage and place in a large mixing bowl with the peanuts, parsley and balsamic vinegar. Add enough of the mayo to coat the slaw and season with salt and pepper to taste

coralsnake, Feb 18, 12:23pm
Think of people who may be present and have peanut allergies!

jan2242, Feb 18, 11:10pm
Alter this one to suit for the amount of people.
100g natural yoghurt
½ lemon, juice only
1 tbsp grainy mustard
3 tbsp roughly chopped soft herbs, such as chives, parsley, coriander, mint
¼ white cabbage, finely shredded
¼ red cabbage, finely shredded
½ red onion, thinly sliced
2 carrots, peeled then peeled into ribbons
sea salt and freshly ground black pepper
Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper.

Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture.

Ideally, leave to soften and absorb the flavours for 30 minutes before eating.

korban, Feb 19, 1:23am
I would keep it simple
Red/Green cabbage

and coleslaw dressing or mayo

valentino, Feb 19, 1:43am
Would keep very simple and add other side salads to suit like Beetroot Salad and so on.

A very good basic Coleslaw.
Size to suit by multiplying the recipe ingredients to numbers required.


¼ cabbage shredded finely
2 medium carrots grated
1 celery stem finely chopped
1 large white onion finely chopped
1 capsicum red chopped

½ cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon French mustard.

Put Veges into large bowl and toss together.

Dressing; In a separate bowl put all Dressing ingredients and mix well to combine, pour over salad (veges) and toss all together. Transfer to a serving Bowl.

westward1, Feb 19, 1:45am
Cold Slaw for a wedding? geez one can get that any day of the week. How incredibly unadventurous.

valentino, Feb 19, 1:45am
As noted above as a side dish to the coleslaw.

Beetroot Salad

Serves 6

3 cloves garlic finely chopped
1 tab Dijon mustard
1 tab red wine vinegar
3 tab. extra virgin olive oil

500g fresh young beetroots (3 med.)
1 tab fresh herbs – parsley, tarragon, chervil, chives.
3 tab capers
4 gherkins, chopped

Peel beetroots and grate finely. Mix with dressing and other ingredients. Stand to mellow 30 min or more.

Will keep in the fridge for several days.

petmacorpltd, Feb 19, 8:50am
Thank you. You are right westward, it is unadventurous but that is what they have asked for. I am doing other nice salads including a raw energy salad - beetroot, carrot, cashews etc. Mushroom salad etc. Thanks for the ideas. Thanks Valentino for beetroot salad - that looks like a keeper. Will use yours rainrain on this occasion.

thuntzster, Feb 27, 5:08am
Can I ask how you do the mushroom salad please?

buzzy110, Feb 27, 5:11am
This is my favourite marinated mushroom recipe:

500g Button Mushrooms – Wiped clean
100ml Extra Virgin Olive Oil
1 Bay Leaf
1 Cup Water
1 Tblspn Marjoram and Oregano Finely Chopped
50ml Lemon Juice
Fresh ground Black Pepper
1. Put Olive Oil, Water, Salt, Pepper, Lemon Juice and Herbs in a large frying pan
2. Leave uncovered and bring to the boil then tip in Mushrooms
3. Cook at a lively boil uncovered for 7-10mins or till cooked through, flipping mushrooms in the reducing liquid
4. Take out mushrooms using a slotted spoon and continue reducing liquid over a high heat swirling pan from time to time until oil and liquids have reduced and formed an emulsion
Pour over mushrooms and leave to cool to room temperature

1. Cook in a wide based pot but still without the lid
2. Add finely sliced red/brown onion, garlic (optional) and fresh ginger
3. I only use ½ the oil to cook and add the rest after cooking and it has cooled down
4. If EV olive oil is too strong for you then use avocado oil or macadamia nut oil
5. Everything is improved with a dash of sesame oil (toasted or plan)

blueviking, Feb 27, 5:44am
Green & red cabbage, red onion, carrot, cheese, capsicum and fresh pineapple

thuntzster, Oct 19, 5:46pm
Thanks Buzzy. Your recipe looks amazing.

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