This is a follow-up to the recipe posted earlier on Oxtail Stew.
My fondness for coleslaw harks back to my schooldays in Kuala Lumpur.
The coleslaw on which my happy memories are built is the one they served at Kentucky Fried Chicken. It is not possible to understand what a big deal KFC was in the 1970s and 80s in Malaysia, unless you grew up in that generation. It was hot, crunchy and actually really delicious. I am utterly convinced that Malaysian KFC had a different DNA to all other KFCs.
Until I discovered the new KFC (that is, Korean Fried Chicken) I could not bring myself to eat any other fried chicken. Since I have been living outside of Malaysia for 30 years, this is like fried chicken exile.
However, I have made the coleslaw frequently. There is a certain balance to achieve to prevent a gloopy mess. This recipe has no precise measurements as I would guess everyone has their own ideal salad/ mayonnaise ratio. I have added gochugaru because this is the only improvement that can be made to something so simple yet so perfect.
For the Coleslaw:
Shredded carrot
Shredded white or red cabbage
Thinly sliced shallot or red onion
Mayonnaise
Lemon juice or lemon vinegar
Gochugaru
Salt
How to Make:
Place the carrot, cabbage and shallot or onion in a large mixing bowl.
Add in a few tablespoonfuls of mayonnaise and toss the coleslaw, adding more mayonnaise as you see fit.
Add in a little lemon juice/ vinegar and gochugaru, tasting as you go along.
Add the salt only if you think the coleslaw needs it.
We served this with the oxtail stew in a baguette for our lunch on Sunday.
