A (Kind Of) Turkish Recipe For Coleslaw1

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no keywordAs I currently have some time, I had been looking on the internet the other day. In need of new, stirring thoughts, inspirational recipes that I have never tested before, to astonish my family with. Hunting for a long time but could not come across any interesting things. Just before I thought to give up on it, I found this tempting and simple treat by chance on ambitiouskitchen. It seemed so fabulous on its snapshot, it required rapid actions.
It had been not difficult to imagine just how it is created, its taste and how much my husband might enjoy it. Mind you, it is extremely simple to delight him when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyhow, I went to the blog and then followed the detailed instuctions which were accompanied by superb shots of the operation. It just makes life much easier. I can suppose it is a bit of a effort to take pics in the midst of cooking in the kitchen as you usually have sticky hands so I sincerely appreciate the hard work she placed in to make this post and recipe conveniently followed.
Having said that I am empowered presenting my own, personal recipes similarly. Thanks for the thought.
I had been tweaking the original recipe to make it for the taste of my loved ones. I must mention it absolutely was a great success. They prized the taste, the overall look and loved getting a treat such as this in the midst of a busy week. They quite simply asked for more, more and more. Hence the next occasion I am not going to make the same miscalculation. I'm likely to double the amount .

A (Kind Of) Turkish Recipe For Coleslaw - Summer's Coming
Yes, this is yet another of those recipes which cannot, strictly speaking, be described as a Turkish recipe. Well, coleslaw is universal isn't it? Of course you like a spoonful of coleslaw every now and then, and many of our Turkish friends will put coleslaw of some description onto the meze table when we're eating with them.
The current weather in Fethiye has just been perfect this the other day; everyone's starting to feel a bit summery; people are out in their gardens, pruning and planting (including us); pools are being grouted…and we're starting to get excited about summer meze dishes once more. In winter, once we feel like eating baked potato, we often do our fırında kumpir recipe, but recently, we've felt the urge for a more refreshing coleslaw filling.
Homemade Coleslaw Recipe
While there is no need to be buying ready made coleslaw from the shops. Your own will be much fresher, crunchier, tastier, you can personalise it by choosing how much or how little of each ingredient you want…and lack of time is no excuse because this coleslaw is ready in a matter of minutes, depending on how quickly you can chop or grate a vegetable.
Colourful summer coleslaw ingredients
This coleslaw recipe makes a generous amount, so is perfect for when you're entertaining - or for putting back the ice box for keeping to your self; by which time, you'll have a lovely pinkness to it, too, from your red cabbage. Therefore take a large serving bowl, a grater and a sharp knife…
Remove the core from a sweet, green apple, grate it and add it to the bowl.
Cut one small onion by 50 percent, peel it and thinly slice it into half moons. Throw that in to the bowl, too.
Peel, wash and grate two large carrots (we leave the peel on if they are new baby carrots - keep it simple) and add to your onion and apple.
Cut a small red cabbage in to two (the red cabbages in Fethiye are a perfect size right now - a bit bigger than a tennis ball. If you can't find a small one, just use half. ) Put the flat side face down on the chopping board and cut in two again, longways, along the heart and towards the stem. Now you can cut the cabbage thinly, across the heart, so you get lots of thin shreds. Add those to your bowl.
See how colourful and healthier it all looks in early evening sunshine. Well, now comes the calorie fest. Obviously, you are able to choose zero fat options here but we are able to tell you this coleslaw is healthier than most shop bought ones because we're only utilizing a smidge of mayonnaise.
Just add everything to your bowl and mix
Therefore you need roughly 1 dessertspoonful of mayonnaise - and this is mainly just to add a bit of richness to the taste of your yoghurt (as with our haydari and chilli yoghurt recipe)
Add the mayonnaise to your bowl.
Now add around 3 tablespoonfuls of süzme yoghurt to the mixture. (If you can't get Turkish süzme yoghurt, thick Greek yoghurt can do the trick. In Fethiye, we buy our süzme yoghurt from the market. It's homemade and the stall holders now also do a half fat süzme yoghurt. Just look for the fridges that advertise ‘yarım yağlı' if you want low fat versions).
Squeeze in the juice of one lemon (use an orange if you need a sweeter taste) and if your lemon isn't very juicy, use two.
Add a dessertspoonful of wholegrain dijon mustard (or any other mild mustard).
This bit is optional but if you want a little spice to your coleslaw, we now put in a light sprinkling (about a teaspoonful) of cumin and the same again for chilli flakes.
Now lightly drizzle with olive oil and mix all of it up.
Summer coleslaw
And now it's just a case of doing a taste test. Add more of what you think is necessary - sometimes, we add a splash of vinegar, depending on how tangy the lemons are. Sometimes we'll add more mustard and sometimes we'll add more apple - it depends what flavours we're in the mood for.
Coleslaw in jacket potato
And as we said above, your homemade coleslaw makes a great summery filling for a crispy-skinned, oven-baked jacket potato. Just bliss.
Most coleslaw recipes use white cabbage. We use red because we love along with and also because they're a more suitable size for us - white cabbages in Turkey are just ginormous. If you use white cabbage, just make sure it's a firm, crunchy one.
For a more indulgent (and more Turkish) coleslaw, you can add walnuts, too. Yummy!
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