My mother is an advocate of salads. Back home, every meal is accompanied by a salad, be it coleslaw, potato salad or my mother's version of the French Salad. My mother pairs the salads with the main dishes quiet well. For instance, coleslaw and potato salad compliments her curries or other spicier dishes. The milder dishes are often paired with the French Salad. Even when there is a stir fry dish, the salad still makes its appearance. Strange but true.
My Mother's version of the coleslaw sometimes contain hard boiled eggs and green peas. Being the Terengganu people that we are, she even adds our local herbs, the daun kesum (laksa leaves) and daun selasih (local basil). I put unconventional stuff into my coleslaw too, like cucumbers and crushed garlic. I know the chefs at Le Cordon Bleu will throw stones at me but it's ok. They don't know where I live.
Cucumber, cut into small cubes
Daun Kesum, finely sliced
Daun Selasih, finely sliced
Mayonnaise or salad cream
Put everything in a bowl and mix.
|Cabbage, carrots, cucumbers, onions and herbs.|
|Our family all time preferred dressing for coleslaw.|
|All tossed and ready to serve.|
|Served with Mummy's chicken curry.|