Coleslaw With Condensed Milk Recipes

AW-SOME COLESLAW

Steps:

• Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
• Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.

CLASSIC COLESLAW

Steps:

• Combine the carrots and the green and purple cabbage in a large bowl.
• In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

CONDENSED MILK DRESSING

Steps:

• Put approximately 3 tablespoons of condensed milk into a small bowl.
• Add the mustard and mix until the lumps have disappeared.
• Then, add the rest of the condensed milk and salt (if using), and stir until combined.
• Slowly add the vinegar. I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste. You don't need to use the full 3/4 cup, it really depends on how sweet/acidic you like the dressing to be.
• Leave in the fridge until thickened (I find this is normally about 2 hours), then use on your favourite salad.