BarbaraJ Posted May 12, 2009 Share Posted May 12, 2009 I have made coleslaw a few times now and its popular here BUT if i make it at night by the morning its seperated (watery at the bottom of pot), can't really understand what i'm doing wrong or should it be eaten the day its made? I used half a cabbage, a large carrot, half a bunch of spring onions, 2 parts mayo, 1 part salad cream. Quote Link to comment Share on other sites More sharing options...
redhotchick Posted May 12, 2009 Share Posted May 12, 2009 Is it low fat Mayonaise? You may not be doing anything wrong. Just poor the water off and stir it up. Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted May 12, 2009 Author Share Posted May 12, 2009 Yes it is light mayo, its just it makes the coleslaw watery too so you have to keep adding more mayo/s.cream Quote Link to comment Share on other sites More sharing options...
bluekarin Posted May 12, 2009 Share Posted May 12, 2009 I think it can also be because of all the juices that come out of the sliced vegetables. Shop bought ones don't seperate; maybe they use stabilisers? Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 12, 2009 Share Posted May 12, 2009 The salt in the mayo brings out the juice in the veg, just tip of the liquid and add a bit more mayo. Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted May 12, 2009 Author Share Posted May 12, 2009 oh ok i thought i was doing something wrong Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted May 13, 2009 Share Posted May 13, 2009 I used home-made mayo in my coleslaw and it was fine, was that because it didn't have much salt in it or because it was not low fat? Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted May 13, 2009 Author Share Posted May 13, 2009 i'll try my own next time Quote Link to comment Share on other sites More sharing options...
