Recipe: Coleslaw (using sweetened condensed milk)

COLESLAW

1 (397 g) can condensed milk, divided use
1 tablespoon dry mustard (I normally use Coleman's but any similar brand will do)
3/4 cup vinegar (we normally use malt vinegar)
1/2 teaspoon salt

Put approximately 3 tablespoons of condensed milk into a small bowl. Add the dry 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 favorite salad.