I have loved Cole Slaw salad for a very, very long time, but, as a rule, I buy it more often at one well-known fast food. Regarding the ingredients - everything is simple, the most important thing is in the salad Cole Slow- sauce. Dressing such a salad with mayonnaise or oil is not at all the same, but it’s the delicate and rich sauce that is interesting. I’ve been preparing salads like this for a long time, but I haven’t found the original recipe for the sauce yet. And then I came across Lena Lawson’s recipe for coleslaw sauce and decided to try it. The sauce is very pleasant, to be honest, and very similar to your favorite fast food sauce. Now I season not only this salad with it. Try it too!

Ingredients

To prepare Cole Slow salad you will need (2 servings):

400 g white cabbage;

1 large carrot.

For refueling:

50 g sugar;

2 tbsp. l. mayonnaise;

2 tbsp. l. milk;

2 tbsp. l. kefir;

1 tbsp. l. lemon juice;

1 tsp. vinegar;

½ tsp. salt;

a mixture of peppers (pink, white, black, green) - a pinch.

Cooking steps

Grate the carrots (I used a Korean grater). Mix cabbage with carrots.

Prepare Cole Slow salad dressing. This is the most important thing in this salad. To do this, mix all the ingredients for the dressing (sugar, mayonnaise, milk, kefir, lemon juice, vinegar, salt and a mixture of peppers) in a separate bowl with a whisk.

Shake the Cole Slow salad in a bowl and divide into serving bowls.

Enjoy your meal! Eat with pleasure!

Many people, when they first hear the name of salad, think that we are talking about some kind of exotic dish. And they don’t even realize that, quite possibly, this salad has been made more than once.

Cole Slaw salad is of American origin. But the products from which it is prepared are found in every region, and are available at any time of the year.

The main ingredients of this salad are white cabbage and carrots. But this does not mean that if you chop cabbage and mix it with carrots, you will get Cole Slow. It's all about the unusual dressing - very delicate, with a sweet and sour taste and a spicy mustard or nutty note.

Subtleties of cooking

• The salad is prepared from young white cabbage, which has tender leaves and the veins have not yet hardened. In winter, cabbage with less dense leaves is chosen for salad, and the thickenings must be cut out.
• All vegetables are chopped into very thin strips. It is this cutting that affects the taste and quality of the salad.
• For refueling you need to use the highest quality products. Their quantity in each recipe is selected individually, taking into account the taste preferences of household members.
• In addition to the main ingredients, you can add other vegetables to the salad: radish, fresh cucumber, green onions, corn, apple. They significantly diversify its taste.
• This salad cannot be stored for a long time, as the dressing may cause it to turn sour. But it is recommended to cool the freshly made salad for an hour in the refrigerator.

Cole Slaw Salad with Mustard Dressing

Ingredients:

• white cabbage – 300 g;
• carrots – 1 pc.;
• sour cream – 75 g;
• mayonnaise – 50 g;
• mustard (not very hot) – 1 tsp;
• sugar – 20 g;
• lemon juice – 10 g;
• salt - to taste.

Cooking method

• Shred the cabbage thinly. Place it in a bowl, add salt and gently press with your hands to release the juice.
• Grate the carrots on a medium grater. Mix with cabbage.
• Place all dressing ingredients into a cup and stir. You can even beat them lightly with a fork.
• Season the cabbage with sauce and mix gently.
• Refrigerate for one hour and then serve.

Cole Slaw Salad with Red Cabbage

Ingredients:

• red cabbage – 200 g;
• young white cabbage – 200 g;
• carrots – 1 pc.;
• green apple – 1 pc.;
• red onion – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• sugar – 5 g;
• mild mustard – 1 tsp;
• lemon juice – 25 g;
• salt - to taste.

Cooking method

• Chop both types of cabbage. Place in different bowls, add salt and press with your hands so that the cabbage releases juice. Place into one bowl.
• Grate the apple using a fine Korean grater, after removing the core. Immediately add lemon juice and stir. This must be done so that the apple does not darken.
• Grate the carrots using the same grater. But you can also use a regular one.
• Cut the onion into thin rings.
• Combine vegetables with cabbage.
• Place mayonnaise, mustard, salt and sugar in a separate bowl. Stir. Season the salad with the sauce.

Cole Slow Salad with Corn

Ingredients:

• white cabbage – 400 g;
• red cabbage – 400 g;
• carrots – 2 pcs.;
• lemon juice – 1 tbsp. l.;
• canned corn – 425 g;
• mustard – 2 tsp;
• parsley - a small bunch;
• mayonnaise – 200 g;
• salt - to taste;
• sugar – 2 tsp;
• ground black pepper - to taste.

Cooking method

• Shred the red cabbage thinly, removing any thick spots immediately. Sprinkle with salt and rub with your hands until the juice comes out.
• Do the same with white cabbage. Place it in a bowl with the first one.
• Grate the carrots on a medium grater and add to the cabbage.
• Open the can of corn and drain the liquid. Place the grains in a bowl with the vegetables.
• Chop the parsley and mix with the rest of the ingredients.
• Prepare the dressing. To do this, combine all the ingredients for the sauce and whisk lightly.
• Season the salad and stir.

Cole Slaw salad with mild dressing

Ingredients:

• white cabbage – 400 g;
• large carrots – 1 pc.;
• kefir – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• milk – 50 g;
• lemon juice – 1 tbsp. l.;
• vinegar – 1 tsp;
• salt - to taste;
• mixture of peppers - to taste;
• sugar – 2 tsp.

Cooking method

• Finely chop the cabbage. Add salt and lightly knead it with your hands so that it gives juice and becomes softer.
• Grate the carrots on a medium grater. You can use a Korean grater and grate with thin strips.
• For the dressing, mix all ingredients (except for salt, which is already in the salad) in a separate bowl and whisk.
• Season the salad with sauce and stir.
• Chill it in the refrigerator for an hour.

Cole Slow Salad with Onions

Ingredients:

• white cabbage – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• natural unsweetened yogurt (can be replaced with sour cream) – 2 tbsp. l.;
• milk – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• wine vinegar (or apple) – 1 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• salt - to taste;
• pepper - to taste.

Cooking method

• Chop the cabbage into thin strips. Sprinkle with salt and rub a little with your hands. The cabbage will give juice and become much softer and more tender.
• Grate the carrots on a medium grater.
• Cut the onion into thin half rings. If you want to get rid of excess heat, place it in a colander and rinse with cold water.
• Mix all vegetables in one bowl.
• Place all ingredients for the sauce in a separate bowl and whisk until smooth.
• Season the salad with the sauce.

Cole Slow Salad with Celery

Ingredients:

• white cabbage – 500 g;
• carrots – 1 pc.;
• olive oil (or any vegetable oil) – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• salt - to taste;
• apple cider vinegar – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• celery seeds – 1-2 tsp.

Cooking method

• Finely chop the cabbage. Season with salt and lightly knead it with your hands to make it softer.
• Grate the carrots on a medium grater and combine with cabbage.
• Combine the ingredients for the sauce in a separate bowl and whisk lightly. To make the sauce more uniform in consistency, grind the celery seeds in a mortar or blender. Celery can be replaced with cumin. It goes well with cabbage and carrots.
• Dress the salad. Chill in the refrigerator for an hour.

Note to the hostess

• This salad can be prepared in advance. But so that it does not turn sour, it is seasoned half an hour before serving (the same as what is done with Olivier).
• It is served with meat and fish dishes. It goes well with any side dish.
• You can add fresh cucumbers, radishes, and green onions to the salad. But in any case, there should be more cabbage than other vegetables.
• The taste of Cole Slow salad depends on the dressing, so you shouldn’t skimp on it. The dressed salad turns out very juicy and practically swims in the sauce.
• If you use fresh herbs, add them to the salad just before serving.

Many housewives think that Cole Slaw salad is an exquisite dish of overseas cuisine. But no. At least once, but you cooked it. The main ingredients of this dish are white cabbage and carrots. Various dressings add piquancy, sophistication and unusual notes of taste to the salad.

American salad in Russian style

In our country, the described dish is prepared mainly in winter. But Americans eat this salad regardless of the time of year. If you decide to make Cole Slaw salad, be sure to take young white cabbage. Otherwise, you need to carefully cut off the veins.

On a note! Supporters of proper and dietary nutrition will love the Cole Slaw salad. The calorie content of a 100 g serving is only 115 Kcal.

Compound:

• white cabbage – 0.4 kg;
• carrots – 1 pc.;
• red salad onion - 1 head;
• balsamic vinegar - 1 tbsp. l.;
• natural yogurt – 0.1 l;
• 1 sweet bell pepper;
• soy sauce – 1 tsp;
• flaxseeds - 1 tbsp. l.;
• celery stalks – 2-3 pcs.;
• fine-grained table salt and a mixture of peppers to taste.

Preparation:

On a note! There are other options for preparing Cole Slow salad dressings. The peculiarity of this dish is the amount of dressing: the salad should literally float in it.

North American cuisine in detail

The classic version of the cold appetizer Cole Slaw was prepared in North America. It is the culinary specialists of this cuisine who know how to prepare a real Cole Slow salad. The classic recipe is slightly different from the previous one. Green apple is added for aroma and extra taste.

Compound:

• white cabbage - ¼ fork;
• half a lemon;
• mayonnaise - to taste;
• carrots – 1 pc.;
• 2-3 pcs. celery stalks;
• 1 green apple;
• allspice, salt and granulated sugar to taste.

Preparation:

Advice! If you prepare the Cole Slaw salad in advance, add the dressing half an hour before serving, otherwise the dish will quickly turn sour.

Recipe from a famous chef

Jamie Oliver is an English chef and restaurateur who has become famous all over the world. He is a supporter of healthy eating. If you like to eat healthy, then you will love Jamie Oliver's Cole Slaw salad.

Compound:

• half a fork of white cabbage;
• 1 red onion;
• 3 carrots;
• 2 apples;
• 1 tsp. mustard;
• a bunch of parsley;
• half a lemon;
• mayonnaise to taste.

Preparation:

Finely chop the white cabbage and place it in a salad bowl.

Peel and rinse the carrots.

Three carrots on a coarse grater or cut into thin strips.

Wash the parsley, dry it and finely chop it with a knife.

Squeeze the juice from half a lemon.

Peel the apples and cut them into thin cubes, almost shavings.

We combine all the products, pour over freshly squeezed lemon juice.

Season the salad with mayonnaise to taste.

Delicate taste of light salad

On the global Internet you can find many recipes for the North American Cole Slaw salad. In all cases, a standard set of products is used, although there may be differences. For a variety of taste, add fresh cucumbers, canned dessert corn or radishes. But the unusual sauce gives the salad a special aroma and unusual taste.

Compound:

• 0.4 kg white cabbage;
• 1 carrot;
• kefir – 2 tbsp. l.;
• homemade mayonnaise - 2 tbsp. l.;
• 50 ml cow's milk;
• 1 tsp. table vinegar with 9% concentration;
• fine-grained table salt and allspice to taste;
• 2 tsp. granulated sugar.

Preparation:

Shred the cabbage and put it in a salad bowl.

Lightly crush the shredded cabbage with your hands.

Grind the carrots on a grater.

In a separate bowl, combine the remaining ingredients, but do not add table salt.

Using a mixer or blender, beat the dressing until a mass of homogeneous consistency is formed.

Mix the vegetables and pour in the prepared dressing.

Add salt to taste.

Before serving, leave the dish in the refrigerator for about one hour.

A new take on a traditional dish

If you like culinary experiments, diversify the taste of Cole Slaw salad and prepare it with the addition of canned dessert corn. You can also slice fresh cucumbers. The result is a vitamin-rich, light and incredibly tasty salad.

Compound:

• 0.5 kg of white cabbage;
• 2 carrots;
• 0.5 kg of red cabbage;
• 1 can of canned dessert corn;
• grain mustard – 2 tsp;
• 1 tbsp. l. freshly squeezed lemon juice;
• fine-grained table salt and a mixture of peppers to taste;
• 2 tsp. granulated sugar;
• a bunch of fresh parsley;
• 0.2 liters of mayonnaise.

Preparation:

Shred white and red cabbage.

Mix vegetables in a deep salad bowl.

Add a little salt and carefully crush the cabbage with your hands to release the juice.

Chop the carrots into shavings or grate them.

Add carrots to the salad bowl.

We drain the juice from the canned corn and put it in a salad bowl.

Wash the parsley, dry it and finely chop it with a knife.

Combine freshly squeezed lemon juice, grain mustard, mayonnaise, and a mixture of peppers in a separate bowl.

Mix everything until smooth.

Season the salad with the prepared sauce and sprinkle with herbs.

Cole Slow salad for gourmets

Any dish can be transformed and made delicious, with a piquant taste. Vegetable salad "Cole Slow", served with mustard dressing, will please any gourmet.

Compound:

• 400 g white cabbage;
• 75 ml sour cream;
• 50 ml mayonnaise;
• 1 carrot;
• 1 tbsp. l. freshly squeezed lemon juice;
• 20 g granulated sugar;
• 1 tsp. mustard;
• salt to taste.

Advice! To prepare a salad, it is better to choose mustard that is not too hot. Grain mustard is ideal.

Preparation:

As described in previous recipes, prepare the vegetables.

Place sour cream and mayonnaise in a separate bowl.

Add freshly squeezed lemon juice, salt, spices, granulated sugar and mustard.

Pour the prepared sauce over the vegetables and mix everything thoroughly.

Infuse the salad in the refrigerator and then serve.

It can be decorated with greenery.

On a note! Regardless of the recipe chosen, cabbage and carrots are the main ingredients in the Cole Slaw salad, and there should be more of them than other products.

2016-02-05

Date: 02/05/2016

Tags:

Hello my dear readers! Many times I have been convinced of the truth of the statement “whatever you call a ship, that’s how it will sail.” Sometimes the simplest dish arouses extraordinary interest just because of its outlandish name. And if we are talking about commerce, then beautiful names play the most important role. For example, cabbage salad doesn’t sound right. And the Coleslaw salad immediately attracts a lot of attention.

In almost all catering establishments, whether they have Michelin stars or much more modest regalia, cabbage salad is always present in one form or another. So in the cafe of one of my good friends it is prepared almost all year round. Until recently it cost mere pennies and did not bring much “turnover”. Everything changed when an old friend and her grandson came to visit her.

The friends, caught in their tongues, could not stop talking. The boy was distractedly “playing” Minecraft and did not seem to hear or see the chirping ladies at point-blank range. And then the conversation turned to cabbage salad - it’s cheap, it’s boring for visitors, the price of cabbage has risen, but they can’t raise the price of the salad. The young talent, yawning into his palm, takes it and blurts out: “And you make Cole Slow, like in Rostix.”

This Cole Slaw turned out to be cabbage salad with a special mayonnaise dressing. This is what he ate with his parents at a popular fast food chain. It looks like the same cabbage salad, but not the same! On the same day, the Cole Slaw recipe was “obtained” on the Internet and after some time the salad appeared on the menu of the establishment, where it is still wildly popular. And the whole secret was in the mayonnaise dressing, which in the cafe they began to make much tastier than in this very Rostiks (there, in the American style, cabbage floats, drowning in mayonnaise, which is not good for health).

“Cole slaw” translates simply as shredded cabbage. This is a traditional American salad, sometimes made from several types of cabbage.

Cabbage salad Cole slaw - my recipe with photos

Ingredients

• 800 g white cabbage.
• 1 medium sized carrot.
• 1 medium sized onion (optional)
• 1 tablespoon of weak wine vinegar (5-6%)
• Ground black pepper.
• Salt.
• Sugar.

Refueling

• 3 tablespoons of mayonnaise.
• 3 tablespoons sour cream (20%).
• 1 teaspoon mild mustard.
• 1 tablespoon of kefir or natural yogurt.

How to cook
My comments

• I have a recipe for Chinese cabbage salad, prepared “inspired by” Cole Slow.
• Zealous guardians of the authenticity of the salad demand the addition of celery seeds to the classic version, however, most often they have not seen them, like me. Therefore, if you really want a “celery” taste, but, as luck would have it, you have never seen any seeds of it in your Palestines, then feel free to chop up some celery root or put some greens in Cole Slaw.
• This salad can serve as an independent side dish for Wiener schnitzel, chicken chops, etc.
• Cole slaw is extremely tasty with banal mashed potatoes and fragrant homemade black bread.

Jamie Oliver Coleslaw Recipes White Cabbage Salad

Ingredients

• 2 carrots.
• 450 g white cabbage.
• 1 small onion.
• 2 tablespoons of natural yogurt.
• 1 tablespoon mild grainy mustard.
• Ground black pepper.
• Sea salt.

Cooking technology

Wash the carrots, peel them, cut into thin strips.

Remove outer leaves from cabbage.

Slice the cabbage as thinly as possible.

Place carrots and cabbage in a bowl with thinly sliced ​​onion, yogurt, mustard.

Salt, pepper, mix everything.

White and red cabbage salad

Ingredients

• 2 carrots, preferably different colors, if you have the opportunity to find them.
• 1 fennel stalk.
• 450 g white and red cabbage.
• 3-4 radishes.
• Half a small celery root.
• 1 small light-colored beetroot.
• 1 shallot.
• 1 small red onion.
• 1 small lemon.
• 2 tablespoons grainy mustard.
• 250 ml natural yoghurt.
• 1 teaspoon extra virgin olive oil.
• A handful of fresh herbs (parsley, fennel, dill, chervil, mint).
• Ground black pepper.
• Sea salt.

Note on Ingredients Use
How to cook

Chop peeled and washed carrots, fennel bulbs and optionally, taking into account the notes, radishes, celery beets using a knife, Mandolin or using the julienne cutting mode in a food processor.

Place the chopped vegetables in a bowl.

Chop the cabbage, red onion, and shallots as finely as possible and place in a bowl.

In a separate bowl, mix the juice of half a lemon, yogurt, mustard, olive oil, and chopped herbs.

Pour the dressing into a bowl with vegetables, stir, season with salt, ground black pepper, and the juice of half a lemon (if necessary).

I think we've covered the topic perfectly, so we'll wrap it up for today. Write your options for preparing the salad in the comments, I will be very happy about it! if you found the article interesting and useful, please share it on social networks. Subscribe to my newsletter - I promise it will never be boring!

The name of this delicious vegetable salad may seem strange or even scary to some, although translated from English it just means “shredded cabbage.” Cole Slow salad was invented in America, but despite its amazing simplicity, it managed to conquer the whole world and became a favorite side dish in many restaurants around the world. Those of you who love to travel and occasionally eat abroad have probably noticed a pile of sweet-spicy cabbage on your plate as a decoration and side dish. So this is the very modest but famous Cole Slow salad.

The main components of this salad are cabbage and carrots, and in addition, sweet onions and some other ingredients such as celery, apples, raisins or nuts are often added to it. The main distinguishing feature of this vegetable salad is its pleasant sweetish taste, which is achieved through a special sauce consisting of several components. However, there is nothing particularly secret or complicated about this sauce; you will probably find everything you need for it in your refrigerator. Therefore, you can prepare a classic Cole Slaw salad in a matter of minutes and please your family with such a simple, but at the same time interesting and unusual taste.

Useful information How to prepare Cole Slow salad - a classic salad recipe with cabbage, carrots and spicy sauce with step-by-step photos

INGREDIENTS:

• 500 g white cabbage
• 1 small carrot
• 1 small red onion

Refueling:

• 2 tbsp. l. sour cream
• 2 tbsp. l. mayonnaise
• 2 tsp. sweet mustard
• 1 tsp. red wine vinegar
• 2 tsp. Sahara

COOKING METHOD:

1. To prepare the classic Cole Slaw salad, wash the cabbage thoroughly and chop it as thinly as possible. Place the chopped cabbage in a bowl, lightly salt it and mash it with your hands until it softens and releases juice.

2. Peel the carrots, grate them on a coarse grater or a Korean carrot grater and add to the cabbage.

3. Cut the red salad onion into thin half rings or quarter rings and add to the rest of the ingredients.

4. To prepare the salad dressing, place sour cream, mayonnaise, mustard, vinegar, sugar and a little salt in a small bowl.

Since the classic Cole Slaw salad should have a slightly sweet flavor, mild Bavarian or grainy mustard works well for dressing it.

5. Mix the dressing ingredients with a fork or whisk into a homogeneous mass.

6. Season the salad with the resulting sauce and mix everything thoroughly.

Delicious spicy coleslaw salad is ready!