Cole Slaw salad is very popular in many families in America and Europe, and all housewives love to experiment and therefore a lot of recipes and various tricks have already been invented to make the dish even tastier.

The key ingredient of the recipe is cabbage, which is extremely healthy and necessary for our body. Moreover, the recipe involves using two types of cabbage at once - red and white. The dressing is a delicate, spicy and slightly creamy sauce. In addition, cabbage salads can be prepared all year round, the preparation process is very simple - chop the cabbage and other ingredients, mix everything well and season with a delicious sauce and a delicious healthy dish is ready.

Lightweight and popular Cole slaw

Cole slaw salad has been prepared since the times of the ancient Romans. The recipe has been preserved and has not lost popularity to this day because it is very economical, healthy, rich in various variations, looks beautiful and bright, and creates a spring mood. Many people often make salads from cabbage and carrots and may not even realize that they are preparing something similar to Cole Slaw. The whole secret of a delicious dish, as often happens, lies in the dressing - this is where you can experiment to your heart’s content and move away from traditional options. The dish is suitable for every day; the cooking time will not take the hostess more than 20 minutes. For 7-9 servings of traditional Cole Slow preparation you will need:

• A small head of young white and red cabbage;
• 2 carrots;
• Can of canned corn;
• A bunch of parsley or celery according to your taste preferences;
• 2 tsp. Sahara;
• 1 tsp. salt;
• Dijon mustard – 2 tbsp. l.;
• 1 pinch of allspice ground;
• 3 tbsp. l. lemon juice;
• 200 g natural yoghurt.

Let's start preparing our recipe:

First, we will make the sauce so that it has time to infuse while we cut the ingredients for the salad - mix yogurt, lemon juice, Dijon mustard and pepper, add sugar little by little (no need to add salt, since we will add salt to the salad), now the dressing should infuse;

Meanwhile, chop the red cabbage very thinly (you can grate it on a special cabbage grater), lightly salt it and knead it thoroughly with your hands to make it soft;

Tear the cabbage with your hands or cut celery or parsley;

We also chop the white cabbage thinly, add a little salt and knead it well with our hands (tip: you should add mashed cabbage to all cabbage salads, this will make the taste much more tender and tastier);

The carrots are grated on a fine grater;

All liquid should be drained from canned corn;

Now we simply mix all the ingredients in a convenient deep salad bowl and season with a delicate creamy sauce.

Serving Cole Slaw salad is most effective on portioned plates, on which a beautiful large leaf of red cabbage is placed, and on top of the salad; you can also decorate the salad on top with herbs at your discretion.

An interesting version of cooking from the chef

The original recipe for Cole Soul salad with an interesting dressing made from homemade mayonnaise is definitely worth a try, both for everyday meals and to surprise guests with a tasty and light dish. The recipe is different from the previous one, there is no traditional combination of two types of cabbage, but still the salad turns out to be very interesting and unusual, although it is prepared from the simplest ingredients. Let's prepare the following components:

• 1 small head of young cabbage;
• 2 green apples;
• Half a lemon;
• 3 carrots;
• 5 green onions;
• Parsley - to taste;
• 1 glass of homemade mayonnaise (we’ll also look at how to prepare it correctly and easily yourself, and what products you’ll need);
• 50 ml apple juice;
• 2 tbsp. l. honey;
• 2 tbsp. l. poppy

First you need to prepare the dressing. Homemade mayonnaise can be quickly prepared from the following products:

• 1 raw chicken egg (it is not recommended to use store-bought eggs due to the frequent presence of dangerous bacteria in them, such as salmonella; you need to find homemade eggs on the market);
• Powdered mustard – 1 tsp;
• Refined vegetable oil – 150 ml;
• 50 ml olive oil;
• 1 lemon (we will need juice from it);
• Cayenne pepper – 1 g;
• Salt – 1 incomplete tsp;
• Sugar – 2 incomplete tsp.

In the bowl in which we will beat the mayonnaise, beat a raw egg, add mustard, pepper, salt, olive oil, sugar. Beat all this thoroughly with a blender or whisk. After the products are well mixed, gradually pour in sunflower oil (half) and do not stop whisking. Then, when the sauce begins to thicken while whipping, add lemon juice, continue working with the blender and gradually add the second half of the oil. It is important to pour in the oil very smoothly, otherwise the mayonnaise may separate. It is best to blend the sauce in a blender on high speed.

The classic mayonnaise recipe uses only the yolks, but you can also use the whole egg. To prepare good mayonnaise, you need all ingredients to be at room temperature. Instead of lemon juice, you can add 3 tablespoons of vinegar. Homemade mayonnaise does not last long, but the fresher the ingredients, the longer it can last.

Now that the mayonnaise for the dressing is ready, let's get back to preparing the salad itself. Now we prepare a full-fledged dressing:

• Place the resulting homemade mayonnaise in a bowl;
• Add apple juice;
• Now add honey and poppy seeds;
• Mix everything well with a whisk.

While the sauce is infusing, in another bowl mix finely shredded and mashed cabbage with thinly sliced ​​apples, add grated carrots on a coarse grater. Mix everything, and now all that remains is to season the salad with our wonderful dressing. Greens should be added to the salad immediately before the salad is served.

Subtleties of salad preparation

Whatever Cole Soul salad recipe you choose, if it includes apples and cabbage, then their percentage should be 70% cabbage to 30% green apples. To surprise your taste buds, you can add canned diced pineapple, raisins and even halved grapes. It will be a very elegant, light and fresh dish in any of these options.

It is necessary to avoid darkening of the apples, otherwise the salad will not be as tasty and beautiful. This is easy to do - sprinkle them with lemon juice and they will keep perfectly while you chop and mix the other salad ingredients. The salad is very tasty when it sits in the refrigerator, but you need to take into account that the vegetables will release juice, so you don’t need to add a lot of dressing at once. Greens must be added before eating the salad so that they do not lose freshness.

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!

Sometimes the simplest dishes are hidden behind unusual names. Like in this case. Cole slaw salad is finely shredded cabbage dressed with sour cream sauce.

Many people are accustomed to the idea that cabbage salads should be salty, spicy, and sour. Coleslaw salad has a delicate, sweet taste. The sauce for it can be prepared from sour cream, kefir, and mayonnaise. For taste, honey, mustard, sugar, lemon juice, and apple cider vinegar are added to these ingredients.

Cole slaw salad

The classic version of the salad is made from young white cabbage and carrots. But the housewife can always add variety by adding canned corn, sweet and sour apples or fresh cucumbers to the salad. But they need to be added a little, because the main ingredient is, and they should not interrupt its taste.

preparing salad with step-by-step photos Ingredients:

• white cabbage with green leaves - 1 small fork;
• juicy carrots – 1 pc.;
• small fresh cucumber – 1 pc.;
• sour cream 20% – 50 g;
• mustard – 15 g;
• light mayonnaise – 50 g;
• parsley - several young branches;
• white pepper - a pinch;
• salt - to taste;
• sugar – 10 g;
• vinegar – 1 tsp.

Cooking process:

Chop the cabbage thinly. Remove thickenings on the leaves immediately. Place in a large bowl.

Add a little salt. Gently knead it with your hands so that it becomes softer, but does not turn into mush. Grate the carrots into thin strips using a Korean grater and place in a bowl with the cabbage.

Cut the fresh cucumber into the same strips.

Mix all the vegetables.

Prepare salad dressing. To do this, place mayonnaise, sugar, sour cream, mustard and pepper in a wide cup. Do not add salt, as cabbage already contains it.

Stir the sauce with a fork until smooth. Pour it over the coleslaw.

Stir by adding a little vinegar. It should only add some piquancy to the salad, but not dominate the main dressing.

Add chopped parsley.

Mix the coleslaw salad carefully again and serve immediately.

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2016-02-05

Date: 02/05/2016

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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 same 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 started making 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, and, 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 Slow.
• 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 yogurt.
• 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!