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.

The original name of this salad is Cole slaw, which translates from English as “cabbage salad.” There are many known variations of its preparation, but only one ingredient remains unchanged - cabbage: both white and red. If desired, carrots, apples, peppers, corn, onions, celery, herbs and even grated cheese are added to the salad. Mayonnaise and sour cream, yogurt or vegetable oil with vinegar or lemon juice are used as a dressing.

Cole Slaw salad is often served as a side dish in different countries around the world, including in large fast food restaurants. We will present recipes for its preparation today in our article.

Cole slaw - famous coleslaw

A light, vitamin-packed cabbage salad that can be easily prepared right in your kitchen. Its whole secret lies in a delicate dressing with an interesting spicy taste.

Cole Slaw salad according to this recipe is prepared in the following sequence:

1. White cabbage is finely chopped in any convenient way. In total you will need about 0.5 kg of cabbage.
2. Carrots (0.3 kg) are peeled and grated on a coarse grater.
3. Prepare a salad dressing based on sour cream (5 tablespoons) and mayonnaise (2 tablespoons).
4. Vinegar and sugar (1 tablespoon each), a mixture of peppers and salt to taste are additionally added to the dressing.
5. After mixing the ingredients, the dressing is added to the bowl with the cabbage and carrots.
6. Before serving, keep the finished salad in the refrigerator for about 40 minutes.

Salad prepared according to this recipe is most often served in fast food restaurants.

Cole Slaw: Jamie Oliver's Salad Recipe

We present the original recipe for cabbage salad, published in one of the books of the famous cook Jaime Oliver. It couldn't be easier to prepare, especially if you use a food processor to chop vegetables.

The sequence for preparing Cole Slow salad is as follows:

1. White cabbage (½ piece) and red onion (70 g) are finely chopped by hand or in a food processor.
2. Carrots (3 pcs.) are grated on a coarse grater or cut into strips.
3. Red apples (2 pcs.) are peeled and cut into strips.
4. Add a small bunch of parsley, chopped fairly finely, to the bowl with the rest of the ingredients.
5. Add English mustard (1 teaspoon), juice of half a lemon and mayonnaise to taste.
6. The salad is mixed and served to the table.

Cole slaw salad: recipe with original dressing

This version of the famous cabbage salad features an original dressing with a spicy, creamy taste.

According to the Cole Slaw recipe, you first need to chop a small head of red cabbage, add salt and a bunch of chopped parsley to taste. Then chop half a head of white cabbage, add salt and mix it with coarsely grated carrots (2 pieces). Prepare a dressing for the salad from natural yogurt (200 ml), lemon juice (3 tablespoons), sugar (2 teaspoons), Dijon mustard (2 tablespoons) and black pepper. Combine prepared vegetables in one bowl, add 4-5 tbsp. spoons of corn, after draining the liquid from the jar, and dressing. Mix and serve the salad.

Fitness recipe for winter salad with cabbage

The recipe for this salad is a direct recommendation for action from one popular fitness trainer. For those who are watching their figure, cabbage salad will be a real godsend, since its nutritional value can be compared to a full-fledged side dish.

To prepare it, two types of cabbage are used - white and red - 200 g each. In addition, one coarsely grated apple, one coarsely grated carrot and a crushed clove of garlic, as well as parsley and slightly chopped raisins (70 g) are added to the Cole Slow salad. Be sure to add chopped celery stalks. This will make the salad even healthier and juicier. Spices include suneli hops, salt and pepper.

The dressing is made from walnuts or any other nuts (100 g), previously crushed in a blender, as well as olive oil, fresh lemon juice and apple cider vinegar (1 tablespoon of all ingredients). For piquancy, add a teaspoon of horseradish, and water (25 ml) for a liquid consistency. You can season the salad either immediately or just before serving.

Secrets of making a delicious salad

Simple cooking tips will make the salad even tastier and healthier:

1. Lightly pat the shredded cabbage in the bowl with your hands before adding other ingredients. This will make it softer.
2. Some recipes use only white cabbage, while red cabbage is completely ignored. However, it even surpasses its “white relative” in iron and calcium content, and also contains several times more vitamin C.
3. The more fresh vegetables you add to the salad, the healthier it turns out. Onions, apples, celery and peppers are rich in vitamins, which are so lacking in winter, and they will be very appropriate in this salad.

In Italy, the recipe for Cole slaw salad includes, in addition to cabbage, bell peppers and ham. In Sweden, carrots and leeks are included, and in England, walnuts and dried fruits are always added to the vegetables. Experiment with ingredients and prepare a delicious cabbage salad every day.

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Cole slaw salad from Rostix

A light, vitamin-rich and very tasty Cole Slow salad, like in Rostix, can be prepared at home. The main thing is a magnificent, delicate, slightly spicy dressing, the secret of which we will tell you.

INGREDIENTS

• Cabbage 500 grams
• Carrots 1-2 pieces
• Sour cream 4-5 tbsp. spoons
• Mayonnaise 2-3 tbsp. spoons
• Vinegar 1 tbsp. spoon
• Sugar 1-2 tbsp. spoons
• Pepper mixture 1-2 pinches
• Salt 1-2 pinches

Three peeled and clean carrots on a coarse grater.

Shred the cabbage thinly and then lightly press it in the bowl to make it softer.

Add carrots to cabbage and mix well.

In a bowl, mix sour cream (can be replaced with kefir or yogurt), vinegar, mayonnaise, salt, sugar and a mixture of peppers ground in a mortar.

Add the dressing to the cabbage and carrots and mix well.

Add salt to taste, leave the salad in the refrigerator for 30-60 minutes, and then serve.

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Cole Slow Salad: Recipe

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.

Cole Slow salad: subtleties of preparation

• 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

• 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.

• 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

• 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.

• 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

• 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.

• 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

• 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.

• 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

• 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.

• 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

• 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.

• 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.

Celery stalks – 80 g

Red onion – 50 g

Chili pepper – 1 pc.

Green onions – 30 g

Soy sauce – 100 ml

Rice vinegar for sushi – 100 ml

Sesame oil – 5 ml

Olive oil – 15 ml

10 min + cooling

Prepare the dressing. Finely chop the carrots and onions until pureed. Mix soy sauce, mirin, rice vinegar, both types of oil. Leave in the refrigerator for 30 minutes. Shake well before use.

Cut the cucumbers into slices 0.5 cm thick, cut the tomatoes into slices, cut the celery into thin slices diagonally, cut the radishes into round thin slices, chili peppers into rings, red onions into feathers. Tear cilantro, cut green onions into feathers. Place everything in a bowl. Season with salt, pepper, add sesame dressing, stir.

Place the salad in deep plates and sprinkle sesame seeds on top.

Salad with cherry tomatoes with sesame dressing

Iceberg lettuce – 50 g

Frisee salad – 50 g

Lollo Rosso salad – 50 g

Cherry tomatoes – 300 g

Sesame sauce – 30 ml

Olive oil – 15 ml

For sesame sauce (per 300 ml)

Soy sauce – 60 ml

Chili pepper – 1 pc.

Garlic – 3 cloves

Prepare the sauce. Mix sugar with mirin, soy sauce, and garlic pressed through a press. Boil for 5 minutes. Then strain, add sesame seeds, diced chili peppers, boil for 2 minutes and cool.

Sort out the arugula and lettuce leaves, rinse and dry. Then tear into small pieces with your hands and place in a bowl. Cut cherry tomatoes in half. Tear off the leaves of the cilantro, wash them and mix with the cherry tomatoes and lettuce leaves. Season with sesame sauce mixed with olive oil and stir. Salt and pepper.

Place the salad on plates and sprinkle with sesame seeds.

Asian Coleslaw

Olive oil – 80 ml

Sesame oil – 40 ml

Wine vinegar – 75 ml

Savoy cabbage – 1 kg

Leek – 180 g

1 Cut the carrots into thin strips.

2 Finely chop the cabbage.

3 Wash the white part of the leek well and chop it thinly.

4 For the dressing, mix olive and sesame oil, vinegar and salt to taste until smooth. Mix the salad, season with the prepared sauce, add cilantro. Place on plates.

Cole slaw is the most popular salad in America, easy and quick to prepare. In every American home it is prepared differently, because its name “cole slaw” can be translated as “shredded cabbage”, and you can choose additives to suit your taste. The most important part of this salad is the dressing, which is usually made from mayonnaise, sour cream, wine vinegar, mustard, spice sugar (celery seeds), salt and pepper. Less common are dressing options with poppy seeds or grated horseradish. There are also dietary dressings based on natural yogurt. We suggest trying a delicious Asian version of dressing with sesame oil.

Soy sprout salad

Soybean sprouts – 1 kg

Vegetable oil – 60 ml

Ground coriander – 15 g

Ground red chili pepper – 20 g

Soy sauce – 80 ml

Green onions – 40 g

Peel the soybean sprouts from the roots, throw them into boiling water and cook for no more than 3-5 minutes so that the sprouts do not overcook and crunch. Place in a colander to drain. Transfer to a bowl.

Peel the onion and cut into feathers. Peel the garlic and chop finely.

Pour oil into a heated frying pan and fry the onion, then add garlic and stir.

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:

1. Finely chop the white cabbage and place it in a salad bowl.
2. Peel and rinse the carrots.
3. Three carrots on a coarse grater or cut into thin strips.
4. Wash the parsley, dry it and finely chop it with a knife.
5. Squeeze the juice from half a lemon.
6. Peel the apples and cut them into thin cubes, almost shavings.
7. We combine all the products, pour over freshly squeezed lemon juice.
8. 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:

1. Shred the cabbage and put it in a salad bowl.
2. Lightly crush the shredded cabbage with your hands.
3. Grind the carrots on a grater.
4. In a separate bowl, combine the remaining ingredients, but do not add table salt.
5. Using a mixer or blender, beat the dressing until a mass of homogeneous consistency is formed.
6. Mix the vegetables and pour in the prepared dressing.
7. Add salt to taste.
8. 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:

1. Shred white and red cabbage.
2. Mix vegetables in a deep salad bowl.
3. Add a little salt and carefully crush the cabbage with your hands to release the juice.
4. Chop the carrots into shavings or grate them.
5. Add carrots to the salad bowl.
6. We drain the juice from the canned corn and put it in a salad bowl.
7. Wash the parsley, dry it and finely chop it with a knife.
8. Combine freshly squeezed lemon juice, grain mustard, mayonnaise, and a mixture of peppers in a separate bowl.
9. Mix everything until smooth.
10. 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:

1. As described in previous recipes, prepare the vegetables.
2. Place sour cream and mayonnaise in a separate bowl.
3. Add freshly squeezed lemon juice, salt, spices, granulated sugar and mustard.
4. Pour the prepared sauce over the vegetables and mix everything thoroughly.
5. Infuse the salad in the refrigerator and then serve.
6. 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.

Cabbage is a unique vegetable, because during storage it does not lose vitamins almost until spring. For its excellent taste and combination with various, sometimes completely unexpected ingredients, cabbage has been especially valued, revered and welcomed for many decades. And with the advent of American fast food chains with original menus in our lives, a salad like Cole Slaw overnight became a public favorite. There are many variations on the theme of preparing this dish.

Original salad recipe

This dish can please the whole family, each member of which will discover something special in its taste. Cole Slow salad, the recipe for which is quite simple, includes the following ingredients:

• White cabbage - 400 g.
• Medium sized carrots - 1 pc.
• Onion - 1 pc.
• Low-fat milk - ¼ cup.
• Yogurt without pieces of fruit - 2 tbsp. spoons.
• Mayonnaise - 2 tbsp. spoons.
• Juice of half a lemon.
• Wine vinegar - 1 tbsp. spoon.
• Salt.
• Herbs and spices to taste.

We use a food processor

At the very beginning, we will chop the vegetables for the Cole Slow salad in the traditional way, and then we will arm ourselves with a little trick. Peel and grate the carrots, cut the onion into half rings, and shred the cabbage. We don’t rush to put the vegetables in a bowl, but first place them in a food processor. A blender container will also work for this purpose. An important point: our goal is to only slightly chop the vegetables, giving the pieces the same size. Therefore, we will use several small pulsations. Now put the vegetable mass in a bowl, add salt if desired, pepper, and squeeze with your hands.

Cole Slow salad implies the presence of original sauce in the dish. We will cook it in a separate bowl using a whisk. Place the milk, yogurt, lemon juice, and mayonnaise in a bowl and whisk thoroughly. Pour the sauce into the chopped vegetable mass, mix and season with finely chopped dill. As you can see, there is nothing complicated.

Cole Slow: original New Orleans recipe

This salad recipe uses some traditional North American ingredients. Pecans are also sold in our country, but maple syrup, unfortunately, cannot be found in every supermarket. Here is the complete list of ingredients required for the dish:

Preparation

The process of preparing New Orleans Cole Slow has its own subtleties. By the way, the calorie content of this dish is high due to the nuts it contains. Therefore, we do not recommend it to those who are watching their figure, except on major holidays. By the way, if you still can’t find pecans on sale, you can replace this component with walnuts.

To chop vegetables, we'll make do with a regular knife and grater. Grate the carrots, chop the cabbage and cut the celery into thin strips across the branches. Place the vegetables in a bowl, add salt and pepper and squeeze vigorously with your hands. We will crush the nuts in a mortar. If you don't have a mortar, you can use a regular rolling pin and cutting board. Add crushed pecans to the total mass. Then we start preparing the sauce. The New Orleans Cole Slaw salad, the recipe for which is given here, has only one difference from the first version of the dish. The ingredients for the sauce are also whisked in a separate bowl. Then the resulting mass is poured with chopped vegetables and nuts. The ingredients are mixed, and instead of dill, the top of the resulting mound is decorated with chopped parsley leaves.

Comparing recipes

So, let's compare the original North American recipe and our adapted options. It was in Russia that they began to sprinkle the finished dish with herbs. The original American version contains more mayonnaise, but we are not enemies of our own health, so we have noticeably reduced the dosage. Americans don't use yogurt at all. They are used to making sauce with their own curdled milk. By the way, isn’t there a reason for us to use this ingredient? But if you’re not lucky enough to get maple syrup, you can add just a little bit to the sauce, no more than a teaspoon.

Cole Slaw: recipe using red cabbage

Finally, we will present a version of the dish that is more adapted to Russian taste preferences. For preparation we use as components:

• White and red cabbage - 200 g each.
• One green apple.
• Carrots - 1 pc.
• red onion,
• Celery root - 50 g.
• Mayonnaise - 2 tbsp. spoons.
• Mustard - 1 teaspoon.
• Lemon juice - 1 tbsp. spoon.
• Salt, sugar.

Before we begin, we taste the mustard: it should not be too spicy.

Using a grater for Korean carrots

Let's start chopping the ingredients for the Cole Slow salad with red cabbage. Shred both types of cabbage into thin strips and squeeze. We will grate the carrots and apple on a grater designed for preparing carrots in Korean. In salads containing apples, there is one not very pleasant moment: the fruit darkens and spoils the appearance of the dish. Therefore, before placing the grated apple in a bowl, sprinkle it with lemon juice. Then three on a regular grater, and cut the onion into half rings.

Place all ingredients in a salad bowl, mix and add salt. Here you need a little sugar, which can also be replaced with honey. We won’t make the sauce separately, we’ll just season it with mayonnaise and mustard. Mix everything thoroughly. You can serve Cole Slaw salad by garnishing it with pomegranate seeds.

This simple dish is amazingly beautiful. Shavings and purple onion rings make the salad look so appetizing. Apple gives an incomparable fresh aroma. This dish will become completely calorie-free if you replace mayonnaise with low-fat sour cream. This salad option also involves experimenting with additional ingredients. It all depends on the taste preferences of a particular family.

American culture has absorbed many useful achievements of other peoples. This fact also applies to cooking, because the famous coleslaw, which is served in America with almost all hamburgers, steaks and other American dishes, originally appeared in Holland. Although, if you dig deeper, it was also used in Ancient Rome, but there are other versions about the origin of this dish.

History of appearance

In general, it is not difficult to mix carrots and cabbage- these vegetables are among the most common and are an excellent side dish for a variety of dishes. Therefore, it is difficult to say which country or culinary culture can claim primacy in who invented the coleslaw salad, the classic recipe for which is now used all over the world. The most common options are the following:

• invented in Ancient Rome - the version has a right to exist, since some of the very first cookbooks appeared from there, and Roman civilization was largely prone to hedonism and, accordingly, made its contribution to cooking;
• invented in Holland - there is information about the mention of the recipe in 1794, in addition, the word coleslaw itself hints at the language of the Netherlands, because cola in translation is cabbage, and sl is salad, the English name coleslaw is only a transcription of this term into another language;
• invented in Hawaii - a dubious version, since before that the recipe was actively spreading throughout Europe, and it was most likely the Americans who brought it to the archipelago, and only then there the dish acquired its own interpretation, in particular, it was thanks to Hawaii that they began to add pineapples, which are there a huge amount, and whenever possible, Hawaiians add pineapples everywhere, just remember the notorious pizza.

One way or another, now the dish is regularly found on tables all over the world. It is widely used in fast foods, especially at KFC, also known as Rostix, where cabbage with carrots and sauce is served in addition to numerous chicken dishes.

Benefits of the dish

It is very important to know the recipe for coleslaw salad - cabbage mix allows you to make a simple and original side dish for almost every dish. The benefits of studying this dish include:

• dietary and at the same time original - the sauce adds taste, the vegetables are not processed and retain their beneficial properties;
• many variations - there is a basic recipe, on which it is possible to string a huge number of different ingredients into both the base and the sauce;
• economical - the components are available throughout the year, have a reasonable price, but the salad itself does not look budget-friendly and can satisfy any table.

In fact, you just need to understand what flavor combination is the main one here. For salad, freshness is the main characteristic, since it is most often a side dish for heavier meat dishes. Therefore, you should choose ingredients with a light, fresh, sour or neutral taste, and do not overload the sauce.

Variety of coleslaw recipes

Almost every chef offers his own version. Next, we’ll look at established traditional options and original recipes, including those from famous chefs, and let’s start with coleslaw salad from Jamie Oliver, a chef from England.

Jamie Oliver is a celebrity chef and TV host of his own cooking show from England. Jamie is a healthy lifestyle promoter and has written a large number of cookbooks. Undoubtedly, any more or less popular chef has a recipe for a delicious cabbage salad in his assortment, and Jamie is no exception, offering to cook “Cole Slaw” according to his personal recipe.

To prepare Oliver's Cole Soul you will need:

• about 700 grams of cabbage;
• carrots - 1-2 pieces;
• 1 large or medium onion.

To prepare the salad, you first need to finely chop the cabbage, grate the carrots with large shavings, then cut the onion into small half rings and add to the previous ingredients. Next you need to make a unique dressing.

What you will need to create a special dressing for this salad:

• approximately 2−2.5 tablespoons of sour cream;
• 1 tablespoon of yogurt or kefir;
• you need 2.5 tablespoons of mayonnaise;
• 1 teaspoon mustard, as well as 1 tablespoon apple or wine vinegar;
• Add salt and sugar based on taste preferences.

These ingredients should be thoroughly mixed and seasoned with the dish, which will need to be left to steep for a while. In order to reduce calories (Jamie himself often talks about this), you should use low-fat ingredients such as yogurt and kefir.

If we talk about light salads, then we should also mention another creation of this author - salad nicoise - recipe from Jamie Oliver, an excellent combination of healthy products and rich flavors.

Let's briefly describe the recipe:

• cook one large potato and an egg in one saucepan;
• make tuna steak or simply cut canned tuna into pieces;
• cut the cherry tomato and boiled egg with potatoes into large pieces;
• mix (in a jar with a lid) a spoonful of mustard and lemon juice, 2 tablespoons of olive oil, pepper, salt, a little honey and balsamic vinegar, shake for a couple of minutes;
• mix the ingredients with the sauce.

This easy recipe can also be used as a side dish (if you take some tuna) or as a main dish, one way or another, it is very healthy and tasty.

Original American Cole Slow

Most often, this dish is included in the menu of various American families., and can also be used in so-called eateries and fast food. In fact, the dish is quite international and can complement almost any culinary tradition.

This classic salad includes:

• half a medium head of cabbage (any cabbage you like, but preferably Chinese or fresh white cabbage);
• green celery stalks;
• one green apple, you can take any sour variety, for example, “Antonovka”;
• blue onion, instead of blue onion you can take another onion, for example, batuk;
• a small bunch of fresh herbs.

Chop the vegetables with a knife or simply use a fine salad shredder. The quality of the cutting will give you a hint of fresh taste in this salad.

Cooking tips:

• if you take white cabbage, be sure to rinse it well with your hands after cutting, sprinkling it with a little pinch of salt, then it will give juice and be very juicy in the salad;
• You can take celery root if you don’t find the green part, but then you need a very small amount of it, grate it on a medium grater.

And now the most important ingredient! This is the salad dressing sauce:

• 4 table. lie mayonnaise of any % fat content;
• 3−4 table. lie sour cream of any % fat content;
• 1 table. lie apple or grape vinegar.

Add salt to taste. You can add a little sugar and spices. This sauce mostly consists of mayonnaise and sour cream; to make the mass homogeneous, you need to mix it well, beat it a little with a fork so that all the ingredients are evenly combined. Spices will give the salad an unusual taste.

Recipe from Gordon Ramsay

After we talked about the version from Jamie Oliver, it is quite logical to remember another famous chef - Gordon Ramsay. He suggests making a version with the original sauce.

Ingredients:

• celery;
• carrot;
• cabbage.

For the sauce:

• 2 tablespoons olive oil;
• spoon of sesame oil;
• a spoonful of mustard;
• a good pinch of poppy seed;
• juice of half a lemon;
• small bunch of parsley.

This version uses celery root, although it is possible to use greens. Any original cabbage can be used; the American version of the salad allows for various modifications.

One way or another, the base needs to be finely chopped and the ingredients for the sauce must be thoroughly mixed; all that remains is to mix one with the other and let it brew for a while.

Cooking with apple and pineapple

The classic recipe always uses lemon juice or vinegar - these ingredients add acidity and also help digest the hearty meat or other main dish with which the salad is served. Additional ingredients are often used to make the recipe more refreshing.

For the base:

• cabbage;
• a pineapple;
• apple;
• carrot;
• parsley;

The proportions in relation to cabbage are taken to be approximately ¼, that is, for example, if there are 100 grams of cabbage in a dish, then add 25 grams. pineapple, apple and other ingredients. Only take very little onion - in order to make a minimal flavor accent.

For the sauce:

• mayonnaise;
• vinegar;
• mustard powder;
• sugar.

Mayonnaise is the base, five times less wine vinegar is added, and a small pinch of mustard and sugar is added.

Salad with original sauce

In conclusion, let’s look at the salad with the original sauce in order to give an idea of ​​the variety of variations of this recipe. There really is a huge scope for activity here, and with imagination there is always the opportunity to come up with something healthy and tasty.

The basis is done quite standardly:

• white cabbage
• red cabbage;
• carrot;
• celery;
• apple;

These ingredients are finely chopped and mixed, based on two varieties of cabbage, a little less of the remaining ingredients, and very little onion.

It's all about the sauce, which is made from:

• walnuts;
• horseradish;
• lemon juice;
• raisin;
• salt and sugar;
• garlic;
• olive oil.

The nuts and raisins are crushed, the garlic is grated, and the remaining ingredients are added. You will need a couple of tablespoons of oil and lemon juice, and very little of the rest, just for taste.

It is convenient to beat the sauce in a blender; it is quite possible to add various seasonings to it, for example, curry or khmeli-suneli. After this, you will get an airy mixture, which is poured on top of the salad.

As you can see, there are a huge number of variations of coleslaw, and, most importantly, this side dish is healthy and dietary. There is always the opportunity to choose an interesting recipe or even come up with your own version. This is what makes cooking interesting.

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