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Coleslaw salad recipe
In short, coleslaw is a sophisticated version of cabbage salad. This has been the sole component that has remained constant over time. Additionally, I am giving the traditional mayonnaise-based dressing a twist in this recipe.
I appreciate how simple it is to make this side dish. The flavors have a zesty, sweet, and refreshing taste. Additionally, the crunch from the shredded cabbage adds freshness.
This salad counteracts the richness of the meaty main dishes that I often serve with it. Because of this, it is ideal for anything that is grilled or roasted. Additionally, because it is creamy, it goes well with everything fried.
Why is it called coleslaw?
Its name is derived from the Dutch word for cabbage salad which is “koolsla”. It is said to be around since the 18th century which is around the same time that mayonnaise was invented. This truly is a classic dish that has survived the test of time!
Try this with our Beef Brisket Recipe
Ingredients
- 4 cups green cabbage finely shredded
- 3 cups purple cabbage finely shredded
- 2 cups carrots finely shredded
Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon celery seeds
- 2 teaspoons white sugar
- Salt and pepper to taste.
Instructions
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Prepare the green and purple cabbage by cutting them through the core into quarters. Then cut out the core and discard.
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Finely shred the cabbage by using a mandolin or a grater. Place the shredded cabbage in a very large bowl.
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Add the shredded carrot to the same bowl and toss to mix.
Dressing:
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Combine all the dressing ingredients in a medium bowl and stir well. Taste and adjust for salt, pepper, sweetness, and acidity.
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Pour a bit more than half of the dressing over the cabbage and carrot and mix well. If you want the coleslaw creamier, add the remaining dressing and mix well.
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Serve immediately or refrigerate for about an hour to let the flavors settle and the cabbage to soften.
