The Colesław salad recipe is one of the simplest recipes for additions matching dinner – but also ideal as starters. How to make coleslaw?
Coleslaw is a popular dinner salad in which the basic ingredient is shredded raw head cabbage.
Depending on the country or preferences, various additives are added: carrot, apple or pineapple. Mayonnaise or buttermilk, mustard or vinegar are used as the sauce. Various spices and herbs are also added. The preparation and proportions of ingredients (e.g. the thickness of the pan) also depend on your preferences.
The history of coleslaw salad probably dates back to the culinary art of the ancient Romans, from where it was incorporated into many culinary cultures of Europe and the world. The very name of the salad comes from the Dutch from the word koolsla, which is an abbreviation koolsalade (cabbage salad).
It is a delicious cabbage with a distinctive sauce, ideal as an addition to dinner. What cabbage should you use? If it is spring, choose young white cabbage and if it is not available you can find Coolwrap cabbage, flat, delicate, more about it in the entry Cooking vegetables.
Ingredients – 2 portions
- 1/2 white cabbage (approx. 750 g)
- 1/4 onion
- 1 medium carrot
- 1/2 teaspoon salt, 1/3 teaspoon freshly ground pepper
- 4 tablespoons of mayonnaise
- 1/2 tablespoon of wine or rice vinegar
- 1/2 tablespoon lemon juice
- 1 teaspoon honey
- dill or parsley, optionally a pinch of fennel seeds
Wash the cabbage, peel the outer leaves if damaged, cut them into quarters and carve out.
Chop the cabbage thinly and put it in a bowl. Add the peeled and finely chopped onion and the peeled and grated carrot. Season with salt and pepper and mix.
Add mayonnaise, pour wine vinegar with lemon juice and honey, and mix everything together. You can add chopped parsley or dill, you can season with fennel seeds.