Coleslaw

Coleslaw is a delicious crunchy and slightly tart side dish that goes great with just about any meal (backyard barbecue or picnic, anyone?), and it couldn’t be easier, or tastier, to make.

The Origins of Coleslaw

The word ‘coleslaw’ is an English version of the Dutch name koolsla, or cabbage salad. The dish is thought to have been invented in ancient Rome. The Romans preserved shredded cabbage in vinegar, a practice that persisted among many other groups over the centuries. Cooks also began to add mayonnaise, carrots and different spices.

The Perfect Coleslaw Balance

Good coleslaw has the right amount of creamy and of tangy. The shredded cabbage and carrot are crunchy. The creaminess comes either from the expected mayonnaise or a lighter, zingier vinegar-based dressing.

Coleslaw

Recipe by Vernon AlstonCourse: SideCuisine: American, Dutch

Servings

6

servings

Prep time

20

minutes

Calories

195

kcal

Ingredients

• 1 small head of green cabbage, shredded (about 6 cups)

• 1 large carrot, grated

• 1/2 cup mayonnaise

• 2 tablespoons white vinegar

• 2 tablespoons sugar

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons milk (optional, for a creamier dressing)

Directions

• In a large bowl, combine the shredded cabbage and grated carrot.
• In a separate small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper. If you prefer a creamier dressing, stir in the milk.
• Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
• Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Give it a final toss before serving, and enjoy the crisp, tangy goodness!

Coleslaw Variations

When you have mastered the regular recipe, start messing around with flavours and ingredients. Add some diced apples or chunks of pineapple if you like things on the sweet side or throw in a handful of sliced almonds or sunflower seeds if you’re craving something crunchy. Switch up the green cabbage for red cabbage or a combination of both, which add a pop of colour, too.

Perfect for topping a pulled pork sandwich or beside grilled meats, coleslaw adds a refreshing crunch to any meal. Versatile and simple to make, it’s high on the list of many pantry staples. The tang of the dressing complements the crunch of the cabbage and carrots, adding a clean, delicious touch to lunches and meals for all ages.

Vernon Alston

Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.