Cole slaw salad: recipes. Cole Slow Salad - an American appetizer made from simple ingredients

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.

Coleslaw recipes from Jamie Oliver

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

1. Wash the carrots, peel them, cut into thin strips.
2. Remove outer leaves from cabbage.
3. Slice the cabbage as thinly as possible.
4. Place carrots and cabbage in a bowl with thinly sliced ​​onion, yogurt, mustard.
5. 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

1. 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.
2. Place the chopped vegetables in a bowl.
3. Chop the cabbage, red onion, and shallots as finely as possible and place in a bowl.
4. In a separate bowl, mix the juice of half a lemon, yogurt, mustard, olive oil, and chopped herbs.
5. 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!

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We begin to make the sauce, so that later, when we cut the main ingredients, the components of the sauce “get to know each other” and acquire a single taste. Mix yogurt, Dijon mustard, lemon juice and pepper. Add sugar little by little, mixing well. Let's taste it. If you want a spicier taste, add mustard and lemon juice; if you want a creamier taste, add yogurt. Don't add salt, the salt will be in the salad. Let the dressing brew.

Shred the red cabbage (small head) very thinly. You can use a special cabbage grater. Add a little salt and knead well with your hands. Tear the parsley or celery with your hands. Shred the red cabbage (small head) very thinly. You can use a special cabbage grater. Add a little salt and knead well with your hands. Tear the parsley or celery with your hands.

Finely chop the white cabbage. Add a little salt and knead with your hands. Grate the carrots on a fine grater.

Salt the liquid from the canned corn.

The original American Cole Slaw salad is very easy to prepare, because it contains the most common fresh vegetables that are found in almost every refrigerator. As a rule, these are carrots and apples, as well as greens and, if desired, celery. Moreover, in American salads, not only the celery stalk is used, but also its leaves. Only cabbage remains unchanged here.

In Russia, this recipe acquired a slightly different taste, but it would still remain an ordinary cabbage salad if not for its unusual dressing. Thanks to her, the Cole Slow salad acquired an unusual taste - original and very delicate.

Many people are familiar with this simple salad from fast food establishments, such as KFC. And its name Cole Slow translates quite banally - it’s just shredded cabbage.

The cous slaw salad gives every cook the opportunity to show his imagination in all its glory. Some make it a little sweeter, others make it saltier, and still others make it even hotter and spicier. And in addition to the vegetables already mentioned, this may include nuts or raisins. The same goes for salad dressing. In the original, it is prepared with mayonnaise, but some cooks add kefir, yogurt or sour cream, as well as their own mayonnaise sauce. Lemon can be replaced with apple cider vinegar, sugar with powdered sugar, and for a better taste, add pepper and other spices.

I offer you one recipe, but with two types of sauce. One sauce is used in America and is original. And the second sauce is a Russian analogue.

Taste Info Vegetable salads

Ingredients

• Cabbage - a quarter of a head of cabbage;
• apple – 1 pc.;
• carrots – 1 pc.;
• greens - to taste.
• Sauce 1:
• Mayonnaise or unsweetened yogurt, kefir – 3 tbsp;
• lemon – 0.5 pcs.;
• salt, sugar - to taste.
• Sauce 2:
• Mayonnaise – 3-4 tbsp;
• lemon – 0.5 pcs.;
• mustard – 1 tsp;
• sugar – 1 tbsp;
• salt, pepper - to taste.

How to make a classic coleslaw salad with carrots and apples

To begin, finely chop the greens - dill sprigs and green onions.

Note: Choose green varieties of cabbage - they, unlike white cabbages, are more tender.

Peel fresh carrots and grate on a coarse grater.

Chop the white cabbage.

Cook the apple at the last minute. To do this, peel it, remove the core and grate it on a coarse grater. Mix all ingredients.

Note: To prevent the apple from turning black, sprinkle it with a little lemon juice.

Mix the salad thoroughly.

For the Russian analogue, the sauce is prepared in a separate bowl. To do this, mix mayonnaise, mustard, sugar, salt and pepper in one bowl, and then squeeze out half a lemon, after which all the ingredients are mixed. The sauce is poured into a salad bowl and mixed with the main ingredients.

After the salad is ready, all that remains is to put it in a saucer and garnish with herbs. Bon appetit!

Note to the owner:

• Cabbage salad Cole Slaw is an ideal diet dish, but if you want to make it even healthier, use low-fat unsweetened yogurt instead of mayonnaise.
• In the original American recipe, in addition to celery, onions are necessarily used - white or red. But it is not used in the Russian recipe.
• Many people may like the recipe from the famous chef Jamie Oliver. He suggests taking a little more carrots - for every 0.5 kg of cabbage, take 2-3 carrots.

Coleslaw salad with red cabbage

The name “Cole Slow” is of English origin and means “cabbage salad.” There are many variations, but the main ingredient is always the same - white or red cabbage. In many countries around the world, in restaurant establishments, Cole Slaw is served as a side dish for meat. You can just as easily cook it at home.

Ingredients

• white (young) and red cabbage – 250 g each;
• celery stalk – 1 pc.;
• carrot – 1 pc.;
• dill – 8-10 sprigs;
• sour cream, vinegar and olive oil - 1 tbsp each. l.;
• mustard – 1 tsp;
• garlic – 1 clove;
• salt and peppers (different ground) - to taste.

Preparation

1. Wash all vegetables thoroughly.
2. Thinly slice the cabbage into strips.
3. Remove the peel from the carrots and grate them using a Korean salad grater.
4. Cut the celery into strips.
5. Finely chop the dill.
6. At your discretion, you can also diversify the dish with bell peppers, as in Italy, or dried fruits and nuts, as the British do.
7. Place all prepared products in a deep bowl, stir and crush a little so that the cabbage becomes a little softer.
8. In a separate bowl, combine yogurt with vinegar, oil and mustard. Pepper and salt to your taste, throw in a chopped clove of garlic. Mix well to form a homogeneous dressing and pour it over the vegetables.
9. Mix the salad and let it stand for half an hour in a cool place.
10. Cole slaw salad with red cabbage is ready, it would be nice to serve it with meat or poultry.

Teaser network

Coleslaw salad like KFC

The traditional American salad, Cole Slow, is made from juicy fresh cabbage, carrots and onions, dressed with a sauce based on mayonnaise, sour cream and mustard, like in a KFC fast food establishment. This special dressing gives the finished dish a unique, slightly sweet taste. Vitamin salad goes great with sandwiches and chicken.

Ingredients

• white cabbage – 650-700 g;
• onion – 1 pc.;
• carrots – 1-2 pcs.;
• mayonnaise and sour cream (fat content 15-20%) - 2 tbsp. l.;
• vinegar - 0.5 tbsp. l.;
• mustard – 1 tsp;
• juice squeezed from lemon – 1.5 tbsp. l.;
• kefir with yogurt - 1 tbsp each;
• sugar – 1 tbsp. l.;
• salt – 0.5 tsp;
• different types of ground peppers - to your taste.

Preparation

1. Thinly slice the cabbage.
2. Peel, wash and grate the carrots on a special grater for Korean salads.
3. Thinly slice the peeled onion into half rings. If you are not a fan of onions, you don’t have to add them, but according to the classic recipe, American salad is prepared with it.
4. Place the prepared vegetables in a deep bowl and mix thoroughly, kneading them slightly to release a little juice. The main thing is not to overdo it, the vegetables should become softer, but at the same time retain their elasticity.
5. In a separate bowl, combine mayonnaise with kefir, yogurt, sour cream and mustard (it is better to take sweet, not spicy, ideally Dijon beans). Add sugar and mix all ingredients well. Pour in vinegar with lemon juice, salt, pepper and beat until smooth.
6. Pour the dressing over the vegetables, stir and refrigerate for 1 hour.
7. When the salad is infused, serve it for dinner.

Cole slaw salad with red onion

You can deviate a little from the classics and make a salad with grated cheese, apple, herbs, pepper, celery, and corn. Dressing sauces can also be very different - from sour cream with yogurt or mayonnaise to olive oil with the addition of lemon juice and vinegar. Try this salad option - with apples and red onions.

Ingredients

• cabbage - half a small fork;
• onion (red) – 1 pc.;
• apples – 2 pcs.;
• mayonnaise – 3 tbsp;
• mustard – 1 tsp;
• lemon – 0.5 pcs.;
• salt and pepper (different ground) - to taste.

Preparation

1. Thinly slice the cabbage into strips.
2. Peel the onion, wash it and thinly slice it into half rings.
3. Remove the peel, core and seeds from the apples and cut into strips. Sprinkle lightly with lemon juice to prevent the pulp from oxidizing and remaining light.
4. Mix mustard with mayonnaise and juice squeezed from half a lemon in a separate bowl, add salt and a mixture of different peppers to your taste. Mix everything thoroughly until smooth.
5. Add dressing to vegetables, stir.
6. Cole slaw salad with apples and red onions is almost ready, all you have to do is keep it in a cool place for half an hour.

Coleslaw salad with apples and raisins

This salad includes so many healthy foods that it can become indispensable for those who count calories and prefer a healthy lifestyle. A rare option when taste and benefit are combined at the same time. Due to the nutritional value of the raisins and walnuts it contains, the salad can easily become an independent dish for dinner.

Ingredients

• cabbage – 400 g;
• apple – 1 pc.;
• carrot – 1 pc.;
• young onion - a small bunch;
• raisins – 60-80 g;
• garlic cloves – 1-2 pcs.;
• nuts (any kind possible) – 80 g;
• olive oil and apple cider vinegar - 1 tbsp. l.;
• horseradish – 1 tsp;
• yogurt – 2 tbsp. l.;
• squeezed lemon juice – 1 tbsp. l. + 1 tsp. (sprinkle the apple);
• salt with different types of ground pepper - to your taste.

Preparation

1. Cut the cabbage into thin strips.
2. Pour hot water over the raisins to rinse well and steam until soft. Let it sit for a few minutes, then place it in a sieve to drain off excess moisture.
3. Wash the carrots and apple, remove the peel and thinly cut into strips (you can grate them on a coarse grater). Sprinkle the apple pulp with lemon juice to prevent it from darkening.
4. Rinse the green onions under running water, dry and finely chop.
5. Chop the garlic.
6. Combine all prepared products in a bowl and mix.
7. Grind the nuts in a blender until crumbly. Add oil, lemon juice, vinegar, yogurt, horseradish, pepper and salt to your taste and mix until smooth.
8. Pour the dressing over the vegetables and stir.
9. This is how simple and at the same time original the Cole Slaw salad turned out to be. Before serving, it is advisable to leave it in the refrigerator for about 1 hour.

Last time we gave a delicious recipe.

Many people think that Cole Slow salad is some kind of exotic dish made from special ingredients. In fact, this is a simple snack dish, which includes thinly sliced ​​cabbage and carrots. Sometimes apples, radishes, and celery are added.

The main feature of the salad is the original mustard-vinegar dressing. The food turns out very juicy and tasty. Its calorie content is about 100 kcal per 100 g, so it is not only healthy, but also light.

Let's look at how Cole Slow salad is made at home using several recipes step by step and with photos.

Subtleties of cooking Cole Slow

Before you start cooking, pay attention to the following tips:

• For the salad, it is best to take young white cabbage with tender leaves and rough veins. In winter, cabbage for salad is chosen with loose leaves; thickenings must be removed;
• All vegetables are cut into thin strips. Such shredding has a great influence on the quality and taste of the food;
• The highest quality ingredients are used for the sauce. For each recipe, their quantity is selected individually, taking into account the taste preferences of household members;
• This salad cannot be stored for a long time because the sauce quickly turns sour. And the freshly prepared dish is cooled in the refrigerator for about an hour, only then served;
• This dish can be made in advance. To avoid it going sour, season it 30 minutes before serving;
• The dish is served with fish and meat dishes and goes well with various side dishes;
• Green onions, radishes, and cucumbers are added to the salad. But it should contain much more cabbage compared to other vegetables;
• Fresh herbs are added just before serving.

The easiest recipe for Cole Slow

The ingredients for making such a snack can be easily found at any time of the year.

You will need:

• Half a small head of cabbage;
• Onion and apple – 1 piece each;
• Juice from half a lemon;
• 2 carrots;
• Salt and pepper;
• Mayonnaise – 2 tablespoons.

Cooking instructions:

1. Cut the cabbage and carrots into as thin strips as possible. It is best to use a shredder or a special mandolin knife for this;
2. Cut the onion into half rings half a centimeter thick;
3. Peel the apples, remove the core and seeds, and chop in the same way;
4. Combine the ingredients in a large deep bowl and mix well;
5. Pour lemon juice over everything and stir again. If there is not enough acid, you can squeeze out more juice;
6. Before serving, add mayonnaise, pepper and add some salt, and stir again.

At this point the salad is ready. You can serve it undressed, but place mayonnaise on the table separately so that guests can independently add the required amount to the portion.

Classic Cole Slaw Recipe

This salad is very easy to prepare and will only take you a little time.

You will need:

• Medium-sized onion - half;
• Fresh dill - a bunch;
• Celery - one stalk;
• White cabbage – half a kilo;
• Sour cream (15% fat) – 4 tablespoons;
• Medium sized carrot;
• Green sour apple;
• Mayonnaise (low-fat) or natural yogurt – 2 large spoons;
• Sugar and salt - to taste;
• Mustard - a teaspoon;
• Apple cider vinegar (6%) – tablespoon.

Homemade classic Cole Slow recipe:

1. Cut the apple, onion, celery, cabbage, and carrots into thin strips. Place the cabbage sticks in a large bowl, lightly sprinkle with salt, and knead with your palms. This will make the hard cabbage fibers softer, and the salad will be juicier;
2. Next, prepare the dressing for the dish. Place mayonnaise, sour cream and mustard in a separate bowl, pour in apple cider vinegar. Add a little sugar (the grains should dissolve completely), salt, fresh chopped dill and mix the whole mass thoroughly. The dressing is slightly sweet, with a spicy and original mustard flavor;
3. In the prepared bowl, combine the entire set of vegetables and the prepared sauce. Mix everything thoroughly.

Before serving, let the salad steep for 2-3 hours and its taste will be richer and brighter.

Cole Slaw with white cabbage from Jamie Oliver

This recipe from Jamie Oliver, the famous chef and restaurateur, will tell you how to prepare the famous salad in the British style.

Product composition:

• A small head of onion;
• Carrots - two pieces;
• Ground black pepper;
• White cabbage – 450 g;
• Sea salt;
• Grainy mustard (non-spicy) - large spoon;
• Natural yogurt - two large spoons.

Cooking process:

1. Wash the carrots, peel them, cut into thin strips;
2. Remove the outer leaves from the cabbage and slice it as very, very thinly as possible;
3. Place the cabbage and carrots in a bowl with mustard, thinly sliced ​​onions and yogurt;
4. Pepper, salt and mix everything thoroughly.

Cole Slaw made with white and red cabbage

This is another interesting recipe for a popular salad from the famous TV presenter Jamie Oliver. Contains fresh herbs.

Ingredients:

• A small lemon;
• Medium-sized beets, light in color;
• Red and white cabbage – 450 g;
• Two carrots;
• Radishes – 3-4 pieces;
• Small red onion and shallot - one each;
• A small celery root - half;
• Fennel - one bulb;
• Natural yogurt – 250 g;
• Sea salt;
• Grainy mustard - two large spoons;
• Fresh herbs (fennel, mint, parsley, chervil, dill);
• Extra virgin olive oil – a small spoon;
• Ground black pepper.

Cooking diagram:

1. We will wash and peel the carrots, finely chop them, as well as the fennel stalk, and at least two of these components (celery, radishes, beets) of your choice;
2. Place the chopped vegetables in a bowl;
3. Chop the shallot, cabbage, and red onion very, very finely and add to the bowl with other vegetables;
4. In a separate container, mix mustard, chopped herbs, juice of half a lemon, olive oil, yogurt;
5. Pour this sauce into a container with vegetables, mix, season with ground black pepper, lemon juice (if necessary), add salt. At this point the salad is ready.

Advice from Jamie Oliver: Cole Slaw is best served with roast lamb, grilled beef steaks, chicken thighs, and pork.

Cole Slaw with corn

Components:

• Canned corn - can;
• Lenten mayonnaise – 200 g;
• Red and white cabbage - one head each;
• Fresh parsley - a bunch;
• Lemon juice - three large spoons;
• Two medium carrots;
• Table salt - teaspoon;
• Allspice - to taste;
• Sugar - two small spoons;
• - two tablespoons.

Cooking on your own:

1. First, let's prepare the dressing. To do this, in a separate bowl, mix lemon juice, Dijon mustard, ground allspice and yogurt. This mixture should sit;
2. Slice the red cabbage very thinly. Sprinkle a little salt and knead it thoroughly with your hands to make it softer;
3. Tear the parsley into small pieces with your hands;
4. Also chop the white cabbage very finely and knead it well with your hands. Peel the carrots, wash them and grate them on a grater with small holes;
5. Drain liquid from corn;
6. Mix all the ingredients in one deep bowl;
7. Pour in the prepared dressing and stir well.

Video: Cole Slow Salad Recipe