I have loved Cole Slaw salad for a very, very long time, but, as a rule, I buy it more often in one well-known fast food. Regarding the ingredients - everything is simple here, the most important thing in the salad Cole Slow - sauce. Dressing such a salad with mayonnaise or butter is not at all that, but it is precisely a delicate and rich sauce that is interesting. I have been preparing salads of this kind for a long time, but I have not yet found the original recipe for the sauce. And then I caught my eye a recipe for a sauce for "cole slow" at Lena Lawson decided to try it. The sauce is very pleasant, to be honest, and very similar to the very favorite fast food sauce. Now I dress it not only this salad. Try it too!
Ingredients
To make Cole Slow salad you will need (2 servings):
400 g of white cabbage;
1 large carrot.
For refueling:
50 g sugar;
2 tbsp. l. mayonnaise;
2 tbsp. l. milk;
2 tbsp. l. kefir;
1 tbsp. l. lemon juice;
1 tsp vinegar;
½ tsp salt;
a mixture of peppers (pink, white, black, green) - a pinch.
Cooking steps
Grate the carrots (I used "Korean"). Stir the cabbage and carrots.
Cooking Cole Slow Dressing. This is the most important thing in this salad. To do this, mix in a separate bowl with a whisk all the ingredients for dressing (sugar, mayonnaise, milk, kefir, lemon juice, vinegar, salt and a mixture of peppers).
Shake the Cole Slow salad in a bowl and place in serving bowls.
Enjoy your meal! Enjoy your meal!
American culture has absorbed many useful achievements of other peoples. This fact also applies to cooking, because the famous Cole Slow, 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 make an excellent side dish for a variety of dishes. Therefore, it is difficult to say which country or culinary culture can claim to be the leader in who invented the Cole Slow salad, a classic recipe for which is now used all over the world. The most common options are as follows:
- invented in Ancient Rome - the version has a right to exist, since some of the very first cookbooks appeared from there, and the Roman civilization was in many ways prone to hedonism and, accordingly, contributed 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 sla 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 most likely it was the Americans who brought it to the archipelago, and only then there the dish acquired its own reading, in particular, thanks to Hawaii, pineapples began to be added, which there a huge amount, and if possible, Hawaiians add pineapples everywhere, remember at least the notorious pizza.
One way or another, now the dish is regularly found on tables around the world. It is heavily used in fast foods, especially KFC, also known as Rostix, where cabbage with carrots and sauce is served to complement numerous chicken dishes.
Benefits of the dish
It is very important to know the recipe for cole slow salad - cabbage mix allows you to make a simple and original side dish to almost every dish. Of the advantages of studying this dish, the following should be noted:
- dietary and at the same time original - the sauce adds flavor, vegetables are not processed and retain useful properties;
- many variations - there is a basic recipe on which it is possible to string a huge number of different ingredients both in the base and in the sauce;
- economical - the components are available throughout the year, have an acceptable cost, but the salad itself does not look budgetary and is able to saturate any table.
In fact, you just need to understand what flavor combination is the main one here. For a 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 sourish or neutral taste, and do not overload the sauce.
Variety of Coleslow recipes
Almost every culinary specialist offers his own version. Next, let's look at well-established traditional options and original recipes, including those from famous chefs, and let's start with Cole Slow salad from Jamie Oliver, a chef from England.
Jamie Oliver is a famous chef and TV host of his own cooking show from England. Jamie is a health promoter and has written numerous books on cooking. Undoubtedly, any more or less popular culinary specialist has a recipe for a delicious salad with cabbage in their assortment, and Jamie is no exception, suggesting to cook Cole Slaw according to his personal recipe.
To prepare cole soul from Oliver you will need:
- about 700 grams of cabbage;
- carrots - in the amount of 1-2 pieces;
- 1 large to medium onion.
To prepare the salad, initially you need to finely chop the cabbage, grate the carrots with coarse shavings, then you need to cut the onions into small half rings and add to the previous ingredients. Next, you need to make a unique dressing.
What is required to create a special dressing for this salad:
- about 2-2.5 tablespoons of sour cream;
- 1 tablespoon of yogurt or kefir;
- you need 2.5 tablespoons of mayonnaise;
- 1 teaspoon of mustard, as well as 1 tablespoon of apple cider or wine vinegar
- add salt and sugar according to taste.
Mix these ingredients thoroughly and season the dish, which will need to be allowed to brew a little. In order to reduce calories (this is often said by Jamie himself), you should use low-fat ingredients such as yogurt and kefir.
If we talk about light salads, then here also in the subject note another creation of this author - nicoise salad - a recipe from Jamie Oliver, a great combination of healthy foods and rich flavors.
Let's describe the recipe briefly:
- boil one large potato and an egg in one saucepan;
- make a tuna steak or simply cut the canned into pieces;
- chop the cherry tomato and boiled egg and potatoes into large chunks;
- 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 a little tuna) or as a main course, anyway, it is very healthy and tasty.
The original "Cole Slow" American style
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 (whatever you like, but preferably Chinese Peking cabbage or fresh white cabbage);
- green stalks of celery;
- one green apple, you can take any sour varieties, for example, "Antonovka";
- blue onion, you can take another onion instead of a blue onion, for example, a batuk;
- a small bunch of fresh herbs.
Chop the vegetables with a knife or simply on a fine salad chopper. The quality of the slices will give you a hint of fresh taste in this salad.
Cooking tips:
- if you take white cabbage, then it is imperative to rinse it well with your hands after cutting, sprinkle it with a pinch of salt, then it will give juice and will be very juicy in the salad;
- you can take celery root, if you do not find the green part, but then it requires a very small amount, grate on a medium grater.
Now for the most important ingredient! This is the salad dressing sauce:
- 4 table. lies. mayonnaise of any% fat;
- 3-4 table. lies. sour cream of any% fat;
- 1 table. lies. apple cider or grape vinegar.
Season to taste. You can add a little sugar, as well as spices... This sauce for the most part consists of mayonnaise and sour cream, for a homogeneous mass, it must be mixed well, beat a little with a fork so that all the ingredients are evenly combined. The spices will give the salad an unusual taste.
Recipe from Gordon Ramsay
After talking about the version from Jamie Oliver, it is quite logical to recall another famous chef - Gordon Ramsay. He suggests making a version with an original sauce.
Ingredients:
- celery;
- carrot;
- cabbage.
For the sauce:
- 2 tablespoons of olive oil;
- a spoonful of sesame oil;
- a spoonful of mustard;
- a good pinch of poppy seed;
- juice of half a lemon;
- a small bunch of parsley.
This option uses celery root, although greens are also possible. Any original cabbage can also be used, the American version of the salad allows for various modifications.
One way or another, the base must be finely chopped and the ingredients for the sauce must be thoroughly mixed, it remains only to mix one with the other and let it brew a little.
Cooking with apple and pineapple
The classic recipe always uses lemon juice or vinegar - these ingredients add sourness and also help digest hearty meat or other main course with which a salad is served. Additional ingredients are often used to make the recipe more refreshing.
For the basics:
- cabbage;
- a pineapple;
- apple;
- carrot;
- parsley;
The proportions in relation to the cabbage are taken about ¼, that is, for example, if there are 100 grams of cabbage in a dish, then add 25 grams each. pineapple, apple and other ingredients. Only onions are taken quite a bit - in order to make a minimal flavoring accent.
For the sauce:
- mayonnaise;
- wine vinegar;
- mustard powder;
- sugar.
Mayonnaise is the basis, wine vinegar is added five times less, and mustard and sugar are added a small pinch.
Salad with original sauce
In conclusion, we will consider a salad with an original sauce in order to give an idea of \u200b\u200bthe variety of variations of this recipe. There really is a huge scope for activity, and with imagination there is always the opportunity to figure out something useful and tasty.
The basis is done quite standard:
- white cabbage
- red cabbage;
- carrot;
- celery;
- apple;
These ingredients are finely chopped and mixed, based on two varieties of cabbage, the remaining ingredients are slightly less, and very little onion.
It's up to the sauce, which is made from:
- walnuts;
- horseradish;
- lemon juice;
- raisins;
- salt and sugar;
- garlic;
- olive oil.
Chop nuts and raisins, rub the garlic, add the rest of the ingredients. It will take a couple of tablespoons of oil and lemon juice, and the rest is quite a bit, just for taste.
It is convenient to whip the sauce in a blender; it is quite possible to add various seasonings to it, for example, curry or hops-suneli. After that, you get an airy mixture, which is poured over the salad.
As you can see, there are a huge number of Coleslow variations, and, most importantly, this side dish is healthy and dietary. There is always an opportunity to choose an interesting recipe or even come up with your own version. This is what makes cooking interesting.
Attention, only TODAY!
1. Classic Cole Slow Salad... Whisk 3/4 tbsp. mayonnaise, 1/4 tbsp. sour cream, 3 tbsp. l. apple cider vinegar, 1 tsp. sugar and 1/2 tsp. salt. Toss with 1/2 shredded white cabbage and 2 grated carrots.
2.With blue cheese and herbs... Make Classic Coleslaw (# 1) by adding 1 tbsp. crumbled blue cheese and 1/4 tbsp. chopped parsley and chives.
3. "Buffalo"... Make Classic Coleslaw (No. 1) by adding 2-4 tbsp. l. , 1 tbsp. thinly sliced \u200b\u200bcelery and crushed blue cheese.
4.With raisins and curry... Prepare a classic kale salad (# 1) by replacing the sour cream with yogurt and adding 1/4 tbsp. ... Add 1 thinly chopped bell pepper, 1/2 tbsp. raisins and 1/4 tbsp. chopped cilantro.
5. In Russian... Pour in 1/2 tbsp. chopped red onion with cold water for 15 minutes, then drain. Prepare the classic cabbage salad (# 1), substituting sweet cream for sour cream and 1/4 cup each. sweet and sour vegetable marinade and chopped parsley. Stir in browned onions.
6. Waldorf salad... Follow the classic kale salad recipe (# 1), adding 3/4 cup each instead of carrots. chopped apple and celery. Add 1/2 tbsp. chopped toasted walnuts.
7.With apple and kohlrabi... Prepare Classic Coleslaw Dressing (# 1) by adding 3 tbsp. l. horseradish, 1 tbsp. l. whole grain mustard and another 1 tsp. Sahara. Toss with 1/4 head of chopped white cabbage, 2 kohlrabi and 2 apples (cut into strips), add 1/4 tbsp. chopped dill.
8.With grapes and pecans... Make Classic Red Cabbage Salad (No. 1). Stir in 1 tbsp. red grapes (cut in half), 1/2 tbsp. chopped toasted pecans and 1/4 cup chopped chives.
9.With chicken and barbecue sauce... Prepare Classic Cabbage Salad (No. 1), stir in 1/3 cup. , 2 tbsp. chopped cooked chicken and 2 chopped green onion feathers.
10.With Cajun seasoning... Prepare Classic Coleslaw Dressing (# 1) by adding 2 tbsp. l. creole mustard and 2 tsp. ... Toss with 1/2 shredded white cabbage, 2 pcs. grated carrots, chopped celery and bell pepper (1 tbsp each) and 2 chopped green onions.
11. With chipotle peppers... Prepare a classic kale salad (# 1) by stirring in 2 tbsp. l. of pureed chipotle peppers in adobo sauce. Do not add carrots. Stir in 1/4 tbsp. chopped cilantro, 1 tbsp. thinly chopped red bell pepper, jicama and green onions.
12. Crunchy... In a colander, mix 1/2 shredded white cabbage with 1 tbsp. l. salt. Leave for 4 hours, then rinse with water and pat dry. Prepare Classic Salad Dressing (# 1) and mix with kale.
15. Lightweight... Mix 1/2 cup each. low-calorie mayonnaise and Greek yogurt, 3 tbsp each l. apple cider vinegar and milk, 1 tbsp. l. dijon mustard, 1 tsp. sugar and salt to taste. Toss with 1/2 shredded white cabbage, 1 grated carrot, and 1/4 tbsp. chopped dill.
17. In Thai... Puree 1/2 tbsp. peanut butter, 1/3 tbsp. rice vinegar, juice of 2 limes, 1 tbsp. l. grated ginger and soy sauce. Toss with 1/4 shredded Chinese cabbage and 8 chopped cabbage. grated carrots. Add 1/2 cup each to the salad. chopped cilantro, green onions and peanuts.
18.With pepper... Pour 1 thinly sliced \u200b\u200bred onion with cold water for 15 minutes, then drain. Whisk 2 tbsp. l. apple cider vinegar, 1.5 tsp. sugar, 1/2 tsp. chopped thyme and 1/4 cup olive oil. Toss with 1 thinly chopped poblano, 4 chopped bell peppers of different colors, red onions, 1/2 tsp. salt and black pepper to taste.
19.With hot filling... In a food processor, chop 1/2 of the chopped head of white cabbage and 3 carrots well in pulse mode. Boil 1/4 tbsp for 1 minute. apple cider vinegar, 2/3 tbsp. vegetable oil, 2 tbsp. l. sugar, 2 tsp. salt, 1 tsp. mustard powder and celery seeds. Pour the dressing over the vegetables.
21.With mayonnaise dressing... Prepare hot dressing cabbage salad (No. 19) and let cool. Stir in 1/2 tbsp. ...
22. With the "green goddess" dressing... Puree 1/2 tbsp. parsley, 1/2 tbsp. chives, 1/3 tbsp. buttermilk, olive oil and mayonnaise, 2 tbsp each l. tarragon and lemon juice and 2 anchovies. Toss with ready-made broccoli salad (two 350g packs).
23. In Korean... Puree 1/2 tbsp. kimchi, 3 tbsp. l. vegetable oil and rice vinegar, 2 tbsp. l. soy sauce, 4 tsp. sesame oil and 2 tsp. Sahara. Toss with 1/4 chopped napa cabbage, 3 chopped pear-shaped pears, 1 thinly sliced \u200b\u200bcucumber, and 1/2 tbsp. chopped kimchi. Sprinkle sesame seeds over the top.
24. "Caesar"... In a colander, combine chopped 1/2 head of savoy cabbage with 1 tbsp. l. salt. Let stand for 1 hour, then rinse and dry well. Purée 1/2 tbsp. olive oil, 1/4 tbsp. lemon juice, 4 anchovies and 1/4 tsp. honey. Toss with kale and croutons.
25. With vinaigrette dressing... Whisk 1/2 tbsp. white wine vinegar, 2/3 tbsp. olive oil, 1 tbsp. l. salt and 2 tbsp. l. Sahara. Add to chopped red and white cabbage (1/2 each head) and 4 pcs. grated carrots.
27.With greens... Make salad with vinaigrette (No. 25), adding 2 tbsp each. l. chopped parsley, dill, chives and tarragon.
28. With beets... Whisk 1/3 tbsp. balsamic vinegar, 2 tsp salt, 1 tsp. honey and 1/2 tbsp. olive oil. Toss with 1/4 head of chopped red cabbage and 4 tbsp. peeled and grated raw beets. Sprinkle with chopped pistachios.
29.With hikama... Whisk 3 tbsp. l. lime juice, 1.5 tsp. with the addition of ancho, 1/4 tsp. cayenne pepper and 1/4 cup. vegetable oil. Toss with 1 large jicama, cut into strips, 1 tbsp. diced pineapple, 1/2 chopped English cucumber, 1/2 thinly sliced \u200b\u200bred onion, and 1/4 tbsp. chopped cilantro.
30. Mediterranean... Mix 1/3 cup each. yogurt and tahini (sesame paste) with 3 tbsp. l. lemon juice, 1 tsp. honey, 1 minced garlic clove and a little hot sauce. Combine with 1/2 shredded head of red cabbage, 2 grated carrots, thinly sliced \u200b\u200bIranian cucumber and red bell pepper.
31. With turnips and bacon... Fry 4 slices of bacon until crispy, crush. Mix 2 tbsp. l. fat after frying bacon, vegetable oil, apple cider vinegar and mustard grains. Add 1 tsp. celery seeds and 1/3 tbsp. sour cream. Stir the dressing with 6 tbsp. turnip cut into strips, 3 tbsp. shredded white cabbage, 1/4 tbsp. chopped parsley and crumbled bacon.
32.With grapes and goat cheese... Whisk 1/2 tbsp. olive oil, 2 tbsp. l. dijon mustard, honey and white wine vinegar and 1/2 tsp. salt. Add 1/2 head of Chinese cabbage (chopped), 1/2 tbsp. grapes, 1/4 tbsp. crumbled goat cheese and 1/4 tbsp. chopped roasted hazelnuts. Sprinkle with chopped chives.
34.With Dijon dressing... Whisk 1/4 tbsp. apple cider vinegar, 2 tbsp. l. Dijon mustard, 1 tbsp. l. sugar and salt, 2/3 tbsp. olive oil. Combine with 1/2 head of white cabbage, 1/4 head of red cabbage (chopped), 2 grated carrots, and 2 chopped green onions.
35. Chicago style... Make Dijon Dressing Cabbage Salad (No. 34), replacing Dijon mustard with table mustard. Toss with 1/2 shredded white cabbage, 2 pcs. grated carrots, 1/2 tbsp. sweet vegetable marinade, 1/2 tbsp. chopped gherkins and 2 tsp. celery seed.
36.With honey and mustard... Make Dijon Dressing Cabbage Salad (# 34) by replacing Dijon mustard with honey and adding honey instead of sugar. Stir in 2 sliced \u200b\u200bapples, 1/2 tbsp. chopped toasted almonds.
37. With egg and ham... Make Dijon Dressing Cabbage Salad (No. 34) by adding 100g. diced ham and 2 hard-boiled eggs.
38. With celery root... Whisk 3/4 tbsp. mayonnaise, 1/4 tbsp. sour cream, juice of 2 lemons, 2 tbsp. l. dijon mustard, 1 tsp. sugar and 1/2 tsp. salt. Toss with 1/4 shredded white cabbage, 4 tbsp. grated celery root and 1/4 tbsp. chopped parsley.
39. Brussels sprouts... Fry 4 slices of bacon until crisp, then crush. Whisk in 2 tbsp. l. fat after frying bacon, olive oil and maple syrup with 1/3 tbsp. sherry vinegar. Stir in 6 tbsp. chopped Brussels sprouts, 1 shallots, thinly sliced \u200b\u200band bacon, season with salt and pepper to taste.
40. Cobb salad... Puree 1 avocado, 1/3 cup each. lemon juice, olive oil and water, 1/2 tsp. salt. Toss with 1/2 large head of cabbage (chopped), 1 tbsp. chopped tomatoes, 1 tbsp. crumbled blue cheese, 3 chopped hard-boiled eggs. Sprinkle with 1/2 tbsp. crumbled fried bacon.
41. Texan... In a colander, mix 3 tablespoons each. chopped red and white cabbage with 1 tbsp. l. salt. Let stand for 1 hour, then rinse and dry well. Make Cobb Salad Dressing (# 40); mix with cabbage, 1 tbsp. corn, 1 thinly chopped poblano pepper and 1 small bunch of green onions.
42.With wasabi and green peas... Whisk 1 tbsp. mayonnaise, 2 tsp. wasabi and rice vinegar and 1 tsp each. sugar and salt. Toss with 1/2 head of Chinese cabbage, 2 tbsp. thinly chopped pod (sugar) peas and 2 tsp. sesame seeds.
43. With asparagus... Whisk 1/4 tbsp. lemon juice, 1 tbsp. l. Dijon mustard, 2 tsp sugar and 1/2 tbsp. olive oil. Combine with 1/2 shredded head of Chinese cabbage, 450 gr. thinly chopped asparagus, 2 chopped scallions and 1 tbsp. parmesan shavings.
44.With ginger and soy sauce... Mix, whisking, 1/3 tbsp. , 3 tbsp. l. soy sauce and orange juice, 1 tbsp. l. sugar and grated ginger, 1 tsp. sesame oil and 1/2 tbsp. vegetable oil. Toss with 1/2 shredded Chinese cabbage, 2 grated carrots, 1 tbsp. thinly sliced \u200b\u200bgreen peas and 2 thinly sliced \u200b\u200bFresno chili peppers.
46. \u200b\u200bJapanese fast food... Follow the Ginger Soy Salad Recipe (No. 44) without using chili peppers and adding 2 grated carrots and 2 thinly sliced \u200b\u200bred bell peppers. Add 2 tbsp. crumbled dry ramen noodles and 1/4 cup chopped green onions.
47. With zucchini and mozzarella... Whisk 1/4 tbsp. red wine vinegar, 1 tbsp. l. dijon mustard, 1 tsp. salt and 1/3 tbsp. olive oil. Toss the dressing with 3 shredded zucchini, 1 cup chopped tomatoes, and mozzarella, and 1/2 cup. chopped basil. Sprinkle with toasted pine nuts.
48. Green papaya with peanuts... Mix 3 tbsp. l. fish sauce, 1/4 tbsp. lime juice and vegetable oil, 1 tsp. salt and 2 chopped bird's eye chili. Stir the dressing with 6 tbsp. chopped green papaya strips, 1 large red bell pepper (cut into strips), 1/2 tbsp. chopped cilantro and 1/2 tbsp. chopped peanuts.
50.With fennel and orange... Pour 1 tbsp. thinly chopped red onion with cold water for 15 minutes, then drain. Whisk 1/4 tbsp. champagne vinegar, 2 tbsp. l. whole grain mustard, 1 tbsp. l. salt, 1.5 tsp. sugar and 2/3 tbsp. olive oil. Stir the dressing with 5 tbsp. chopped fennel strips and 5 tbsp. shredded cabbage. Add red onion and 2 orange wedges to the salad.
Sometimes the simplest dishes are hidden behind unusual names. As in this case. Cole Slow salad is a finely chopped cabbage seasoned with sour cream sauce.
Many are accustomed to the fact that cabbage salads should be salty, spicy, with sourness. Cole Slow salad has a delicate, sweet taste. The sauce for it can be made from sour cream, kefir, mayonnaise. For taste, honey, mustard, sugar, lemon juice, apple cider vinegar are added to these ingredients.
Cole Slow salad
The classic version of the salad is made from young white cabbage and carrots. But the hostess can always add variety by adding canned corn, sweet and sour apples or fresh cucumbers to the salad. But they need to be put in a little, because the main ingredient is, and they should not interrupt its taste.
cooking salad with step by step photos
Ingredients:
- white cabbage with green leaves - 1 small fork;
- juicy carrot - 1 pc .;
- small fresh cucumber - 1 pc .;
- sour cream 20% - 50 g;
- mustard - 15 g;
- lightweight mayonnaise - 50 g;
- parsley greens - several young twigs;
- white pepper - a pinch;
- salt to taste;
- sugar - 10 g;
- vinegar - 1 tsp.
Cooking process:
Chop the cabbage thinly. Remove the thickening on the leaves immediately. Place in a large bowl.
Season with a little salt. Gently remember it with your hands so that it softens, but does not turn into mush. Grate the carrots on a Korean grater with thin strips and place in a bowl of cabbage.
Cut a fresh cucumber into the same strips.
Mix all vegetables.
Make a salad dressing. To do this, put mayonnaise, sugar, sour cream, mustard and pepper in a wide cup. Do not add salt, as it is already in the cabbage.
Stir the sauce with a fork until smooth. Pour it over the cabbage salad.
Stir with a little vinegar. It should only add spice to the salad, but not dominate the main dressing.
Add chopped parsley.
Stir the Cole Slow salad again and serve immediately.
Cabbage is a unique vegetable, because during storage it does not lose vitamins almost until spring. For its excellent taste and combination with different, sometimes completely unexpected components, cabbage has been especially appreciated, revered and welcomed for many decades. And with the advent of American chains of eateries with original menus into our lives, a salad like Cole Slow became a favorite of the public overnight. There are many variations on how this dish is prepared.
Original salad recipe
This dish is able to please the whole family, each of whose members will discover something special in his taste. The Cole Slow salad, the recipe for which is quite simple, includes the following ingredients:
- White cabbage - 400 g.
- Medium carrots - 1 pc.
- Onion - 1 pc.
- Low-fat milk - ¼ cup.
- Yogurt without fruit pieces - 2 tablespoons spoons.
- Mayonnaise - 2 tbsp spoons.
- The juice of half a lemon.
- Wine vinegar - 1 tbsp the spoon.
- Salt.
- Herbs and spices to taste.
We use a food processor
At the very beginning we will chop vegetables for the Cole Slow salad in the traditional way, and then we will arm ourselves with a little trick. We peel and three carrots on a coarse grater, cut the onion into half rings, chop the cabbage. We are not in a hurry to put vegetables in a bowl, but first put them in a food processor. A blender chopper 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 a few small ripples. Now we spread the vegetable mass in a bowl, salt, if there is a desire, pepper, squeeze with our hands.
Cole Slow salad implies the presence of an original sauce in the dish. We will cook it in a separate bowl using a whisk. Put milk, yogurt, lemon juice and mayonnaise in a bowl and beat well with a whisk. 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: The Original New Orleans Recipe
Some traditional North American foods are used in this recipe. Pecans are also sold in our country, but, unfortunately, you will not find maple syrup in every supermarket. Here is a complete list of ingredients required for a dish:
Preparation
The process of making the New Orleans Cole Slow has its own subtleties. By the way, the calorie content of this dish is high due to the content of nuts in it. Therefore, for those who follow their figure, we do not recommend it, 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 will use the usual knife and grater. Rub the carrots, chop the cabbage and cut the celery into thin strips across the branches. We put the vegetables in a bowl, salt, pepper and squeeze hard with our 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 the crushed pecans to the total mass. Then we start preparing the sauce. New Orleans Cole Slow, the recipe for which is shown 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 into chopped vegetables and nuts. The components are mixed, and instead of dill, the top of the resulting slide is decorated with chopped parsley leaves.
Compare recipes
So, let's compare the original North American recipe and our adapted versions. It was in Russia that they began to sprinkle the finished dish with herbs. In the original American version, there is more mayonnaise, but we are not enemies to our own health, so we have significantly reduced the dosage. Americans do not use yogurt at all. They are used to making sauce with their curdled milk. By the way, what is not a reason for us to use this ingredient? But if you are not lucky enough to get some maple syrup, you can put just a little bit in the sauce, no more than a teaspoon.
"Cole Slow": a recipe using red cabbage
Finally, we will present a variant of the dish, more adapted to Russian taste preferences. For cooking 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 tsp.
- Lemon juice - 1 tbsp the spoon.
- Salt, sugar.
Before proceeding, let's taste the mustard: it shouldn't be too hot.
Using a grater for Korean carrots
Let's start shredding ingredients for Cole Slow salad with red cabbage. Shred both types of cabbage into thin strips, squeeze. We will grate the carrots and apples on a grater intended for cooking carrots in Korean. In salads where apples are present, there is one not very pleasant moment: the fruit darkens and spoils the appearance of the dish. Therefore, before sending the grated apple into a bowl, sprinkle it with lemon juice. Then three on a regular grater, and cut the onion into half rings.
We send all the components to the salad bowl, mix and salt. A little sugar is needed here, which can also be replaced with honey. We will not make the sauce separately, just season with mayonnaise and mustard. Mix everything thoroughly. Serve the Cole Slow salad with pomegranate seeds.
This simple dish is amazingly beautiful. The shavings and rings of purple onions make the salad look delicious. The apple gives an incomparable fresh aroma. This dish will not be high in calories at all if you replace mayonnaise with low-fat sour cream. Also, this version of the salad involves experimenting with additional ingredients. It all depends on the taste preferences of a particular family.
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