I generally buy whole cabbages and using a whole cabbage for a single dish ends up boring. Last time I bought a cabbage I cooked stuffed cabbage rolls and kapuska stew and with the remaining leaves I quickly prepared a coleslaw salad.
What does coleslaw mean?
Coleslaw is a popular salad almost all around the world with the help of fast food chains. It is also called cole claw or just slaw. The word coleslaw comes from Dutch kool-cabbage slaw-salad meaning ‘cabbage salad‘. Although the name of the salad is with Dutch origin, the salad itself goes back to Romans and it first became popular in USA.
How do you make coleslaw from scratch?
- Just boil the cabbage leaves for a few minutes so they are easier to chew.
- Chop to thin slices and add grated carrots.
- Drizzle with the dressing, prepared as described in the below recipe.
- Mix well to coat the cabbage with the dressing.
- Garnish with some chopped dill or sprinkle some nigella seeds.
- Let chill in the fridge before serving if you have time.
- Always keep chilled, as it contains mayonnaise.
What do you eat coleslaw with?
Coleslaw is a delicious and filling salad. You can serve it as a side to endless number of main dishes including meatballs, vegan balls, pasta, meat and fish. Coleslaw is very popular for sandwiches, burgers and barbeques.
The salad itself is healthy and low calorie, it is the mayonnaise and sugar in its dressing that increases the calories. If you have liked this recipe, try my Light And Raw Coleslaw Salad next time.
Enjoy.
Easy Coleslaw Salad
Ingredients
- ¼ white cabbage
- 1 carrot
- ½ teaspoon ground onion
- ½ teaspoon ground garlic
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon mayonnaise
- 1 tablespoon white vine vinegar
- 2 tablespoons olive oil
- 1 teaspoon lemon's juice
Instructions
- Bring 1 litre of water to boil in a pot.
- Add the white cabbage as it is.
- Let cook in boiling water for about 2-3 minutes. When the leaves start to get easily get loose take out of the water.
- Let cool, so you can start touching the leaves.
- Chop the leaves to thin slices. Add to a serving or mixing bowl.
- Peel and then grate the carrot using the coarser side of. a grater and add to the chopped cabbage.
- Add all the dressing ingredients on to the carrots and cabbage slices. Mix all together until well combined.
- Taste and adjust the salt and vinegar according to your taste.
- Keep in the fridge for about 15 minutes minimum to chill.
- Garnish with chopped dill and/or nigella seeds.
- Serve and enjoy.
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