As you know, I am always curious about the dishes I make and publish on my blog. Coleslaw is no different. Did you know the name came from the Dutch koolsla, which translates to cabbage salad? This cabbage salad was first mentioned around 1770. Here is the full story of coleslaw’s origin.
In my childhood, I knew a cabbage salad with an oily sweet and sour dressing or another version of pickled cabbage salad called “csalamádé, ” a Hungarian word used in my hometown, Košice. Csalamádé is another great side dish that goes well with pork.
Why is this easy coleslaw recipe so good
I know there are so many coleslaw recipes, all calling themself the best. Although it is a personal choice, my friends and family have often proven this easy recipe one of the best. It’s not just tasty but also done in less than 15 minutes. I made it as a side dish for BBQ. Since we moved to UAE, in winter, we often have BBQs in the desert or by lakes, and bringing just one bowl of coleslaw is more hassle-free than all the tomatoes, peppers, cucumbers, etc.
What do you need
As you know, there are several versions of coleslaw salad. One is creamy and contains mayonnaise. Some use Greek yoghurt instead of mayonnaise, and others use oil and vinegar in the dressing. However, the healthiest version would be with Greek yoghurt, as it contains less fat.
I make a compromise and often use a mixture of mayonnaise and Greek yoghurt (or sour cream). So, if you prefer the healthier, creamy version, follow this recipe.
Ingredients:
- Red cabbage
- White cabbage
- Carrots
- Onion (optional)
- Mayonnaise
- Greek yoghurt or sour cream (optional)
- Dijon, English or any smooth mustard
- Worchester sauce
- Salt
- Pepper
How to make coleslaw
1/ When using a blender or food processor, just cut the cabbage, carrots, and onion to the size that fits your processor. I use a Braun blender processor with a sizeable grating attachment for the carrots and the slicer for the rest of the vegetables. See the pictures below.
2/ But it’s easy enough to grate carrots by hand and slice the cabbage and onion with a knife.
3/Transfer all vegetables into a large bowl.
4/ Then add salt and pepper mayonnaise and Greek yoghurt or sour cream if using; add mustard and Worchester sauce.
5/ Mix well.
6/ And Voula! Coleslaw is ready. Put it in the refrigerator for at least 15 min to rest.
NOTE:
Unlike other salads, coleslaw can be kept in the fridge for up to three days. It will still be OK longer, but lots of juice will appear because salt draws excess water from the cabbage.
What to serve coleslaw with
✳ coleslaw is a versatile dish with all sorts of meat, cheese, potatoes or roast vegetables.
✳ For a vegetarian dish, add chips or jacked potato. There are endless options.
✳ As mentioned, it’s perfect with barbeque, burgers, even pizza or cold meat plates.
✳ You can also eat coleslaw alone or with a slice of bread. And if you fancy, you can add grated cheese to your coleslaw.
Please share with me your preferred ways of serving coleslaw.
Serve coleslaw with THE ULTIMATE CHICKEN WINGS or simple VEGGIE HASH BROWNS (WITH CHEESE)
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COLESLAW – AN EASY RECIPE
Cooking Tools
- 1 Large bowl
- 1 spoon
- 1 Knife
- 1 Grater or blender with chopping attachment
Ingredients
- 1/2 Red cabbage - medium
- 1/2 White cabbage - medium
- 2 Carrots - medium
- 1 Onion - optional
- 4 tbsp Mayonnaise
- 2 tbsp Sour cream - optional
- 1 tsp Mustard - Dijon or any smooth mustard
- 1 tsp Worchester sauce
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
Instructions
- Chop/slice cabbage and onion.1/2 Red cabbage, 1/2 White cabbage, 1 Onion
- Grate the carrots.2 Carrots
- Transfer all vegetables to a large bowl. Add salt and pepper.1/2 tsp Salt, 1/2 tsp Ground black pepper
- Add mayonnaise, sour cream, mustard and Worchester sauce and mix well.4 tbsp Mayonnaise, 1 tsp Mustard, 1 tsp Worchester sauce, 2 tbsp Sour cream
- Leave in the refrigerator for at least 15 min to rest.
- Eat with your favourite meat, potato or vegetables.