Coleslaw (or Cole Slaw) is a salad consisting primarily and minimally of shredded raw, white cabbage, although it often includes shredded carrots. There are many variations of the recipe which include the addition of other ingredients, such as shredded red cabbage, pineapple and apple. It is always mixed with a dressing which traditionally consist of or be based on vinegar or vinaigrette though modern cole slaw often contains mayonnaise, milk, or creme fraiche, especially in the US. A variety of seasoning may be added. The dressing is allowed to settle on the blended ingredients usually for several hours before being served. The cabbage may come in finely-minced pieces, shredded strips, or small squares.
Here is a little history on coleslaw. The term "coleslaw" arose in 1794 as a partial translation from the Dutch word "koolsla" meaning "cabbage salad", which obviously fits. It was commonly called cold slaw in England until the 1860's when "cole" meaning cabbage was revived and used. "Cole" originated from the Latin colis meaning "cabbage", and is the source of the Dutch word as well. The term coleslaw is a late 19th century term, which originated in the United States.
This is my favorite coleslaw recipe.
Ingredients: 1 1/2 Pound Cabbage, 3 Tablespoons Cider Vinegar, 2/3 Cup Mayonnaise, 1 Small (grated) Onion, 2 (grated) Carrots, Salt.
Cooking Directions: 1. In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.
2. The coleslaw can be served now, but it is much better, more melded, if allowed to stand and tossed occasionally for 1 hour.
Regardless of what you think of coleslaw, you are guaranteed to love this recipe. And the great thing about coleslaw is that you can easily modify it to suit your taste. For example, if you like things spicy, you can add spice. If you like mayo, you can add mayo.
Here is a little history on coleslaw. The term "coleslaw" arose in 1794 as a partial translation from the Dutch word "koolsla" meaning "cabbage salad", which obviously fits. It was commonly called cold slaw in England until the 1860's when "cole" meaning cabbage was revived and used. "Cole" originated from the Latin colis meaning "cabbage", and is the source of the Dutch word as well. The term coleslaw is a late 19th century term, which originated in the United States.
This is my favorite coleslaw recipe.
Ingredients: 1 1/2 Pound Cabbage, 3 Tablespoons Cider Vinegar, 2/3 Cup Mayonnaise, 1 Small (grated) Onion, 2 (grated) Carrots, Salt.
Cooking Directions: 1. In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.
2. The coleslaw can be served now, but it is much better, more melded, if allowed to stand and tossed occasionally for 1 hour.
Regardless of what you think of coleslaw, you are guaranteed to love this recipe. And the great thing about coleslaw is that you can easily modify it to suit your taste. For example, if you like things spicy, you can add spice. If you like mayo, you can add mayo.
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