Coleslaw is a classic side dish that has roots in many cultures, from the Dutch who coined the term “koolsla” (meaning cabbage salad) to the American South where it is a staple at barbecues and picnics. Its crisp texture and tangy dressing make it a perfect complement to rich, hearty meals. Coleslaw is popular for its simplicity, refreshing taste, and versatility, as it can be easily adjusted to suit different flavor profiles.
Servings: Serves 4 people
Appliances/Utensils:
– Sharp knives
– Cutting Board
– Mixing bowls
– Mandoline slicer (optional)
– Salad bowl and tongs
Ingredients:
– 1 small head of green cabbage, finely shredded
– 1 large carrot, peeled and grated
– 1/2 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 tablespoon sugar
– Salt and black pepper to taste
Instructions:
1. Shred the cabbage using a sharp knife or a mandoline slicer for even slices.
2. Peel and grate the carrot using a cutting board and a sharp knife.
3. In a mixing bowl, combine the shredded cabbage and grated carrot.
4. In a separate mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and sugar until smooth.
5. Pour the dressing over the cabbage and carrot mixture and toss well using salad bowl and tongs to ensure everything is coated evenly.
6. Season with salt and black pepper to taste. Toss again to distribute the seasoning.
7. Cover the bowl and let the coleslaw chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Tips and Suggestions:
– For a lighter version, substitute half of the mayonnaise with Greek yogurt.
– Add a splash of lemon juice for extra tanginess.
– Incorporate finely chopped fresh herbs like dill or parsley for added flavor.
– To make it vegan, use a vegan mayonnaise alternative.
Serving Suggestions:
Serve chilled as a side dish with grilled meats, burgers, or sandwiches. It also pairs well with fried chicken or fish.
Estimated Time:
– Prep time: 15 minutes
– Total time: 1 hour 15 minutes (including chilling time)