American Cole Slow Salad. Cole Slow Salad - An American Snack Made from Simple Ingredients Col Slo

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 wide variety of dishes. Therefore, it is difficult to say which country or culinary culture can claim primacy 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 distributed throughout Europe, and it was most likely 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 on tables around the world. It is used extensively in fast foods, especially KFC, also known as Rostix, where cabbage with carrots and gravy is served in addition to 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 cook 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 chef has a recipe for a delicious salad with cabbage in their assortment, and Jamie is no exception, suggesting to make Cole Slaw according to his own 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 there is also another creation of this author in the subject - 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 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 acidity 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 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 a little onion is taken - 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 in a small pinch.

Salad with original sauce

In conclusion, let's 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 takes a couple of tablespoons of oil and lemon juice, and very little of the rest, 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 (No. 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. Make the classic cabbage salad (# 1), replacing the sour cream with sweet and adding 1/4 cup each. sweet and sour vegetable marinade and chopped parsley. Stir in browned onions.

6. Waldorf salad... Follow the Classic Coleslaw (No. 1) recipe, 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 peppers (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.

13. Carrot with pineapple... Mix 1/2 cup each. mayonnaise and sour cream, 2 tbsp. l. lemon juice and sugar and 1 tsp. salt. Add 12 grated carrots, 1 tbsp. raisins and diced pineapple and 1/4 cup. chopped chives.

14. From kale... Mix 1/4 tbsp. lemon juice, 1 tbsp. l. Dijon mustard, 1 tbsp. l. sugar, 1 tsp. salt and 1/3 tbsp. olive oil. Add 5 tbsp each. shredded cabbage and tuscan kale, 2 grated carrots and 1/2 tbsp. fried sunflower seeds.

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.

16. Broccoli with Ranch sauce... Mix 1/2 tbsp. buttermilk, 1/4 cup each mayonnaise and sour cream, 3 tbsp. l. apple cider vinegar, 1 tbsp. l. sugar and 1 tsp. salt. Mix with ready-made broccoli salad (two packs of 350 g.), Add 1/4 tbsp. chopped parsley, chives and 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.

20.With apple and fennel... In a colander, combine 1/2 chopped savoy cabbage with 1 tbsp. l. salt. Let stand for 1 hour, then rinse with water and dry well. Stir in vegetable oil, walnut oil, and apple cider vinegar (1/4 cup each), 2.5 tsp. sugar and 1.5 tbsp. l. dijon mustard. Add 1 head of fennel and 1 apple (thinly sliced) and 3/4 cup. chopped walnuts.

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 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.

26. "Rainbow"... Make cole vinaigrette dressing (# 25). Mix with chopped red and white cabbage (1/4 head each), 3 pcs. grated carrots, 2 thinly chopped bell peppers and 1/2 tbsp. chopped parsley.

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 chopped 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. turnips, chopped 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.

33.With Vietnamese radish... Whisk 1/3 tbsp. , 2.5 tbsp. l. sugar and 1/3 tbsp. vegetable oil. Toss with 3 tbsp each daikon and carrots, cut into strips, 2 tbsp. chopped English cucumber, 1 chopped jalapenos, add 1/4 tbsp each. chopped mint and cilantro.

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 (No. 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.

45. Spicy salad with bok choy cabbage... Follow the Ginger Soy Sauce Salad (No. 44), using 9 tbsp. thinly sliced \u200b\u200bbok choy. Add 2 tbsp to the dressing. l. sriracha sauce.

46. \u200b\u200bJapanese fast food... Follow the Ginger Soy Salad Recipe (No. 44) without chili 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 peppers. 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.

49. With mango and peanuts... Follow the Green Peanut Papaya Salad (No. 48) without adding salt and replacing the papaya with chopped mango strips.

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.

Cole Slow salad is popular not only because it is easy to prepare, but also because it can consist of just two vegetables - cabbage and carrots.

To make the dish have a spicy creamy taste, the Americans came up with an unusual dressing for it. It can consist of unsweetened yogurt, lemon juice, sweet mustard, and your imagination.

And modern housewives have improved the dish with the help of other vegetables, herbs, nuts and even dried fruits.

To make the salad more juicy, you can put an apple in it.

How to Make Cole Slow Salad - 15 Varieties

Ingredients:

Cabbage - 350 g
Sugar - 1 tsp
Salt - a pinch
Carrots - 1 pc.
Mustard - 2 tsp
Red onion - 1 pc.
Lemon juice - 1 tsp.
Mayonnaise - 1 tbsp l.
Sour cream - 3 tbsp. l.

Preparation:

Cut the cabbage on a shredder. Grate the carrots with the "Korean" attachment. Cut the onion into thin strips.

In a separate bowl, mix salt, sour cream, sugar, mayonnaise, mustard, lemon juice.

Season vegetables, stir and let it brew for 2 hours.

The younger the cabbage, the tastier the salad will be.

You can put two types of cabbage in the dish, it is especially tasty if you combine red and white cabbage.

Ingredients:

Savoy cabbage - ½ head of cabbage
Salt - pinch
Sour cream - ½ cup
Poppy - pinch
Horseradish - 1 tsp.
Lemon juice - 3 tbsp l.
Carrots - 1 pc.
Honey - 2 tsp.
Soy sauce - 2 tbsp. l.
Parsley - 3 stalks

Preparation:

Cut the cabbage very thinly. Grate the carrots coarsely. Pour over the sliced \u200b\u200blemon juice. For dressing, mix soy sauce, sour cream, a pinch of poppy seeds, horseradish and honey. Pour over vegetables and stir.

Soy sauce contains salt, so those who do not like salty should not add salt separately.

Such a salad can be eaten immediately, then the cabbage will crunch, and when it is infused, then the cabbage will be softer.

Ingredients:

Natural yogurt - 200 g
White cabbage - 1 head of cabbage (small)
Lemon juice - 3 tbsp. l.
Red cabbage - 1 head of cabbage (small)
Allspice ground pepper - a pinch
Carrots - 2 pcs.
Dijon mustard - 2 tbsp l.
Canned corn - 1 b.
Salt - 1 tsp
Parsley - 1 bunch
Sugar - 2 tsp

Preparation:

For the sauce, combine yogurt, pepper, juice and mustard. Add sugar while stirring.

Chop both types of cabbage finely. Salt and mash it with your hands. Pick parsley leaves with your hands. Grate carrots finely. Add corn without liquid to vegetables. Stir and season.

Apples will add juiciness to the salad, of course.

To prevent the apples from darkening, you need to drip lemon juice on them.

Ingredients:

White cabbage - 380 g
Apple - 2 pcs.
Carrots - 1 pc.
Low-fat sour cream - 1 tbsp.
Sugar - 1 tsp
Horseradish - 2 tsp.
Mustard - 1.5 tsp
Pepper - pinch
Salt - pinch
Apple cider vinegar - 1.5 tsp.

Preparation:

Chop the cabbage and mash it with your hands. Cut apples into slices, sprinkle with vinegar. Grate carrots finely.

Beat separately sour cream with mustard, salt, pepper, vinegar, sugar, horseradish.

Add dressing to vegetables.

Stir and refrigerate for 1 hour.

Sesame oil and peanuts, peas and lime give the dish an Asian flavor.

Ingredients:

Peanut paste - 60 g
Young peas - 55 g
Sugar - 2 tbsp. l.
Water - 70 g
Carrots - 50 g
Sesame oil - 2 tbsp l.
Green onion - bunch
Cabbage - 200 g
Peanuts - 50 g
Garlic - 1 prong
Lime (juice) - 1 tbsp. l.

Preparation:

Heat sugar, peanut butter and water in a saucepan until smooth. Add lime juice, sesame oil and garlic. Stir the sauce.

Grind vegetables, add peas and sauce to them.

With low-fat sour cream, such a salad will really be dietary.

Ingredients:

Red cabbage - 300 g
White cabbage - 300 g
Medium carrots - 2 pcs.
Corn - 1 b.
Parsley - 1 bunch
Sour cream - 100 g
Apple cider vinegar - 1 tbsp. l.
Sugar - 3 tsp
Salt - ½ tsp.
Dijon mustard - 1 tbsp l.

Preparation:

Chop all cabbage and mash it. Grate the carrots coarsely. Chop the parsley. Mix the chopped food in a deep salad bowl. Add corn. Prepare a sauce of sour cream, mustard, vinegar, salt, sugar and season the salad. Send the mixed salad to the refrigerator.

A mustard-nutty flavor will give the dish arugula.

Ingredients:

Cabbage - 150 g
Arugula - 20 g
Apple - 1 pc.
Salt - a pinch
Olive oil - 1 tbsp. l.
Sour cream - 3 tbsp. l.
Black pepper - a pinch
Wine vinegar - ½ tsp.

Preparation:

Cut cabbage into strips, salt and mash. A slice is an apple.

Combine sour cream with Dijon mustard and wine vinegar. Mix everything in a salad bowl. Garnish with arugula, sprinkle with pepper, drizzle with oil.

A crispy delicious salad will be thanks to lemon juice.

Ingredients:

Red cabbage - 450 g
Sesame seeds - 2 tsp
Celery (stem) - 2 pcs.
Yogurt - 100 g
Apple - 1 pc.
Lemon juice - 2 tsp
Salt - a pinch
Onion feathers - 2 pcs.

Preparation:

Chop and mash the cabbage, then salt.

Cut celery into plates, cut onions into rings.

Fry sesame seeds in a pan.

Grate an apple and sprinkle with lemon juice.

Put everything in a deep plate, add yogurt and mix.

If Cole Slow is infused, then its aroma and taste will only open up, and not spoil, unlike other vegetable salads.

Garlic oil gives the salad a spicy taste and aroma.

Ingredients:

White cabbage - 100 g
Olive oil - ¼ tbsp.
Lemon juice - 6 ml
Red cabbage - 50 g
Garlic - 1 head
Carrots - 40 g
Celery - 20 g
Milk - 20 ml
Salt - a pinch
Dill - 2 g
Parsley - 2 g
Soy sauce - 8 ml
Cilantro - 2 g
Sour cream - 15 g
Canned corn - 40 g
Lime juice - 2 ml
Dried mint - 2 g

Preparation:

Cut cabbage, carrots, celery into strips. Chop cilantro, dill and parsley. Add corn, lime and lemon juice, mint to chopped.

Heat oil in a frying pan, put whole garlic cloves, cover and turn off the heat. Leave on for 5 minutes. Remove the garlic and pour the oil into the dressing.

Make a dressing with soy sauce, sour cream, milk, salt, lemon juice and butter.

Add the dressing to the salad and stir.

Celery seeds add a spicy flavor to the salad.

Ingredients:

Celery seeds - 1 tsp
White cabbage - 310 g
Onions - 55 g
Carrots - 140 g
For the sauce:
Apple cider vinegar - 1 tbsp l.
Sour cream - 75 g
Ground black pepper - a pinch
Mayonnaise - 60 g
Salt - 5 g
Sugar - 15 g

Preparation:

Cut the cabbage thinly, cut the onion into half rings. Grate the carrots. Stir the chopped ingredients. Sprinkle with celery seeds. Make the sauce. Season the salad with them and stir.

This salad does not need to be seasoned with sauce or butter, as lemon juice will do the job better.

Ingredients:

Lemon - 1 pc.
Red cabbage - ½ head of cabbage
Corn - 320 g
White cabbage - ¼ head of cabbage
Carrots - 1 pc.
Celery stalk - 2 pcs.

Preparation:

Cut the carrots and celery into thin strips and chop the cabbage. Add corn and stir.

Season with lemon juice.

In the summer, many different vegetables are freely available. For this salad, you can take radishes.

Ingredients:

Young cabbage - 300 g
Mint - 20 g
Red cabbage - 300 g
Parsley - 20 g
Green apple - 100 g
Red onion - 50 g
Radish - 100 g
Carrots - 100 g
Petiole celery - 100 g

For refueling:

Yogurt - 100 g
Salt - a pinch
Olive oil - 50 g
Pepper - a pinch
Grain mustard - 10 g
Balsamic vinegar - 10 g
Lemon juice - 10 g
Honey - 20 g

Preparation:

Cut the onion, carrot and apple into strips. Chop and knead cabbage. Cut the celery and radishes into thin slices.

Finely chop the mint and parsley. Make a dressing from the listed ingredients. Mix everything and refrigerate for 30 minutes.

Cole slow with bell pepper

Red or orange bell peppers will add color to the festive salad.

Coleslaw is the name of the classic cabbage salad, familiar to everyone from childhood. Finely chopped cabbage with carrots (or even without them) seasoned with oil, vinaigrette sauce or mayonnaise. The Netherlands are considered its homeland, but it is spread almost all over the world.

In Germany, for example, this salad is made from pickled cabbage, in Italy, fried ham is added, and in Russia and Ukraine, salad is often made from cabbage with the addition of apples and cranberries.

Today we will prepare an English variation of this salad from Jamie Oliver with apples, onions and mayonnaise as a dressing.

Cut the cabbage into long, thin slices. For this half cabbage cut in half, cut the stump, and then cut each piece in half again to make 4 pieces.

Peel off about half of the inside of the leaves and set aside.

Fold the pieces flat and cut at a slight angle into thin strips.

If you have a shredder or mandolin knife - great, use it.
Cut the onion into thin half rings (about 1/2 cm).

thin straws (julienne).

Slice the apple in the same way. To do this, cut off its lower part, for additional stability, cut into thin plates, and the plates into strips.

Discard the seeds, and ignore the small blotches of the apple core.

Now combine all the chopped ingredients in a large bowl and toss.

Drizzle with juice from half a lemon and stir again. So a pleasant sourness will appear in the salad, and the apples will not darken. Try it. If there is little acid, squeeze another 1 / 4-1 / 2 part of the lemon.
When ready to serve, add 2 tablespoons to the salad. tablespoons of mayonnaise, salt, pepper and mix again. If it seems a little mayonnaise (the salad will look dry) - add more.

You can also serve the salad not seasoned, but put mayonnaise next to it so that the guests themselves add it to their portion in the right amount. Another dressing option could be your favorite vegetable oil or vinaigrette dressing. In the case of using vinegar-based dressings (vinaigrette), you may need to abandon the use of lemon juice in the salad so that the salad does not come out too sour.

Ingredients:

Cabbage - 700-800 grams.
Carrots - 1 pc.
Onions - 1 pc.
Sour cream - 3 tbsp. l.
Mayonnaise - 3 tbsp l.
Apple cider vinegar - 1 tbsp. l.
Yogurt or kefir - 1 tbsp. l.
Mustard - 1 tsp
Sugar - 1 tbsp. l.
Salt pepper.

Cabbage appetizer

Cole Slow is a traditional American cabbage appetizer. Many people know this salad from the menu of various fast food establishments such as KFC. The name Cole Slow is translated quite trite: shredded cabbage.

In fact, this is the most ordinary cabbage salad (with or without carrots), but a special sauce is used as a dressing for Cole Slow, which gives the dish a unique delicate, slightly piquant and creamy taste.

Every cook has a different recipe for Cole Slow. Some make it sweeter, others spicy or spicy, add other ingredients in addition to cabbage: carrots, apples, celery, raisins, nuts, onions, herbs, etc.

Sauce for Cole Slow salad is made on the basis of sour cream, yogurt, mayonnaise, kefir; apple cider vinegar, powdered sugar, mustard, pepper and other spices are added to it.

The classic Cole Slow salad is an easy, healthy, even dietary dish.

The calorie content of Cole Slaw salad is about 152 kcal per 100 grams, so you can eat it without worrying about your figure. The snack contains vitamins A, B, C, as well as sodium, potassium, calcium, magnesium and iron, therefore it is recommended for inclusion in a healthy diet.

Thanks to its fiber-rich vegetables, American Cole Slow Salad improves digestion, satiates quickly and is easy to digest.

Prepare your own version of the Cole Slaw salad using one of the recipes in the photo, touch the traditional American cuisine, which contrary to stereotypes can be healthy and wholesome.

Preparation

Cooking the favorite Cole Slow salad at home, exactly the same as in Rostix, is not difficult at all.

The cabbage should be finely chopped, the carrots should be peeled and cut into thin strips (using a Korean grater or vegetable cutter).
Cut the onion into thin half rings. If desired, onions can not be added to the salad, but Americans prefer to cook with it (white, red).
Put all the vegetables in a deep salad bowl and gently knead with your hands until juice forms, while the ingredients should become softer, but remain firm enough.
In a separate bowl, make the salad dressing, which is the "secret ingredient" that makes the dish so popular. Add mayonnaise, yogurt, sugar and mustard to sour cream (it is better to take sweet, not spicy, you can with grains), mix everything well and pour in vinegar. Beat the sauce lightly so that it acquires a homogeneous consistency, pour over the vegetables, add salt if desired and sprinkle with pepper.
Stir the salad again and let it rest for about 5 minutes, after which it can be served on a serving plate.

Celery seeds are present in the recipe for the classic Cole Slow salad, but if you find them problematic, then you can replace them with chopped stalk celery or its herbs.

Instead of vinegar, you can use lemon juice, and adding mustard or not is a matter of taste, but it should be present in the original.

Options

Many will love Jamie Oliver's simple Cole Slow salad recipe. The famous chef suggests cooking it with a lot of carrots (2-3 pieces per 0.5 kg of cabbage).

White cabbage needs to be chopped very finely, it is better to use a vegetable cutter or combine for this, cut carrots into thin strips.
Put vegetables in a deep bowl, add finely chopped onions, mild mustard (1 tablespoon), pour over with natural yogurt (approx. 2 tablespoons), season with salt, sprinkle with freshly ground black pepper and mix well.

According to another recipe from Jamie Oliver, Cole Slow salad can be prepared from two types of cabbage at once: white and red cabbage (0.5 kg each).

Chop the whole cabbage finely, add two carrots, beets or radishes, 1/2 medium celery root, and fennel, chopped as small as possible. Finely chop the red sweet onions and shallots and send them to the rest of the vegetables.
Make a dressing separately: combine yogurt (250 ml), juice of 1/2 lemon, olive oil (1 tsp) and a handful of chopped herbs to taste in a bowl (parsley, mint, dill, celery, etc.).
Pour the mixed sauce over the vegetables, season with salt and pepper, sprinkle with lemon juice while making and stir thoroughly.

Bright and appetizing, as in the photo, Cole Slow salad can be either an independent snack, complemented by fresh bread or crunchy croutons, or an excellent side dish for meat or fish dishes, a juicy addition to mashed potatoes, rice or pasta.