Cole slaw salad as translated. Cole Slaw made with white and red cabbage

2016-02-05

Date: 02/05/2016

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Hello my dear readers! Many times I have been convinced of the truth of the statement “whatever you call a ship, that’s how it will sail.” Sometimes the simplest dish arouses extraordinary interest just because of its outlandish name. And if we are talking about commerce, then beautiful names play a role the most important role. For example, cabbage salad doesn’t sound right. And the Coleslaw salad immediately attracts a lot of attention.

In almost all catering establishments - whether they have Michelin stars or much more modest regalia, coleslaw is always present in one form or another. So in the cafe of one of my good friends they practically prepare it all year round. Until recently it cost mere pennies and did not bring much “turnover”. Everything changed when an old friend and her grandson came to visit her.

The friends, caught in their tongues, could not stop talking. The boy was distractedly “playing” Minecraft and did not seem to hear or see the chirping ladies at point-blank range. And then the conversation turned to cabbage salad - it’s cheap, it’s boring for visitors, the price of cabbage has risen, but they can’t raise the price of the salad. The young talent, yawning into his palm, takes it and blurts out: “And you make Cole Slow, like in Rostix.”

This Cole Slaw turned out to be cabbage salad with a special mayonnaise dressing. This is what he ate with his parents at a popular fast food chain. It looks like the same cabbage salad, but not the same! On the same day, the Cole Slaw recipe was “obtained” on the Internet and after some time the salad appeared on the menu of the establishment, where it is still wildly popular. And the whole secret was mayonnaise dressing, which in the cafe they started making much tastier than in this very Rostiks (there the cabbage floats in the American style, drowning in mayonnaise, which is not good for health).

“Cole slaw” translates simply as shredded cabbage. This is a traditional American salad, sometimes made from several types of cabbage.

Cabbage salad Cole slaw - my recipe with photos

Ingredients

• 800 g white cabbage.
• 1 medium sized carrot.
• 1 medium sized onion (optional)
• 1 tablespoon of weak wine vinegar (5-6%)
• Ground black pepper.
• Salt.
• Sugar.

Refueling

• 3 tablespoons of mayonnaise.
• 3 tablespoons sour cream (20%).
• 1 teaspoon mild mustard.
• 1 tablespoon of kefir or natural yogurt.

How to cook

My comments

• I have a salad recipe from Chinese cabbage, prepared “inspired by” Cole slaw.
• Zealous guardians of the authenticity of the salad require adding classic version celery seeds, however, most often they did not see them, just like me. Therefore, if you really want a “celery” taste, and, as luck would have it, you’ve never seen any seeds of it in your Palestines, then feel free to add a little bit of coleslaw celery root or add some greens.
• This salad can serve the role independent side dish for Wiener schnitzel, their chicken chops, .
• Extraordinarily tasty Coleslaw with banal mashed potatoes, fragrant homemade black bread.

Coleslaw recipes from Jamie Oliver

White cabbage salad

Ingredients

• 2 carrots.
• 450 g white cabbage.
• 1 small onion.
• 2 tablespoons of natural yogurt.
• 1 tablespoon mild grainy mustard.
• Ground black pepper.
• Sea salt.

Cooking technology

1. Wash the carrots, peel them, cut into thin strips.
2. Remove outer leaves from cabbage.
3. Slice the cabbage as thinly as possible.
4. Place carrots and cabbage in a bowl with thinly sliced ​​onion, yogurt, mustard.
5. Salt, pepper, mix everything.

White and red cabbage salad

Ingredients

• 2 carrots, preferably different colors, if you have the opportunity to find them.
• 1 fennel stalk.
• 450 g white and red cabbage.
• 3-4 radishes.
• Half a small celery root.
• 1 small light-colored beetroot.
• 1 shallot.
• 1 small red onion.
• 1 small lemon.
• 2 tablespoons grainy mustard.
• 250 ml natural yoghurt.
• 1 teaspoon olive oil first spin.
• A handful of fresh herbs (parsley, fennel, dill, chervil, mint).
• Ground black pepper.
• Sea salt.

Note on Ingredients Use

How to cook

1. Chop peeled and washed carrots, fennel bulbs and optionally, taking into account the notes, radishes, celery beets using a knife, Mandolin or using the julienne cutting mode in a food processor.
2. Place the chopped vegetables in a bowl.
3. Chop the cabbage, red onion, and shallots as finely as possible and place in a bowl.
4. In a separate bowl, mix the juice of half a lemon, yogurt, mustard, olive oil, and chopped herbs.
5. Pour the dressing into a bowl with vegetables, stir, season with salt, black ground pepper, juice of half a lemon (if necessary).

I think we've covered the topic perfectly, so we'll wrap it up for today. Write your options for preparing the salad in the comments, I will be very happy about it! if the article was interesting and useful to you, then please share it in in social networks. Subscribe to my newsletter - I promise it will never be boring!

Many housewives think that Cole Slow salad is... gourmet dish overseas cuisine. But no. At least once, but you cooked it. The main ingredients of this dish are white cabbage and carrots. Various dressings add piquancy, sophistication and unusual notes of taste to the salad.

American salad in Russian style

In our country, the described dish is prepared mainly in winter. But Americans eat this salad regardless of the time of year. If you decide to make Cole Slaw salad, be sure to take young white cabbage. Otherwise, you need to carefully cut off the veins.

On a note! Supporters of correct and dietary nutrition You'll love the Cole Slaw salad. The calorie content of a 100 g serving is only 115 Kcal.

Compound:

• white cabbage – 0.4 kg;
• carrots – 1 pc.;
• red salad onion - 1 head;
• balsamic vinegar - 1 tbsp. l.;
• natural yogurt – 0.1 l;
• 1 sweet bell pepper;
• soy sauce – 1 tsp;
• flaxseeds - 1 tbsp. l.;
• celery stalks – 2-3 pcs.;
• fine-grained to taste salt and a mixture of peppers.

Preparation:

On a note! There are other options for preparing Cole Slow salad dressings. The peculiarity of this dish is the amount of dressing: the salad should literally float in it.

North American cuisine in detail

Classic version cold snack Cole Slaw was made in North America. It is the chefs of this kitchen who know how to cook real salad Cole Slow. The classic recipe is slightly different from the previous one. For aroma and extra taste add green apple.

Compound:

• white cabbage - ¼ fork;
• half a lemon;
• mayonnaise - to taste;
• carrots – 1 pc.;
• 2-3 pcs. celery stalks;
• 1 green apple;
• allspice, salt and granulated sugar to taste.

Preparation:

Advice! If you prepare the Cole Slaw salad in advance, add the dressing half an hour before serving, otherwise the dish will quickly turn sour.

Recipe from a famous chef

Jamie Oliver is an English chef and restaurateur who has become famous all over the world. He is a supporter healthy eating. If you like to eat healthy, then you will love Jamie Oliver's Cole Slaw salad.

Compound:

• half a fork of white cabbage;
• 1 red onion;
• 3 carrots;
• 2 apples;
• 1 tsp. mustard;
• a bunch of parsley;
• half a lemon;
• mayonnaise to taste.

Preparation:

1. Finely chop the white cabbage and place it in a salad bowl.
2. Peel and rinse the carrots.
3. Three carrots on coarse grater or cut into thin strips.
4. Wash the parsley, dry it and finely chop it with a knife.
5. Squeeze the juice from half a lemon.
6. Peel the apples and cut them into thin cubes, almost shavings.
7. We combine all the products, pour over freshly squeezed lemon juice.
8. Season the salad with mayonnaise to taste.

Delicate taste of light salad

On the global Internet you can find many recipes for the North American Cole Slaw salad. In all cases, a standard set of products is used, although there may be differences. For a variety of taste add fresh cucumbers, canned dessert corn or radishes. But the special aroma and extraordinary taste The salad is given an unusual sauce.

Compound:

• 0.4 kg white cabbage;
• 1 carrot;
• kefir – 2 tbsp. l.;
• homemade mayonnaise - 2 tbsp. l.;
• 50 ml cow's milk;
• 1 tsp. table vinegar with 9% concentration;
• fine-grained table salt and allspice to taste;
• 2 tsp. granulated sugar.

Preparation:

1. Shred the cabbage and put it in a salad bowl.
2. Lightly crush the shredded cabbage with your hands.
3. Grind the carrots on a grater.
4. In a separate bowl, combine the remaining ingredients, but do not add table salt.
5. Using a mixer or blender, beat the dressing until a mass of homogeneous consistency is formed.
6. Mix the vegetables and pour in the prepared dressing.
7. Add salt to taste.
8. Before serving, leave the dish in the refrigerator for about one hour.

A new take on a traditional dish

If you like culinary experiments, diversify the taste of Cole Slaw salad and prepare it with the addition of canned dessert corn. You can also slice fresh cucumbers. The result is a vitamin-rich, light and incredibly tasty salad.

Compound:

• 0.5 kg of white cabbage;
• 2 carrots;
• 0.5 kg of red cabbage;
• 1 can of canned dessert corn;
• grain mustard – 2 tsp;
• 1 tbsp. l. freshly squeezed lemon juice;
• fine-grained table salt and a mixture of peppers to taste;
• 2 tsp. granulated sugar;
• a bunch of fresh parsley;
• 0.2 liters of mayonnaise.

Preparation:

1. Shred white and red cabbage.
2. Mix vegetables in a deep salad bowl.
3. Add a little salt and carefully crush the cabbage with your hands to release the juice.
4. Chop the carrots into shavings or grate them.
5. Add carrots to the salad bowl.
6. We drain the juice from the canned corn and put it in a salad bowl.
7. Wash the parsley, dry it and finely chop it with a knife.
8. Combine freshly squeezed lemon juice in a separate bowl, grain mustard, mayonnaise, mixture of peppers.
9. Mix everything until smooth.
10. Season the salad with the prepared sauce and sprinkle with herbs.

Cole Slow salad for gourmets

Any dish can be transformed and made delicious, with spicy taste. Vegetable salad Cole Slaw served with mustard dressing, will please any gourmet.

Compound:

• 400 g white cabbage;
• 75 ml sour cream;
• 50 ml mayonnaise;
• 1 carrot;
• 1 tbsp. l. freshly squeezed lemon juice;
• 20 g granulated sugar;
• 1 tsp. mustard;
• salt to taste.

Advice! To prepare a salad, it is better to choose mustard that is not too hot. Grain mustard is ideal.

Preparation:

1. As described in previous recipes, prepare the vegetables.
2. Place sour cream and mayonnaise in a separate bowl.
3. Add freshly squeezed lemon juice, salt, spices, granulated sugar and mustard.
4. Pour the prepared sauce over the vegetables and mix everything thoroughly.
5. Infuse the salad in the refrigerator and then serve.
6. It can be decorated with greenery.

On a note! Regardless of the recipe chosen, cabbage and carrots are the main ingredients in the Cole Slaw salad, and there should be more of them than other products.

Coleslaw is the name of the classic cabbage salad, familiar to everyone since childhood. Finely chopped cabbage with carrots (or even without them) dressed with butter, vinaigrette sauce or mayonnaise. The Netherlands is considered its homeland, but it is distributed almost throughout the world.

In Germany, for example, this salad is prepared from pickled cabbage, in Italy fried ham is added, and in Russia and Ukraine the salad is often prepared 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 a cabbage cut in half, cut out the stem, and then cut each piece in half again to make 4 pieces.

Remove about half of the inside of the leaves and set aside.

Fold the remaining ones flat and cut them at a slight angle into thin strips.

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

thin strips (julienne).

Slice the apple in the same way. To do this, cut off its lower part, to give additional stability, cut it into thin slices, and the slices into strips.

Throw away the seeds, and ignore the small inclusions of the apple core.

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

Pour in the juice from half a lemon and stir again. This way, a pleasant sourness will appear in the salad, and the apples will not darken. Give it a try. If there is not enough acid, squeeze another 1/4-1/2 part of the lemon.
When you are ready to serve, add 2 tbsp to the salad. spoons of mayonnaise, salt, pepper and mix again. If there is not enough mayonnaise (the salad will be a bit dry in appearance), add more.

You can also serve the salad undressed, and place mayonnaise next to it so that guests can add it to their portion themselves. the right quantity. Another dressing option could be your favorite vegetable oil or vinaigrette dressing. If you use vinegar-based dressings (vinaigrette), you may need to avoid using it in the salad. lemon juice so that the salad does not come out too sour.

Sometimes for unusual names hiding the most simple dishes. Like in this case. Cole slaw salad is finely shredded cabbage dressed with sour cream sauce.

Many people are accustomed to the idea that cabbage salads should be salty, spicy, and sour. Coleslaw salad has a delicate, sweet taste. The sauce for it can be prepared from sour cream, kefir, and mayonnaise. For taste, honey, mustard, sugar, lemon juice, and apple cider vinegar are added to these ingredients.

Cole slaw salad

The classic version of the salad is made from young white cabbage and carrots. But the housewife can always add variety by adding to the salad canned corn, sweet and sour apples or fresh cucumbers. But they need to be added a little, because the main ingredient is, and they should not interrupt its taste.

preparing salad with step-by-step photos

Ingredients:

• white cabbage with green leaves– 1 small fork;
• juicy carrots – 1 pc.;
• small fresh cucumber – 1 pc.;
• sour cream 20% – 50 g;
• mustard – 15 g;
• light mayonnaise – 50 g;
• parsley - several young branches;
• white pepper - a pinch;
• salt - to taste;
• sugar – 10 g;
• vinegar – 1 tsp.

Cooking process:

Chop the cabbage thinly. Remove thickenings on the leaves immediately. Place in a large bowl.

Add a little salt. Gently knead it with your hands so that it becomes softer, but does not turn into mush. Rub on Korean grater cut the carrots into thin strips and place them in a bowl with the cabbage.

Cut the fresh cucumber into the same strips.

Mix all the vegetables.

Prepare salad dressing. To do this, place mayonnaise, sugar, sour cream, mustard and pepper in a wide cup. Do not add salt, as cabbage already has it.

Stir the sauce with a fork until smooth. Pour it over the coleslaw.

Stir by adding a little vinegar. It should only add some piquancy to the salad, but not dominate the main dressing.

Add chopped parsley.

Mix the coleslaw salad carefully again and serve immediately.

American culture has absorbed many useful achievements of other peoples. This fact also applies to cooking, because the famous coleslaw, 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 variety of dishes. Therefore, it is difficult to say which country or culinary culture can claim primacy in who invented the coleslaw salad, the classic recipe for which is now used all over the world. The most common options are the following:

• invented in Ancient Rome - the version has a right to exist, since one of the very first cookbooks came from there, and Roman civilization was largely inclined towards hedonism and, accordingly, made its contribution 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 sl 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 spreading throughout Europe, and it was most likely the Americans who brought it to the archipelago, and only then there the dish acquired its own interpretation, in particular, it was thanks to Hawaii that they began to add pineapples, which are there great amount, and whenever possible, Hawaiians add pineapples everywhere, just remember the notorious pizza.

One way or another, now the dish is regularly found on tables all over the world. It is widely used in fast foods, especially at KFC, also known as Rostix, where cabbage with carrots and sauce is served in addition to numerous chicken dishes.

Benefits of the dish

It is very important to know the recipe for coleslaw salad - cabbage mix allows you to make a simple and original side dish for almost every dish. The benefits of studying this dish include:

• dietary and at the same time original - the sauce adds taste, the vegetables are not processed and retain their beneficial properties;
• many variations - there is a basic recipe, on which it is possible to string a huge number of different ingredients into both the base and the sauce;
• economical - the components are available throughout the year, have a reasonable price, but the salad itself does not look budget-friendly and can satisfy any table.

Essentially, you just need to understand what flavor combination is the main one here. For salad, freshness is the main characteristic, since most often it is a side dish for heavier meat dishes. Therefore, you should choose ingredients with light fresh sour or neutral taste, and do not overload the sauce.

Variety of coleslaw recipes

Almost every chef offers his own version. Next, let's look at the established traditional options And original recipes, including from famous chefs, and let's start with the coleslaw salad from Jamie Oliver, a chef from England.

Jamie Oliver - celebrity chef and TV presenter of his own cooking show from England. Jamie is a healthy lifestyle promoter and has written a large number of cookery books. Undoubtedly, any more or less popular chef has a recipe in his assortment. delicious salad with cabbage, and Jamie is no exception, offering to prepare “Cole Slaw” according to his personal recipe.

To prepare Oliver's Cole Soul you will need:

• about 700 grams of cabbage;
• carrots - 1-2 pieces;
• 1 large or medium onion.

To prepare the salad, you initially need to finely chop the cabbage, grate the carrots with large shavings, then cut the onion into small half rings and add to previous ingredients. Next you need to make a unique dressing.

What you will need to create a special dressing for this salad:

• approximately 2−2.5 tablespoons of sour cream;
• 1 tablespoon of yogurt or kefir;
• you need 2.5 tablespoons of mayonnaise;
• 1 teaspoon mustard, as well as 1 tablespoon apple or wine vinegar;
• Add salt and sugar based on taste preferences.

These ingredients should be thoroughly mixed and seasoned with the dish, which will need to be left to steep for a while. In order to reduce calories (Jamie himself often talks about this), you should use low-fat ingredients such as yogurt and kefir.

If we talk about light salads, then we should also mention another creation of this author - salad nicoise - recipe from Jamie Oliver, great combination healthy products and rich flavors.

Let's briefly describe the recipe:

• cook one large potato and an egg in one saucepan;
• make tuna steak or simply cut canned tuna into pieces;
• cut the cherry tomato and boiled egg with potatoes into large pieces;
• 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 dish, one way or another, it is very healthy and tasty.

Original American Cole Slow

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.

In that classic salad includes:

• half a medium head of cabbage (any cabbage you like, but preferably Chinese or fresh white cabbage);
• green celery stalks;
• one green apple, you can take any sour variety, for example, “Antonovka”;
• blue onion, instead of blue onion you can take another onion, for example, batuk;
• a small bunch of fresh herbs.

Chop the vegetables with a knife or simply use a fine salad shredder. The quality of the cutting will give you a hint of fresh taste in this salad.

Cooking tips:

• if you take it white cabbage, then you must rinse it well with your hands after cutting, sprinkling it with a little pinch of salt, then it will give juice and will be very juicy in the salad;
• you can take celery root if you don’t find the green part, but then you won’t need it at all a small amount of, grate on a medium grater.

And now the most main ingredient! This is the salad dressing sauce:

• 4 table. lie mayonnaise of any % fat content;
• 3−4 table. lie sour cream of any % fat content;
• 1 table. lie apple or grape vinegar.

Add salt to taste. You can add a little sugar and spices. This sauce mostly consists of mayonnaise and sour cream; to make the mass homogeneous, you need to mix it well, beat it a little with a fork so that all the ingredients are evenly combined. Spices will give the salad an unusual taste.

Recipe from Gordon Ramsay

After we talked about the version from Jamie Oliver, it is quite logical to remember another famous chef - Gordon Ramsay. He suggests making an option with original sauce.

Ingredients:

• celery;
• carrot;
• cabbage.

For the sauce:

• 2 tablespoons olive oil;
• spoon of sesame oil;
• a spoonful of mustard;
• a good pinch of poppy seed;
• juice of half a lemon;
• small bunch of parsley.

This version uses celery root, although it is possible to use greens. Any original cabbage can be used; the American version of the salad allows for various modifications.

One way or another, the base needs to be finely chopped and the ingredients for the sauce must be thoroughly mixed; all that remains is to mix one with the other and let it brew for a while.

Cooking with apple and pineapple

IN classic recipe Lemon juice or vinegar is always used - these ingredients add sourness and also help digest the hearty meat or other main dish with which the salad is served. Additional ingredients are often used to make the recipe more refreshing.

For the base:

• cabbage;
• a pineapple;
• apple;
• carrot;
• parsley;

The proportions in relation to cabbage are taken to be approximately ¼, that is, for example, if there are 100 grams of cabbage in a dish, then add 25 grams. pineapple, apple and other ingredients. Only take very little onion - in order to make a minimal flavor accent.

For the sauce:

• mayonnaise;
• vinegar;
• mustard powder;
• sugar.

Mayonnaise is the base, five times less wine vinegar is added, and a small pinch of mustard and sugar is added.

Salad with original sauce

In conclusion, let’s look at the salad with the original sauce in order to give an idea of ​​the variety of variations of this recipe. There really is a huge scope for activity here, and with imagination there is always the opportunity to come up with something healthy and tasty.

The basis is done quite standardly:

• white cabbage
• red cabbage;
• carrot;
• celery;
• apple;

These ingredients are finely chopped and mixed, based on two varieties of cabbage, a little less of the remaining ingredients, and very little onion.

It's all about the sauce, which is made from:

• walnuts;
• horseradish;
• lemon juice;
• raisin;
• salt and sugar;
• garlic;
• olive oil.

The nuts and raisins are crushed, the garlic is grated, and the remaining ingredients are added. You will need a couple of tablespoons of oil and lemon juice, and very little of the rest, just for taste.

It is convenient to beat the sauce in a blender; it is quite possible to add various seasonings to it, for example, curry or khmeli-suneli. After this, you will get an airy mixture, which is poured on top of the salad.

As you can see, there are a huge number of variations of coleslaw, and, most importantly, this side dish is healthy and dietary. There is always a choice interesting recipe or even invent own version. This is what makes cooking interesting.

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