Coleslaw is a delicious treat consisting mostly of shredded raw, white cabbage. It sometimes includes carrots, too and kids love raisins. There are tons of variations of the recipe which include red cabbage, pineapple and apple. Coleslaw is always mixed with some sort of dressing which traditionally consist of vinegar though modern cole slaw often contains mayonnaise, milk, or creme fraiche. Some love mayo and others hate mayo, so you can vary how much mayo you have in your coleslaw. A variety of seasoning may be added, too. The dressing is allowed to settle on the blended ingredients usually for several hours before being served. It is served chilled and probably tastes best if the ingredients are allowed to sit together over night.
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 of all time.
Ingredients: 1 1/2 lbs (cored, quartered, shredded) Cabbage, 3 Tablespoons Vinegar - Cider, 2/3 Cup Mayonnaise, 1 Small (grated) Onions, 2 (grated) Carrots, Seasoning - 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 slaw can be served immediately, it is much better, more tender, if allowed to stand and tossed occasionally for 30 minutes. For a very limp slaw, refrigerate several hours or overnight.
Regardless of what you think of coleslaw, you will 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 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 of all time.
Ingredients: 1 1/2 lbs (cored, quartered, shredded) Cabbage, 3 Tablespoons Vinegar - Cider, 2/3 Cup Mayonnaise, 1 Small (grated) Onions, 2 (grated) Carrots, Seasoning - 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 slaw can be served immediately, it is much better, more tender, if allowed to stand and tossed occasionally for 30 minutes. For a very limp slaw, refrigerate several hours or overnight.
Regardless of what you think of coleslaw, you will 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 mayo, you can add mayo.
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