If there are salads that we love in this community, the Coleslaw is one of the first. Because of its simplicity, its combination of flavors and your versatility, it is always a good time to prepare it and that is why we bring it and share it with you.
Today, the Coleslaw salad can be found in many restaurants and homes around the world and is a popular complement to many dishes. A fresh, crispy and delicious option.
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About the Coleslaw salad
The Coleslaw salad is a cold dish that is traditionally made with grated cabbage, grated carrot, mayonnaise, vinegar and other ingredients such as mustard, garlic, sugar and salt.
It is a versatile salad with classic and popular flavors, so we love it, it can be served as an accompaniment or as a main dish.
Coleslaw without cabbage ❌
If for any reason you do not want to use cabbage, nothing happens, there are precisely some versions of this salad that have no cabbage , for those who prefer to avoid it. In these cases other ingredients such as cucumber, spinach and beets are used in place.
Its uncertain origins
Those who know that the Coleslaw salad has its roots in Europe, but its exact origin is uncertain.
- While some say that the recipe could come from Holland, specifically from the Netherlands, where the Dutch did it with white and vinegar.
- Others link their origins with France, this theory suggests that this salad is a modified version of the French salad "Salade à la Col" that included col, vinegar and oil.
- A third theory talks about the Coleslaw salad comes from Germany, where it was common to mix col with vinegar and oil.
The origin of this salad has been the subject of a lot of discussion over the years . Despite these theories, none of them has been proven with certainty.
In any case, the Coleslaw salad has evolved over the years and has been adapted by different cultures, resulting in many variants worldwide.
Why is it called that?
The name "Coleslaw" comes from the Dutch word "Koolsla," which means "cabbage salad .
- In England during the 1860s the name "Cold Slaw" was used when talking about this dish.
It is now known in many places like the famous Col.
Its regional variations
There are many variations of the Coleslaw salad worldwide , with ingredients that change depending on the region.
- It is especially popular in the United States, where it has become a traditional salad in barbecues and meetings.
Some of the most common variations around the world:
- Germany: It is done with white cabbage, carrot and dressing with mayonnaise and mustard.
- United Kingdom: Picada beet is added to give a pink color to the salad.
- France: It is done with red cabbage and agria cream or balsamic vinegar is added instead of mayonnaise.
- Asia: green cabbage is used and soy, ginger and garlic sauce is added
purple cabbage salad recipe !
Coleslaw dressing
The choleslaw dressing would be like its personalized vinaigrette , a liquid mixture that is used to flavor the Coleslaw salad. It is generally made with mayonnaise, vinegar, sugar and other condiments such as salt, pepper, dijon mustard, garlic or lemon juice.
- The exact proportion of the ingredients may vary, but the general idea is to achieve a gentle and creamy consistency that can be easily mixed with the dry ingredients of the salad.
The choleslaw dressing is a great help to balance the flavors of the salad and give it an acid-dulce touch. Some people prefer a lighter and less creamy dressing, while others prefer thicker and creamy consistency.
COLESLAW VERSE VERSE
To make a vegan version of the Coleslaw salad , you will need the following ingredients: cabbage, carrots, coriander, green onion, vegan mayonnaise, apple vinegar, brown sugar, salt and black pepper.
- First, picas the cabbage and mézclas in a large bowl along with the grated carrots, the chopped coriander, the chopped green onion and other optional ingredients.
- In another small bowl, we combine vegan mayonnaise, apple vinegar, brown sugar, salt and black pepper. We mix well until they are well combined.
- We place the dressing on the dry ingredients in the large bowl and mix well to incorporate all the ingredients. Cover the container with its lid, a film, or Bee Wrap and refrigerate the salad for at least 1 hour before serving.
The Coleslaw salad and its uses in the kitchen
The Coleslaw salad is a versatile accompaniment that combines well with many dishes. Some of the dishes that combine well with the Coleslaw salad are:
- The choleslaw salad is an excellent option to accompany the baked dishes or the grill, meats, hamburgers.
- It is also an excellent option to accompany roast chicken .
- It is an ideal complement to add barbecues, especially for meats such as pig and lamb.
- Being a fresh and crispy accompaniment, it works perfect with fried fish dishes.
- The Coleslaw salad is an ideal complement to different types of meat or vegetarian sandwiches, etc.
Rapid choleslaw
I recommend trying this salad in different preparations to add a crispy and fresh touch.
Choleslaw recipe or American CoL salad
- Portions: 4
- Preparation time: 30 min / rest 2 hrs
Ingredients
- Half White or pink.
- 2 Carrots.
- Salt or scales.
- 1 apple.
- 2 tablespoons of mayonnaise.
- 3 tablespoons of cream.
- 1 tablespoon of dijon mustard.
- 1 onion (it can be white or purple).
- 1 tablespoon of vinegar.
- 1 lemon splash (optional).
Preparation of the choleslaw
- Cut the cabbage into very very thin strips. It can be done with a mandolin too. It is easy, since due to the shape of the vegetable you can obtain a very finite cut. Ideally, the thickness in which the cabbage is almost thread is.
- Put the col in a bowl and do the same with carrots, onion and apple.
- Mix the three ingredients well and knead them with your hand so that they are distributed homogeneously.
- For the sauce mix in a separate bowl four tablespoons of cream with mayonnaise and mustard. Add a splash of vinegar and mix everything with a fork until you get a united and homogeneous sauce.
- Aliñar the salad with the sauce, mix well so that it is distributed with the cabbage, with the carrot, the onion and the apple. Let stand in the refrigerator minimally for 2 hours.
- Once rested, if there is a fluid that may have released the salad strain it and voila. Enjoy!
Paulina and where do we take the vegan cream?