Coleslaw coleslaw. Cole Slow Salad - an American appetizer made from simple ingredients

The original name of this salad is Cole slaw, which translates from in English like cabbage salad. There are many known variations of its preparation, but only one ingredient remains unchanged - cabbage: both white and red. If desired, carrots, apples, peppers, corn, onions, celery, herbs and even grated cheese are added to the salad. Mayonnaise and sour cream, yogurt or vegetable oil with vinegar or lemon juice are used as a dressing.

Cole Slaw salad is often served as a side dish in different countries world, including in large restaurants fast food. We will present recipes for its preparation today in our article.

Cole slaw - famous coleslaw

A light, vitamin-packed cabbage salad that can be easily prepared right in your kitchen. Its whole secret lies in a delicate dressing with an interesting spicy taste.

Cole Slaw salad according to this recipe is prepared in the following sequence:

1. White cabbage can be finely chopped using any in a convenient way. In total you will need about 0.5 kg of cabbage.
2. Carrots (0.3 kg) are peeled and grated on a coarse grater.
3. Prepare a salad dressing based on sour cream (5 tablespoons) and mayonnaise (2 tablespoons).
4. Vinegar and sugar (1 tablespoon each), a mixture of peppers and salt to taste are additionally added to the dressing.
5. After mixing the ingredients, the dressing is added to the bowl with the cabbage and carrots.
6. Before serving, keep the finished salad in the refrigerator for about 40 minutes.

Salad prepared according to this recipe is most often served in fast food restaurants.

Cole Slaw: Jamie Oliver's Salad Recipe

We present the original recipe for cabbage salad, published in one of the books of the famous cook Jaime Oliver. It couldn't be easier to prepare, especially if you use a food processor to chop vegetables.

The sequence for preparing Cole Slow salad is as follows:

1. White cabbage (½ piece) and red onion (70 g) are finely chopped by hand or in a food processor.
2. Carrots (3 pcs.) are grated on a coarse grater or cut into strips.
3. Red apples (2 pcs.) are peeled and cut into strips.
4. Add a small bunch of parsley, chopped fairly finely, to the bowl with the rest of the ingredients.
5. Add English mustard (1 teaspoon), juice of half a lemon and mayonnaise to taste.
6. The salad is mixed and served to the table.

Cole slaw salad: recipe with original dressing

This version of the famous cabbage salad features an original dressing with a spicy, creamy taste.

According to the Cole Slaw recipe, you first need to chop a small head of red cabbage, add salt and a bunch of chopped parsley to taste. Then cut half the head white cabbage, salt and mix it with coarsely grated carrots (2 pcs.). Prepare a dressing for the salad from natural yogurt (200 ml), lemon juice (3 tablespoons), sugar (2 teaspoons), Dijon mustard (2 tablespoons) and black pepper. Combine prepared vegetables in one bowl, add 4-5 tbsp. spoons of corn, after draining the liquid from the jar, and dressing. Mix and serve the salad.

Fitness recipe for winter salad with cabbage

The recipe for this salad is a direct recommendation for action from one popular fitness trainer. For those who are watching their figure, cabbage salad will be a real godsend, since its nutritional value can be compared to a full-fledged side dish.

To prepare it, two types of cabbage are used - white and red - 200 g each. In addition, one coarsely grated apple, one coarsely grated carrot and a crushed clove of garlic, as well as parsley and slightly chopped raisins (70 g) are added to the Cole Slow salad. Be sure to add chopped celery stalks. This will make the salad even healthier and juicier. Spices include suneli hops, salt and pepper.

The dressing is made from walnuts or any other nuts (100 g), previously crushed in a blender, as well as olive oil, fresh lemon juice and apple cider vinegar (1 tablespoon of all ingredients). For piquancy, add a teaspoon of horseradish, and water (25 ml) for a liquid consistency. You can season the salad either immediately or just before serving.

Secrets of making a delicious salad

Simple cooking tips will make the salad even tastier and healthier:

1. Lightly pat the shredded cabbage in the bowl with your hands before adding other ingredients. This will make it softer.
2. Some recipes use only white cabbage, while red cabbage is completely ignored. However, it even surpasses its “white relative” in iron and calcium content, and also contains several times more vitamin C.
3. The more fresh vegetables you add to the salad, the healthier it turns out. Onions, apples, celery and peppers are rich in vitamins, which are so lacking in winter, and they will be very appropriate in this salad.

In Italy, the recipe for Cole slaw salad includes, in addition to cabbage, bell peppers and ham. In Sweden, carrots and leeks are included, and in England, walnuts and dried fruits are always added to the vegetables. Experiment with ingredients and prepare a delicious cabbage salad every day.

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Cole slaw salad from Rostix

Light, vitamin and very delicious salad Cole Slow, like in Rostix, can be prepared at home. The main thing is a magnificent, delicate, slightly spicy dressing, the secret of which we will tell you.

INGREDIENTS

• Cabbage 500 grams
• Carrots 1-2 pieces
• Sour cream 4-5 tbsp. spoons
• Mayonnaise 2-3 tbsp. spoons
• Vinegar 1 tbsp. spoon
• Sugar 1-2 tbsp. spoons
• Pepper mixture 1-2 pinches
• Salt 1-2 pinches

Three peeled and clean carrots on a coarse grater.

Shred the cabbage thinly and then lightly press it in the bowl to make it softer.

Add carrots to cabbage and mix well.

In a bowl, mix sour cream (can be replaced with kefir or yogurt), vinegar, mayonnaise, salt, sugar and a mixture of peppers ground in a mortar.

Add the dressing to the cabbage and carrots and mix well.

Add salt to taste, leave the salad in the refrigerator for 30-60 minutes, and then serve.

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Cole Slow Salad: Recipe

Many people, when they first hear the name of salad, think that we are talking about some kind of exotic dish. And they don’t even realize that, quite possibly, this salad has been made more than once.

Cole Slaw salad is of American origin. But the products from which it is prepared are found in every region, and are available at any time of the year.

The main ingredients of this salad are white cabbage and carrots. But this does not mean that if you chop cabbage and mix it with carrots, you will get Cole Slaw. It's all about the unusual dressing - very delicate, with a sweet and sour taste and a spicy mustard or nutty note.

Cole Slow salad: subtleties of preparation

• The salad is prepared from young white cabbage, which has tender leaves and the veins have not yet hardened. In winter, cabbage with less dense leaves is chosen for salad, and the thickenings must be cut out.
• All vegetables are chopped into very thin strips. It is this cutting that affects the taste and quality of the salad.
• To refuel you need to take food highest quality. Their quantity in each recipe is selected individually, taking into account the taste preferences of household members.
• In addition to the main ingredients, you can add other vegetables to the salad: radish, fresh cucumber, green onions, corn, apple. They significantly diversify its taste.
• This salad cannot be stored for a long time, as the dressing may cause it to turn sour. But it is recommended to cool the freshly made salad for an hour in the refrigerator.

Cole Slaw Salad with Mustard Dressing

• white cabbage – 300 g;
• carrots – 1 pc.;
• sour cream – 75 g;
• mayonnaise – 50 g;
• mustard (not very hot) – 1 tsp;
• sugar – 20 g;
• lemon juice – 10 g;
• salt - to taste.

• Shred the cabbage thinly. Place it in a bowl, add salt and press gently with your hands to release the juice.
• Grate the carrots on a medium grater. Mix with cabbage.
• Place all dressing ingredients into a cup and stir. You can even beat them lightly with a fork.
• Season the cabbage with sauce and mix gently.
• Refrigerate for one hour and then serve.

Cole Slaw Salad with Red Cabbage

• red cabbage – 200 g;
• young white cabbage – 200 g;
• carrots – 1 pc.;
• green apple – 1 pc.;
• red onion – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• sugar – 5 g;
• mild mustard – 1 tsp;
• lemon juice – 25 g;
• salt - to taste.

• Chop both types of cabbage. Place in different bowls, add salt and press with your hands so that the cabbage releases juice. Place into one bowl.
• Grate the apple using a fine Korean grater, after removing the core. Immediately add lemon juice and stir. This must be done so that the apple does not darken.
• Grate the carrots using the same grater. But you can also use a regular one.
• Cut the onion into thin rings.
• Combine vegetables with cabbage.
• Place mayonnaise, mustard, salt and sugar in a separate bowl. Stir. Season the salad with the sauce.

Cole Slow Salad with Corn

• white cabbage – 400 g;
• red cabbage – 400 g;
• carrots – 2 pcs.;
• lemon juice – 1 tbsp. l.;
• canned corn – 425 g;
• mustard – 2 tsp;
• parsley - a small bunch;
• mayonnaise – 200 g;
• salt - to taste;
• sugar – 2 tsp;
• ground black pepper - to taste.

• Shred the red cabbage thinly, removing any thick spots immediately. Sprinkle with salt and rub with your hands until the juice comes out.
• Do the same with white cabbage. Place it in a bowl with the first one.
• Grate the carrots on a medium grater and add to the cabbage.
• Open the can of corn and drain the liquid. Place the grains in a bowl with the vegetables.
• Chop the parsley and mix with the rest of the ingredients.
• Prepare the dressing. To do this, combine all the ingredients for the sauce and whisk lightly.
• Season the salad and stir.

Cole Slaw salad with mild dressing

• white cabbage – 400 g;
• large carrots – 1 pc.;
• kefir – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• milk – 50 g;
• lemon juice – 1 tbsp. l.;
• vinegar – 1 tsp;
• salt - to taste;
• mixture of peppers - to taste;
• sugar – 2 tsp.

• Finely chop the cabbage. Add salt and lightly knead it with your hands so that it gives juice and becomes softer.
• Grate the carrots on a medium grater. You can use a Korean grater and grate with thin strips.
• For the dressing, mix all ingredients (except for salt, which is already in the salad) in a separate bowl and whisk.
• Season the salad with sauce and stir.
• Chill it in the refrigerator for an hour.

Cole Slow Salad with Onions

• white cabbage – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• natural unsweetened yogurt (can be replaced with sour cream) – 2 tbsp. l.;
• milk – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• wine vinegar (or apple) – 1 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• salt - to taste;
• pepper - to taste.

• Chop the cabbage into thin strips. Sprinkle with salt and rub a little with your hands. The cabbage will give juice and become much softer and more tender.
• Grate the carrots on a medium grater.
• Cut the onion into thin half rings. If you want to get rid of excess heat, place it in a colander and rinse cold water.
• Mix all vegetables in one bowl.
• Place all ingredients for the sauce in a separate bowl and whisk until smooth.
• Season the salad with the sauce.

Cole Slow Salad with Celery

• white cabbage – 500 g;
• carrots – 1 pc.;
• olive oil (or any vegetable oil) – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• salt - to taste;
• apple cider vinegar – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• celery seeds – 1-2 tsp.

• Finely chop the cabbage. Season with salt and lightly knead it with your hands to make it softer.
• Grate the carrots on a medium grater and combine with cabbage.
• Combine the ingredients for the sauce in a separate bowl and whisk lightly. To make the sauce more uniform in consistency, grind the celery seeds in a mortar or blender. Celery can be replaced with cumin. It goes well with cabbage and carrots.
• Dress the salad. Chill in the refrigerator for an hour.

Celery stalks – 80 g

Red onion – 50 g

Chili pepper – 1 pc.

Green onions – 30 g

Soy sauce – 100 ml

Rice vinegar for sushi – 100 ml

Sesame oil – 5 ml

Olive oil – 15 ml

10 min + cooling

Prepare the dressing. Finely chop the carrots and onions until pureed. Mix soy sauce, mirin, rice vinegar, both types of oil. Leave in the refrigerator for 30 minutes. Shake well before use.

Cut the cucumbers into slices 0.5 cm thick, cut the tomatoes into slices, cut the celery into thin slices diagonally, cut the radishes into round thin slices, chili peppers into rings, red onions into feathers. Pick cilantro green onions cut into feathers. Place everything in a bowl. Season with salt, pepper, add sesame dressing, stir.

Place the salad in deep plates and sprinkle sesame seeds on top.

Salad with cherry tomatoes with sesame dressing

Iceberg lettuce – 50 g

Frisee salad – 50 g

Lollo Rosso salad – 50 g

Cherry tomatoes – 300 g

Sesame sauce – 30 ml

Olive oil – 15 ml

For sesame sauce (per 300 ml)

Soy sauce – 60 ml

Chili pepper – 1 pc.

Garlic – 3 cloves

Prepare the sauce. Mix sugar with mirin soy sauce, garlic passed through a press. Boil for 5 minutes. Then strain, add sesame seeds, diced chili peppers, boil for 2 minutes and cool.

Sort out the arugula and lettuce leaves, rinse and dry. Then tear into small pieces with your hands and place in a bowl. Cut cherry tomatoes in half. Tear off the leaves of the cilantro, wash them and mix with the cherry tomatoes and lettuce leaves. Season with sesame sauce mixed with olive oil and stir. Salt and pepper.

Place the salad on plates and sprinkle with sesame seeds.

Asian Coleslaw

Olive oil – 80 ml

Sesame oil – 40 ml

Wine vinegar – 75 ml

Savoy cabbage – 1 kg

Leek – 180 g

1 Cut the carrots into thin strips.

2 Finely chop the cabbage.

3 Wash the white part of the leek well and chop it thinly.

4 For the dressing, mix olive and sesame oil, vinegar and salt to taste until smooth. Mix the salad, season with the prepared sauce, add cilantro. Place on plates.

Cole slaw is the most popular salad in America, easy and quick to prepare. In every American home it is prepared in its own way, because its name “cole slaw” can be translated as “shredded cabbage”, and you can choose additives to it to suit your taste. Most important part This salad is a dressing, which is usually prepared from mayonnaise, sour cream, wine vinegar, mustard, sugar, spices (celery seeds), salt and pepper. Less common are dressing options with poppy seeds or grated horseradish. There are also dietary dressings based on natural yogurt. We suggest trying a delicious Asian version of dressing with sesame oil.

Soy sprout salad

Soybean sprouts – 1 kg

Vegetable oil – 60 ml

Ground coriander – 15 g

Ground red chili pepper – 20 g

Soy sauce – 80 ml

Green onions – 40 g

Peel the soybean sprouts from the roots, throw them into boiling water and cook for no more than 3-5 minutes so that the sprouts do not overcook and crunch. Place in a colander to drain. Transfer to a bowl.

Peel the onion and cut into feathers. Peel the garlic and chop finely.

Pour oil into a heated frying pan and fry the onion, then add garlic and stir.

In the article you will find several recipes for the popular Cole Slow salad.

This salad is extremely popular in the West and not a single dinner, both family and dietary, can be done without it. The cuisine of the USA is quite diverse, contrasting and tasty, and therefore Cole Slow has a place in it. It is successfully served with meat and fish dishes, to potatoes, pasta, cereals, burgers, sausages, chicken and stews.

INTERESTING: The literal translation of salad sounds like “shredded cabbage.” To prepare the salad, you can use any cabbage, as well as combine several types together, supplementing with other vegetables and products. The highlight of the salad is its dressing in the form of mayonnaise sauce.

The salad has many variations in preparation, because every housewife certainly has her own personal Cole Slow recipe. To enhance the taste of the salad, it can be supplemented with sesame seeds and “bright” spices to taste. Cole Slow can be spiced up with horseradish, ginger, garlic, and onion. If you want to cook dietary dish, mayonnaise or sour cream in the sauce should be replaced with vinegar and oil.

Varieties of Cole Slaw and why is the salad called that?

American coleslaw salad: classic recipe

There is an original recipe for the dish, the classic Cole Slow, which consists of affordable and simple ingredients. Salad is very good for health, has a beneficial effect on digestive system and replenishes a person’s vitamin reserve.

What you need to have:

• Cabbage - 0.5 small head of cabbage (you can use any one you have: young, green, Beijing, blue, white). If you use “old” cabbage, it is advisable to mash it with your hands after shredding so that it is juicy.
• Celery (green part) – several stems (if you cannot find the green part of the fruit, you can use the root, you need very little of it, it is grated on a coarse grater).
• Apple (sour, green) – 1 PC. any non-sweet variety
• Onion - 1 blue onion (replace with any other variety if desired).
• Greenery - any at your discretion

IMPORTANT: All vegetables are finely chopped. To do this, you can use a slicer or shredder. If these devices are not available, it is also quite possible to do this by hand.

Preparing the dressing sauce:

• Sour cream(choose the fat content yourself) – 3-4 tbsp.
• Mayonnaise(choose your own fat content) – 3.4 tbsp.
• Vinegar(fruit) – 0.5-1 tbsp.
• Salt, any spices and sugar

IMPORTANT: The sauce mainly consists of sour cream and mayonnaise, which it is advisable to mix evenly and season with different spices according to your preferences.

Cole slaw salad: recipe from Jamie Oliver

It’s no wonder that every world-famous chef has his own unusual and unique recipe for the popular cabbage salad. Jamie Oliver is a well-known devotee of delicious and healthy eating, has published numerous cookbooks with recipes and has a personal cooking show.

What you will need to have:

• Any cabbage - approximately 700 g (choose young white cabbage or Peking cabbage).
• Carrot - 1 large (can be 2 small)
• Blue or white onion - 1 PC. (medium, large)

IMPORTANT: The carrots should be grated into large shavings, the cabbage should be finely chopped on a shredder and the onion, cut into small and thin half rings, should be added to it. The uniqueness of this recipe is in the special dressing.

What is required for refueling:

• Sour cream 20% — 2.5 tbsp. (can be fatter or vice versa)
• Mayonnaise 30-50%- 2.5 tbsp. (you can choose the fat content yourself).
• Natural yogurt– 1 tbsp. (if not, you can replace it with the same amount of full-fat kefir).
• Mustard– 0.5-1 tsp. (any pungency: “Russian” or “American”).
• Apple vinegar– 0.5-1 tbsp. (can be replaced with wine)
• Salt and a couple of pinches of sugar(if you want, you can also add a couple of pinches of pepper).

Cole slaw salad: recipe from Ivlev Konstantin

This recipe and an analogue of the famous dish “Cole slaw” is often called “salad for dinner” from Konstantin Ivlev.

What is needed for this:

• White cabbage– 1 head (weighing no more than 1 kg).
• Chinese cabbage– 1 small head of cabbage (approximately 0.5 kg).
• Carrot– 1-2 pcs. (preferably young, sweet)
• Bunch of green onions– small (green and white part).

IMPORTANT: Chop the cabbage very finely and coarsely grate the carrots. Mix everything thoroughly and use your hands to release the juice from the cabbage. Finely chop the onion and add to the salad bowl. After this, prepare the dressing with which you mix all the ingredients.

Refueling:

• Natural yogurt (or homemade) – 2/3-1 glass (can be replaced with full-fat kefir).
• Mustard grains – 1-2 tbsp. (can be replaced with regular one)
• Fresh lemon juice - a few tsp
• Salt - according to your preferences
• Sugar - a few pinches
• Ground pepper - a couple of pinches

IMPORTANT: The sauce is made separately and then in finished form it is used to dress the salad.

Cole slaw salad: white cabbage recipe

The most popular variety of cabbage that can be found in the CIS is white cabbage. Young heads of cabbage are very juicy and sweet, and the “old” ones just need to be shaken a little with your hands so that they “release the juice.”

What you need to have:

• Head of white cabbage - 0.5 or small head
• Blue bulb - 1 head (medium or large)
• Garlic - 1-2 cloves (for spiciness and aroma)
• Daikon or radish - 400-500 g (any type, not spicy)
• Greens and green onions - small bun

IMPORTANT: The peculiarity of the salad is the finely chopped and shredded ingredients. They should be poured into a salad bowl and only then poured over the prepared sauce and mixed evenly.

Dressing sauce:

• Sour cream– 2-3 tbsp. (fat, approximately 25%)
• Mayonnaise fatty– 2 -3 tbsp. (fat, no less than 50%)
• Wine or apple cider vinegar– 1-1.5 tbsp. (can be replaced with lemon juice).
• Pepper mixture– a few pinches
• Soy sauce– 1-2 tbsp. (any)

Cole slaw salad: red cabbage recipe

What you will need to have:

• A small (small) head of cabbage - 1 head
• Blue bulb - 1 large onion
• Green onions – small bun
• Carrot - 1 large (or 2 small)
• bell pepper- 1 large (bright color, for example, red)
• White sesame- a few pinches

IMPORTANT: Cabbage and onion should be chopped very finely, mixed with finely chopped green onions and coarsely grated carrots.

Dressing sauce:

• Mayonnaise or sour cream– 3 tbsp. (fat)
• Yogurt or kefir - 2 tbsp. (fat)
• Dijon (grain) mustard – 1.5 tbsp.
• Garlic - 1 large clove

Cole slaw salad: recipe for Chinese cabbage with chicken

Chicken will add not only satiety to the salad, but also taste. This dish is perfect for a light dinner for the whole family, as well as for those who are watching their figure.

What you need to have:

• Kochan Chinese cabbage – 1 medium head
• Chicken fillet - 1-2 breasts (depending on the size of the breasts).
• Carrot - 1 large (or 2 medium)
• White onion – 1 small head (or any other sweet one).
• Greens or green onions - small bun
• Sesame – small handful

What you need for the dressing sauce:

• Full-fat natural yoghurt – a few tbsp.
• Vinegar - 1-1.5 tbsp. (wine or apple)
• Garlic - 1 clove (small, for piquancy)
• Olive oil - 2 tbsp. (can be replaced with anything else).

How to do:

• Chop the Chinese cabbage with a knife or slicer; you can squeeze it out with your hands if the cabbage is not juicy.
• Raw carrots should be coarsely grated and added to the cabbage.
• Squeeze the garlic and chop the greens (or onions).
• Sweet onions should be cut into very thin half rings and quarter rings.
• Mix everything thoroughly, season with sauce, sprinkle with sesame seeds.
• Chicken fillet is fried or baked and, after cooking, cut into thin slices, which are then added to the salad.

Cole slaw salad: recipe with Dor Blue cheese

The aromatic Dor-Blue cheese will help improve the salad and add a touch of piquancy to it.

What you need to have:

• Cabbage - 700-800 g (any variety and type)
• Carrot - 1 PC. (medium, large)
• Garlic - 1 small clove
• Sesame - handful of seeds
• Cheese "Dor-blue" - 100 gr. (can be replaced with any other cheese).

Dressing sauce:

• Sour cream - 2-3 tbsp. l. fat sour cream (can be replaced with mayonnaise).
• Mustard – 0.5-1 tsp. (not the hottest)
• Blue or white onion – 0.5 heads

IMPORTANT: Vegetables are finely chopped and seasoned with the prepared sauce, any spices must be added to taste, and then crumbled (grated) cheese onto the salad.

Cole slaw salad: recipe with onions and ginger

Ginger will add a spicy spiciness and unusual aroma to the salad.

You will need to have:

• White cabbage or Beijing cabbage - 800 g (you can use any type of cabbage).
• Onion (onion variety) – 1 large head
• Greens (any) – A little
• Ginger - a little root, no more than 1-2 cm (finely grate).
• Carrot - 1-2 fruits (large, medium)
• Sesame (any) – parast.l.

IMPORTANT: All vegetables are finely grated and chopped, mixed thoroughly, seasoned with sauce.

Dressing sauce:

• Sour cream - 2-4 tbsp. (depending on fat content)
• Apple cider vinegar – 1-2 tbsp. (can be replaced with wine)
• Grain mustard – 2 tbsp. (not spicy, Dijon)
• Salt and spices (any you like)

Cole slaw salad: recipe with corn

Corn is a good ingredient that can diversify the taste of a classic salad and add sweetness to it.

What you need to prepare:

• Young cabbage (white cabbage) – 1 head (small).
• Carrot - 1 large (can be replaced with a couple of small ones).
• Corn (canned) – 1 jar (standard)
• Greens and green onions – small bun

IMPORTANT: Vegetables are finely chopped and placed in a salad bowl, crush them a little with your hands for juiciness. Pour corn without marinade from a jar into a salad bowl and pour in the sauce, mixing the salad thoroughly.

Filling sauce:

• Natural or homemade yogurt – 2/3-1 cup (fat).
• Grain mustard – 2-3 tbsp. (according to your tastes)
• Lemon juice - a few tsp
• Sugar - a few pinches
• Salt - a few pinches
• Pepper - a few pinches

Cole slaw salad: recipe with celery and mustard dressing

What you need to have:

• White cabbage - 400-500 gr. (young or old).
• Blue cabbage - 200-250 gr.
• Cabbage - 300-350 g (juicy or young)
• Onion – 1 head large
• Celery - several pods of green part
• Celery root – 50-70 gr. (coarsely grated)
• Sesame – a few tbsp.

IMPORTANT: All grated and chopped ingredients should be poured into a salad bowl and squeezed out by hand. After which they need to be seasoned with sauce and sprinkled with sesame seeds.

Dressing sauce:

• Sour cream - a few tbsp. fat sour cream (25-30%)
• Mustard – 1 teaspoon spicy
• Grain mustard – 1-2 tsp.
• A clove of garlic and spices to taste

How to make a salad without mayonnaise, gentle dressing: recipe

Diet dressing:

• Homemade yogurt – 2-3 tbsp.
• Olive oil - 1-3 tbsp. (can be replaced with any other).
• Garlic - 1 small clove
• Sesame – 1 tbsp. seeds
• Salt and spices
• Apple cider vinegar – 1-2 tbsp. (can be wine)
• Chopped greens

Coleslaw salad calorie content per 100 grams

The nutritional value:

• Proteins –'43
• Fats – 0.7 g.
• Carbohydrates - 8 years
• Calorie content – 43 kcal. (100 g).

Video: “Cole Slow Recipe”

Ingredients:

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

Cabbage appetizer

Cole Slaw Salad is a traditional American cabbage appetizer. Many people are familiar with this salad from the menus of various fast food establishments, such as KFC. The name Cole Slow translates quite banally: shredded cabbage.

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

Each cook has his own recipe for coleslaw. Some make it sweeter, others make it spicy or spicy; in addition to cabbage, they add other ingredients: carrots, apples, celery, raisins, nuts, onions, herbs, etc.

Cole Slow salad sauce is made from sour cream, yogurt, mayonnaise, kefir, apple cider vinegar is added, powdered sugar, mustard, pepper and other spices.

Cooked according to classic recipe Cole Slaw salad is a light, healthy, even dietary dish.

The calorie content of Cole Slaw salad is approximately 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, and is therefore recommended for inclusion in a healthy diet.

Thanks to the fiber-rich vegetables it contains, American Cole Slaw salad improves digestion, quickly fills you up and is easily digestible.

Prepare your own version of the Cole Slaw salad using one of the recipes with photos and get a taste of traditional American cuisine, which, contrary to stereotypes, can be healthy and wholesome.

Preparation

It’s not at all difficult to prepare your favorite Cole Slaw salad at home, exactly the same as in Rostix.

1. The cabbage should be finely chopped, the carrots should be peeled and cut into thin strips (using a Korean grater or vegetable cutter).
2. Cut the onion into thin half rings. If desired, you can not add onions to the salad, but Americans prefer to cook with them (white, red).
3. Place all the vegetables in a deep salad bowl and lightly knead with your hands until juice forms; the ingredients should become softer, but remain quite elastic.
4. 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 the sour cream (it’s better to take sweet, not spicy, you can use grains), mix everything well and pour in vinegar. Lightly whisk the sauce until it has a homogeneous consistency, pour it over the vegetables, add salt and pepper if desired.
5. Stir the salad again and let it stand for about 5 minutes, after which you can serve it on serving plates.

The recipe for the classic Cole Slow salad contains celery seeds, but if finding them is problematic, you can replace them with chopped stalk celery or its greens.

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

Options

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

1. White cabbage needs to be chopped very finely; it is better to use a vegetable cutter or food processor for this; cut the carrots into thin strips.
2. Place the vegetables in a deep bowl, add finely chopped onion, mild mustard (1 tbsp), pour over natural yogurt (approx. 2 tbsp), 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 (0.5 kg of each).

1. Thinly chop all the cabbage, add two carrots, beets or radishes, 1/2 medium-sized celery root, and fennel, chopped as finely as possible. Finely chop the red sweet onion and shallot and add them to the rest of the vegetables.
2. Separately, make the dressing: combine yogurt (250 ml), juice of 1/2 lemon, olive oil (1 tsp) and a handful of chopped herbs to taste (parsley, mint, dill, celery, etc.) in a bowl.
3. Pour the mixed sauce over the vegetables, add 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 with fresh bread or crispy croutons, or an excellent side dish for meat or fish dishes, a juicy addition to mashed potatoes, rice or pasta.

I have loved Cole Slaw salad for a very, very long time, but, as a rule, I buy it more often at one well-known fast food. Regarding the ingredients - everything is simple, the most important thing is in the salad Cole Slow- sauce. Dressing such a salad with mayonnaise or oil is not at all the same, but it’s the delicate and rich sauce that is interesting. I’ve been preparing salads like this for a long time, but original recipe I haven't found the sauce yet. And then I came across a recipe for coleslaw sauce Lena Lawson, I decided to try it. The sauce is very pleasant, to be honest, and very similar to your favorite fast food sauce. Now I season not only this salad with it. Try it too!

Ingredients

To prepare Cole Slow salad you will need (2 servings):

400 g white cabbage;

1 large carrot.

For refueling:

50 g sugar;

2 tbsp. l. mayonnaise;

2 tbsp. l. milk;

2 tbsp. l. kefir;

1 tbsp. l. lemon juice;

1 tsp. vinegar;

½ tsp. salt;

a mixture of peppers (pink, white, black, green) - a pinch.

Cooking steps

Grate the carrots (I used a Korean grater). Mix cabbage with carrots.

Prepare Cole Slow salad dressing. This is the most important thing in this salad. To do this, mix all the ingredients for the dressing (sugar, mayonnaise, milk, kefir, lemon juice, vinegar, salt and a mixture of peppers) in a separate bowl with a whisk.

Shake the Cole Slow salad in a bowl and divide into serving bowls.

Enjoy your meal! Eat with pleasure!

1. Classic Cole Slaw. Whisk 3/4 tbsp. mayonnaise, 1/4 tbsp. sour cream, 3 tbsp. l. apple cider vinegar, 1 tsp. sugar and 1/2 tsp. salt. Mix with 1/2 shredded head of white cabbage and 2 pcs. grated carrots.

2. With blue cheese and herbs. Prepare classic coleslaw (No. 1) by adding 1 tbsp. crumbled blue cheese and 1/4 tbsp. chopped parsley and chives.

3. Buffalo. Prepare classic coleslaw (No. 1) by adding 2-4 tbsp. l. , 1 tbsp. thinly sliced ​​celery and crumbled blue cheese.

4. With raisins and curry seasoning. Make a classic coleslaw (No. 1) by substituting yogurt for the sour cream and adding 1/4 cup of the dressing. . Add 1 thinly sliced ​​bell pepper, 1/2 tbsp. raisins and 1/4 tbsp. chopped cilantro.

5. In Russian. Pour 1/2 tbsp. chopped red onion with cold water for 15 minutes, then drain. Prepare a classic cabbage salad (No. 1), replacing sour cream with sweet and adding 1/4 tbsp. sweet and sour vegetable marinade and chopped parsley. Stir in sautéed onions.

6. Waldorf Salad. Follow the classic coleslaw recipe (No. 1), adding 3/4 tbsp instead of carrots. chopped apple and celery. Add 1/2 tbsp. chopped toasted walnuts.

7. With apple and kohlrabi. Prepare classic coleslaw dressing (No. 1) by adding 3 tbsp. l. horseradish, 1 tbsp. l. whole grain mustard and another 1 tsp. Sahara. Mix with 1/4 head of shredded white cabbage, 2 kohlrabi and 2 apples (cut into strips), add 1/4 tbsp. chopped dill.

8. With grapes and pecans. Prepare a salad according to the classic recipe (No. 1) with red cabbage. Mix with 1 tbsp. red grapes (cut in half), 1/2 tbsp. chopped toasted pecans and 1/4 tbsp. chopped chives.

9. With chicken and BBQ sauce. Prepare classic coleslaw (No. 1), stir in 1/3 tbsp. , 2 tbsp. chopped ready chicken meat and 2 chopped green onions.

10. With Cajun Seasoning. Prepare classic coleslaw dressing (No. 1) by adding 2 tbsp. l. Creole mustard and 2 tsp. . Mix with 1/2 shredded head of white cabbage, 2 pcs. grated carrots, chopped celery and bell pepper(1 tbsp.) and 2 chopped green onions.

11. With chipotle peppers. Prepare classic coleslaw (No. 1) by adding 2 tbsp to the dressing. l. pureed chipotle peppers in adobo sauce. Don't add carrots. Stir 1/4 tbsp into salad. chopped cilantro, 1 tbsp. thinly sliced ​​red bell pepper, jicama and green onions.

12. Crispy. In a colander, mix 1/2 shredded head of white cabbage with 1 tbsp. l. salt. Leave for 4 hours, then rinse with water and dry well. Prepare classic salad dressing (No. 1) and mix with cabbage.

15. Light. Mix 1/2 tbsp. low-calorie mayonnaise and Greek yogurt, 3 tbsp. l. apple cider vinegar and milk, 1 tbsp. l. Dijon mustard, 1 tsp. sugar and salt to taste. Stir in 1/2 shredded head of white cabbage, 1 grated carrot and 1/4 tbsp. chopped 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. Mix with 1/4 shredded head of Chinese cabbage and 8 pcs. grated carrots. Add 1/2 tbsp to the salad. chopped cilantro, green onions and peanuts.

18. With pepper. Soak 1 thinly sliced ​​red onion in 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 tbsp. olive oil. Toss with 1 thinly sliced ​​poblano pepper, 4 sliced ​​bell peppers different colors, red onion, 1/2 tsp. salt and black pepper to taste.

19. With hot dressing. IN food processor Grind well in the “pulse” mode 1/2 chopped head of white cabbage and 3 carrots. Boil 1/4 cup 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 dressing over vegetables.

21. With mayonnaise dressing. Prepare coleslaw with hot dressing (No. 19) and let cool. Stir in 1/2 tbsp. .

22. With green goddess dressing. Puree 1/2 tbsp. parsley, 1/2 tbsp. chives, 1/3 tbsp. buttermilk, olive oil and mayonnaise, 2 tbsp. l. tarragon and lemon juice and 2 anchovies. Mix with prepared broccoli salad (two 350 g packages).

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 shredded Chinese cabbage, 3 julienned pears, 1 thinly sliced ​​cucumber and 1/2 tbsp. chopped kimchi. Sprinkle sesame seeds on top.

24. "Caesar". In a colander, mix 1/2 head of savoy cabbage, shredded, with 1 tbsp. l. salt. Let stand for 1 hour, then rinse and dry well. Puree 1/2 cup. olive oil, 1/4 tbsp. lemon juice, 4 anchovies and 1/4 tsp. honey Mix with cabbage and crumbled 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 shredded red and white cabbage (1/2 head each) and 4 pcs. grated carrots.

27. With greens. Prepare the salad with vinaigrette dressing (No. 25), adding 2 tbsp. 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 shredded red cabbage and 4 tbsp. peeled and grated raw beets. Sprinkle with chopped pistachios.

29. With jicama. Whisk 3 tbsp. l. lime juice, 1.5 tsp. with ancho added, 1/4 tsp. cayenne pepper and 1/4 tbsp. vegetable oil. Toss with 1 large jicama, cut into strips, 1 tbsp. diced pineapple, 1/2 julienned English cucumber, 1/2 thinly sliced ​​red onion and 1/4 tbsp. chopped cilantro.

30. Mediterranean. Mix 1/3 tbsp. yogurt and tahini (sesame paste) with 3 tbsp. l. lemon juice, 1 tsp. honey, 1 minced garlic clove and a small amount of hot sauce. Combine with 1/2 shredded head of red cabbage, 2 grated carrots, thinly sliced ​​Iranian cucumber and red bell pepper.

31. With turnips and bacon. Fry 4 slices bacon until crispy and crumble. Mix 2 tbsp. l. bacon fat, vegetable oil, apple cider vinegar and grainy mustard. Add 1 tsp. celery seeds and 1/3 tbsp. sour cream. Mix the dressing with 6 tbsp. turnip, cut 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.

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 (shredded), 2 grated carrots and 2 chopped green onions.

35. Chicago style. Make coleslaw with Dijon dressing (No. 34), substituting table Dijon mustard. Mix with 1/2 shredded head of white cabbage, 2 pcs. grated carrots, 1/2 tbsp. sweet vegetable marinade, 1/2 tbsp. chopped gherkins and 2 tsp. celery seeds.

36. With honey and mustard. Make coleslaw with Dijon dressing (No. 34), substituting honey mustard for Dijon mustard, and adding honey instead of sugar. Stir in 2 julienned apples, 1/2 tbsp. chopped toasted almonds.

37. With egg and ham. Prepare cabbage salad with Dijon dressing (No. 34), adding 100 gr. 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. Mix with 1/4 shredded head of white cabbage, 4 tbsp. grated celery root and 1/4 tbsp. chopped parsley.

39. Brussels sprouts. Fry 4 slices bacon until crisp, then crumble. Beat 2 tbsp. l. bacon fat, olive oil and maple syrup with 1/3 tbsp. sherry vinegar. Mix with 6 tbsp. shredded Brussels sprouts, 1 thinly sliced ​​shallot and bacon, season to taste with salt and pepper.

40. Cobb Salad. Grind 1 avocado into a puree, 1/3 tbsp. lemon juice, olive oil and water, 1/2 tsp. salt. Stir in 1/2 large head of white cabbage (shredded), 1 tbsp. chopped tomatoes, 1 tbsp. crumbled blue cheese, 3 chopped hard-boiled eggs. Sprinkle with 1/2 tbsp. crumbled fried bacon.

41. Texas style. In a colander, mix 3 tbsp. shredded red and white cabbage with 1 tbsp. l. salt. Let stand for 1 hour, then rinse and dry well. Prepare Cobb Salad Dressing (No. 40); mix with cabbage, 1 tbsp. corn, 1 thinly sliced ​​poblano pepper and 1 small bunch green onions.

42. With wasabi and green peas. Whisk 1 tbsp. mayonnaise, 2 tsp. wasabi paste and rice vinegar and 1 tsp. sugar and salt. Mix with 1/2 chopped head of Chinese cabbage, 2 tbsp. thinly sliced ​​peas (sugar peas) and 2 tsp. sesame

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 sliced ​​asparagus, 2 chopped green onions 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. Mix with 1/2 chopped head of Chinese cabbage, 2 grated carrots, 1 tbsp. thinly sliced ​​snow peas and 2 thinly sliced ​​Fresno chiles.

46. ​​Japanese fast food. Follow the recipe for Ginger Soy Salad (#44), omitting the chilies and adding 2 grated carrots and 2 thinly sliced ​​red bell peppers. Add 2 tbsp. crumbled dry ramen noodles and 1/4 tbsp. 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. Mix the dressing with 3 grated zucchini, diced tomatoes and mozzarella (1 tbsp each) and 1/2 tbsp. 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 chilies. Mix the dressing with 6 tbsp. green papaya, cut into strips, 1 large red bell pepper (cut into strips), 1/2 tbsp. chopped cilantro and 1/2 tbsp. chopped peanuts.

50. With fennel and orange. Pour 1 tbsp. thinly sliced ​​red onion with cold water for 15 minutes, then drain the water. 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. Mix the dressing with 5 tbsp. chopped fennel and 5 tbsp. shredded white cabbage. Add red onion and 2 orange slices to the salad.