Many, having heard the name of the salad for the first time, think that this is a kind of exotic dish. And they do not even realize that, quite possibly, this salad has been made more than once.
Cole Slow Salad is of American origin. But the products from which it is prepared are in every region, and are available at any time of the year.
The main ingredients of this salad are cabbage and carrot. But this does not mean that if you chop a cabbage and mix it with a carrot, you get “Cole Slow”. The thing is in an unusual dressing - very delicate, having a sweet-sour taste and a spicy mustard or nutty note.
Subtleties
- Salad is prepared from young white cabbage, which has tender leaves, and the veins have not yet had time to harden. In winter, the cabbage is chosen for salad with less dense leaves, and thickenings must be cut out.
- All vegetables are chopped into very thin straws. It is such slicing that affects the taste and quality of the salad.
- For refilling, you need to take top quality products. Their number in each recipe is selected individually, taking into account the taste preferences of the household.
- In addition to the main ingredients, you can add other vegetables to the salad: radishes, fresh cucumber, green onions, corn, and apple. They greatly diversify its taste.
- This salad cannot be stored for a long time, as it can sour due to the dressing. But freshly made salad is recommended to cool for an hour in the refrigerator.
Cole Slow Salad with Mustard Dressing
Ingredients:
- 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.
Preparation Method
- Chop thinly cabbage. Put it in a bowl, salt it and gently remember with your hands so that the juice stands out.
- Carrot rub on a medium grater. Mix with cabbage.
- Put all the ingredients in the cup for refilling and mix. You can even beat them slightly with a fork.
- Season cabbage with sauce and mix gently.
- Refrigerate for one hour and then serve.
Cole Slow Salad with Red Cabbage
Ingredients:
- 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;
- mustard is not sharp - 1 tsp;
- lemon juice - 25 g;
- salt - to taste.
Preparation Method
- Chop both kinds of cabbage. Arrange in different bowls, salt and remember with your hands so that the cabbage gives juice. Transfer to one bowl.
- On a small Korean grater, rub the apple, after removing the core from it. Immediately pour lemon juice and mix. This must be done to ensure that the apple does not darken.
- On the same grater, rub the carrot. But you can use the usual.
- Cut onion into thin rings.
- Mix vegetables with cabbage.
- Put mayonnaise, mustard, salt and sugar in a separate cup. Stir. Dress up the salad dressing.
Cole Slow Salad with Corn
Ingredients:
- 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.
Preparation Method
- Red cabbage finely chop, immediately removing the thickening. Sprinkle with salt and rub with your hands until the juice comes out.
- Do the same with white cabbage. Put it in the bowl to the first.
- On a medium grater, rub the carrot and add to the cabbage.
- Open the jar of corn and drain the liquid from it. Put the seeds in a bowl of vegetables.
- Cut the parsley and mix with the other products.
- Prepare refueling. To do this, combine all the ingredients for the sauce and lightly whisk.
- Dress up the salad and mix.
Cole Slow Salad with Tender Dressing
Ingredients:
- 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;
- pepper mixture - to taste;
- sugar - 2 tsp.
Preparation Method
- Chop cabbage thinly. Salt and slightly remember it with your hands so that it gives juice and becomes softer.
- Carrot rub on a medium grater. You can use the Korean grater and grate a thin straw.
- For refueling, all ingredients (except for salt, which is already in the salad), mix in a separate bowl and whisk.
- Season salad dressing and mix.
- Cool it in the fridge for an hour.
Cole Slow Salad with Onions
Ingredients:
- white cabbage - 400 g;
- bulb onion - 1 pc .;
- carrots - 1 pc .;
- Unsweetened natural yoghurt (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.
Preparation Method
- Chop cabbage into thin strips. Sprinkle with salt and rub your hands a little. Cabbage will give juice and will be much softer and more tender.
- Grate carrots on a medium grater.
- Cut onion into thin half rings. If you want to get rid of excessive zhguchest, put it in a colander and rinse with cold water.
- Mix all vegetables in one bowl.
- Place all the ingredients for the sauce in a separate bowl and blend with a whisk until smooth.
- Sauce dressing salad.
Cole Slow Salad with Celery
Ingredients:
- white cabbage - 500 g;
- carrots - 1 pc .;
- olive oil (or any vegetable) - 2 tbsp. l .;
- mayonnaise - 2 tbsp. l .;
- salt - to taste;
- Apple vinegar - 1 tbsp. l .;
- sugar - 1 tbsp. l .;
- celery seeds - 1-2 tsp.
Preparation Method
- Chop the cabbage finely. Salt and slightly remember it with your hands so that it becomes softer.
- Grate carrots on a medium grater and combine with cabbage.
- Mix the ingredients for the sauce in a separate bowl and lightly whisk together. To make the sauce a more uniform consistency, chop celery seeds in a mortar or in a blender. Celery can be replaced with cumin. It goes well with cabbage and carrots.
- Season the salad. Refrigerate in the refrigerator for an hour.
Mistress to note
- This salad can be prepared in advance. But so that he is not prokis, it is refilled half an hour before the filing (just as they do with the Olivier).
- It is served with meat and fish dishes. It goes well with any side dish.
- Fresh cucumbers, radishes, green onions can be added to the salad. But in any case, cabbage should be more than other vegetables.
- The taste of Cole Slaw depends on the dressing, so you should not save on it. Seasoned salad turns out very juicy and practically floats in sauce.
- If using fresh greens, add it to the salad just before serving.
