Many families love to cook Cole Slow salad in America and Europe, and all housewives love to experiment, and therefore there are quite a lot of recipes and various tricks to make the dish even tastier.

The key ingredient of the recipe is cabbage, which is extremely useful and necessary for our body. Moreover, the recipe involves the use of two types of cabbage at once - red and white. As a dressing, a delicate, spicy and slightly creamy sauce is used. In addition, cabbage salads can be prepared all year round, the cooking process is very simple - chop cabbage and other ingredients, mix everything well and season with delicious sauce and a delicious healthy dish is ready.

Lightweight and popular Cole slaw

Cole slaw salad has been prepared since the time of the ancient Romans. The recipe has been preserved and has not lost popularity to this day because it is very economical, healthy, rich in various variations, looks beautiful and bright, and creates a spring mood. Many people often make salads from cabbage and carrots and perhaps they didn’t even know that they were preparing something similar to Cole Slow. The whole secret of a delicious dish, as often happens, lies in dressing - this is where you can experiment to your heart's content and move away from traditional options. The dish is suitable for every day, the cooking time will not take more than 20 minutes from the hostess. For 7-9 servings of the traditional Cole Slow cooking option, you will need:

• A small head of young white and red cabbage;
• 2 carrots;
• Bank of canned corn;
• A bunch of parsley or celery, according to your taste preferences;
• 2 tsp Sahara;
• 1 tsp salt;
• Dijon mustard - 2 tbsp. l.;
• 1 pinch of allspice ground pepper;
• 3 art. l. lemon juice;
• 200 g natural yogurt.

Let's start our recipe:

1. First, we will make the sauce so that it has time to infuse, while we cut the products for the salad - mix yogurt, lemon juice, Dijon mustard and pepper, add sugar little by little (no need to add salt, as we will add salt to the salad), now the dressing should be infused;
2. In the meantime, chop the red cabbage very thinly (you can grate it on a special grater for cabbage), lightly salt it and knead it well with your hands for softness;
3. We tear cabbage with our hands or cut celery or parsley greens;
4. We also chop white cabbage finely, add a little salt and knead well with our hands (tip: mashed cabbage should be added to all cabbage salads, so the taste will come out much more tender and tastier);
5. Carrots are rubbed on a fine grater;
6. Drain all liquid from canned corn;
7. Now just mix all the ingredients in a convenient deep salad bowl and season with a delicate creamy sauce.

Serve Cole Slow salad most spectacularly on portioned plates, on which a beautiful large leaf of red cabbage is laid, and salad on top, you can also decorate the salad on top with greens at your discretion.

Interesting Chef's Choice

The author's recipe for Cole Soul salad with an interesting homemade mayonnaise dressing is definitely worth a try, both for everyday meals and to surprise guests with a tasty and light dish. The recipe differs from the previous one, there is no traditional combination of two types of cabbage, but still the salad comes out very interesting and unusual, although it is prepared from the simplest products. Let's prepare the following components:

• 1 small head of young cabbage;
• 2 green apples;
• Half a lemon;
• 3 carrots;
• 5 green onion feathers;
• Parsley - to taste;
• 1 glass of homemade mayonnaise
• 50 ml of apple juice;
• 2 tbsp. l. honey;
• 2 tbsp. l. poppy.

First you need to prepare the dressing. Homemade mayonnaise can be quickly prepared from the following products:

• 1 raw chicken egg (it is not recommended to use store-bought eggs due to the frequent presence of dangerous bacteria in them, such as salmonella, you need to find homemade eggs on the market);
• Powdered mustard - 1 tsp;
• Refined vegetable oil - 150 ml;
• 50 ml of olive oil;
• 1 lemon (we will need juice from it);
• Cayenne pepper - 1 g;
• Salt - 1 incomplete tsp;
• Sugar - 2 incomplete tsp.

In a bowl in which we will beat mayonnaise, we drive in a raw egg, add mustard, pepper, salt, olive oil, sugar. All this is thoroughly beaten with a blender or whisk. After the products are well mixed, gradually pour in the sunflower oil (half) and do not stop whisking. Then, when the sauce begins to thicken during whipping, pour in the lemon juice, continue to work with the blender and gradually add the second half of the oil. It is important to pour in the oil very smoothly, otherwise the mayonnaise may exfoliate. It is best to whip the sauce in a blender on high speed.

Only the yolks are put in the classic mayonnaise recipe, but the whole egg can also be used. To make good mayonnaise, you need all the ingredients to be at room temperature. Instead of lemon juice, you can add 3 tablespoons of vinegar. Homemade mayonnaise does not last long, but the fresher the food, the longer it can last.

Now that the mayonnaise for dressing is ready, let's get back to cooking the salad itself. We are now preparing a full dressing:

• We spread the resulting homemade mayonnaise in a bowl;
• Add apple juice
• Now let's add honey and poppy;
• Mix everything well with a whisk.

While the sauce is infused, in another bowl, mix finely chopped and mashed cabbage with apples cut into thin strips, add grated carrots on a coarse grater. We mix everything, and now it remains only to season the salad with our wonderful dressing. Greens should be added to the salad immediately before the salad is served on the table.

Subtleties of salad preparation

Whichever recipe for Cole Soul salad is chosen, if it includes apples and cabbage, then their percentage should be 70% cabbage to 30% green apples. You can add diced canned pineapple, raisins, and even halved grapes to wow your taste buds. It will be a very refined, light and fresh dish in any of these options.

It is necessary to avoid darkening of apples, otherwise the salad will come out not so tasty and beautiful. It's easy to make - sprinkle them with lemon juice and they keep perfectly while other salad ingredients are chopped and mixed. The salad is very tasty when infused in the refrigerator, but you need to consider that the vegetables will release juice, so you do not need to add a lot of dressing at once. Greens must be added before eating the salad so that it does not lose freshness.

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

• invented in Ancient Rome - the version has the right to exist, since one of the very first cookbooks appeared from there, and the Roman civilization was largely prone to hedonism and, accordingly, contributed 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 sla 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 distributed throughout Europe, and it was most likely the Americans who brought it to the archipelago, and only then the dish acquired its own reading there, in particular, it was thanks to Hawaii that pineapples began to be added, which are there a huge amount, and if possible, Hawaiians add pineapples everywhere, remember at least the notorious pizza.

One way or another, now the dish is regularly on the tables around the world. It is heavily used in fast food outlets, especially at KFC, also known as Rostix, where cabbage with carrots and sauce is served as an accompaniment to many chicken dishes.

Dish Benefits

It is very important to know the coleslaw salad recipe - cabbage mix allows you to make a simple and original side dish for almost every meal. Of the benefits of studying this dish, the following should be noted:

• dietary and at the same time original - the sauce adds flavor, 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 both into the base and into the sauce;
• economical - the components are available throughout the year, have an acceptable cost, but the salad itself does not look like a budget and is able to saturate any table.

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

Variety of Coleslow Recipes

Almost every culinary specialist offers his own version. Next, we will look at established traditional options and original recipes, including those from famous chefs, and let's start with cole slaw salad from Jamie Oliver, a chef from England.

Jamie Oliver is a celebrity chef and TV presenter of his own cooking show from England. Jamie is a healthy lifestyle advocate and has written numerous cookery books. Undoubtedly, any more or less popular culinary specialist has a recipe for a delicious coleslaw in his assortment, and Jamie is no exception, offering to cook "Cole Slaw" according to his personal recipe.

To make cole soul from Oliver you will need:

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

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

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

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

These ingredients should be thoroughly mixed and season the dish, which will need to be allowed to brew a little. 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 another creation of this author - Nicoise salad - a recipe from Jamie Oliver, should also be noted in the topic, a great combination of healthy products and rich tastes.

Let's describe the recipe briefly:

• boil one large potato and an egg in one saucepan;
• make a tuna steak or just cut canned 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, either way, it is very healthy and tasty.

The original American Cole Slow

Most often, this dish is included in the menu of various American families., and can also be used in the so-called eateries and fast food. In fact, the dish is quite international and can complement almost any culinary tradition.

This classic salad includes:

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

Chop the vegetables with a knife or just on a small salad shredder. From the quality of the cuts, a touch of fresh taste will be felt in this salad.

Cooking Tips:

• if you take white cabbage, then it must be washed well with your hands after slicing, sprinkled with a pinch of salt, then it will give juice and be very juicy in a salad;
• you can take the celery root if you do not find the green part, but then it requires a very small amount, grate on a medium grater.

Now for the most important ingredient! This is the salad dressing:

• 4 table. lies. mayonnaise of any% fat content;
• 3-4 table. lies. sour cream of any% fat content;
• 1 table. lies. apple or grape cider vinegar.

Add salt to taste. You can add a little sugar and spices. This sauce mostly consists of mayonnaise and sour cream, for the uniformity of the mass it must be mixed well, beat a little with a fork so that all the ingredients are evenly combined. Spices give the salad an unusual taste.

Recipe from Gordon Ramsay

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

Ingredients:

• celery;
• carrot;
• cabbage.

For sauce:

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

In this version, celery root is used, although it is possible to take 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 are thoroughly mixed, all that remains is to mix one with the other and let it brew a little.

Cooking with apple and pineapple

The classic recipe always uses lemon juice or vinegar - these ingredients add sourness and also help digest a hearty meat or other main dish that is served with a salad. In order to make the recipe more refreshing, additional ingredients are often used.

For the base:

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

Proportions in relation to cabbage are taken approximately ¼, that is, for example, if there are 100 grams of cabbage in a dish, then 25 grams are added. pineapple, apple and other ingredients. Only onions are taken quite a bit - in order to make a minimal flavor accent.

For sauce:

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

Mayonnaise is the basis, wine vinegar is added five times less, and mustard and sugar - a small pinch each.

Salad with original sauce

In conclusion, consider a salad with an original sauce in order to give an idea of ​​the variety of variations of this recipe. There really is a huge scope for activity, and with imagination there is always the opportunity to figure out something useful and tasty.

The base is done quite standardly:

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

These ingredients are finely chopped and mixed, based on two varieties of cabbage, the rest of the ingredients are slightly smaller, and there are very few onions.

The point is the sauce, which is made from:

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

Chop the nuts and raisins, rub the garlic, add the rest of the ingredients. It will take a couple of tablespoons of oil and lemon juice, and the rest is quite a bit, 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 suneli hops. After that, you get an air mixture, which is poured over the salad on top.

As you can see, there are a huge number of variations of coleslow, and, most importantly, this side dish is healthy and dietary. There is always the opportunity to choose an interesting recipe or even come up with your own version. This is what makes cooking so interesting.

Attention, only TODAY!

Many people think that Cole Slow salad is some kind of exotic dish made from special ingredients. In fact, this is a simple snack dish, which includes thinly sliced ​​​​cabbage, carrots. Sometimes apples, radishes, celery are added.

The main "trick" of the salad is the original mustard-vinegar dressing. The meal is very juicy and tasty. Its calorie content is about 100 kcal per 100 g, so it is not only healthy, but also light.

Consider how Cole Slow salad is made at home according to several recipes step by step and with a photo.

The subtleties of cooking "Cole Slow"

Before you start cooking, pay attention to the following tips:

• For a salad, it is best to take a young white cabbage with delicate leaves and coarse veins. In winter, cabbage for salad is chosen with loose leaves, thickenings must be removed;
• All vegetables are cut into thin strips. Such shredding has a great influence on the quality and taste of food;
• For the sauce, they take the highest quality products. For each recipe, their number is selected individually, taking into account the taste preferences of households;
• Such a salad is not stored for a long time, because because of the sauce it quickly turns sour. And the freshly prepared dish is cooled in the refrigerator for about an hour, only then served;
• This dish can be made in advance. To avoid sourness, season it 30 minutes before serving;
• The dish is served with fish and meat dishes and goes well with various side dishes;
• Green onions, radishes, cucumbers are added to the salad. But it should contain much more cabbage than other vegetables;
• Fresh herbs are added just before serving.

The easiest Cole Slow recipe

The ingredients for making such a snack can be easily found at any time of the year.

You will need:

• Half a small cabbage head;
• Onion and apple - 1 pc;
• Juice from half a lemon;
• 2 carrots;
• Salt and pepper;
• Mayonnaise - 2 tablespoons.

Cooking instruction:

1. Cabbage and carrots cut into thin strips. It is best to use a shredder or a special mandolin knife for this;
2. We cut the onion into half rings half a centimeter thick;
3. We clean the apples, remove the core and seeds, chop them in the same way;
4. We combine the ingredients in a large deep bowl and mix well;
5. Pour lemon juice over everything and stir again. If the acid is not enough, then you can squeeze out more juice;
6. Before serving, put mayonnaise, pepper and add salt and mix again.

This salad is ready. You can serve it unfilled, but put mayonnaise separately on the table so that guests can add the required amount to the serving on their own.

Classic Cole Slaw Recipe

This salad is very easy to prepare and will take you a little time.

You will need:

• Bulb of medium size - half;
• Fresh dill - a bunch;
• Celery - one stalk;
• White cabbage - half a kilo;
• Sour cream (15% fat) - 4 tablespoons;
• Medium sized carrot;
• Green sour apple;
• Mayonnaise (low-fat) or natural yogurt - 2 large spoons;
• Sugar and salt - to taste;
• Mustard - a teaspoon;
• Apple cider vinegar (6%) - a tablespoon.

Homemade Classic Cole Slow Recipe:

1. Apple, onion, celery, cabbage, carrots cut into thin strips. We put the cabbage straw in a large bowl, lightly sprinkle with salt, knead with our palms. Solid cabbage fibers will become softer from this, and the salad will turn out juicier;
2. Next, prepare the dressing for the dish. Put mayonnaise, sour cream and mustard in a separate bowl, pour apple cider vinegar. We add a little sugar (the grains should dissolve completely), salt, fresh chopped dill and mix the whole mass well. The dressing is slightly sweet, with a spicy and original mustard flavor;
3. In the prepared bowl, combine the entire set of vegetables and the prepared sauce. We mix everything thoroughly.

Before serving, let the salad infuse for 2-3 hours and its taste will be richer and brighter.

Cabbage Cole Slaw by Jamie Oliver

This recipe from celebrity chef and restaurateur Jamie Oliver will show you how to make the famous salad the British way.

Composition of products:

• A small head of onion;
• Carrots - two pieces;
• Ground black pepper;
• White cabbage - 450 g;
• sea ​​salt;
• Grainy mustard (mild) - a large spoon;
• Natural yogurt - two large spoons.

Cooking process:

1. Wash the carrots, peel, cut into thin strips;
2. Remove the outer leaves from the cabbage and cut it as very, very thinly as possible;
3. Place cabbage and carrots in a bowl with mustard, thinly sliced ​​onion and yogurt;
4. Pepper, salt and mix everything thoroughly.

Cole Slaw from white and red cabbage

This is another interesting recipe for a popular salad from the famous TV presenter Jamie Oliver. Contains fresh herbs.

Ingredients:

• A small lemon;
• Medium-sized light-colored beets;
• Red and white cabbage - 450 g;
• Two carrots;
• Radish - 3-4 pieces;
• Red small onion and shallot - one each;
• A small celery root - half;
• Fennel - one bulb;
• Natural yogurt - 250 g;
• Sea salt;
• Grainy mustard - two large spoons;
• Fresh herbs (fennel, mint, parsley, chervil, dill);
• Extra virgin olive oil - a small spoon;
• Ground black pepper.

Cooking scheme:

1. We will wash and peel the carrots, chop them finely, as well as a fennel ball, and at least two of these components (celery, radish, beets) are required of your choice;
2. Put the chopped vegetables in a bowl;
3. We cut the shallots, cabbage, red onion very, very finely and add to the dishes with other vegetables;
4. In a separate container, mix mustard, chopped herbs, juice of half a lemon, olive oil, yogurt;
5. Pour this sauce into a container with vegetables, mix, season with ground black pepper, lemon juice (if necessary), add salt. This salad is ready.

Jamie Oliver's Tip: Cole Slaw is best served with roast lamb, grilled beef steaks and chicken thighs, pork.

Cole Slow with corn

Components:

• Canned corn - can;
• Lean mayonnaise - 200 g;
• Red and white cabbage - one head each;
• Fresh parsley - a bunch;
• Lemon juice - three large spoons;
• Two medium carrots;
• Table salt - a teaspoon;
• Allspice ground pepper - to taste;
• Sugar - two small spoons;
• - two tablespoons.

Cooking on our own:

1. Let's prepare the dressing first. To do this, in a separate bowl, mix lemon juice, Dijon mustard, ground allspice and yogurt. This mixture must be infused;
2. We cut the red cabbage very thinly. Sprinkle a little salt and knead thoroughly with your hands to make it softer;
3. We tear the parsley with our hands into small pieces;
4. We also chop the white cabbage thinly and thinly and knead well with our hands. Peel the carrots, wash and grate with small holes;
5. Drain the liquid from the corn;
6. Mix all the ingredients in one deep bowl;
7. Pour in the prepared dressing and mix well.

Video: Cole Slow Salad Recipe

1. Classic Cabbage Salad Cole Slow. Beat 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 white cabbage and 2 pcs. grated carrots.

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

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

4. With raisins and curry. Make Classic Coleslaw (No. 1) by substituting yogurt for sour cream and adding 1/4 tbsp. . Add 1 finely chopped bell pepper, 1/2 tbsp. raisins and 1/4 tbsp. chopped cilantro.

5. In Russian. Pour 1/2 tbsp. chopped red onion in 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 the sautéed onion.

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

7. With apple and kohlrabi. Make the Classic Kale Salad Dressing (No. 1) by adding 3 tbsp. l. horseradish, 1 tbsp. l. whole grain mustard and another 1 tsp. Sahara. Toss with 1/4 shredded white cabbage, 2 kohlrabi and 2 apples (cut into strips), add 1/4 tbsp. chopped dill.

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

9. With chicken and barbecue sauce. Prepare classic kale salad (No. 1), toss in 1/3 tbsp. , 2 tbsp. chopped cooked chicken and 2 chopped green onions.

10. With Cajun Seasoning. Make the Classic Kale Salad Dressing (No. 1) by adding 2 tbsp. l. Creole mustard and 2 tsp. . Mix with 1/2 shredded white cabbage, 2 pcs. grated carrots, chopped celery and bell peppers (1 tbsp each) and 2 chopped green onion stalks.

11. With chipotle peppers. Prepare classic kale salad (No. 1) by mixing 2 tbsp. l. puréed chipotle peppers in adobo sauce. Don't add carrots. Stir into salad 1/4 tbsp. chopped cilantro, 1 tbsp. thinly sliced ​​red bell pepper, jicama and green onion.

12. Crispy. In a colander, mix 1/2 shredded 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. Lightweight. 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. Toss with 1/2 shredded white cabbage, 1 grated carrot and 1/4 tbsp. chopped dill.

17. Thai. Grind to a puree 1/2 tbsp. peanut butter, 1/3 tbsp. rice vinegar, juice of 2 limes, 1 tbsp. l. grated ginger and soy sauce. Toss with 1/4 shredded Chinese cabbage and 8 pcs. grated carrots. Add to salad 1/2 tbsp. chopped cilantro, green onion 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 tsp. olive oil. Toss with 1 thinly sliced ​​poblano pepper, 4 chopped bell peppers of various colors, red onion, 1/2 tsp. salt and black pepper to taste.

19. Hot fill. In a food processor, finely pulse 1/2 chopped white cabbage and 3 carrots. Boil for 1 minute 1/4 tbsp. 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 Cabbage Salad with Hot Dressing (No. 19) and let cool. Stir in 1/2 tbsp. .

22. With green goddess dressing. Grind to a puree 1/2 tbsp. parsley, 1/2 tbsp. chives, 1/3 tsp. buttermilk, olive oil and mayonnaise, 2 tbsp. l. tarragon and lemon juice and 2 anchovies. Toss with prepared broccoli salad (two 350g packs).

23. In Korean. Grind to a 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 pear-leaf pears, 1 thinly sliced ​​cucumber, and 1/2 tbsp. chopped kimchi. Sprinkle sesame seeds on top.

24. "Caesar". In a colander, mix shredded 1/2 head of savoy cabbage with 1 tbsp. l. salt. Let stand for 1 hour, then rinse and dry well. Puree 1/2 tbsp. 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 each) and 4 pcs. grated carrots.

27. With greenery. Prepare Salad with Vinaigrette Dressing (No. 25) by 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 shredded red cabbage and 4 tbsp. peeled and grated raw beets. Sprinkle with chopped pistachios.

29. With jikama. Whisk 3 tbsp. l. lime juice, 1.5 tsp. with the addition of ancho, 1/4 tsp. cayenne pepper and 1/4 tbsp. vegetable oil. Toss with 1 large jicama, chopped julienne, 1 tbsp. pineapple, diced, 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 little hot sauce. Combine with 1/2 shredded red cabbage, 2 grated carrots, thinly sliced ​​Iranian cucumber and red bell pepper.

31. With turnips and bacon. Fry 4 slices of bacon until crispy, crumble. Mix 2 tbsp. l. fat after frying bacon, vegetable oil, apple cider vinegar and grainy mustard. Add 1 tsp. celery seeds and 1/3 tbsp. sour cream. Toss dressing with 6 tbsp. julienned turnip, 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 chinese cabbage (chopped), 1/2 tbsp. grapes, 1/4 tbsp. crumbled goat cheese and 1/4 c. 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 white cabbage, 1/4 red cabbage (chopped), 2 grated carrots and 2 chopped green onions.

35. Chicago style. Make Cabbage Salad with Dijon Dressing (No. 34), replacing the Dijon mustard with canteen. Toss with 1/2 shredded 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 Cabbage Salad with Dijon Dressing (No. 34), replacing the Dijon mustard with honey, and adding honey instead of sugar. Stir in 2 chopped apples, 1/2 tbsp. chopped toasted almonds.

37. With egg and ham. Make Coleslaw with Dijon Dressing (No. 34) by adding 100g. diced ham and 2 hard-boiled eggs.

38. With celery root. Beat 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. Toss with 1/4 shredded white cabbage, 4 tbsp. grated celery root and 1/4 tbsp. chopped parsley.

39. Brussels sprouts. Fry 4 slices of bacon until crispy, then crumble. Whip 2 tbsp. l. fat after frying bacon, 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. Puree 1 avocado, 1/3 tbsp. lemon juice, olive oil and water, 1/2 tsp. salt. Toss with 1/2 large white cabbage (chopped), 1 tbsp. chopped tomatoes, 1 tbsp. crumbled blue cheese, 3 chopped hard-boiled eggs. Sprinkle 1/2 tbsp. crumbled fried bacon.

41. Texas. 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 and 1 small bunch of green onions.

42. With wasabi and green peas. Whisk 1 tbsp. mayonnaise, 2 tsp each wasabi paste and rice vinegar and 1 tsp. sugar and salt. Toss with 1/2 shredded Chinese cabbage, 2 tbsp. thinly chopped green (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 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. , according to 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. Toss with 1/2 shredded Chinese cabbage, 2 grated carrots, 1 tbsp. thinly sliced ​​green peas and 2 thinly sliced ​​Fresno chili peppers.

46. ​​Japanese fast food. Follow the Ginger Soy Sauce Salad Recipe (No. 44) by omitting the chillies and adding 2 grated carrots and 2 thinly sliced ​​red bell peppers. Add 2 tbsp. crumbled dry ramen noodles and 1/4 tsp. chopped green onion.

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. Toss the dressing with 3 grated zucchini, julienned tomatoes and mozzarella (1 cup each) and 1/2 cup. 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 chili peppers. Toss dressing with 6 tbsp. chopped green papaya, 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 in cold water for 15 minutes, then drain. 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. Toss dressing with 5 tbsp. chopped fennel and 5 tbsp. shredded white cabbage. Add red onion and 2 orange slices to the salad.

Many, when they hear the name of a salad for the first time, 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.

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

Subtleties of cooking

• The salad is prepared from young white cabbage, which has tender leaves, and the veins have not yet had time to coarsen. In winter, cabbage with less dense leaves is chosen for salad, and 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.
• For refueling, you need to take products of the highest quality. Their number in each recipe is selected individually, taking into account the taste preferences of the household.
• In addition to the main ingredients, other vegetables can be added to the salad: radish, fresh cucumber, green onions, corn, apple. They greatly diversify its taste.
• This salad can not be stored for a long time, as it can turn sour due to dressing. But just made salad is recommended to be cooled for an hour in the refrigerator.

Salad "Cole Slow" 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.

Cooking method

• Shred the cabbage finely. Put it in a bowl, salt it and gently remember with your hands so that the juice stands out.
• Grate the carrot on a medium grater. Mix with cabbage.
• Place all dressing ingredients in a bowl and stir. You can even lightly beat them with a fork.
• Pour sauce over cabbage and mix gently.
• Refrigerate for one hour and then serve.

Salad "Cole Slow" 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;
• mild mustard - 1 tsp;
• lemon juice - 25 g;
• salt - to taste.

Cooking method

• Chop both types of cabbage. Place in different bowls, salt and remember with your hands so that the cabbage gives juice. Transfer to one bowl.
• On a fine Korean grater, grate the apple, after removing the core from it. Pour in the lemon juice immediately and stir. This must be done so that the apple does not darken.
• On the same grater, grate the carrot. But you can also use the regular one.
• Onion cut into thin rings.
• Combine vegetables with cabbage.
• Place mayonnaise, mustard, salt and sugar in a separate bowl. Stir. Dress salad with dressing.

Recipe for the occasion::

Salad "Cole Slow" 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.

Cooking method

• Finely chop the red cabbage, immediately removing the thickenings. Sprinkle with salt and rub with your hands until the juice comes out.
• Do the same with white cabbage. Put it in a bowl first.
• Grate the carrot on a medium grater and add to the cabbage.
• Open the can of corn and drain the liquid from it. Put the grains in a bowl with vegetables.
• Chop the parsley and mix with the rest of the ingredients.
• Prepare your dressing. To do this, combine all the ingredients for the sauce and whisk lightly.
• Dress the salad and stir.

Salad "Cole Slow" with delicate 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;
• a mixture of peppers - to taste;
• sugar - 2 tsp

Cooking method

• Finely chop the cabbage. Salt and slightly remember it with your hands so that it gives juice and becomes softer.
• Grate the carrot on a medium grater. You can use a Korean grater and grate with a thin straw.
• For dressing, mix all the ingredients (except for the salt that is already in the salad) in a separate bowl and beat with a whisk.
• Pour dressing over salad and toss.
• Chill it in the refrigerator for an hour.

Salad "Cole Slow" with onions

Ingredients:

• 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.

Cooking method

• Shred the cabbage into thin strips. Sprinkle with salt and rub lightly with your hands. Cabbage will give juice and become much softer and more tender.
• Grate carrots on a medium grater.
• Cut the onion into thin half rings. If you want to get rid of excessive stinginess, place it in a colander and rinse with cold water.
• Mix all vegetables in one bowl.
• In a separate bowl, place all the ingredients for the sauce and mix them with a whisk until smooth.
• Dress salad with dressing.

Salad "Cole Slow" 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 cider vinegar - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• celery seeds - 1-2 tsp

Cooking method

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

Note to the owner

• This salad can be prepared ahead of time. But so that it does not turn sour, it is seasoned half an hour before serving (the same as they do with Olivier).
• It is served with meat and fish dishes. It goes well with any side dish.
• You can add fresh cucumbers, radishes, green onions to the salad. But in any case, there should be more cabbage than other vegetables.
• The taste of Cole Slow salad depends on the dressing, so you should not skimp on it. The dressed salad is very juicy and practically floats in the sauce.
• If using fresh herbs, add them to the salad just before serving.