Introduction
Coleslaw is shredded raw cabbage and carrot in a creamy, slightly sweet and sour dressing. It is the classic side for barbecues, burgers, sandwiches and fried chicken, and it keeps a day or two in the fridge.
The name comes from the Dutch koolsla, “cabbage salad”. Dutch settlers brought it to New Amsterdam, now New York, in the 17th and 18th centuries, and it became one of the most common side dishes in the United States and Britain. Early versions were dressed with vinegar and oil; mayonnaise came later, in the 20th century.
Ingredients
- ½ white cabbage (about 500 g)
- 2 carrots, peeled
- ½ small red onion, very thinly sliced
- 5 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- salt and black pepper
Tools
- A large salad bowl
- A grater
Preparation
- Remove the core of the cabbage and slice the leaves as thinly as you can.
- Grate the carrots on the large holes of the grater.
- Put the cabbage, carrots and onion in the bowl with a teaspoon of salt, mix and leave for 15 minutes. Squeeze out the water that comes out: this keeps the coleslaw crunchy.
- Mix the mayonnaise, mustard, vinegar and sugar. Pour it over the vegetables and mix well.
- Season with pepper and taste for salt. Serve straight away, or chill for up to a day.