This salad, bright in appearance and taste, spring in mood and vitamin in composition, is one of the countless varieties of Cole Slow (coleslaw, cole slaw), which was prepared by the ancient Romans. Simple, easy and economical, healthy and rich in variations - this is what Cole Slow salad is, because it has been popular for so many centuries.
And you probably cook a similar salad of young cabbage and carrots every spring - perhaps without realizing that the recipe is so old and famous!
There are only two basic ingredients of salad: grated fresh carrot and cabbage, chopped as thin as possible. The mysterious name “Cole Slow” is translated as follows: in Dutch kool sla - cabbage salad; in English slaw - shredded cabbage.
Delicious salad Cole Slow with tender young cabbage, which appears in late spring - early summer. But, if not the season, but want the spring taste and mood, the salad can be prepared all year round. Instead of the late white cabbage, which is more likely to be fermented, a more tender Savoy or Peking one will do. In general, the classic “Cole Slow” is made by combining white cabbage and red cabbage.
It would seem that here is the original, carrot and cabbage. But to them relies salad dressing, and here it is - all the brightness and originality of taste “Cole Slow”. And there is no single recipe for refueling - every cook cooks it in their own way. The basic ingredients of the sauce are sour cream, vinegar or lemon juice, salt or soy sauce, sugar or honey. To these ingredients, you can add to your taste other spices and seasonings. The most interesting and popular options are poppy, horseradish, mustard, mustard seeds or celery (of course, you shouldn’t drink everything at once - choose which spices you like). Also, in addition to the main ingredients - cabbage and carrots - housewives add apple, celery root, even pineapples and oranges to the salad. But we will prepare a version as close as possible to the classic one - and you will try and offer your own recipe versions!
Ingredients for Cole Slow Coleslaw
- 1/2 head of Savoy cabbage;
- 1 small carrot;
- half a cup of sour cream (if you wish you can add a couple of tablespoons of light mayonnaise);
- 2 tsp. honey (or sugar);
- 2-3 tbsp. l lemon juice;
- 1-2 tbsp. l soy sauce;
- a pinch of salt;
- parsley;
- to taste - poppy, horseradish.
A way to cook Cole Slow cabbage salad
We will wash vegetables, we will remove the top leaves from cabbage, we will clear carrot.
Thinly we will cut cabbage - it is possible with the help of a knife, but it is better to use a shredder, it will turn out to be thinner. Just take care of your fingers!
Carrot rub on a large grater.
Mix the vegetables in a bowl, sprinkle with lemon juice.
Prepare a dressing, combining sour cream, honey, soy sauce. Add a little poppy - the salad is more interesting with it!
Stir the sauce thoroughly, season the salad and mix. Try on salt and, if necessary, add salt - soy sauce is a little salty, but this may not be enough. Also adjust the sweetness and acid (the amount of honey and lemon juice), because everyone has different tastes. The salad seemed a little bland to me, and I added a teaspoon of horseradish to it. It turned out what you need!
The ready-made Cole Slow salad can be served immediately - then the cabbage will crackle appetizing, but after a while, the salad will be soft. Unlike most vegetable salads, which are tasty and healthy only in a freshly prepared form, Cole Slow, when it comes, becomes only tastier!
