Best 2 Coleslaw I Recipes

In the realm of salads, coleslaw stands tall as a refreshing and versatile dish that complements a wide range of culinary creations. Originating from the Dutch "koolsla," meaning cabbage salad, coleslaw has undergone a remarkable journey, gracing tables across cultures and continents. Its classic form features shredded cabbage, carrots, and a tangy dressing, but variations abound, incorporating diverse ingredients and flavors. From the creamy indulgence of mayonnaise-based dressings to the piquant kick of vinegar-based ones, coleslaw offers an exciting spectrum of taste experiences. Whether you prefer the traditional style or seek a unique twist, this article presents a delectable selection of coleslaw recipes, each promising a symphony of flavors and textures. Embark on a culinary adventure as we explore these delightful variations, sure to elevate your next meal or gathering.

Here are our top 2 tried and tested recipes!

HOMEMADE COLESLAW

Homemade Coleslaw image

Classic coleslaw with a vinegar/mayonnaise dressing.

Provided by sal

Categories Salad Coleslaw Recipes With Mayo

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon distilled white vinegar
1 cup mayonnaise
2 tablespoons prepared Dijon-style mustard
3 cups shredded cabbage
3 cups shredded red cabbage
1 cup grated carrot
½ cup shredded green bell pepper
½ cup shredded rell bell pepper
½ cup shredded celery

Steps:

In a small bowl combine vinegar, mayonnaise and mustard.
In a large bowl combine cabbage, carrots, bell peppers and celery.
Pour dressing over vegetables, mixing to coat evenly. Chill, and serve over lettuce leaves.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 7.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 2 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 277.9 mg, Sugar 3.5 g

CLASSIC HOMEMADE COLESLAW

Classic homemade coleslaw image

Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more

Provided by Anna Glover

Categories Side dish

Time 15m

Yield Serves 8 as a side

Number Of Ingredients 9

Ingredients

1 small white cabbage or ½ large
4 carrots, peeled
1 large red onion
½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
1 tbsp Dijon mustard
50g mayonnaise
50g yogurt, soured cream or more mayo
1-2 tbsp white wine vinegar
a few pinches of paprika

Steps:

Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage and carrots for a crisp and even texture.
If you want a creamier coleslaw, use mayonnaise instead of vinegar as the base of the dressing.
Add some shredded cheese, bacon bits, or nuts to the coleslaw for a more flavorful and substantial side dish.
Serve the coleslaw immediately or chill it for at least 30 minutes before serving to allow the flavors to meld.
Coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Coleslaw is a versatile and delicious side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy, tangy, or somewhere in between, there is a coleslaw recipe out there for you. So next time you are looking for a quick and easy side dish, give coleslaw a try. You won't be disappointed!