Best 5 Early Dutch Coleslaw Recipes
In the realm of classic American sides, Dutch coleslaw stands out as a delightful blend of crisp cabbage, creamy dressing, and a symphony of flavors. This refreshing salad, often served alongside barbecue, fried chicken, or burgers, has a rich history that can be traced back to the Dutch settlers who brought their culinary traditions to the United States. Over time, this humble dish has evolved into a beloved staple, with variations and interpretations found across the country.
This article presents a delectable collection of Dutch coleslaw recipes, each offering a unique twist on this timeless classic. From the traditional mayonnaise-based dressing to tangy vinegar-based variations, and even a few modern takes with unexpected ingredients, these recipes cater to diverse palates and preferences. Whether you're seeking a classic, creamy coleslaw reminiscent of backyard barbecues, a lighter, vinegar-based version perfect for summer picnics, or a creative spin with Asian-inspired flavors, this article has it all. With step-by-step instructions, helpful tips, and stunning visuals, these recipes will guide you in crafting the perfect Dutch coleslaw to complement any meal or occasion.
KOALSLAS (HOLLAND DUTCH COLE SLAW)
Make and share this Koalslas (Holland Dutch Cole Slaw) recipe from Food.com.
Provided by ElaineAnn
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first six ingredients in saucepan and heat to boiling .
- Add some hot mixture to egg and add back into mixture.
- Cook until it thickens. Take from heat and beat in cream.
- Pour (while hot) over finely chopped cabbage.
- Chill and serve.
Nutrition Facts : Calories 63.2, Fat 4.4, SaturatedFat 2.5, Cholesterol 41.6, Sodium 424.6, Carbohydrate 4.5, Fiber 0.9, Sugar 3.3, Protein 1.7
PENNSYLVANIA DUTCH COLESLAW
My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! -Deb Darr, Falls City, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
CLASSIC COLESLAW
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
- Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
- Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.
PENNSYLVANIA DUTCH COLESLAW
Sometimes it's nice to have a non-mayonnaise cole slaw like this one from Lizzie's Amish Cookbook. Interestingly, "coleslaw" comes from the Dutch "koolsla" meaning cabbage salad. Also, kohl is a German word for cabbage. Cook time is chilling time.
Provided by Carolyn Haas
Categories Other Salads
Time 2h20m
Number Of Ingredients 10
Steps:
- 1. Mix veggies together in large bowl.
- 2. Mix dressing ingredients together and pour over veggies.
- 3. Stir together gently, chill for at least 2 hours to let flavors blend together before serving.
CLASSIC COLESLAW
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Combine the carrots and the green and purple cabbage in a large bowl.
- In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.
Tips:
- Choose the right cabbage. Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a mix of both. Red cabbage will give your coleslaw a more vibrant color.
- Shred the cabbage finely. This will help the dressing to evenly coat the cabbage and make it more enjoyable to eat.
- Use a sharp knife or mandoline to shred the cabbage. This will help to create even, thin slices.
- Add other vegetables to your coleslaw. Carrots, celery, and onions are common additions, but you can also add other vegetables that you like, such as broccoli, cauliflower, or bell peppers.
- Make the dressing ahead of time. This will allow the flavors to meld together and develop.
- Chill the coleslaw before serving. This will help to keep it crisp and refreshing.
Conclusion:
Early Dutch coleslaw is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is also a healthy and affordable option that is easy to make. With a few simple ingredients and a little bit of time, you can make a delicious coleslaw that will be enjoyed by everyone.
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