Cole Slow Salad - Classic Recipe

Prepared by: Vladimir Bratikov

12/17/2016 Cooking time: 1 hour 0 minutes

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A light, vitamin-rich and very tasty Cole Slow salad, like in Rostix, can be prepared at home. The main thing is a magnificent, delicate, slightly spicy dressing, the secret of which we will tell you.

Cole Slow

Salad is a traditional appetizer in America. Many people know this salad because they have seen it on the menu of fast food restaurants, for example, McDonald's. Cole Slaw means chopped cabbage. This is a standard salad that includes cabbage, carrots and other vegetables. But thanks to the sauce, it becomes very tasty, piquant, spicy, creamy and soft.

The recipe for the dish varies depending on the preferences of the cook. The dish is prepared quickly. Some prefer the sweet version, while others prefer the spicy version. In addition to cabbage, the salad may contain the following ingredients:

green and onions;
apples;
celery;
greenery;
nuts;
raisin.

The salad is low-calorie (150 calories per 100 grams), so it can be eaten while losing weight. But it is not recommended for people suffering from gastritis and ulcers; spices can irritate the gastric mucosa. Vegetables are served fresh, so they retain all vitamins and minerals. For example:

Vitamin A.
Vitamin B.
Vitamin C.
Iron.
Potassium.
Magnesium.
Calcium.
Sodium.

The products contain a lot of fiber. This improves digestion. The dish is well digestible and satisfying.

Cole Slow can be either a separate snack or an addition to mashed potatoes, pasta and rice. Many people like to spread it on bread or croutons.

Simple recipe for one serving

Ingredients:

cabbage 200 gr;
carrots 100 gr;
horseradish 10 gr. (canned is fine, but the root is better);
sour cream 70 gr;
mustard 1 spoon;
salt and pepper.

Step by step recipe:

Wash and peel the carrots. We cut it into thin strips.
Same with cabbage.
Three horseradish roots on a grater. Mix it with mustard and sour cream. Add salt and pepper. This will be the salad dressing.
Add sauce to vegetables. Mix. Bon appetit!

American version

More ingredients are used here and the taste will be different.

Products:

cabbage 700 gr;
carrots 2 pcs;
onions 1 pc;
celery 100 gr;
sour cream 3 spoons;
mayonnaise 3 spoons;
kefir 1 spoon;
apple cider vinegar 1 spoon;
sugar 1 spoon;
mustard 1 spoon;
salt and pepper to taste.

We do the following:

Finely chop the cabbage.
Cut the carrots into thin strips.
Same with celery.
Cut the onion into half rings. If you don’t want to, you don’t have to use onions, but in the American version they are present. Both red and white fruit will do.
Place vegetables in a container. Lightly mash them to form juice. This will soften the ingredients, making them more tender, but it is important that they give in with some springiness.
Prepare the sauce. Mix mayonnaise, sour cream, mustard, sugar and kefir. Pour vinegar. Whisk the sauce until a homogeneous consistency is formed. Water the vegetables.
Salt and pepper.
Mix the salad again. Let it sit for 5 minutes to soak in the ingredients.
We can put it on plates and eat it.

In the American version of the salad, in addition to the celery itself, there must be celery grains. But they are difficult to find, so you can increase the amount of regular celery and herbs.

The original contains mustard, but many people believe that the dish tastes better without it (not everyone likes the combination of sour cream and mustard). You don't have to add it. If you don't want to use vinegar, you can replace it with lemon juice.

Classic Cole Slaw Recipe

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

You will need:

Medium-sized onion - 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%) – tablespoon.

Homemade classic Cole Slow recipe:

Cut the apple, onion, celery, cabbage, and carrots into thin strips. Place the cabbage sticks in a large bowl, lightly sprinkle with salt, and knead with your palms. This will make the hard cabbage fibers softer, and the salad will be juicier;
Next, prepare the dressing for the dish. Place mayonnaise, sour cream and mustard in a separate bowl, pour in apple cider vinegar. Add a little sugar (the grains should dissolve completely), salt, fresh chopped dill and mix the whole mass thoroughly. The dressing is slightly sweet, with a spicy and original mustard flavor;
In the prepared bowl, combine the entire set of vegetables and the prepared sauce. Mix everything thoroughly.

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

Jamie Oliver's recipe

Many people think that this variety tastes better. The fact is that the famous chef suggested reducing the amount of cabbage and increasing the amount of carrots.

The ingredients are as follows:

0.5 kg cabbage;
3 carrots;
2 spoons of mustard;
2 tablespoons of sour cream or kefir;
salt and pepper.

We do the following:

Shred the cabbage very thinly. You can use a food processor or vegetable slicer.
Cut the carrots into thin strips.
Chop the onion.
We take the container. We put the ingredients in it.
Prepare the sauce. Mix mustard, sour cream or kefir.
Add sauce to vegetables. Let's change it.
Salt and pepper. Mix again.
We wait 5 minutes for it to brew.
Bon appetit.

Jamie Oliver's Blue and White Kale Salad

Another recipe from a famous chef involves using two types of cabbage at the same time - white and blue.

The ingredients are as follows:

white cabbage 500 gr;
blue cabbage 500 gr;
beets 1 piece;
carrots 2 pcs;
radishes 3 pcs;
celery 1 root;
fennel;
red onion 1 pc;
shallot 1 piece;
kefir 200 ml;
juice of half a lemon;
greenery;
sunflower oil 1 spoon;
spices.

Cooking algorithm:

Finely chop both types of cabbage.
We cut the carrots into strips.
Finely chop the beets, radishes, celery and fennel.
Finely chop both types of onions.
Mix all the vegetables.
Prepare the sauce. Combine kefir with lemon, butter and herbs.
Pour the sauce over the vegetables. Mix.
Salt and pepper. Mix again.
You can sprinkle with a little lemon juice.
Bon appetit!

Using apples

The fruit goes well with cabbage and sauce, so it can be an excellent addition to a salad. The products are as follows:

cabbage 500 gr;
carrots 2 pcs;
red onion 1 pc;
apple 2 pcs;
sour cream 3 spoons;
mayonnaise 1 spoon;
lemon juice 1 spoon;
mustard 1 spoon;
sugar 1 spoon;
salt and pepper.

Cooking process:

Finely chop the cabbage.
Cut the carrots and apple into strips or three on a grater.
Thinly slice the onion.
Mix mayonnaise, sour cream, lemon juice and mustard.
Seasoning the vegetables. Mix in.
Salt and pepper. Mix again.
Cover and place in the refrigerator for several hours to set.
Ready.

How to make coleslaw salad - 15 varieties

Ingredients:

Cabbage - 350 g
Sugar - 1 tsp.
Salt - a pinch
Carrots - 1 pc.
Mustard - 2 tsp.
Red onion - 1 pc.
Lemon juice - 1 tsp.
Mayonnaise - 1 tbsp. l.
Sour cream - 3 tbsp. l.

Preparation:

Shred the cabbage using a shredder. Grate the carrots using the Korean attachment. Cut the onion into thin strips.

In a separate bowl, mix salt, sour cream, sugar, mayonnaise, mustard, lemon juice.

Season the vegetables, stir and let sit for 2 hours.

The younger the cabbage, the tastier the salad will be.

You can put two types of cabbage in the dish; it is especially tasty if you combine red and white cabbage.

Ingredients:

Savoy cabbage - ½ head
Salt - a pinch
Sour cream - ½ cup
Poppy - pinch
Horseradish - 1 tsp.
Lemon juice - 3 tbsp. l.
Carrots - 1 pc.
Honey - 2 tsp.
Soy sauce - 2 tbsp. l.
Parsley - 3 stems

Preparation:

Slice the cabbage very thinly. Coarsely grate the carrots. Pour lemon juice over the slices. For dressing, mix soy sauce, sour cream, a pinch of poppy seeds, horseradish and honey. Pour over vegetables and stir.

Soy sauce contains salt, so those who do not like salty foods should not add salt separately.

This salad can be eaten right away, then the cabbage will be crunchy, and when it sits, then the cabbage will be softer.

Ingredients:

Natural yogurt – 200 g
White cabbage - 1 head (small)
Lemon juice - 3 tbsp. l.
Red cabbage - 1 head (small)
Allspice - a pinch
Carrots - 2 pcs.
Dijon mustard - 2 tbsp. l.
Canned corn - 1 b.
Salt - 1 tsp.
Parsley - 1 bunch
Sugar - 2 tsp.

Preparation:

For the sauce, mix yogurt, pepper, juice and mustard. While stirring, add sugar.

Finely chop both types of cabbage. Add salt and mash it with your hands. Tear parsley leaves with your hands. Finely grate the carrots. Add corn without liquid to vegetables. Stir and season.

Of course, apples will add juiciness to the salad.

To prevent the apples from darkening, you need to drip lemon juice on them.

Ingredients:

White cabbage – 380 g
Apple - 2 pcs.
Carrots - 1 pc.
Low-fat sour cream - 1 tbsp.
Sugar - 1 tsp.
Horseradish - 2 tsp.
Mustard - 1.5 tsp.
Pepper - a pinch
Salt - a pinch
Apple cider vinegar - 1.5 tsp.

Preparation:

Chop the cabbage and mash it with your hands. Cut the apples into slices and sprinkle with a little vinegar. Finely grate the carrots.

Separately, beat sour cream with mustard, salt, pepper, vinegar, sugar, horseradish.

Add dressing to vegetables.

Stir and refrigerate for 1 hour.

Sesame oil and peanuts, peas and lime give the dish an Asian twist.

Ingredients:

Peanut butter – 60 g
Young peas - 55 g
Sugar - 2 tbsp. l.
Water - 70 g
Carrots – 50 g
Sesame oil - 2 tbsp. l.
Green onion - bunch
Cabbage - 200 g
Peanuts – 50 g
Garlic - 1 clove
Lime (juice) - 1 tbsp. l.

Preparation:

Heat sugar, peanut butter and water in a saucepan until smooth. Add lime juice, sesame oil and garlic. Mix the sauce.

Chop the vegetables, add peas and sauce.

With low-fat sour cream, such a salad will truly be dietary.

Ingredients:

Red cabbage - 300 g
White cabbage – 300 g
Medium carrots - 2 pcs.
Corn - 1 b.
Parsley - 1 bunch
Sour cream – 100 g
Apple cider vinegar - 1 tbsp. l.
Sugar - 3 tsp.
Salt - ½ tsp.
Dijon mustard - 1 tbsp. l.

Preparation:

Chop all the cabbage and mash it. Coarsely grate the carrots. Chop the parsley. Mix the chopped products in a deep salad bowl. Add corn. Prepare a sauce from sour cream, mustard, vinegar, salt, sugar and season the salad. Place the mixed salad in the refrigerator.

Arugula will add a mustard-nutty flavor to the dish.

Ingredients:

Cabbage - 150 g
Arugula – 20 g
Apple - 1 pc.
Salt - a pinch
Olive oil - 1 tbsp. l.
Sour cream - 3 tbsp. l.
Black pepper - a pinch
Wine vinegar - ½ tsp.

Preparation:

Cut the cabbage into strips, add salt and mash. Slice - apple.

Combine sour cream with Dijon mustard and wine vinegar. Mix everything in a salad bowl. Garnish with arugula, sprinkle with pepper, drizzle with oil.

The salad will be crispy and delicious thanks to lemon juice.

Ingredients:

Red cabbage - 450 g
Sesame - 2 tsp.
Celery (stem) - 2 pcs.
Yogurt – 100 g
Apple - 1 pc.
Lemon juice - 2 tsp.
Salt - a pinch
Onion feathers - 2 pcs.

Preparation:

Shred and mash the cabbage, then add salt.

Cut the celery into slices and the onion into rings.

Fry sesame seeds in a frying pan.

Grate the apple and sprinkle with lemon juice.

Place everything in a deep plate, add yogurt and mix.

If Cole Slaw steeps, its aroma and taste will only develop and not deteriorate, unlike other vegetable salads.

Thanks to garlic oil, the salad acquires a piquant taste and aroma.

Ingredients:

White cabbage – 100 g
Olive oil - ¼ tbsp.
Lemon juice - 6 ml
Red cabbage - 50 g
Garlic - 1 head
Carrot – 40 g
Celery – 20 g
Milk – 20 ml
Salt - a pinch
Dill - 2 g
Parsley - 2 g
Soy sauce – 8 ml
Cilantro - 2 g
Sour cream – 15 g
Canned corn - 40 g
Lime juice - 2 ml
Dried mint - 2 g

Preparation:

Cut cabbage, carrots, celery into strips. Grind cilantro, dill and parsley. Add corn, lime and lemon juice, and mint to the chopped.

Heat oil in a frying pan, add whole garlic cloves, cover with a lid and turn off the heat. Leave for 5 minutes. Remove the garlic and pour the oil into the dressing.

Make a dressing from soy sauce, sour cream, milk, salt, lemon juice and butter.

Add dressing to salad and stir.

Celery seeds add a spicy flavor to the salad.

Ingredients:

Celery seeds - 1 tsp.
White cabbage – 310 g
Onions - 55 g
Carrots – 140 g
For the sauce:
Apple cider vinegar - 1 tbsp. l.
Sour cream – 75 g
Ground black pepper - a pinch
Mayonnaise - 60 g
Salt - 5 g
Sugar - 15 g

Preparation:

Thinly slice the cabbage and onion into half rings. Grate the carrots. Mix chopped ingredients. Sprinkle with celery seeds. Make the sauce. Season the salad with it and mix.

This salad does not need to be seasoned with sauce or oil, because lemon juice will do this job better.

Ingredients:

Lemon - 1 pc.
Red cabbage - ½ head
Corn - 320 g
White cabbage - ¼ head
Carrots - 1 pc.
Celery stalk - 2 pcs.

Preparation:

Cut the carrots and celery into thin strips, and chop the cabbage. Add corn and stir.

Season with lemon juice.

In the summer, many different vegetables are freely available. You can also use radishes for this salad.

Ingredients:

Young cabbage - 300 g
Mint – 20 g
Red cabbage - 300 g
Parsley - 20 g
Green apple – 100 g
Red onion – 50 g
Radish – 100 g
Carrots – 100 g
Petiole celery - 100 g

For refueling:

Yogurt – 100 g
Salt - a pinch
Olive oil – 50 g
Pepper - a pinch
Grain mustard – 10 g
Balsamic vinegar – 10 g
Lemon juice - 10 g
Honey - 20 g

Preparation:

Cut the onion, carrots and apple into strips. Chop the cabbage and knead. Cut celery and radishes into thin slices.

Finely chop the mint and parsley. Make a dressing from the listed ingredients. Mix everything and refrigerate for 30 minutes.

Red or orange bell peppers add color to a holiday salad.

Ingredients:

Salt - a pinch
White cabbage - half a head
Pepper - to taste
Red cabbage - half a head
Sugar - to taste
Carrots - 1 pc.
Lemon juice - to taste
Bell pepper - ⅓ pcs.
Grain mustard - 1 tsp.
Parsley - 3 sprigs
Yogurt – 100 g

Preparation:

For the dressing, mix mustard, yogurt, sugar, juice and pepper. Stir.

Cut all the vegetables as thinly as possible, tear the parsley with your hands. Salt the vegetables and season with sauce.

Nuts and raisins will make the snack more nutritious and flavorful.

Ingredients:

Cabbage - 100 g
Celery – 50 g
Walnuts – 30 g
Raisins – 30 g
Salt - to taste
Mayonnaise or natural yogurt - 100 g

Preparation:

Pour boiling water over the raisins for 10 minutes, then dry.

Chop the cabbage and cut the celery into rings. You can roast the nuts a little and remove the husks.

Place all products in a salad bowl, season with mayonnaise and mix.

Cabbage is considered a fairly budget-friendly vegetable. After all, in order to get enough of it, you need very little of it. And the cabbage variety will please not only the eye, but also the stomach.

Ingredients:

Three types of cabbage - 300 g
Olive oil - 2 tbsp. l.
Carrots - 3 pcs.
Apple cider vinegar - 1 tbsp. l.
Pepper - a pinch
Apple - 2 pcs.
Raisins - 1 handful
Salt - a pinch

Preparation:

Cut the apples into slices and shred the cabbage. Grate the carrots. Place in a salad bowl, add vinegar and oil, salt and pepper. Stir and sprinkle with raisins.

We begin to make the sauce, so that later, when we cut the main ingredients, the components of the sauce “get to know each other” and acquire a single taste. Mix yogurt, Dijon mustard, lemon juice and pepper. Add sugar little by little, mixing well. Let's taste it. If you want a spicier taste, add mustard and lemon juice; if you want a creamier taste, add yogurt. Don't add salt, the salt will be in the salad. Let the dressing brew.

Shred the red cabbage (small head) very thinly. You can use a special cabbage grater. Add a little salt and knead well with your hands. Tear the parsley or celery with your hands. Shred the red cabbage (small head) very thinly. You can use a special cabbage grater. Add a little salt and knead well with your hands. Tear the parsley or celery with your hands.

Finely chop the white cabbage. Add a little salt and knead with your hands. Grate the carrots on a fine grater.

Salt the liquid from the canned corn.

Many people, when they first hear the name of salad, 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.

Cole Slaw salad is of American origin. But the products from which it is prepared are found 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 will get Cole Slaw. It's all about the unusual dressing - very delicate, with a sweet and sour taste and a spicy mustard or nutty note.

Using corn

Another product that goes perfectly with cabbage.

Ingredients:

cabbage 500 gr;
carrots 2 pcs;
canned corn 400 gr;
dill and parsley;
sugar 2 spoons;
salt 1 spoon;
mustard 2 tablespoons;
lemon juice 3 tablespoons;
kefir 200 ml;
pepper to taste.

We do the following:

You can start with the sauce so that while we are chopping the vegetables, it will infuse, absorbing the taste of each ingredient.

Mix all the spices with sugar. We don't add salt, it's for vegetables.
Shred the cabbage. You can use a combine.
Salt and knead with hands.
We cut parsley and dill.
Now cut the carrots into strips.
Drain water from canned corn. Add it to vegetables.
Salt. Mix.
Pour over the sauce. Mix again.

Cole Slaw with corn

Components:

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

Cooking on your own:

First, let's prepare the dressing. To do this, in a separate bowl, mix lemon juice, Dijon mustard, ground allspice and yogurt. This mixture should sit;
Slice the red cabbage very thinly. Sprinkle a little salt and knead it thoroughly with your hands to make it softer;
Tear the parsley into small pieces with your hands;
Also chop the white cabbage very finely and knead it well with your hands. Peel the carrots, wash them and grate them on a grater with small holes;
Drain liquid from corn;
Mix all the ingredients in one deep bowl;
Pour in the prepared dressing and stir well.

With nuts and raisins

Ingredients:

white cabbage 200 gr;
red cabbage 200 gr;
celery stalks 2 pcs;
carrots 2 pcs;
red onion 1 pc;
apple 1 piece;
walnuts 100 gr;
vegetable oil 1 spoon;
horseradish 1 spoon;
lemon juice 2 tablespoons;
apple cider vinegar 1 spoon;
raisins 70 gr;
khmeli-suneli seasoning pinch;
garlic 2 cloves;
sugar and salt to taste.

We do the following:

Cut the cabbage into small pieces. We knead it a little with our hands to release the juice.
Three apples and carrots on a grater.
Finely chop the onion and celery.
Mix the vegetables.
Prepare the sauce. Mix vegetable oil with spices. Sprinkle with suneli hops. Pour in apple cider vinegar and some water.
Grind nuts and raisins in a blender. Add to sauce.
Dress the salad with sauce.

Useful articles:

Roasted cauliflower and hazelnut salad
Canned cabbage salad with rice for the winter

Cole Slaw Salad 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 thinly. Place it in a bowl, add salt and gently press with your hands to release the juice.
Grate the carrots on a medium grater. Mix with cabbage.
Place all dressing ingredients into a cup and stir. You can even beat them lightly with a fork.
Season the cabbage with sauce and mix gently.
Refrigerate for one hour and then serve.

Kohlrabi cabbage

Ingredients:

kohlrabi 300 gr;
carrots 2 pcs;
sour cream 200 gr;
lemon juice 2 tablespoons;
parsley 1 sprig;
green onions 1 pc;
salt and pepper.

We do the following:

Cut the vegetables so that they are all the same size. Mix them.
Let's make the sauce. Mix sour cream, lemon juice and herbs.
Add sauce to salad. We interfere. Salt and pepper. Let's get in the way again.
You can eat.

The easiest recipe for Cole Slow

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

You will need:

Half a small head of cabbage;
Onion and apple – 1 piece each;
Juice from half a lemon;
2 carrots;
Salt and pepper;
Mayonnaise – 2 tablespoons.

Cooking instructions:

Cut the cabbage and carrots into as thin strips as possible. It is best to use a shredder or a special mandolin knife for this;
Cut the onion into half rings half a centimeter thick;
Peel the apples, remove the core and seeds, and chop in the same way;
Combine the ingredients in a large deep bowl and mix well;
Pour lemon juice over everything and stir again. If there is not enough acid, you can squeeze out more juice;
Before serving, add mayonnaise, pepper and add some salt, and stir again.

At this point the salad is ready. You can serve it undressed, but place mayonnaise on the table separately so that guests can independently add the required amount to the portion.

Salad with mustard and sesame seeds

Ingredients:

cabbage 500 gr;
carrots 3 pcs;
kefir 300 ml;
lemon juice 3 tablespoons;
mustard 2 tablespoons;
sesame 3 tablespoons;
parsley 1 sprig;
salt and pepper.

We do the following:

Cut all the vegetables into equal sized pieces.
Prepare the sauce. Mix mustard, kefir, sesame and parsley.
Add sauce to vegetables. Mix.
Add salt and pepper and stir.
Bon appetit.