Coleslaw salad of American origin, ideal for accompanying grilled meats or sandwiches. Made with shredded cabbage, grated carrots, and sometimes red onion, it's tossed in a slightly tangy, creamy mayonnaise-based dressing. This classic and easy-to-prepare dish adds a touch of freshness to your meals. Try this homemade coleslaw recipe for a change from grated carrots.

Coleslaw (coleslaw), USA

UNITED STATES

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Preparation time 10 mins Rest time 30 mins Total time 40 mins

Difficulty: Beginner Servings: 5

Ingredients

Servings

• ^1/2 _white cabbage or green cabbage

• 2 medium carrots

• 1 small red onion (optional)

• 4 tbsp mayonnaise (or more if you prefer)

• 2 Tbsp of cider vinegar

• 1 tsp of sugar

• ^1/2 tbsp Dijon mustard ₍ optional)

• Salt and pepper to taste

Preparation

1. Prepare the vegetables: Remove the first leaves from the cabbage. Cut it in half, remove the hard core, then finely slice the cabbage into strips (or in a food processor).
2. Peel the carrots and grate them. Finely slice the red onion (if using).
3. Prepare the sauce: In a large bowl, combine the mayonnaise, cider vinegar, sugar and Dijon mustard. Salt and pepper according to your taste. You can adjust the amount of vinegar or sugar depending on the taste you prefer: tangier or sweeter.
4. Assemble the coleslaw: Add the sliced ​​vegetables (cabbage, carrots and onion) to the bowl with the sauce. Mix well to coat all the vegetables with the sauce. Let sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend and makes the coleslaw more flavorful.
5. Serving: Serve coleslaw as an accompaniment to grilled meats, sandwiches or as a main salad.

Note

You can add other vegetables like red cabbage for more color or even raisins for a touch of sweetness. For a lighter version, replace part of the mayonnaise with natural yogurt.

Keywords: coleslaw recipe, cabbage salad recipe

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