Coleslaw (salad de choux), United States

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.

Preparation time: 10 minutes

Rest time: 30 minutes

Total time 40 minutes

Difficulty: Beginner

Servings: 5

Special diet: naturally gluten-free

Ingredients

1/2 cabbage or green cabbage
2 medium carrots
1 small red onion (optional)
4 tablespoons of mayonnaise (or more if you prefer)
2 tablespoons of apple cider vinegar
1 tsp of sugar
1/2 tbsp Dijon mustard (optional)
Salt and pepper to taste

Preparation

1
Prepare the vegetables: Remove the outer leaves of the cabbage. Cut it in half, remove the hard core, then finely shred the cabbage into strips (or use a food processor).
2
Peel and grate the carrots. Finely chop the red onion (if using).
3
To prepare the sauce: In a large bowl, combine the mayonnaise, cider vinegar, sugar, and Dijon mustard. Season with salt and pepper to taste. You can adjust the amount of vinegar or sugar to achieve your preferred flavor: more tangy or sweeter.
4
To assemble the coleslaw: Add the shredded vegetables (cabbage, carrots, and onion) to the bowl with the dressing. Mix well to coat all the vegetables in the dressing. Let it rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and makes the coleslaw more flavorful.
5
Serving suggestion: 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 some of the mayonnaise with plain yogurt.

Keywords: coleslaw recipe, cabbage salad recipe