Sunday, August 30, 2009

Coleslaw - You Need To Try This Recipe

By Mike Sasaki

Coleslaw is a delicious salad, I don't like to consider it a salad, consisting mostly of shredded raw, white cabbage. It sometimes includes carrots, too. There are tons of variations of the recipe which include the addition of other ingredients, such as red cabbage, pineapple and apple. Coleslaw is always mixed with some sort of dressing which traditionally consist of vinegar though modern cole slaw often contains mayonnaise, milk, or creme fraiche. A variety of seasoning may be added. The dressing is allowed to settle on the blended ingredients usually for several hours before being served. It is served chilled and probably tastes best if the ingredients are allowed to sit together.

The term arose in 1794 as a partial translation from the Dutch term "koolsla" meaning "cabbage salad". It was commonly called cold slaw in England until the 1860's when "cole" meaning cabbage was revived. "Cole" originated from the Latin colis meaning "cabbage", and is the source of the Dutch word as well. The term coleslaw is a late 19th century term, which originated in the United States.

This is my absolute most favorite coleslaw recipe.

Ingredients: 1 1/2 Pound Cabbage, 3 Tablespoons Cider Vinegar, 2/3 Cup Mayonnaise, 1 Small (grated) Onion, 2 (grated) Carrots, Salt.

Directions: 1. In a large bowl, toss cabbage with vinegar and salt. Grate the carrots and onion directly into the bowl. Add the mayonnaise and toss.

2. The coleslaw can be served now, but it is much better, more melded, if allowed to stand and tossed occasionally for 1 hour.

Regardless of what you think of coleslaw, you are guaranteed to love this recipe. And the great thing about coleslaw is that you can easily modify it to suit your taste. For example, if you like things spicy, you can add spice. If you like mayo, you can add mayo.

About the Author:

No comments: