Main Page
Fast and tasty
Classic cole slow salad

Classic Coleslaw

A tasty, simple, vitamin-rich cabbage salad. This is a simple salad made from a handful of everyday ingredients. Thanks to the fresh vegetables, you can safely call it a vitamin boost. What sets it apart from plain cabbage salads is the dressing, which makes it really tasty and juicy.

Anna

Recipe author

Watch the video

Composition / ingredients

Servings:

White cabbage

300

Carrots

200

Celery stalk

Sour cream

Mayonnaise

Mustard

Salt

0.25

Ground black pepper

Sugar (to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 50 % 8 g

Carbohydrates 38 % 6 g

101 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Prepare the listed ingredients. This is a cabbage salad, so the cabbage matters most. Young cabbage is best; if you can't get it, use only the thin leaves of an older head, without the coarse ribs. Pick juicy, good-tasting carrots that aren't over the hill. Any mustard works for the dressing - I used whole-grain. Salt, sugar, and pepper to taste; feel free to use your favorite spices.
Step 2:

Get a deep bowl ready. Remove any wilted leaves from the cabbage and shred it very thinly - the thinner the better.
Step 3:

Peel and rinse the carrots. Cut them very thinly too, or grate them. I used a julienne grater for Korean-style carrots. Add the grated carrots to the cabbage in the bowl.
Step 4:

Wash the celery and chop it finely. Add it to the salad. If celery isn't a favorite, you can leave it out entirely or swap it for, say, apple, bell pepper, or sweet onion - all of these turn up in one version or another of this salad.
Step 5:

In a deep bowl, stir together the mayonnaise, sour cream, mustard, salt, sugar, and ground black pepper. Dress the salad just before serving.
Step 6:

Coleslaw can be served right after you make it. It works as a dish on its own or as a side with meat, potatoes, chicken, or fish.

Coleslaw is an American classic - the name comes from the Dutch for cabbage salad. It's usually dressed with a mix of mayonnaise, sour cream or yogurt, mustard, and spices. The main ingredient is cabbage - white, red, napa, or even broccoli. You can cut the cabbage however you like, but it's tastier shredded very thin. There are countless variations; even across different American regions the "classic" version comes with different add-ins, and none of them is wrong - over time each region developed its own take with various additions to the cabbage. For add-ins you can use carrots, sweet onion, bell pepper, or celery. Which coleslaw recipe is "yours" is up to you. My favorite version is with white cabbage and carrots.