Coleslaw

Coleslaw is a salad of finely shredded raw cabbage and other vegetables, such as carrots, celery, and onion, dressed with a vinaigrette or mayonnaise. It is a popular side dish in many parts of the world, and its origins can be traced back to the Netherlands in the 18th century.

The word “coleslaw” is derived from the Dutch word “koolsla,” which means “cabbage salad.” The first known recipe for coleslaw was published in a Dutch cookbook in 1770. The recipe called for shredded cabbage, vinegar, oil, and sugar.

Coleslaw quickly became popular in the United States, and by the 19th century, it was a staple of many American cookbooks. The dish was often served at picnics, barbecues, and other gatherings.

In the early 20th century, mayonnaise was introduced to the United States. Mayonnaise is a creamy dressing made from eggs, oil, and vinegar. It quickly became the most popular dressing for coleslaw, and many recipes began to call for it.

Today, coleslaw is a popular side dish in many parts of the world. It is often served with barbecue, fried chicken, and other comfort foods. Coleslaw can also be used as a topping for sandwiches, wraps, and burgers.

There are many different variations of coleslaw. Some recipes call for shredded carrots, celery, and onion. Other recipes add fruits, such as apples or grapes. There are also many different types of dressings that can be used on coleslaw, including mayonnaise, vinaigrette, and yogurt-based dressings.

No matter what your taste, there is sure to be a coleslaw recipe that you will enjoy.

My family recipe is easy to make and delicious to eat with just about everything. Sometimes as a side salad or as a condiment on top of pulled pork sandwiches, hamburgers, hotdogs, and even tacos. It’s one of my most requested recipes to bring to barbecues and hopefully it will be yours too!

Print Recipe

Coleslaw

Author: dcyfoodie Cooking Method: Cold Salad Mixtures Cuisine: Sides & Salads

Difficulty: Beginner Prep Time 30 mins Rest Time 2 hrs Total Time 2 hrs 30 mins

Servings: 8

Best Season: Suitable throughout the year

INGREDIENTS

Servings

• 1 Head Green Cabbage (Sliced thin)
• ¹⁄₄ Head Red Cabbagge (Sliced thin)
• 1 Carrot (Peelled and sliced thin)
• ¹⁄₂ Green Bell Pepper (Minced)

DRESSING

• 1 cup Mayonnaise (See link in INSTRUCTIONS for my homemade mayo recipe)
• 2 tbsp Dijon Mustard
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Sugar
• ¹⁄₂ tsp Salt
• 1 tbsp Grated Onion
• 2 ¹⁄₂ tsp Celery Seed

INSTRUCTIONS

1. 1.  Make the dressing by combining the mayo, mustard, vinegar, sugar, salt, grated onion and celery seed. Mix well and put aside.

   CLICK HERE for my easy homemade mayo recipe!

    

2. 2.  Peel the loose leaves off the cabbage heads and cut finely into long thin slices.

1. 3.  Peel the carrot and slice thin or grate with the large side of a box grater.

1. 4.  Mince the green bell pepper into small pieces. 

1. 5.  Combine the cabbage, carrots and peppers with the dressing.

1. 6.  Refrigerate for at least an hour to enhance flavors and texture.

1. 7.  Coleslaw will keep for about 3 days in the fridge.

Keywords: coleslaw, salads, sides, cabbage