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Favorite Cole Slaw Recipes
The term ''cole slaw'' comes from the Dutch word ''koolsla.'' It literally means cabbage salad and usually consists of shredded raw cabbage and sometimes other shredded vegetables, dressed with mayonnaise or a vinaigrette. Classic American cole slaw has a creamy dressing, which is usually mayonnaise-based and often sweetened. But other dressings work perfectly well, including vinaigrette, yogurt, sour cream and those made with a mustard base.
Classic American Cole Slaw
(Serves 6 - 8)
Ingredients:
1/2 medium-size head cabbage, shredded
1 large carrot, shredded
1/2 small green pepper, finely chopped
1 small onion, finely chopped or grated
Dressing:
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons water
2 tablespoons olive oil
1 teaspoon granulated sugar (more if you like it sweeter)
Salt and pepper
Directions:
Combine all the salad ingredients in a large bowl.
In a small bowl, whisk together all the dressing ingredients.
Stir half of the dressing into the salad. Continue adding the dressing, a little at a time, until it is as creamy a consistency as you like it. Season with additional salt and pepper, if necessary.
Tropical Cole Slaw with Mango
(Serves 6)
Ingredients:
1/2 of a medium-size head of green cabbage, shredded
1 carrot, shredded
1/4 cup finely chopped red onion
1 ripe mango, peeled and cut into 1/2-inch cubes
Juice and zest of 1 orange
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon sugar, or more to taste
1/4 cup olive oil
2 tablespoons chopped fresh parsley
Directions:
In a large bowl, combine the cabbage, carrot, red onion, mango, orange zest and salt. In a small bowl, whisk together half of the orange juice, vinegar, sugar, and olive oil. Pour the dressing over the cabbage mixture and toss to coat. If the slaw seems too dry, add a little of the remaining orange juice. Stir in the parsley; refrigerate before serving.
Broccoli and Apple Slaw
(Serves 8)
Ingredients:
1 (12-ounce) package broccoli slaw
2 apples, julienned into 1-inch strips (about 2 cups)
1/4 cup slivered red onion
1/3 cup dried cranberries
Dressing:
1/3 cup plain yogurt
1/4 cup low-fat mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon prepared horseradish
3 teaspoons granulated sugar
Salt and pepper
Directions:
Combine the broccoli slaw, apples, onion and cranberries in a large bowl.
In a small bowl, whisk together the dressing ingredients. Pour the dressing over the broccoli mixture; toss well. Cover and refrigerate for at least 2 hours; best if refrigerated overnight to allow flavors to develop.
Classic American Cole Slaw
SALAD RECIPES > FAVORITE COLE SLAW RECIPES
But when you talk about cole slaw, it's a good idea to drop the "cole" part and just call it slaw, because so many other crisp vegetables, such as carrots, broccoli or fennel, can be shredded and added or substituted for the cabbage. A slaw can become a main dish salad with seafood like shrimp or crab meat or with strips of chicken or steak or slices of sausage folded in. For the slaw lover, the possibilities are almost infinite.
RECIPES
Classic American Cole Slaw
Tropical Cole Slaw with Mango
Broccoli and Apple Slaw
Marinated Garden Salad
Classic American Cole Slaw
Tropical Cole Slaw with Mango
Broccoli and Apple Slaw
Marinated Garden Salad
TOOLS FOR SHREDDING CABBAGE
Place the cabbage on the cutting board with the core end against the board. Using the chef's knife, cut the cabbage in half vertically through the core. Cut each half vertically again through the core, creating 4 wedges.
Position a cabbage wedge with one of the cut sides facing down onto the cutting board. With the knife, make an angled cut into the cabbage to remove the core. Repeat with remaining 3 wedges.
Slice each of the cabbage wedges into shreds. Slicing along the vertical edge will make longer shreds; slicing along the horizontal yields shorter lengths.
Position a cabbage wedge with one of the cut sides facing down onto the cutting board. With the knife, make an angled cut into the cabbage to remove the core. Repeat with remaining 3 wedges.
Slice each of the cabbage wedges into shreds. Slicing along the vertical edge will make longer shreds; slicing along the horizontal yields shorter lengths.
Cut the cabbage into 4 to 6 wedges (smaller wedges make it easier to handle.) Make an angled cut into each wedge to remove the core. Place the box grater on a cutting board or in a large bowl. Rub each wedge from top to bottom across the grater to produce the shreds.
A mandoline allows you to grate carrots, julienne potatoes, shred cabbage and slice apples all with one tool. Check individual products for specific shredding instructions.
STAY AT HOME FUN
Perfect for family and outdoor fun
Marinated Garden Salad
(Serves 6 - 8)
Ingredients:
3 cups shredded cabbage
1 large carrot, shredded
1 cucumber, peeled, cut in half lengthwise and thinly sliced
1/2 large onion, sliced thin
2 celery stalks, sliced on the diagonal
1/2 red pepper, cut into 1-inch long thin slivers
Dressing:
1 cup water
3/4 cup vegetable oil
1/3 cup sugar
1/4 cup apple cider vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Put all of the salad vegetables in a glass or ceramic bowl.
Combine all of the dressing ingredients in a medium saucepan.
Bring the dressing mixture to a boil; boil for 3 minutes.
Immediately pour the dressing over the vegetable in the bowl.
Allow to cool for 10-15 minutes, then cover and refrigerate.
Refrigerate for 3-4 hours or overnight before serving.
3 cups shredded cabbage
1 large carrot, shredded
1 cucumber, peeled, cut in half lengthwise and thinly sliced
1/2 large onion, sliced thin
2 celery stalks, sliced on the diagonal
1/2 red pepper, cut into 1-inch long thin slivers
Dressing:
1 cup water
3/4 cup vegetable oil
1/3 cup sugar
1/4 cup apple cider vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Put all of the salad vegetables in a glass or ceramic bowl.
Combine all of the dressing ingredients in a medium saucepan.
Bring the dressing mixture to a boil; boil for 3 minutes.
Immediately pour the dressing over the vegetable in the bowl.
Allow to cool for 10-15 minutes, then cover and refrigerate.
Refrigerate for 3-4 hours or overnight before serving.
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