Coleslaw Salad – Turning Cabbage in a Colourful Side Dish
Coleslaw is an extremely popular side dish which adds crispness and colour to a meal. It is the ideal dish to make in advance and take to a potluck meal, picnic or BBQ party.
History of coleslaw
The word ‘coleslaw’ comes from the Dutch word, ‘koolsla,’ with ‘kool’ meaning cabbage and ‘sla’ meaning salad or lettuce. It was in the late 1700s in New York that this word entered the English language and became popular at picnics or barbecues in the United States.
Best cabbage for coleslaw
Green, white, savoy, or red cabbage, any cabbage will do. We like to eat a ‘rainbow’ and love to add extra colour with carrots and radishes. We sometimes choose to add thinly sliced chillies for a bit of a ‘kick.’ The best way to finely shred the vegetables is with the use of a mandoline slicer. A great final addition is a sprinkling of seeds for extra crunch and texture.
Best dressing for coleslaw
A great dressing should be creamy with a hint of sweetness and a touch of tang. Mayonnaise makes a great base, and the addition of extra ingredients make it the perfect dressing for a coleslaw.
Coleslaw Salad
EQUIPMENT (click pictures for details)
Ingredients
- ½ pc shredded white cabbage
- ¼ pc shredded red cabbage
- 5-6 pc shredded kale leaves
- 2 pc shredded carrots
- ½ pc shredded daikon
- 8-12 pc shredded radishes
For the dressing
- 250 gr mayonnaise
- 100 gr sweet onion relish jam
- 3 tbsp apple cider vinegar
- 1-2 tsp honey
- 1 tsp mustard powder
For the garnish
- 3 pcs spring onions sliced
- 1 tbsp sunflower seeds
- 1 tsp celery seeds
- 1 tsp nigella seeds
Instructions
- Combine all ingredients for the dressing, season to taste with salt and pepper.
- Mix all shredded vegetables together and toss with the dressing.
- Sprinkle the spring onions and seeds on top.
