Have you heard of coleslaw salad? For those who don't know, this is a cabbage salad with sauce (usually vinaigrette or mayonnaise). It is economical, very simple and very good. There are many versions depending on the ingredients you add, in addition to the cabbage and sauce you use.
Coleslaw salad is very easy to make. And you can make your own version by combining a few ingredients, depending on what you have at hand and according to your own taste. There are also different sauces for coleslaw. We offer below 7 easy and quick recipes from which you can be inspired:
Coleslaw salad with fresh cheese
Ingredients: 400 g white cabbage, 2 carrots, 100 g mayonnaise, 100 g fresh cheese, 1 tablespoon chopped onion, 1.5 tablespoons apple cider vinegar, sugar and salt to taste.
Preparation: Grate the cabbage and carrot in a bowl. Mix cottage cheese and mayonnaise, then add vinegar, salt, sugar and onion. Add to the cabbage / carrot mixture and mix well.
Serve: Put in the fridge and serve cold.
Coleslaw salad with raisins
Ingredients: 1/2 white cabbage, 2 carrots, 3 tablespoons raisins, 3 tablespoons wine vinegar, 1 plain yogurt, 1/2 jar mayonnaise, dill, salt, pepper.
Preparation: Rehydrate the raisins in hot water. Grate the carrots and peel the white cabbage. Mix the yogurt with the vinegar, mayonnaise, dill and raisins. Season with salt and pepper and pour over vegetables.
Serve: Serve cold.
Coleslaw salad with sweet cream
Ingredients: 1/2 white cabbage, 1 carrot, 30 g chopped onion (optional), 75 g sugar, 2.5 g salt, 0.6 g pepper, 50 cl milk, 25 g mayonnaise, 500 ml sweet cream, 7, 5 ml white wine vinegar, juice of 1 lemon
Preparation: Chop the cabbage (about the size of a grain of rice) and grate the carrot.
Mix sugar, salt, pepper, mayonnaise, milk, sour cream, vinegar and lemon juice in a bowl. Stir until the liquid is quite homogeneous. Add the cabbage, carrot, possibly chopped onion in the bowl and mix everything.
Serving: Cover the bowl with plastic wrap and leave it in the fridge for 2 hours before serving.
Coleslaw light salad
Ingredients: 1/4 white cabbage, 2 carrots, 3 tablespoons mayonnaise, 3 tablespoons milk, 2 tablespoons vinegar, 2 tablespoons sugar, salt.
Preparation: Grate and mix the cabbage and carrots together.
For the sauce: Mix mayonnaise, milk, vinegar, powdered sugar and 1 or 2 pinches of salt. Mix with vegetables.
Serve: Serve cold.
Coleslaw salad with raspberry vinaigrette
Ingredients: Green cabbage, sea, nuts, blueberries; for the vinaigrette: 1 tablespoon mustard, 4 tablespoons raspberry vinegar, 1 tablespoon olive oil, 1 tablespoon rapeseed oil, 1 tablespoon water, salt, pepper.
Preparation: The amount of vinaigrette must be adapted according to the amount of salad you will prepare. Finely chop the cabbage. Cut the apple into cubes (peeled or not). Crush a few nuts and cut the blueberries in half, if they are large. Put everything in a salad bowl.
Prepare the vinaigrette, mixing all the ingredients listed. Pour over the salad, mix and serve.
Serving: It can be served immediately after cooking, at room temperature, or you can leave it in the fridge to cool.
Coleslaw salad with homemade mayonnaise
Ingredient: 3 carrots, 1/2 white cabbage, celery; For mayonnaise: 1 egg yolk, about 1/2 cup oil, 1 teaspoon mustard, salt, pepper; For the sauce: 4 tablespoons homemade mayonnaise, 2 teaspoons mustard, 2 tablespoons heavy cream or plain yogurt, 1 tablespoon lemon juice, 1 tablespoon white vinegar.
Preparation: Prepare mayonnaise: put the yolk with the mustard in a bowl, salt and pepper. Mix with a wooden spoon, making rotational movements to mix the mustard with the yolks. Slowly add the oil little by little, continuing to stir vigorously. Continue until all the oil is incorporated and beat hard! The mayonnaise will become shiny and very firm.
Prepare the sauce: mix all the ingredients with a fork to have a smooth and fine sauce. Add salt and pepper. Keep cool.
For vegetables: Peel the carrots and grate them with a multifunctional grater (the list of models compared by us can be found here ). Remove the cabbage stalk and cut it into thin strips. Use a very sharp knife. The strips should be the same size (the same grater can be used as for carrots, to have regular pieces).
Then mix the vegetables. When they are well uniformed, add and completely incorporate the sauce into the vegetables. Adjust salt and pepper to taste.
Serving: Cover and refrigerate for at least 2 hours. Vinegar and sauce will soften the cabbage.
Salad coleslaw New York
Ingredients: ¼ white cabbage, 2 carrots, 1 plain unsweetened yogurt, 2 tablespoons mayonnaise, 2 tablespoons white vinegar, 5 sprigs of fresh dill, fine salt and freshly ground black pepper. You can replace plain yogurt with 5 teaspoons of thick cream to give the coleslaw an even creamier sauce. You can also replace white vinegar with lemon juice.
Preparation: Remove the stalk of white cabbage to keep only the leaves. Cut the cabbage into thin slices and then cut it once more in the other direction, so as to obtain very thin slices of chopped white cabbage. Peel a squash, grate it and slice it. Wash the dill threads well, dry them and then chop them. In a salad bowl, mix together the chopped cabbage, grated carrots and chopped dill sprigs.
In a bowl, combine plain yogurt, mayonnaise and white vinegar with a fork. Season with salt and pepper to taste. Pour the resulting sauce over the vegetables and mix everything. Adjust the spices if you think it is necessary.
Serving: Close the coleslaw salad bowl with a lid or cellophane and let it marinate for at least 2 hours in the refrigerator. Serve cold New York coleslaw salad.
The more you let your New York coleslaw marinate in the fridge, the stronger the cabbage will be. So, if you prefer a crispy coleslaw, taste it quickly after preparing it. If you prefer a finer version of coleslaw, let it marinate for 2 to 12 hours in the refrigerator before tasting.