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Coleslaw. Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw or simply slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Here's a classic coleslaw recipe made with thinly sliced cabbage, carrots, and green onion. It's seasoned with mayonnaise, mustard, vinegar dressing.

This easy and creamy coleslaw dressing is a breeze to make and much better than store-bought dressing! As in, the classic, with green cabbage, shredded carrots, and creamy If you're looking for a solid, dependable coleslaw that promises to play nice with all the burgers and. Our favorite coleslaw dressing is quick to make and calls for simple ingredients. You can have Coleslaw using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Coleslaw

  1. You need 1/3 large of green cabbage.
  2. It’s 2 large of carrots.
  3. It’s 2 tbsp of mayonnaise.
  4. It’s 2 tbsp of wholegrain mustard.
  5. It’s 1 tbsp of extra virgin olive oil.
  6. You need 1 tbsp of white wine vinegar.

Coleslaw is easy to make in advance. The vegetables can be shredded a day or two in advance and kept in a resealable. 🎦 Coleslaw. From Wikipedia, the free encyclopedia. "Cole slaw" redirects here. Make it creamy or light to enjoy with your barbecue.

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Coleslaw step by step

  1. Peel outer layer of the cabbage and discard.
  2. Shred cabbage into fine strips.
  3. Peel and grate carrots.
  4. Combine mayonnaise, mustard, vinegar and olive oil in a large bowl.
  5. Add cabbage and carrot in batches to ensure they are well covered.
  6. Cover and refrigerate for at least two hours before serving.
  7. Toss well before serving.
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Coleslaw is a summer staple, perfect at barbecues or atop a pile of pulled pork. But our easy coleslaw recipes are brilliant all year round from Tom Kerridge's hardcore coleslaw to the Hairy Bikers' light. Coleslaw o Ensalada de Col al Estilo Kentucky Fried Chicken. Type of cabbage for Coleslaw – green cabbage is the classic. Red cabbage is great too (but will bleed colour slightly), savoy and Napa cabbage can also be used.

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