🥗 Coleslaw
Coleslaw is a crunchy salad of finely shredded raw cabbage and carrot in a creamy, tangy dressing of mayonnaise, vinegar and a little sugar. It is cool, crisp and slightly sweet, a natural partner to rich food. It is served as a side with barbecue, fried chicken, burgers and sandwiches.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- ½ medium white cabbage (about 500 g), finely shredded
- 2 carrots, grated
- 120 g mayonnaise
- 2 tbsp cider or white vinegar
- 1 tbsp sugar
- Salt, black pepper
Method
- Shred the cabbage as finely as possible and grate the carrots.
- Toss the cabbage with a pinch of salt and leave for 10 minutes, then squeeze out excess water.
- Whisk the mayonnaise, vinegar, sugar, salt and pepper.
- Mix the dressing through the vegetables and chill for at least 15 minutes before serving.
How to make it lighter
- Mayonnaise carries most of the calories: use half and thin it with extra vinegar.
- Increase the cabbage and carrot so the same dressing coats a bigger bowl.
- Cut the sugar to 1 tsp — the carrot adds its own sweetness.
History
The name comes from the Dutch koolsla, “cabbage salad”, and the dish is usually said to have reached America with Dutch settlers in New York. Today the creamy mayonnaise version is a standard side dish in American and British cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →