Coleslaw salad

Recipe: Coleslaw Salad

Coleslaw Salad is an American dish that has become popular worldwide. This salad features crunchy cabbage and carrots, juicy cucumbers, and a flavorful dressing. It pairs well with barbecues, hamburgers, and other grilled dishes, but can also be enjoyed as a light meal on its own.

Ingredients

• 1/2 head of white cabbage, thinly sliced
• 2 carrots, grated
• 2 cucumbers, diced
• 1/2 red onion, peeled and thinly sliced
• 1/2 cup mayonnaise
• 2 tbsp sugar
• 2 tbsp apple cider vinegar
• 1 tsp mustard
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the sliced cabbage, grated carrots, diced cucumbers, and red onion.
2. Prepare the dressing in a separate bowl: mix mayonnaise, sugar, apple cider vinegar, and mustard. Mix well until a uniform dressing is formed.
3. Pour the prepared dressing over the vegetables in the bowl.
4. Mix all the ingredients well to coat the vegetables with the dressing.
5. Season the salad with salt and freshly ground black pepper to taste.
6. Place the Coleslaw Salad in the refrigerator for a few hours (preferably overnight) to allow the vegetables to soak up the flavorful dressing and become crunchy.

Tips

• Use a grater to grate the carrots for a finer texture.
• For a lower-calorie option, use low-fat mayonnaise or yogurt.
• Add more sugar for a sweeter taste.
• Substitute white or red wine vinegar for apple cider vinegar, if desired.
• Try adding a bit of chopped parsley or cilantro for extra flavor.
• Give the salad a good stir before serving.
• If the salad seems too dry, add a little more mayonnaise or dressing.
• The prepared Coleslaw Salad can be stored in the refrigerator for up to 3 days.
• Garnish the salad with fresh parsley leaves or red pepper before serving for a more appetizing presentation.
• Serve the Coleslaw Salad as a side dish to barbecues or burgers, or enjoy it on its own.

Common Mistakes

• Salad too dry: If the salad seems too dry, add more dressing and mix well.
• Over-salting: Be careful with salt, as the dressing and mayonnaise may already contain salt.
• Chopping vegetables too thick: Slice the cabbage and cucumbers thinly for a more tender salad.
• Insufficient marinating: It's best to prepare the salad in advance and let it rest in the refrigerator to allow the vegetables to absorb the dressing.
• Excessive dressing: Avoid overloading the salad with dressing to prevent it from becoming too soggy.
• Using old vegetables: Use fresh vegetables for a fresh and crunchy salad.

Fun Fact:

Coleslaw Salad has American roots and is a popular dish at barbecues and grill parties. Its name comes from the Dutch word "koolsla," which means "cabbage salad." This salad has become widely known in the United States and has received various variations, but the classic version always remains crispy and delicious.

Coleslaw Salad is a fresh and fragrant accompaniment to your barbecues or burgers. Its crunchy texture and delicate taste will make your meal even more appetizing and flavorful. Try making this classic American salad and enjoy the taste of summer in every bite!