Here is a variety of coleslaw recipes. Coleslaw (or just “slaw” depending on where you’re from) is a great form of salad, and a must for barbecues, picnics. In fact, it goes well with a lot of foods – fried chicken, pizza, hotdogs, and roast meat of any kind. It should contain cabbage in some form, but most of the other ingredients can be mixed and matched to suit your taste.
Here’s a couple to tempt you.
Classic Coleslaw Recipe
- A whole white cabbage, sliced as thinly as you can
- 1/4 cup grated carrot
- 1/4 cup sugar
- 1/2 teaspoon salt
- fresh ground black pepper (not too much)
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk (or use more mayonnaise instead)
- 1 1/2 tablespoons white vinegar
- Juice of half a lemon
Once everything is chopped, put everything in a big bowl and mix it until everything is smooth and coated in mayonnaise. Cover and refrigerate until you need it.
This is the German equivalent of coleslaw and I suppose it has more in common with saurkraut than the usual coleslaw. I usually grate a big carrot or add a thinly sliced red pepper in as well to sweeten it slightly – I’m not sure it’s totally authentic, but nevermind.
Should make enough for 3 or 4 people – double the amounts if you need more.
- A whole white cabbage, sliced as thinly as you can.
- A good-sized onion, thinly sliced
- 1/2 cup of sunflower oil
- 1/2 cup of lemon vinegar
- 1 tsp salt
- 1 tsp sugar
- fresh ground black pepper
Put the chopped cabbage (and carrot/pepper if you want) in a bowl on its own.
Bring the rest of the ingredients to a boil for a couple of minutes, then pour over the cabbage. Mix it all up thoroughly, and leave it to stand for at least 2 hours (but up to 12 hours is better).