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| Coleslaw salad |
"This name come from Dutch koolsla, coleslaw is a salad of shredded cabbage mixed with Nice combination mayonnaise and other vegetables. It is the archetypical picnic and barbecue salad."
About salad:
Coleslaw is one of the most versatile of salads. Ideal in winter, when salad greens may not be in great supply, it is inexpensive and the perfect choice in catering for a crowd.
History of salad:
Coleslaw was probably consumed in its earliest form in the times of the ancient Romans. However, modern coleslaw could not have arisen until the 18th century as mayonnaise was not yet invented. The term "cole slaw" arose in the 18th century as a partial translation from the Dutch term "koolsla" meaning "cabbage salad"
Ingredients Used:
1/2 head of medium savoy (i.e green cabbage) about (500 g).
1 large carrot, grated
1/2 small onion, finely chopped
3 spring onions, thinly chopped
2 celery stalks, thinly sliced
3 tablespoons of chopped fresh flat-leaf parsely
1/2 cup about (125 g) good-quality of mayonnaise
2 tablespoons of lemon juice
1 teaspoon Dijon mustard
salt and freshly ground black pepper.
Making recipe:
1 Finely shred the cabbage using a sharp knife (or) a slicer.
2 Place cabbage in a large bowl along with carrot, onion, spring onions, celery and parsely then toss to combine. Whisk mayonnaise, lemon juice and mustard in a small bowl until well combined. Add salt and pepper to taste. Add dressing to salad then toss gently to combine.
* Replacing cabbage with other ingredients (optional):
-You can also choose 1 tablespoon of toasted caraway seeds instead of cabbage.
- Fruits coleslaw : Add 1 large green apple cut into matchsticks and 3 tablespoons sultanas (golden raisins) to basic coleslaw salad.
- crunchy nut coleslaw: Replace onions with 6 red radishes cut into matchsticks then add 4 tablespoons of toasted silvered almonds.
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