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Classic Coleslaw salad

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, t

Waldorf Salad

Classic Waldorf salad In 1896 the salad appeared in The Cook Book by "Oscar of the Waldorf".The Waldorf salad was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896 at the Waldorf hotel in New York City. Oscar Tschirky, who was the Waldorf's maitre hotel and developed or inspired many of its signature dishes, is widely credited with creating the recipe. A Waldorf salad is a salad generally made of fresh apples, celery, grapes and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal. Ingredients 500 g (1 lb) celery or celeric (celery root) 2 medium tart apples (about 300 g) 3 tablespoons lemon juice 1 cup (150 g) red grapes 100 g walnuts 1/2 cup (125 g ) mayonnaise pinch of sugar salt and freshly grounded black pepper mint springs, for garnish Making recipe 1

American potato salad

About salad Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish , as it usually accompanies the main course . Potato salad is widely believed to have originated in Germany from where is spread widely throughout Europe and later to European colonies. American potato salad most likely originated from recipes brought to the U.S. by way of German and European settlers during the nineteenth century. American-style potato salad is served cold or at room temperature. Ingredients often include mayonnaise or a mayonnaise-like substitute such as yogurt or sour cream, herbs, and vegetables such as onion and celery. German-style potato salad is generally served warm and is typically made with vinegar or olive oil, herbs and bacon Potatoes are used warm in these two salads because they will absorb the flavours of the dressings. Dressings added to cold potatoes tend to 'sit' on them rather t

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