Coleslaw Salad Recipe | How to Make Coleslaw Salad | Infoods
Recipe Information
Coleslaw Salad
Cultural Context
Coleslaw is a popular side dish in Dutch cuisine, often served with barbecued meats or as part of a buffet. Its origins can be traced back to the 18th century, where it was made with cabbage and vinegar, evolving over time to include mayonnaise and other ingredients. This dish is appreciated for its crunchy texture and refreshing taste, making it a staple at gatherings and picnics.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
mayonnaise
🥗Healthier: Greek yogurt
💰Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
cabbage
🥗Healthier: red cabbage
💰Cheaper: green cabbage
Red cabbage is more nutritious and colorful.
Place a grill pan over medium high flame and wait for around a minute until the pan is hot.
Grill the corn for around 30 seconds to a minute on each side until it has grill marks.
Remove the corn from the grill and let it cool.
Cut the white cabbage into quarters and shred one quarter thinly using a sharp knife.
Transfer the shredded cabbage into a bowl.
Use a vegetable peeler to shred the carrots, being careful not to shred your fingers.
Add the shredded carrots into the bowl with the cabbage.
Remove the corn kernels from the cob using a sharp knife and add them to the bowl.
Thinly shred some coriander and add it to the bowl.
Squeeze the juice of half a lemon into the bowl.
Add in some red cabbage and a tablespoon of sugar to balance the tartness.
Season with salt and black pepper, and add half a cup of mayonnaise.
Toss all the ingredients together until fully combined.
Taste the salad and adjust the mayonnaise if necessary.
Refrigerate the salad for around 15 to 30 minutes before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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