Cabbage is a unique vegetable, because during storage it practically does not lose vitamins until spring. For excellent taste and combination with different, sometimes quite unexpected components, cabbage has been especially appreciated, revered and welcomed for many decades. And with the advent of American eatery chains, which have an original menu, into our lives, such a salad as Cole Slow became an audience favorite overnight. There are many variations on the theme of cooking this dish.
Original Salad Recipe
This dish can please the whole family, each member of which will discover something special in his taste. Cole Slow Salad, the recipe for which is quite simple, includes the following ingredients:
- White cabbage - 400 g.
- Medium-sized carrots - 1 pc.
- Onion - 1 pc.
- Skim milk - ¼ cup.
- Yogurt without pieces of fruit - 2 tbsp. spoons.
- Mayonnaise - 2 tbsp. spoons.
- The juice of half a lemon.
- Wine vinegar - 1 tbsp. the spoon.
- Salt.
- Greens and spices to taste.
We use a food processor
At the very beginning, we will chop the vegetables for Cole Slow salad in the traditional way, and then we will arm ourselves with a little trick. Peel and three carrots on a coarse grater, cut the onion in half rings, chop the cabbage. We are not in a hurry to put vegetables in a bowl, but first we put them in a food processor. For this purpose, a blender container chopper will also work. An important point: our goal is only to slightly chop the vegetables, giving the slices the same size. Therefore, we will use several small ripples. Now put the vegetable mass in a bowl, salt, if there is a desire, pepper, wring out with your hands.
Cole Slow Salad implies the presence of the original sauce in the dish. We will cook it in a separate bowl, using a whisk. Put milk, yogurt, lemon juice, wine vinegar and mayonnaise in a bowl and beat well with a whisk. Pour the sauce into the chopped vegetable mass, mix and season with finely chopped dill. As you can see, there is nothing complicated.
"Cole Slow": an original recipe for New Orleans
Some traditional North American foods are used to make a salad using this recipe. Pecan is also sold in our country, but maple syrup, unfortunately, is not found in every supermarket. Here is the complete list of ingredients required for the dish:
- White cabbage - 400 g.
- Carrots - 1 pc.
- Pecan - 1/3 cup.
- Celery - 3 branches.
- Skim milk, yogurt, mayonnaise - 2 tbsp. spoons.
- Apple cider vinegar and maple syrup - 1 tbsp. spoon.
- Salt.
- Spices and herbs to taste.
Cooking
The cooking process of the New Orleans Cole Slow has its own subtleties. By the way, the calorie content of this dish is high due to the content of nuts in it. Therefore, for those who follow their figure, we do not recommend it, except on major holidays. By the way, if you can’t find pecans for sale, you can replace this component with walnuts.
For chopping vegetables, we will dispense with the usual knife and grater. Grate carrots, chop the cabbage and chop celery with thin strips across the branches. We put the vegetables in a bowl, salt, pepper and squeeze strongly with our hands. We will crush the nuts in a mortar. If there is no mortar, you can use a regular rolling pin and a cutting board. Add the crushed pecans to the total mass. Then proceed to the preparation of the sauce. The New Orleans Cole Slow Salad, the recipe of which is given here, has only one difference from the first option of cooking. The ingredients for the sauce are also whipped in a separate bowl with a whisk. Then the crushed vegetables and nuts are poured into the resulting mass. The components are mixed, and instead of dill, the top of the formed hill is decorated with chopped parsley leaves.
Compare recipes
So, we compare the original North American recipe and our adapted options. It was in Russia that they began to sprinkle the finished dish with herbs. In the original American version, there is more mayonnaise, but we are not enemies of our own health, therefore, we significantly reduced the dosage. Americans do not use yogurt at all. They are used to making sauce on their sour milk. By the way, what is no reason for us to use this ingredient? But if you are not lucky enough to get maple syrup, you can put apricot jam in the sauce . Just a little, not more than a teaspoon.
Cole Slow: Red Cabbage Recipe
Finally, we present a version of a dish that is more adapted to Russian taste preferences. For cooking we use as components:
- White and red cabbage - 200 g each.
- One green apple.
- Carrots - 1 pc.
- Red onion
- Celery Root - 50g
- Mayonnaise - 2 tbsp. spoons.
- Mustard - 1 teaspoon.
- Lemon juice - 1 tbsp. the spoon.
- Salt, sugar.
Before you start, try the taste of mustard: it should not be too sharp.
We use a grater for Korean carrots
We proceed to shredding components for the Cole Slow salad with red cabbage. We shred both types of cabbage with a thin straw, wring out. We will grate carrots and apples on a grater intended for cooking Korean carrots. In salads where apples are present, there is one not very pleasant moment: the fruit darkens and spoils the appearance of the dish. Therefore, before sending the grated apple into a bowl, sprinkle it with lemon juice. Then three celery root on a regular grater, and cut the onion in half rings.
All components are sent to the salad bowl, mix and salt. Here you need a little sugar, which can also be replaced with honey. We will not make the sauce separately, just season with mayonnaise and mustard. Mix everything thoroughly. Serve Cole Slow salad to the table by garnishing with pomegranate seeds.
This simple dish is surprisingly beautiful. Shavings of red cabbage and rings of purple onions make the salad so appetizing in appearance. The apple gives an incomparable fresh aroma to anything. This dish will become completely non-caloric if you replace mayonnaise with low-fat sour cream. Also, this salad option involves experimenting with additional ingredients. It all depends on the taste preferences of a particular family.