American Cole Slow salad: a classic recipe, from Jamie Oliver, Konstantin Ivlev, from white, red and Chinese cabbage. Recipes for the most delicious coleslaw dressings: Cole Slow:

“Cole slaw” is a vegetable salad made from simple and affordable products – cabbage and carrots. It came to us from America, where it is loved and served in any cafe or eatery. Everyone knows the beneficial properties of cabbage, which have a beneficial effect on the function of the digestive system, and carrots are a source of vitamin A and carotene. With the addition of a special dressing sauce, the salad acquires a sourish, piquant taste and increases appetite. This bright, tasty dish can be included in your diet.

Cole slaw: translation into Russian

This salad is extremely popular in the West and not a single dinner, both family and dietary, can be done without it. The cuisine of the USA is quite diverse, contrasting and tasty, and therefore Cole Slow has a place in it. It is successfully served with meat and fish dishes, potatoes, pasta, cereals, burgers, sausages, chicken and stews.

INTERESTING: The literal translation of salad sounds like “shredded cabbage.” To prepare the salad, you can use any cabbage, as well as combine several types together, supplementing with other vegetables and products. The highlight of the salad is its dressing in the form of mayonnaise sauce.

The salad has many variations in preparation, because every housewife certainly has her own personal Cole Slow recipe. To enhance the taste of the salad, it can be supplemented with sesame seeds and “bright” spices to taste. Cole Slow can be spiced up with horseradish, ginger, garlic, and onion. If you want to prepare a dietary dish, mayonnaise or sour cream in the sauce should be replaced with vinegar and oil.

Varieties of Cole Slaw and why is the salad called that?

American coleslaw salad: classic recipe

There is an original recipe for the dish, the classic Cole Slow, which consists of affordable and simple ingredients. Salad is very good for health, has a beneficial effect on the digestive system and replenishes a person’s vitamin reserve.

What you need to have:

Cabbage - 0.5 small heads (you can use any cabbage you have: young, green, Beijing, blue, white). If you use “old” cabbage, it is advisable to mash it with your hands after shredding so that it is juicy.
Celery (green part) – several stalks (if you can’t find the green part of the fruit, you can use the root, you only need a little of it, it’s grated on a coarse grater).
Apple (sour, green) – 1 pc. any non-sweet variety
Onion – 1 blue onion (replace with any other variety if desired).
Greens - any at your discretion

IMPORTANT: All vegetables are finely chopped. To do this, you can use a slicer or shredder. If these devices are not available, it is also quite possible to do this by hand.

Preparing the dressing sauce:

Sour cream (choose your own fat content) – 3-4 tbsp.
Mayonnaise (choose your own fat content) – 3.4 tbsp.
Vinegar (fruit) – 0.5-1 tbsp.
Salt, any spices and sugar

IMPORTANT: The sauce mainly consists of sour cream and mayonnaise, which it is advisable to mix evenly and season with different spices according to your preferences.

Original salad

With kefir sauce

Cole Slow salad can be prepared with original kefir sauce. A fermented milk product in this version replaces sour cream. Of course, the recipe published below in the article differs significantly from the classic one, but the result is no less tasty and successful.

Cole Slow recipe with kefir sauce.

For added piquancy, vinegar is also added to the dish. It is important to choose the right component. Natural fruit vinegar is best. For example, apple. But it must be an uncolored product mixed with flavoring. Namely, apple juice brought to the desired state.

Composition of ingredients

For the dish you need to take:

cabbage - half a kilo;
carrots – 1 large;
thick kefir - 4.5-5 tbsp. l.;
mayonnaise – 2.5-3 tbsp. l.;
fruit vinegar - about 1 tbsp. l.;
granulated sugar – 1.5-2 tbsp. l.;
salt pepper.

The amount of cabbage can be slightly reduced to suit your taste. It is best to choose thick and fatty kefir. For example, at least 2.5%. For dressing, the fermented milk product must be as fresh as possible. Mayonnaise is suitable for both store-bought and homemade. But the second option for salad is preferable. Both apple and, for example, grape vinegar are suitable.

Step-by-step cooking process

The cooking process includes several stages:

Peeled carrots should be finely chopped. It is most convenient to take a special grater for this. But a regular one with the largest divisions will do.
It is recommended to take young or salad cabbage. Afterwards you need to chop it into thin strips. The smaller the resulting vegetable pieces, the tastier.
Immediately pour the cabbage into a large bowl and mash well with your hands. This trick will make the vegetable softer and more tender, like the entire snack as a whole.
Then you can transfer the cabbage shavings to a bowl for a snack. Let it be large to make it easier to mix everything. You can also immediately send the carrots prepared above there.
Next, you can start mixing the dressing. Its basis will be thick kefir. All other components must be sent to it. Immediately mix mayonnaise into the mixture and pour in natural fruit vinegar. All that remains is to add the dry ingredients and mix everything until the sugar and salt dissolve in the mass. Perfectly complements the taste of the sauce and assorted colored peppers. After mixing, the dressing will be completely ready. By the way, according to this recipe, you can make not only kefir as the basis for the sauce, but also unsweetened natural yogurt. Such a dairy product will be chosen without sugar, fruit and berry components.
The dressing must be poured over all components of the appetizer. After thorough mixing, the treat will be completely ready.

It is advisable to prepare the dish approximately 1 hour before serving. You need to let the treat sit for at least 50 minutes. Then it will become tastier and juicier.

How to serve a dish

When serving food to the table, it should be placed in portions on small plates. On top you can place, for example, miniature chicken/fish nuggets, cutlets, chops. If you want to end up with the most satisfying lunch possible, you can combine Cole Slaw with hot meat and a side dish. For example, from potatoes or boiled cereals.

Cole slaw salad: recipe from Jamie Oliver

It’s no wonder that every world-famous chef has his own unusual and unique recipe for the popular cabbage salad. Jamie Oliver is a well-known supporter of tasty and healthy eating, has published many cookbooks with recipes and has a personal cooking show.

What you will need to have:

Any cabbage – approximately 700 g (choose young white cabbage or Beijing cabbage).
Carrot – 1 large (or 2 small ones)
Blue or white onion – 1 pc. (medium, large)

IMPORTANT: The carrots should be grated into large shavings, the cabbage should be finely chopped on a shredder and the onion, cut into small and thin half rings, should be added to it. The uniqueness of this recipe is in the special dressing.

What is required for refueling:

Sour cream 20% - 2.5 tbsp. (can be fatter or vice versa)
Mayonnaise 30-50% - 2.5 tbsp. (you can choose the fat content yourself).
Natural yogurt – 1 tbsp. (if not, you can replace it with the same amount of full-fat kefir).
Mustard – 0.5-1 tsp. (any pungency: “Russian” or “American”).
Apple cider vinegar – 0.5-1 tbsp. (can be replaced with wine)
Salt and a couple of pinches of sugar (if you want, you can also add a couple of pinches of pepper).

From Jamie Oliver

With celery

Cole Slow salad, the classic recipe of which can be slightly modified, turns out tasty, juicy, crispy with the addition of celery. Of course, it adds such a component to the treat and usefulness. This recipe will only use celery stalks. It is important to choose juicy, fresh, not wilted ones.

Some chefs use regular mayonnaise for this version of the salad. But then the end result is no longer Cole Slow. For this appetizer you will need to take care of a more complex and interesting sauce. The basis will again be sour cream.

Composition of ingredients

For the dish you need to take:

white cabbage – 350 g;
homemade/classic store-bought mayonnaise – 2.5 tbsp. l.;
fresh juicy carrots – 180-200 g;
thick sour cream - 3.5-4 tbsp. l.;
celery (stems) – 2-3 pcs.;
sweet/spicy mustard – 1 tsp;
salt, sugar and pepper.

To prevent the dressing from being too sweet, approximately 2 g of sand is enough for it. You can also choose the amount of celery according to your taste. You can take just 1-1/2 stems of the ingredient so that it is only slightly felt in the dish or even make it one of the main components. It is advisable to try to choose sweet and juicy carrots. This vegetable will make the salad special.

Step-by-step cooking process

The cooking process includes several stages:

Particular attention should be paid to the main component – cabbage. If it is not possible to choose a young vegetable, then you should choose at least the thinnest leaves without rough seals on them. The cabbage must be freed from the wilted upper part, and the remaining part must be chopped as thinly as possible. You should get a neat miniature straw. You should immediately pour it into a large bowl.
It is important to take carrots that are not stale. After cleaning, washing and drying, the vegetable will need to be finely chopped. Another option is to cut it with a sharp knife. But it’s especially quick and convenient to use a special grater designed for Korean snacks. You can immediately add carrot shavings to the cabbage.
The celery will need to be washed, peeled if necessary and finely chopped. By the way, this ingredient can easily be replaced with other delicious crunchy ingredients. For example, you can use sweet and sour apple, salad onion. All these additives will allow the taste of the treat to sparkle with new colors.
To season, place all remaining ingredients in a deep bowl. The base will be sour cream. And everything else needs to be sent to it. After adding sand and salt, it is important to mix the mass especially thoroughly. Both the sweet and salty crystals should be completely dissolved in the sauce. Otherwise, they will come across in the salad and crunch unpleasantly on your teeth. Colored ground peppers make the sauce tastier. You can also use a ready-made spice mixture for salad dressings.
The resulting sauce will need to be poured over the vegetable base, chopped and mixed in the steps above. Everything needs to be mixed as thoroughly as possible.

It is advisable to immediately send the finished snack to the table. It can become an independent dish or an addition to meat, fish, and baked vegetables.

How to serve a dish

It is very tasty to complement the prepared appetizer with potatoes and meat. For example, if the main dish was baked in the oven with sauce. Place a portion of the side dish with meat on a plate, and place Cole Slow next to it. In addition, you can serve the salad as a healthy snack while on a diet. Then complement it with rye or rice bread.

Cole slaw salad: recipe from Ivlev Konstantin

This recipe and an analogue of the famous dish “Cole slaw” is often called “salad for dinner” from Konstantin Ivlev.

What is needed for this:

White cabbage – 1 head (weighing no more than 1 kg).
Beijing cabbage – 1 small head (approximately 0.5 kg).
Carrots – 1-2 pcs. (preferably young, sweet)
bunch of green onions (green and white parts).

IMPORTANT: Chop the cabbage very finely and coarsely grate the carrots. Mix everything thoroughly and use your hands to release the juice from the cabbage. Finely chop the onion and add to the salad bowl. After this, prepare the dressing with which you mix all the ingredients.

Refueling:

Natural (or homemade) yogurt – 2/3-1 glass (can be replaced with full-fat kefir).
Mustard seeds – 1-2 tbsp. (can be replaced with regular one)
Fresh lemon juice – a few tsp.
Salt - according to your preference
Sugar - a few pinches
Ground pepper - a couple of pinches

IMPORTANT: The sauce is made separately and then ready to dress the salad with.

From Ivlev Konstantin

Classic American recipe

Even inexperienced cooks can prepare vitamin-rich cabbage salad “Cole Slaw” according to the traditional classic recipe: any housewife can do it. Preparing this simple dish does not take much time, since the recipe uses fresh ingredients.

For the Cole Slaw recipe for the American classic salad, you need to stock up on the following vegetables:

cabbage – 500 g;
carrots – 1-2 pcs.;
1 onion.

The head of cabbage is freed from the top rough leaves. The root vegetable, peeled from the tops, is washed, and the carrots are passed through a Korean grater. White cabbage is shredded into long thin strips; in this form it looks especially appetizing.

The amount of cabbage can be taken smaller or larger: it all depends on how many people the salad is being prepared for.

Onions are cut into half rings. All chopped vegetables are carefully mixed with your hands so that they release the juice. If you press too hard, the cabbage will lose its crunchy texture. All the piquancy of the American Coleslaw salad is in a special sauce, with which it acquires a specific taste.

With white cabbage

When preparing vitamin salads, you must follow the following rules:

products must be fresh;
cook just before serving.

For refueling use:

mayonnaise with sour cream (any fat content will do) 3 tbsp. l.;
fruit vinegar with homemade yogurt 1 tbsp. l.;
liquid grainy mustard 1 tsp;

Mayonnaise is mixed with sour cream, a tablespoon of sugar, adding yogurt, mustard and vinegar. Beat the resulting mass with a whisk and bring to a homogeneous consistency. All that remains is to season the cooked vegetables with dressing sauce and stir. The prepared American coleslaw salad should sit for at least 30 minutes, during which time the vegetables will be well saturated with the flavor of the sauce.

Cabbage and carrot coleslaw - a salad based on a classic American recipe. It can be included in the diet of people on a diet by seasoning it with low-fat kefir instead of mayonnaise.

A light, low-calorie dish of fresh vegetables will relieve the human body of deficiency of vitamins B and C and minerals.

Instead of white cabbage, you can use red cabbage or Beijing cabbage if desired - it will still be delicious. Both red and white onions will do.

Original salad

Cole slaw salad: white cabbage recipe

The most popular variety of cabbage that can be found in the CIS is white cabbage. Young heads of cabbage are very juicy and sweet, and the “old” ones just need to be shaken a little with your hands so that they “release the juice.”

What you need to have:

Head of white cabbage – 0.5 or a small head
Blue onion – 1 head (medium or large)
Garlic – 1-2 cloves (for spiciness and aroma)
Daikon or radish – 400-500 g (any type, not spicy)
Greens and green onions - a small bunch

IMPORTANT: The peculiarity of the salad is the finely chopped and shredded ingredients. They should be poured into a salad bowl and only then poured over the prepared sauce and mixed evenly.

Dressing sauce:

Sour cream – 2-3 tbsp. (fat, approximately 25%)
Fat mayonnaise – 2 -3 tbsp. (fat, no less than 50%)
Wine or apple cider vinegar – 1-1.5 tbsp. (can be replaced with lemon juice).
Pepper mixture - a few pinches
Soy sauce – 1-2 tbsp. (any)

With white cabbage

With green apple

Green apple perfectly complements the taste of Cole Slow. It is desirable that it be sweet and sour. Onions will also be added to this recipe for juiciness. It's best to use red/purple sweet. It will make the appetizer tastier, juicier, and even more beautiful and appetizing in appearance. To prevent the sauce from becoming too spicy, you should supplement it with mild mustard. The base will be olive/classic mayonnaise.

Composition of ingredients

For the dish you need to take:

white and red cabbage – 180-200 g each;
carrots, red onion and green apple - 1 pc.;
mayonnaise – 2-2.5 tbsp. l.;
sugar and mild mustard – 6-7 g each;
lemon/lime juice – 20-25 g;
salt.

If desired, you can take only one color of cabbage. Then white is better. You will need approximately 350-400 g for the entire salad.

Step-by-step cooking process

The cooking process includes several stages:

Both types of cabbage (or just one chosen) need to be finely chopped. Afterwards they will be placed into separate bowls of different sizes. Each one will need to be sprinkled with a small amount of salt and kneaded well with your hands. This is necessary for the juice to appear. Only after kneading can you combine both types of cabbage together in a common bowl.
From a sweet and sour apple, you first need to thinly peel the skin and cut out the middle with the seeds.
Then you should grind it. It’s best to use the finest grater for Korean snacks. Then you will get beautiful thin long apple strips.
Immediately pour citrus juice over the apple chips and mix thoroughly. This stage is necessary so that the fruit does not have time to darken. Otherwise, it will look less appetizing in the treat.
Carrots should be processed in the same way. But you can also use a regular grater.
You will first need to carefully remove the skin from the onion. And only then – cut it into thin rings.
All vegetables prepared above must be mixed in a common bowl.
The base of the sauce will be the selected mayonnaise. Sugar and salt should be dissolved in it to taste. After that, add mild mustard and citrus juice.

It is advisable to prepare the dressing in a separate bowl, and only then pour it over the vegetable mixture in the main bowl.

How to serve a dish

It’s worth letting the treat sit for a while so that all the tastes and aromas become friends, and then take a sample. You can serve the salad as an independent appetizer, complementing it with triangles of toasted black bread.

Cole slaw salad: red cabbage recipe

What you will need to have:

Small (small) head of cabbage - 1 head
Blue onion – 1 large onion
Green onions - small bunch
Carrot – 1 large (or 2 small)
Bell pepper - 1 large (bright color, such as red)
White sesame - a few pinches

IMPORTANT: Cabbage and onions should be chopped very finely, mixed with finely chopped green onions and coarsely grated carrots.

Dressing sauce:

Mayonnaise or sour cream – 3 tbsp. (fat)
Yogurt or kefir – 2 tbsp. (fat)
Dijon (grain) mustard – 1.5 tbsp.
Garlic – 1 large clove

With blue cabbage

Cole slaw salad

Cole slaw salad is popular not only because it is easy to prepare, but also because it can consist of only two vegetables - cabbage and carrots.

To give the dish a spicy, creamy taste, the Americans came up with an unusual dressing for it. It can consist of unsweetened yogurt, lemon juice, sweet mustard and your imagination.

And modern housewives have improved the dish with the help of other vegetables, herbs, nuts and even dried fruits.

To make the salad more juicy, you can put an apple in it.

Classic Coleslaw

Coleslaw could be considered the simplest and most ordinary coleslaw, if not for its original dressing.

Ingredients:

Cabbage – 350 g
Sugar – 1 tsp.
Salt - a pinch
Carrots – 1 pc.
Mustard – 2 tsp.
Red onion – 1 pc.
Lemon juice – 1 tsp.
Mayonnaise – 1 tbsp. l.
Sour cream – 3 tbsp. l.

Preparation:

Shred the cabbage using a shredder. Grate the carrots using the Korean attachment. Cut the onion into thin strips.

In a separate bowl, mix salt, sour cream, sugar, mayonnaise, mustard, lemon juice.

Season the vegetables, stir and let sit for 2 hours.

The younger the cabbage, the tastier the salad will be.

You can put two types of cabbage in the dish; it is especially tasty if you combine red and white cabbage.

Ingredients:

Savoy cabbage – ½ head
Salt - a pinch
Sour cream – ½ cup
Poppy – pinch
Horseradish – 1 tsp.
Lemon juice – 3 tbsp. l.
Carrots – 1 pc.
Honey – 2 tsp.
Soy sauce – 2 tbsp. l.
Parsley – 3 stems

Preparation:

Slice the cabbage very thinly. Coarsely grate the carrots. Pour lemon juice over the slices. For dressing, mix soy sauce, sour cream, a pinch of poppy seeds, horseradish and honey. Pour over vegetables and stir.

Soy sauce contains salt, so those who do not like salty foods should not add salt separately.

Coleslaw with two types of cabbage and corn

This salad can be eaten right away, then the cabbage will be crunchy, and when it sits, then the cabbage will be softer.

Ingredients:

Natural yogurt – 200 g
White cabbage – 1 head (small)
Lemon juice – 3 tbsp. l.
Red cabbage – 1 head (small)
Allspice - a pinch
Carrots – 2 pcs.
Dijon mustard – 2 tbsp. l.
Canned corn – 1 b.
Salt – 1 tsp.
Parsley – 1 bunch
Sugar – 2 tsp.

Preparation:

For the sauce, mix yogurt, pepper, juice and mustard. While stirring, add sugar.

Finely chop both types of cabbage. Add salt and mash it with your hands. Tear parsley leaves with your hands. Finely grate the carrots. Add corn without liquid to vegetables. Stir and season.

Of course, apples will add juiciness to the salad.

To prevent the apples from darkening, you need to drip lemon juice on them.

Ingredients:

White cabbage – 380 g
Apple – 2 pcs.
Carrots – 1 pc.
Low-fat sour cream – 1 tbsp.
Sugar – 1 tsp.
Horseradish – 2 tsp.
Mustard – 1.5 tsp.
Pepper - a pinch
Salt - a pinch
Apple cider vinegar – 1.5 tsp.

Preparation:

Chop the cabbage and mash it with your hands. Cut the apples into slices and sprinkle with a little vinegar. Finely grate the carrots.

Separately, beat sour cream with mustard, salt, pepper, vinegar, sugar, horseradish.

Add dressing to vegetables.

Stir and refrigerate for 1 hour.

Asian Coleslaw

Sesame oil and peanuts, peas and lime give the dish an Asian twist.

Ingredients:

Peanut butter – 60 g
Young peas – 55 g
Sugar – 2 tbsp. l.
Water – 70 g
Carrots – 50 g
Sesame oil – 2 tbsp. l.
Green onion – bunch
Cabbage – 200 g
Peanuts – 50 g
Garlic – 1 clove
Lime (juice) – 1 tbsp. l.

Preparation:

Heat sugar, peanut butter and water in a saucepan until smooth. Add lime juice, sesame oil and garlic. Mix the sauce.

Chop the vegetables, add peas and sauce.

With low-fat sour cream, such a salad will truly be dietary.

Ingredients:

Red cabbage – 300 g
White cabbage – 300 g
Medium carrots – 2 pcs.
Corn – 1 b.
Parsley – 1 bunch
Sour cream – 100 g
Apple cider vinegar – 1 tbsp. l.
Sugar – 3 tsp.
Salt – ½ tsp.
Dijon mustard – 1 tbsp. l.

Preparation:

Chop all the cabbage and mash it. Coarsely grate the carrots. Chop the parsley. Mix the chopped products in a deep salad bowl. Add corn. Prepare a sauce from sour cream, mustard, vinegar, salt, sugar and season the salad. Place the mixed salad in the refrigerator.

Arugula will add a mustard-nutty flavor to the dish.

Ingredients:

Cabbage – 150 g
Arugula – 20 g
Apple – 1 pc.
Salt - a pinch
Olive oil – 1 tbsp. l.
Sour cream – 3 tbsp. l.
Black pepper - a pinch
Wine vinegar – ½ tsp.

Preparation:

Cut the cabbage into strips, add salt and mash. Slice - apple.

Combine sour cream with Dijon mustard and wine vinegar. Mix everything in a salad bowl. Garnish with arugula, sprinkle with pepper, drizzle with oil.

Cole slaw lemon

The salad will be crispy and delicious thanks to lemon juice.

Ingredients:

Red cabbage – 450 g
Sesame – 2 tsp.
Celery (stem) – 2 pcs.
Yogurt – 100 g
Apple – 1 pc.
Lemon juice – 2 tsp.
Salt - a pinch
Onion feathers – 2 pcs.

Preparation:

Shred and mash the cabbage, then add salt.

Cut the celery into slices and the onion into rings.

Fry sesame seeds in a frying pan.

Grate the apple and sprinkle with lemon juice.

Place everything in a deep plate, add yogurt and mix.

If Cole Slaw steeps, its aroma and taste will only develop and not deteriorate, unlike other vegetable salads.

Thanks to garlic oil, the salad acquires a piquant taste and aroma.

Ingredients:

White cabbage – 100 g
Olive oil – ¼ tbsp.
Lemon juice – 6 ml
Red cabbage – 50 g
Garlic – 1 head
Carrot – 40 g
Celery – 20 g
Milk – 20 ml
Salt - a pinch
Dill – 2 g
Parsley – 2 g
Soy sauce – 8 ml
Cilantro – 2 g
Sour cream – 15 g
Canned corn – 40 g
Lime juice – 2 ml
Dried mint – 2 g

Preparation:

Cut cabbage, carrots, celery into strips. Grind cilantro, dill and parsley. Add corn, lime and lemon juice, and mint to the chopped.

Heat oil in a frying pan, add whole garlic cloves, cover with a lid and turn off the heat. Leave for 5 minutes. Remove the garlic and pour the oil into the dressing.

Make a dressing from soy sauce, sour cream, milk, salt, lemon juice and butter.

Add dressing to salad and stir.

Cabbage salad “Cole slaw” with celery seeds

Celery seeds add a spicy flavor to the salad.

Ingredients:

Celery seeds – 1 tsp.
White cabbage – 310 g
Onions – 55 g
Carrots – 140 g
For the sauce:
Apple cider vinegar – 1 tbsp. l.
Sour cream – 75 g
Ground black pepper – a pinch
Mayonnaise – 60 g
Salt – 5 g
Sugar – 15 g

Preparation:

Thinly slice the cabbage and cut the onion into half rings. Grate the carrots. Mix chopped ingredients. Sprinkle with celery seeds. Make the sauce. Season the salad with it and mix.

Useful “Cole Slow”

This salad does not need to be seasoned with sauce or oil, because lemon juice will do this job better.

Ingredients:

Lemon – 1 pc.
Red cabbage – ½ head
Corn – 320 g
White cabbage – ¼ head
Carrots – 1 pc.
Celery stalk – 2 pcs.

Preparation:

Cut the carrots and celery into thin strips, and chop the cabbage. Add corn and stir.

Season with lemon juice.

In the summer, many different vegetables are freely available. You can also use radishes for this salad.

Ingredients:

Young cabbage – 300 g
Mint – 20 g
Red cabbage – 300 g
Parsley – 20 g
Green apple – 100 g
Red onion – 50 g
Radish – 100 g
Carrots – 100 g
Petiole celery – 100 g

For refueling:

Yogurt – 100 g
Salt - a pinch
Olive oil – 50 g
Pepper - a pinch
Grain mustard – 10 g
Balsamic vinegar – 10 g
Lemon juice – 10 g
Honey – 20 g

Preparation:

Cut the onion, carrots and apple into strips. Chop the cabbage and knead. Cut celery and radishes into thin slices.

Finely chop the mint and parsley. Make a dressing from the listed ingredients. Mix everything and refrigerate for 30 minutes.

Cole slaw with bell pepper

Red or orange bell peppers add color to a holiday salad.

Ingredients:

Salt - a pinch
White cabbage - half a head
Pepper - to taste
Red cabbage - half a head
Sugar - to taste
Carrots – 1 pc.
Lemon juice - to taste
Bell pepper – ⅓ pcs.
Grain mustard – 1 tsp.
Parsley – 3 sprigs
Yogurt – 100 g

Preparation:

For the dressing, mix mustard, yogurt, sugar, juice and pepper. Stir.

Cut all the vegetables as thinly as possible, tear the parsley with your hands. Salt the vegetables and season with sauce.

Coleslaw with walnuts and raisins

Nuts and raisins will make the snack more nutritious and flavorful.

Ingredients:

Cabbage – 100 g
Celery – 50 g
Walnuts – 30 g
Raisins – 30 g
Salt - to taste
Mayonnaise or natural yoghurt – 100 g

Preparation:

Pour boiling water over the raisins for 10 minutes, then dry.

Chop the cabbage and cut the celery into rings. You can roast the nuts a little and remove the husks.

Place all products in a salad bowl, season with mayonnaise and mix.

Cabbage is considered a fairly budget-friendly vegetable. After all, in order to get enough of it, you need very little of it. And the cabbage variety will please not only the eye, but also the stomach.

Ingredients:

Three types of cabbage – 300 g
Olive oil – 2 tbsp. l.
Carrots – 3 pcs.
Apple cider vinegar – 1 tbsp. l.
Pepper - a pinch
Apple – 2 pcs.
Raisins – 1 handful
Salt - a pinch

Preparation:

Cut the apples into slices and shred the cabbage. Grate the carrots. Place in a salad bowl, add vinegar and oil, salt and pepper. Stir and sprinkle with raisins.

The editors recommend:

Source: https://www.salatyday.ru/recepty/recept/1056

Cole slaw salad: recipe for Chinese cabbage with chicken

Chicken will add not only satiety to the salad, but also taste. This dish is perfect for a light dinner for the whole family, as well as for those who are watching their figure.

What you need to have:

Head of Chinese cabbage - 1 medium head
Chicken fillet – 1-2 breasts (depending on the size of the breasts).
Carrots – 1 large (or 2 medium)
White onion - 1 small head (or any other sweet one).
Greens or green onions - a small bunch
Sesame - a small handful

What you need for the dressing sauce:

Full-fat natural yogurt - a few tablespoons.
Vinegar – 1-1.5 tbsp. (wine or apple)
Garlic – 1 clove (small, for piquancy)
Olive oil – 2 tbsp. (can be replaced with anything else).

How to do:

Chop the Chinese cabbage with a knife or slicer; you can squeeze it out with your hands if the cabbage is not juicy.
Raw carrots should be coarsely grated and added to the cabbage.
Squeeze the garlic and chop the greens (or onions).
Sweet onions should be cut into very thin half rings and quarter rings.
Mix everything thoroughly, season with sauce, sprinkle with sesame seeds.
Chicken fillet is fried or baked and, after cooking, cut into thin slices, which are then added to the salad.

Cole Slaw with chicken

Useful “Cole Slow”

This salad does not need to be seasoned with sauce or oil, because lemon juice will do this job better.

Ingredients:

Lemon - 1 pc.
Red cabbage - ½ head
Corn - 320 g
White cabbage - ¼ head
Carrots - 1 pc.
Celery stalk - 2 pcs.

Preparation:

Cut the carrots and celery into thin strips, and chop the cabbage. Add corn and stir.

Season with lemon juice.

Cole slaw salad: recipe with Dor Blue cheese

The aromatic Dor-Blue cheese will help improve the salad and add a touch of piquancy to it.

What you need to have:

Cabbage – 700-800 g (any variety and type)
Carrot – 1 pc. (medium, large)
Garlic – 1 small clove
Sesame - a handful of seeds
Dor-blue cheese – 100 gr. (can be replaced with any other cheese).

Dressing sauce:

Sour cream – 2-3 tbsp. l. fat sour cream (can be replaced with mayonnaise).
Mustard – 0.5-1 tsp. (not the hottest)
Blue or white onion – 0.5 heads

IMPORTANT: Vegetables are finely chopped and seasoned with the prepared sauce, any spices must be added to taste, and then crumbled (grated) cheese onto the salad.

Option with added cheese (Dor-blue, as an option)

Cole slaw lemon

The salad will be crispy and delicious thanks to lemon juice.

Ingredients:

Red cabbage - 450 g
Sesame - 2 tsp.
Celery (stem) - 2 pcs.
Yogurt – 100 g
Apple - 1 pc.
Lemon juice - 2 tsp.
Salt - a pinch
Onion feathers - 2 pcs.

Preparation:

Shred and mash the cabbage, then add salt.

Cut the celery into slices and the onion into rings.

Fry sesame seeds in a frying pan.

Grate the apple and sprinkle with lemon juice.

Place everything in a deep plate, add yogurt and mix.

If Cole Slaw steeps, its aroma and taste will only develop and not deteriorate, unlike other vegetable salads.

Cole slaw salad: recipe with onions and ginger

Ginger will add a spicy spiciness and unusual aroma to the salad.

You will need to have:

White cabbage or Peking cabbage – 800 g (you can use any type of cabbage).
Onion (onion variety) – 1 large head
Greens (any) - a little
Ginger – a little root, no more than 1-2 cm (finely grate).
Carrots – 1-2 fruits (large, medium)
Sesame (any) – parast.l.

IMPORTANT: All vegetables are finely grated and chopped, mixed thoroughly, seasoned with sauce.

Dressing sauce:

Sour cream – 2-4 tbsp. (depending on fat content)
Apple vinegar – 1-2 tbsp. (can be replaced with wine)
Grain mustard – 2 tbsp. (not spicy, Dijon)
Salt and spices (any you like)

You can make Coleslaw from any cabbage with ginger and onions.

Cabbage with pineapples from Ivlev

Konstantin Ivlev, a famous TV presenter, shares his recipe for a cabbage and carrot snack with the addition of completely unusual ingredients. The Cole Slaw salad from Ivlev is extremely tasty.

Ivlev's recipe consists of white cabbage in the amount of 500 g and carrots (80 g).

The dressing sauce is prepared from canned pineapples and peach juice (80 g each), adding 1 tbsp. spoon of mayonnaise.

Fresh white cabbage is chopped into long thin strips, as for pickling. Peeled carrots are passed through a coarse grater. Mix the vegetables, gently pressing them with your hands so that they become softer and release the juice, sprinkle with salt and sugar. The finished mass is poured with peach juice and canned pineapple slices. At the final stage, the Cole Slaw salad according to Ivlev’s recipe is seasoned with regular mayonnaise and placed in the cold, where the dish acquires a sweetish-delicate amazing taste.

From Ivlev Konstantin

Cole slaw salad: recipe with corn

Corn is a good ingredient that can diversify the taste of a classic salad and add sweetness to it.

What you need to prepare:

Young cabbage (white cabbage) – 1 head (small).
Carrot – 1 large (can be replaced with a couple of small ones).
Corn (canned) – 1 can (standard)
Greens and green onions - a small bunch

IMPORTANT: Vegetables are finely chopped and placed in a salad bowl, crush them a little with your hands for juiciness. Pour corn without marinade from a jar into a salad bowl and pour in the sauce, mixing the salad thoroughly.

Filling sauce:

Natural or homemade yogurt – 2/3-1 cup (fat).
Grain mustard – 2-3 tbsp. (according to your tastes)
Lemon juice – a few tsp.
Sugar - a few pinches
Salt - a few pinches
Pepper - a few pinches

With corn

With sweet corn

Cole Slow salad, the classic recipe for which can be found above in the article, can be very original. To do this, it should be prepared from 2 types of cabbage at once: both white and red. Sweet corn is an interesting addition to the dish.

Its grains make the snack more juicy, fresh, and crunchy. All that remains is to take care of the spicy dressing. You can use any mayonnaise as the base, and dilute its taste with citrus juice and Dijon mustard. But if the cook does not have free time, you can simplify the task and use any ready-made mayonnaise sauce.

Composition of ingredients

For the dish you need to take:

white and red cabbage - 1 head each;
sweet corn kernels (canned) - 1 jar;
parsley (curly or any other) - 1 bunch;
carrots – 2-3 pcs.;
sugar – 2-2.5 tsp. l.;
salt – 1 tsp;
Dijon mustard - 1.5-2 tbsp. l.;
lean mayonnaise – 1 glass;
lemon/lime juice – 2.5-3 tbsp. l.

Lenten mayonnaise can be replaced in the recipe with natural unsweetened yogurt. It should be without berry, fruit, or chocolate additives. Natural salad is best. Parsley can be replaced with celery leaves.

Step-by-step cooking process

The cooking process includes several stages:

You should start with the sauce. Then, while the remaining components are being cut, the components of the dressing will have time to “make friends”. The taste of the sauce will be more rich, bright, and uniform. The basis will be lean mayonnaise/yogurt. It is best to take the latter natural Greek, designed specifically for salad dressing.
Little by little, add sugar to the base and mix very well after each serving. Sweet crystals should completely dissolve in the mass. Other components of the gas station should also be sent there. If you want to get a more spicy taste of the mass, you should take more mustard or use any seasonings. For a creamier taste, increase the amount of yogurt. But you should not add salt to the dressing; this component will be in the salad itself. You just need to let the sauce sit well after stirring.
Both types of cabbage need to be finely chopped. To do this, it is convenient to use a special grater for vegetable preparations. It is the cabbage that is recommended to be salted to taste. And then gently knead with your hands until soft.
After washing, the selected greens (celery or parsley) must be torn directly with your hands. You can do this both small and large.
It is best to simply peel and finely grate carrots.
Place the sweet corn kernels in a colander to drain all the marinade.
Afterwards you can immediately send them to the cabbage. It is convenient to mix products in a deep, spacious bowl.
Then all that remains is to pour the original dressing over the ingredients.

Some housewives prefer to add not only sweet corn kernels to this dish, but also canned green peas. This snack option is also very tasty.

How to serve a dish

It is best to serve the delicacy on a large serving platter. First, you need to cover it with lettuce leaves for beauty (this is an optional product), distribute the treat on top and decorate everything with whole leaves of any greenery.

Cole slaw salad: recipe with celery and mustard dressing

What you need to have:

White cabbage – 400-500 gr. (young or old).
Blue cabbage – 200-250 gr.
Chinese cabbage – 300-350 g (juicy or young)
Onion – 1 large head
Celery – a few pods of the green part
Celery root – 50-70 gr. (coarsely grated)
Sesame - a few tbsp.

IMPORTANT: All grated and chopped ingredients should be poured into a salad bowl and squeezed out by hand. After which they need to be seasoned with sauce and sprinkled with sesame seeds.

Dressing sauce: