Coleslaw is a popular and versatile side salad. Its name comes from two dutch words, kool meaning cabbage and the dutch word for salad, pronounced sla, koolsla, cabbage salad. Today, however, Coleslaw contains much more than just cabbage with cooks adding other ingredients including vegetables, fruits, nuts and cheese.
Coleslaw can be served in a variety of ways, for example; alongside a green salad, as a dip for fried chicken or french fries, or as a filling for a jacket potato, which is one of my personal favourites.
The coleslaw I made today, like all coleslaw recipes, was quick and easy. I didn’t really plan the recipe, I simply used what I had available in the kitchen. That’s the beauty of coleslaw, you add whatever you like and in whatever quantities you have. The only vital ingredient is the mayonnaise to bind everything else together.
I started by shredding about a quarter of a small white cabbage, and placed that in a bowl, to it I added half a grated carrot, a little celery, finely chopped, a little red onion, finely chopped and a few slices of apple finely chopped. I mixed them together then added a few drops of lemon juice, and a little salt and pepper
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Finally I added enough mayonnaise to cover all the ingredients and mixed well. To finish off I sprinkled a little paprika over the top, it’s not necessary but it’s how I like my coleslaw. Once made you should let the coleslaw rest in the fridge for half an hour or so before serving.
Enjoy!
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So my mother and I have been cooking coleslaw, while mixing food scraps in a bowl, for years! Who knew!
Is there a vegan alternative to mayonnaise? I am lazy to research, I know. Maybe you know a tasty alternative, tho =)
I never knew sla meant salad. I wonder why the only slaw you ever hear of is cole? Also, the paprika adds some nice color to the dish, and I imagine taste too. Good idea.
Yura, is (pure) mayo not vegan? I’m sure you can leave the eggs out and stick to an oil/vinegar emulsion with some spices and maybe a bit of mustard. But yeah you’d have to make it yourself in that case.
Have no idea, actually. I know that shop mayonaise does have eggs.
And I’d rather not consume vinegar, too.
In any case, I guess I have no choice but to check the recipes for vegan mayonnaise myself.
Cheers.
No vinegar either, you’re hard work, Yura
Try this;
3 tbsp lemon juice
1/2 cup soy milk
1/4 tsp salt
1/4 tsp paprika
1/4 tsp mustard
6 tbsp vegetable oil
Mix everything together except the oil, then add the oil slowly mixing all the time until fully blended.