A North American Main-Stay
Coleslaw Recipes

The word "coleslaw" in Coleslaw Recipes comes from the Dutch word, "koolsla", meaning cabbage (kool) salad (sla). It is a simple vegetable salad recipe. The word entered our English language from the Dutch immigrants to New York City in the late 1700s.




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These cabbage recipes quickly spread from state to state and north into Canada. Since then one recipe version or another of this simple coleslaw salad  has become a featured side dish all over North America.

Besides cabbage, other vegetables can be added (and sometimes fruit/nuts) to vary the flavour.





Coleslaw

COLESLAW INGREDIENTS


• Half a head of Cabbage, either green or purple or some of both – finely shredded

• 2–3 large carrots – finely shredded or 1 bag shredded Carrots

• 2 Green onions- finely diced

Coleslaw Optional ingredients:

- finely diced apple

- a few handfuls of slivered almonds or crushed peanuts

- a handful of raisins or craisins



FOLLOWING ARE 2 DIFFERENT TYPES OF COLE SLAW DRESSING:

THE FIRST ONE IS MAYONNAISE BASED AND PRODUCES A CREAMY DRESSING.

THE SECOND ONE IS VINEGAR BASED AND PRODUCES A MORE TART LIQUIDY DRESSING.

TRY BOTH AND CHOOSE YOUR FAVOURITE.




creamy coleslaw dressing, how to make coleslaw dressing

COLESLAW MAYONNAISE DRESSING

• 3 tbsp. (45 ml) Mayonnaise

• 1 tsp. (5 ml) Yellow mustard

• Pepper to taste





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COLESLAW VINEGAR DRESSING

• 2 tbsp. (30 ml) Rice vinegar or white vinegar

• 1 tsp. (5 ml) Sugar

• Salt and pepper to taste




Serve immediately or cover and store in the refrigerator.

Recipe Yield: Serves 4


RECIPE NOTES:

If you find the mayonnaise dressing a little bland - you can add a bit of vinegar or lemon juice to increase the tartness. On the other hand - if you find the vinegar dressing too tart - you can sweeten it with a bit more sugar.



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