This article’s lead section may be too short to adequately summarize the key points. The “cole” coleslaw recipe with apple of the word ultimately derives from the Latin caulis, meaning cabbage.

Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. This section possibly contains original research. Traditional German Krautsalat consists of finely shredded cabbage marinated with oil and vinegar. Sometimes onions or apples are added. In Israel, a common type of coleslaw consists of red cabbage and mayonnaise.

It often includes salt, pepper, and lemon juice. The salad is often served as a topping option at food stands. It is also mass-produced and purchased in stores. In Poland, various cabbage-based salads that resemble coleslaw are commonly served as a side dish with the second course at dinner, next to meat and potatoes. In Russia and Ukraine, a salad of fresh shredded cabbage, mixed with carrots, apples, cranberries etc. A similar salad is also made of sauerkraut.

In the United Kingdom, coleslaw often contains carrot and onion in addition to cabbage, and is often made with mayonnaise or salad cream. In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Definition and More from the Free Merriam-Webster Dictionary”. Coleslaw: You Could Be a Star”. New Flavours of the Jewish Table. Easier Than a Steamed Turnip: Simple and Delicious Meatless Russian Recipes. Russian Food Words at Home and Abroad”.

Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. The Great American Hot Dog Book: Recipes and Side Dishes from Across America. Forget shop-bought versions and make a homemade slaw. Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor.

Finely slice the onion, and thin as you can, and add to the bowl with the other veg. A mixture is nice if you have some to use up. In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like. Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing.

Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. 366 48 208 48zM0 208C0 93.