Coleslaw is one of my favorite side dishes to make. It goes especially well with pork, sausage or barbecue food. Some versions of coleslaw are too heavy on mayo for me. What I’m offering today is lighter and very crunchy. It takes just 10 minutes to make and is easy on the wallet. Not to mention a delicious, delicate taste. It’s a win-win-win situation right here. A good side of coleslaw never disappoints.
I always like to know where each dish I make originates from exactly. I was always so confused about coleslaw since it’s always served with Southern food but I also know that people in Poland make all sorts of cabbage salads with shredded carrots or apples a lot. Well, it’s neither one, I checked it out and it actually originates from Netherlands. It’s popular around the world in different versions. Let’s get to it, shall we?
I started with shredding half a cabbage quite finely. They I sprinkled it with salt, covered with foil and placed in a fridge for the time being. That will make it more flavorful and softer.
I peeled and grated 3 carrots and added them to the cabbage after 10 minutes.
In a bowl I mixed mayo, vinegar, sugar, celery salt and pepper. Then I poured the dressing over the salad and mixed it.
I transferred my coleslaw to an air-tight container and refrigerated 2 hours before serving. Enjoy!
If you tried that recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 1/2 cabbage
- 3 carrots
- 1/4 cup of mayo
- 2 tablespoons of white vinegar
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of freshly ground pepper
- 1/2 teaspoon of celery salt
- Shred cabbage and sprinkle it with salt. Gently rub the salt in. Cover with foil and put in a fridge.
- In the meantime grate carrots.
- In a bowl mix mayo, vinegar, sugar, celery salt and ground pepper.
- Take cabbage out after 10 minutes, mix with carrots and dressing. Toss, place in an airtight container and let sit in a fridge for 2 hours before serving. Enjoy!