Easy Coleslaw Recipe

The coleslaw recipe is a classic and delicious home-cooked dish that is suitable for consumption during weight-loss diets and is also great for picnics and barbecues.

I enjoy eating light meals, so I make the coleslaw recipe at least once a week. I pair it with fish, grilled meats, hamburgers, hot dogs, and more—it's perfect. I'd be happy to share with you detailed tips and notes on how I make this dish to ensure your success.

1. About Coleslaw Recipe

The coleslaw recipe is popular worldwide, with each region having its own unique variation. In the United States, the term "coleslaw" comes from the Dutch "koolsla," where "kool" means cabbage and "sla" means salad or lettuce. This word entered English from Dutch immigrants in New York in the late 18th century. Since then, coleslaw has been a staple side dish at nearly every picnic or barbecue in America.

2. How to Cut Cabbage?

Cabbage used for coleslaw is typically shredded into fine strips. You can achieve this by using a sharp chef's knife to cut the cabbage into quarters from top to core. Lay each quarter flat and cut out the tough core. Then, thinly slice the cabbage with the knife, or use a mandoline slicer to create thin slices.

Alternatively, you can also do this entirely by hand. After washing the cabbage, remove the outer leaves by hand, roll them up, and thinly slice them with a knife into fine strips.

3. How to Store Leftover Cabbage?

If you have leftover cabbage from making coleslaw, you can wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator. This method will keep the cabbage fresh for about 2-3 days.

However, if the cabbage has been cooked, it's best to consume it the same day. Keeping cooked cabbage for too long can affect its texture and may also lead to the growth of substances that are not beneficial for health.

4. How to Make Coleslaw Recipe

The Coleslaw recipe is vibrant and colorful, and you can quickly prepare it with just a few simple steps:

1. Shred the cabbage: Use a mandoline slicer, food processor, or knife to shred the cabbage into fine strips or thin slices.

2. Prepare the dressing: Combine the dressing ingredients in a large bowl (follow the recipe below).

3. Mix and chill: Add the shredded cabbage and carrots to the dressing mixture and toss until evenly coated. Refrigerate for at least one hour.

5. Main Varieties of Cabbage

Cabbage comes in several main varieties:

1. Green Cabbage: The most common type, round or conical in shape with deep green leaves.

2. Red Cabbage: Leaves are purple-red or purple in color, slightly firmer in texture compared to green cabbage, and rich in antioxidants.

3. Savoy Cabbage: Characterized by crinkled or wrinkled leaves, softer in texture than green cabbage, often used in cooking or cabbage rolls.

4. Napa Cabbage: Also known as Chinese cabbage, it has thinner and layered leaves, shaped like elongated cylinders, commonly used in Asian cuisine.

Each variety of cabbage has its own unique texture and is suitable for different culinary uses, depending on specific recipe requirements and taste preferences.

6. Nutritional Value of Coleslaw Recipe

The Coleslaw recipe is rich in vitamin C, vitamin E, and beta-carotene. Its overall vitamin content is three times higher than that of tomatoes, making it nutritionally valuable. Moderate consumption of coleslaw can be beneficial for human health.

Above, I shared some knowledge about cabbage and this dish with everyone. Now, I'll provide a detailed demonstration of how to make this coleslaw recipe. Let's make a delicious coleslaw together!