Coleslaw dressing with mustard. Cole Slaw Cabbage Salad

Coleslaw is the name of the classic cabbage salad, familiar to everyone since childhood. Finely chopped cabbage with carrots (or even without them) dressed with butter, vinaigrette sauce or mayonnaise. The Netherlands is considered its homeland, but it is distributed almost throughout the world.

In Germany, for example, this salad is prepared from pickled cabbage, in Italy fried ham is added, and in Russia and Ukraine the salad is often prepared from cabbage with the addition of apples and cranberries.

Today we will prepare an English variation of this salad from Jamie Oliver with apples, onions and mayonnaise as a dressing.

Cut the cabbage into long, thin slices. For this half a cabbage cut in half, cut out the stem, and then cut each piece in half again to make 4 pieces.

Remove about half of the inside of the leaves and set aside.

Fold the remaining ones flat and cut them at a slight angle into thin strips.

If you have a shredder or mandolin knife, that's great, use it.
Cut the onion into thin half rings (about 1/2 cm).

thin strips (julienne).

Slice the apple in the same way. To do this, cut off its lower part, to give additional stability, cut it into thin slices, and the slices into strips.

Throw away the seeds, and ignore the small inclusions of the apple core.

Now combine all the chopped ingredients in a large bowl and stir.

Pour in the juice from half a lemon and stir again. This way, a pleasant sourness will appear in the salad, and the apples will not darken. Give it a try. If there is not enough acid, squeeze another 1/4-1/2 part of the lemon.
When you are ready to serve, add 2 tbsp to the salad. spoons of mayonnaise, salt, pepper and mix again. If there is not enough mayonnaise (the salad will be a bit dry in appearance), add more.

You can also serve the salad undressed, and place the mayonnaise next to it so that the guests themselves can add it to their portion in the right amount. Another dressing option could be your favorite vegetable oil or vinaigrette dressing. If you use vinegar-based dressings (vinaigrette), you may need to avoid using lemon juice in the salad to prevent the salad from becoming too sour.

Many people think that Cole Slow salad is some kind of exotic dish made from special ingredients. In fact, this is a simple snack dish, which includes thinly sliced cabbage and carrots. Sometimes apples, radishes, and celery are added.

The main feature of the salad is the original mustard-vinegar dressing. The food turns out very juicy and tasty. Its calorie content is about 100 kcal per 100 g, so it is not only healthy, but also light.

Let's look at how Cole Slow salad is made at home using several recipes step by step and with photos.

Subtleties of cooking Cole Slow

Before you start cooking, pay attention to the following tips:

For the salad, it is best to take young white cabbage with tender leaves and rough veins. In winter, cabbage for salad is chosen with loose leaves; thickenings must be removed;
All vegetables are cut into thin strips. This shredder has big influence on the quality and taste of the food;
The highest quality ingredients are used for the sauce. For each recipe, their quantity is selected individually, taking into account the taste preferences of household members;
This salad cannot be stored for a long time because the sauce quickly turns sour. And the freshly prepared dish is cooled in the refrigerator for about an hour, only then served;
This dish can be made in advance. To avoid it going sour, season it 30 minutes before serving;
The dish is served with fish and meat dishes and goes well with various side dishes;
Green onions, radishes, and cucumbers are added to the salad. But it should contain much more cabbage compared to other vegetables;
Fresh herbs are added just before serving.

The easiest recipe for Cole Slow

The ingredients for making such a snack can be easily found at any time of the year.

You will need:

Half a small head of cabbage;
Onion and apple – 1 piece each;
Juice from half a lemon;
2 carrots;
Salt and pepper;
Mayonnaise – 2 tablespoons.

Cooking instructions:

Cut the cabbage and carrots into as thin strips as possible. It is best to use a shredder or a special mandolin knife for this;
Cut the onion into half rings half a centimeter thick;
Peel the apples, remove the core and seeds, and chop in the same way;
Combine the ingredients in a large deep bowl and mix well;
Pour lemon juice over everything and stir again. If there is not enough acid, you can squeeze out more juice;
Before serving, add mayonnaise, pepper and add some salt, and stir again.

At this point the salad is ready. You can serve it undressed, but place mayonnaise on the table separately so that guests can independently add the required amount to the portion.

Classic Cole Slaw Recipe

This salad is very easy to prepare and will only take you a little time.

You will need:

Medium-sized onion - half;
Fresh dill - a bunch;
Celery - one stalk;
White cabbage – half a kilo;
Sour cream (15% fat) – 4 tablespoons;
Medium sized carrot;
Green sour apple;
Mayonnaise (low-fat) or natural yogurt – 2 large spoons;
Sugar and salt - to taste;
Mustard - a teaspoon;
Apple cider vinegar (6%) – tablespoon.

Home classic recipe Cole Slow:

Cut the apple, onion, celery, cabbage, and carrots into thin strips. Place the cabbage sticks in a large bowl, lightly sprinkle with salt, and knead with your palms. This will make the hard cabbage fibers softer, and the salad will be juicier;
Next, prepare the dressing for the dish. Place mayonnaise, sour cream and mustard in a separate bowl, pour in apple cider vinegar. Add a little sugar (the grains should dissolve completely), salt, fresh chopped dill and mix the whole mass thoroughly. The dressing is slightly sweet, with a spicy and original mustard flavor;
In the prepared bowl, combine the entire set of vegetables and the prepared sauce. Mix everything thoroughly.

Before serving, let the salad sit for 2-3 hours and taste qualities will be richer and brighter.

Cole Slaw with white cabbage from Jamie Oliver

This recipe from Jamie Oliver, the famous chef and restaurateur, will tell you how to prepare the famous salad in the British style.

Product composition:

A small head of onion;
Carrots - two pieces;
Ground black pepper;
White cabbage – 450 g;
Sea salt;
Grainy mustard (non-spicy) - large spoon;
Natural yogurt - two large spoons.

Cooking process:

Wash the carrots, peel them, cut into thin strips;
Remove the outer leaves from the cabbage and slice it as very, very thinly as possible;
Place the cabbage and carrots in a bowl with mustard, thinly sliced onions and yogurt;
Pepper, salt and mix everything thoroughly.

Cole Slaw made with white and red cabbage

This is another interesting recipe for a popular salad from the famous TV presenter Jamie Oliver. Contains fresh herbs.

Ingredients:

A small lemon;
Medium-sized beets, light in color;
Red and white cabbage – 450 g;
Two carrots;
Radishes – 3-4 pieces;
Small red onion and shallot - one each;
A small celery root - half;
Fennel - one bulb;
Natural yogurt – 250 g;
Sea salt;
Grainy mustard - two large spoons;
Fresh herbs (fennel, mint, parsley, chervil, dill);
Extra virgin olive oil – a small spoon;
Ground black pepper.

Cooking diagram:

We will wash and peel the carrots, finely chop them, as well as the fennel stalk, and at least two of these components (celery, radishes, beets) of your choice;
Place the chopped vegetables in a bowl;
Chop the shallot, cabbage, and red onion very, very finely and add to the bowl with other vegetables;
In a separate container, mix mustard, chopped herbs, juice of half a lemon, olive oil, yogurt;
Pour this sauce into a container with vegetables, mix, season with ground black pepper, lemon juice (if necessary), add salt. At this point the salad is ready.

Advice from Jamie Oliver: Cole Slaw is best served with roast lamb, grilled beef steaks, chicken thighs, and pork.

Cole Slaw with corn

Components:

Canned corn - can;
Lenten mayonnaise – 200 g;
Red and white cabbage - one head each;
Fresh parsley - a bunch;
Lemon juice - three large spoons;
Two medium carrots;
Table salt - a teaspoon;
Allspice - to taste;
Sugar - two small spoons;
- two tablespoons.

Cooking on your own:

First, let's prepare the dressing. To do this, in a separate bowl, mix lemon juice, Dijon mustard, ground allspice and yogurt. This mixture should sit;
Slice the red cabbage very thinly. Sprinkle a little salt and knead thoroughly with your hands to make it softer;
Tear the parsley into small pieces with your hands;
Also chop the white cabbage very finely and knead it well with your hands. Peel the carrots, wash them and grate them on a grater with small holes;
Drain liquid from corn;
Mix all the ingredients in one deep bowl;
Pour in the prepared dressing and stir well.

Video: Cole Slow Salad Recipe

Sometimes unusual names hide the most simple dishes. Like in this case. Cole slaw salad is finely shredded cabbage dressed with sour cream sauce.

Many people are accustomed to the idea that cabbage salads should be salty, spicy, and sour. Coleslaw salad has a delicate, sweet taste. The sauce for it can be prepared from sour cream, kefir, and mayonnaise. For taste, honey, mustard, sugar, lemon juice, and apple cider vinegar are added to these ingredients.

Cole slaw salad

The classic version of the salad is made from young white cabbage and carrots. But the housewife can always add variety by adding to the salad canned corn, sweet and sour apples or fresh cucumbers. But they need to be added a little, because the main ingredient is, and they should not interrupt its taste.

preparing salad with step-by-step photos

Ingredients:

white cabbage with green leaves– 1 small fork;
juicy carrots – 1 pc.;
small fresh cucumber – 1 pc.;
sour cream 20% – 50 g;
mustard – 15 g;
light mayonnaise – 50 g;
parsley - several young branches;
white pepper - a pinch;
salt - to taste;
sugar – 10 g;
vinegar – 1 tsp.

Cooking process:

Chop the cabbage thinly. Remove thickenings on the leaves immediately. Place in a large bowl.

Add a little salt. Gently knead it with your hands so that it becomes softer, but does not turn into mush. Grate the carrots into thin strips using a Korean grater and place in a bowl with the cabbage.

Cut into the same strips fresh cucumber.

Mix all the vegetables.

Prepare salad dressing. To do this, place mayonnaise, sugar, sour cream, mustard and pepper in a wide cup. Do not add salt, as cabbage already has it.

Stir the sauce with a fork until smooth. Pour it over the coleslaw.

Stir by adding a little vinegar. It should only add some piquancy to the salad, but not dominate the main dressing.

Add chopped parsley.

Mix the coleslaw salad carefully again and serve immediately.

The original name of this salad is Cole slaw, which translates from in English like cabbage salad. There are many known variations of its preparation, but only one ingredient remains unchanged - cabbage: both white and red. If desired, carrots, apples, peppers, corn, onions, celery, herbs and even grated cheese are added to the salad. Mayonnaise and sour cream, yogurt or vegetable oil with vinegar or lemon juice are used as a dressing.

Cole Slaw salad is often served as a side dish in different countries world, including in large fast food restaurants. We will present recipes for its preparation today in our article.

Cole slaw - famous coleslaw

A light, vitamin-packed cabbage salad that can be easily prepared right in your kitchen. Its whole secret lies in a delicate dressing with an interesting spicy taste.

Cole Slaw salad according to this recipe is prepared in the following sequence:

White cabbage is finely chopped in any convenient way. In total you will need about 0.5 kg of cabbage.
Carrots (0.3 kg) are peeled and grated on a coarse grater.
Prepare a salad dressing based on sour cream (5 tablespoons) and mayonnaise (2 tablespoons).
Vinegar and sugar (1 tablespoon each), a mixture of peppers and salt to taste are additionally added to the dressing.
After mixing the ingredients, the dressing is added to the bowl with the cabbage and carrots.
Before serving, keep the finished salad in the refrigerator for about 40 minutes.

Salad prepared according to this recipe is most often served in fast food restaurants.

Cole Slaw: Jamie Oliver's Salad Recipe

We present the original recipe for cabbage salad, published in one of the books of the famous cook Jaime Oliver. It couldn't be easier to prepare, especially if you use a food processor to chop vegetables.

The sequence for preparing Cole Slow salad is as follows:

White cabbage (½ piece) and red onion (70 g) are finely chopped by hand or in a food processor.
Carrots (3 pcs.) are grated on a coarse grater or cut into strips.
Red apples (2 pcs.) are peeled and cut into strips.
Add a small bunch of parsley, chopped fairly finely, to the bowl with the rest of the ingredients.
Add English mustard (1 teaspoon), juice of half a lemon and mayonnaise to taste.
The salad is mixed and served to the table.

Cole slaw salad: recipe with original dressing

This version of the famous cabbage salad features an original dressing with a spicy, creamy taste.

According to the Cole Slaw recipe, you first need to chop a small head of red cabbage, add salt and a bunch of chopped parsley to taste. Then chop half a head of white cabbage, add salt and mix it with coarsely grated carrots (2 pieces). Prepare a dressing for the salad from natural yogurt (200 ml), lemon juice (3 tablespoons), sugar (2 teaspoons), Dijon mustard (2 tablespoons) and black pepper. Combine prepared vegetables in one bowl, add 4-5 tbsp. spoons of corn, after draining the liquid from the jar, and dressing. Mix and serve the salad.

Fitness recipe for winter salad with cabbage

The recipe for this salad is a direct recommendation for action from one popular fitness trainer. For those who are watching their figure, cabbage salad will be a real godsend, since its nutritional value can be compared to a full-fledged side dish.

To prepare it, two types of cabbage are used - white and red - 200 g each. In addition, one coarsely grated apple, one coarsely grated carrot and a crushed clove of garlic, as well as parsley and slightly chopped raisins (70 g) are added to the Cole Slow salad. Be sure to add chopped celery stalks. This will make the salad even healthier and juicier. Spices include suneli hops, salt and pepper.

The dressing is made from walnuts or any other nuts (100 g), previously crushed in a blender, as well as olive oil, fresh lemon juice and apple cider vinegar (1 tablespoon of all ingredients). For piquancy, add a teaspoon of horseradish, and water (25 ml) for a liquid consistency. You can season the salad either immediately or just before serving.

Secrets of making a delicious salad

Simple cooking tips will make the salad even tastier and healthier:

Lightly pat the shredded cabbage in the bowl with your hands before adding other ingredients. This will make it softer.
Some recipes use only white cabbage, while red cabbage is completely ignored. However, it even surpasses its “white relative” in iron and calcium content, and also contains several times more vitamin C.
The more fresh vegetables you add to the salad, the healthier it turns out. Onions, apples, celery and peppers are rich in vitamins, which are so lacking in winter, and they will be very appropriate in this salad.

In addition to cabbage, the recipe for Cole slaw salad in Italy includes bell pepper and ham, In Sweden - carrots and leeks, and in England they are always added to vegetables walnuts and dried fruits. Experiment with ingredients and prepare a delicious cabbage salad every day.

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Cole slaw salad from Rostix

Light, vitamin and very delicious salad Cole Slow, like in Rostix, can be prepared at home. The main thing is a magnificent, delicate, slightly spicy dressing, the secret of which we will tell you.

INGREDIENTS

Cabbage 500 grams
Carrots 1-2 pieces
Sour cream 4-5 tbsp. spoons
Mayonnaise 2-3 tbsp. spoons
Vinegar 1 tbsp. spoon
Sugar 1-2 tbsp. spoons
Pepper mixture 1-2 pinches
Salt 1-2 pinches

Three peeled and clean carrots on a coarse grater.

Shred the cabbage thinly and then lightly press it in the bowl to make it softer.

Add carrots to cabbage and mix well.

In a bowl, mix sour cream (can be replaced with kefir or yogurt), vinegar, mayonnaise, salt, sugar and a mixture of peppers ground in a mortar.

Add the dressing to the cabbage and carrots and mix well.

Add salt to taste, leave the salad in the refrigerator for 30-60 minutes, and then serve.

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Cole Slow Salad: Recipe

Many people, when they first hear the name of salad, think that we are talking about some kind of exotic dish. And they don’t even realize that, quite possibly, this salad has been made more than once.

Cole Slaw salad is of American origin. But the products from which it is prepared are found in every region, and are available at any time of the year.

The main ingredients of this salad are white cabbage and carrots. But this does not mean that if you chop cabbage and mix it with carrots, you will get Cole Slow. It's all about the unusual dressing - very delicate, with a sweet and sour taste and a spicy mustard or nutty note.

Cole Slow salad: subtleties of preparation

The salad is prepared from young white cabbage, which has tender leaves and the veins have not yet hardened. In winter, cabbage with less dense leaves is chosen for salad, and the thickenings must be cut out.
All vegetables are chopped into very thin strips. It is this cutting that affects the taste and quality of the salad.
For refueling you need to use the highest quality products. Their quantity in each recipe is selected individually, taking into account the taste preferences of household members.
In addition to the main ingredients, you can add other vegetables to the salad: radish, fresh cucumber, green onions, corn, apple. They significantly diversify its taste.
This salad cannot be stored for a long time, as the dressing may cause it to turn sour. But it is recommended to cool the freshly made salad for an hour in the refrigerator.

Cole Slaw Salad with Mustard Dressing

white cabbage – 300 g;
carrots – 1 pc.;
sour cream – 75 g;
mayonnaise – 50 g;
mustard (not very hot) – 1 tsp;
sugar – 20 g;
lemon juice – 10 g;
salt - to taste.

Shred the cabbage thinly. Place it in a bowl, add salt and gently press with your hands to release the juice.
Grate the carrots on a medium grater. Mix with cabbage.
Place all dressing ingredients into a cup and stir. You can even beat them lightly with a fork.
Season the cabbage with sauce and mix gently.
Refrigerate for one hour and then serve.

Cole Slaw Salad with Red Cabbage

red cabbage – 200 g;
young white cabbage – 200 g;
carrots – 1 pc.;
green apple – 1 pc.;
red onion – 1 pc.;
mayonnaise – 2 tbsp. l.;
sugar – 5 g;
mild mustard – 1 tsp;
lemon juice – 25 g;
salt - to taste.

Chop both types of cabbage. Place in different bowls, add salt and press with your hands so that the cabbage releases juice. Place into one bowl.
Grate the apple using a fine Korean grater, after removing the core. Immediately add lemon juice and stir. This must be done so that the apple does not darken.
Grate the carrots using the same grater. But you can also use a regular one.
Cut the onion into thin rings.
Combine vegetables with cabbage.
Place mayonnaise, mustard, salt and sugar in a separate bowl. Stir. Season the salad with the sauce.

Cole Slow Salad with Corn

white cabbage – 400 g;
red cabbage – 400 g;
carrots – 2 pcs.;
lemon juice – 1 tbsp. l.;
canned corn – 425 g;
mustard – 2 tsp;
parsley - a small bunch;
mayonnaise – 200 g;
salt - to taste;
sugar – 2 tsp;
ground black pepper - to taste.

Shred the red cabbage thinly, removing any thick spots immediately. Sprinkle with salt and rub with your hands until the juice comes out.
Do the same with white cabbage. Place it in a bowl with the first one.
Grate the carrots on a medium grater and add to the cabbage.
Open the can of corn and drain the liquid. Place the grains in a bowl with the vegetables.
Chop the parsley and mix with the rest of the ingredients.
Prepare the dressing. To do this, combine all the ingredients for the sauce and whisk lightly.
Season the salad and stir.

Cole Slaw salad with mild dressing

white cabbage – 400 g;
large carrots – 1 pc.;
kefir – 2 tbsp. l.;
mayonnaise – 2 tbsp. l.;
milk – 50 g;
lemon juice – 1 tbsp. l.;
vinegar – 1 tsp;
salt - to taste;
mixture of peppers - to taste;
sugar – 2 tsp.

Finely chop the cabbage. Add salt and lightly knead it with your hands so that it gives juice and becomes softer.
Grate the carrots on a medium grater. You can use a Korean grater and grate with thin strips.
For the dressing, mix all ingredients (except for salt, which is already in the salad) in a separate bowl and whisk.
Season the salad with sauce and stir.
Chill it in the refrigerator for an hour.

Cole Slow Salad with Onions

white cabbage – 400 g;
onion – 1 pc.;
carrots – 1 pc.;
natural unsweetened yogurt (can be replaced with sour cream) – 2 tbsp. l.;
milk – 2 tbsp. l.;
mayonnaise – 2 tbsp. l.;
wine vinegar (or apple) – 1 tbsp. l.;
lemon juice – 1 tbsp. l.;
salt - to taste;
pepper - to taste.

Chop the cabbage into thin strips. Sprinkle with salt and rub a little with your hands. The cabbage will give juice and become much softer and more tender.
Grate the carrots on a medium grater.
Cut the onion into thin half rings. If you want to get rid of excess heat, place it in a colander and rinse with cold water.
Mix all vegetables in one bowl.
Place all ingredients for the sauce in a separate bowl and whisk until smooth.
Season the salad with the sauce.

Cole Slow Salad with Celery

white cabbage – 500 g;
carrots – 1 pc.;
olive oil (or any vegetable oil) – 2 tbsp. l.;
mayonnaise – 2 tbsp. l.;
salt - to taste;
apple cider vinegar – 1 tbsp. l.;
sugar – 1 tbsp. l.;
celery seeds – 1-2 tsp.

Finely chop the cabbage. Season with salt and lightly knead it with your hands to make it softer.
Grate the carrots on a medium grater and combine with cabbage.
Combine the ingredients for the sauce in a separate bowl and whisk lightly. To make the sauce more uniform in consistency, grind the celery seeds in a mortar or blender. Celery can be replaced with cumin. It goes well with cabbage and carrots.
Dress the salad. Chill in the refrigerator for an hour.

Celery stalks – 80 g

Red onion – 50 g

Chili pepper – 1 pc.

Green onions – 30 g

Soy sauce – 100 ml

Rice vinegar for sushi – 100 ml

Sesame oil – 5 ml

Olive oil – 15 ml

10 min + cooling

Prepare the dressing. Finely chop the carrots and onions until pureed. Mix soy sauce, mirin, rice vinegar, both types of oil. Leave in the refrigerator for 30 minutes. Shake well before use.

Cut the cucumbers into slices 0.5 cm thick, cut the tomatoes into slices, cut the celery into thin slices diagonally, cut the radishes into round thin slices, chili peppers into rings, red onions into feathers. Tear cilantro, cut green onions into feathers. Place everything in a bowl. Season with salt, pepper, add sesame dressing, stir.

Place the salad in deep plates and sprinkle sesame seeds on top.

Salad with cherry tomatoes with sesame dressing

Iceberg lettuce – 50 g

Frisee salad – 50 g

Lollo Rosso salad – 50 g

Cherry tomatoes – 300 g

Sesame sauce – 30 ml

Olive oil – 15 ml

For sesame sauce (per 300 ml)

Soy sauce – 60 ml

Chili pepper – 1 pc.

Garlic – 3 cloves

Prepare the sauce. Mix sugar with mirin soy sauce, garlic passed through a press. Boil for 5 minutes. Then strain, add sesame seeds, diced chili peppers, boil for 2 minutes and cool.

Sort out the arugula and lettuce leaves, rinse and dry. Then tear into small pieces with your hands and place in a bowl. Cut cherry tomatoes in half. Tear off the leaves of the cilantro, wash them and mix with the cherry tomatoes and lettuce leaves. Season with sesame sauce mixed with olive oil and stir. Salt and pepper.

Place the salad on plates and sprinkle with sesame seeds.

Asian Coleslaw

Olive oil – 80 ml

Sesame oil – 40 ml

Wine vinegar – 75 ml

Savoy cabbage – 1 kg

Leek – 180 g

1 Cut the carrots into thin strips.

2 Finely chop the cabbage.

3 Wash the white part of the leek well and chop it thinly.

4 For the dressing, mix olive and sesame oil, vinegar and salt to taste until smooth. Mix the salad, season with the prepared sauce, add cilantro. Place on plates.

Cole slaw is the most popular salad in America, easy and quick to prepare. In every American home it is prepared differently, because its name “cole slaw” can be translated as “shredded cabbage”, and you can choose additives to suit your taste. The most important part of this salad is the dressing, which is usually prepared from mayonnaise, sour cream, wine vinegar, mustard, sugar, spices (celery seeds), salt and pepper. Less common are dressing options with poppy seeds or grated horseradish. There are also dietary dressings based on natural yogurt. We suggest trying a delicious Asian version of dressing with sesame oil.

Soy sprout salad

Soybean sprouts – 1 kg

Vegetable oil – 60 ml

Ground coriander – 15 g

Ground red chili pepper – 20 g

Soy sauce – 80 ml

Green onions – 40 g

Peel the soybean sprouts from the roots, throw them into boiling water and cook for no more than 3-5 minutes so that the sprouts do not overcook and crunch. Place in a colander to drain. Transfer to a bowl.

Peel the onion and cut into feathers. Peel the garlic and chop finely.

Pour oil into a heated frying pan and fry the onion, then add garlic and stir.

I have loved Cole Slaw salad for a very, very long time, but, as a rule, I buy it more often at one well-known fast food. Regarding the ingredients - everything is simple, the most important thing is in the salad Cole Slow- sauce. Dressing such a salad with mayonnaise or oil is not at all the same, but it’s the delicate and rich sauce that is interesting. I’ve been preparing salads like this for a long time, but original recipe I haven't found the sauce yet. And then I came across a recipe for coleslaw sauce Lena Lawson, I decided to try it. The sauce is very pleasant, to be honest, and very similar to your favorite fast food sauce. Now I season not only this salad with it. Try it too!

Ingredients

To prepare Cole Slow salad you will need (2 servings):

400 g white cabbage;

1 large carrot.

For refueling:

50 g sugar;

2 tbsp. l. mayonnaise;

2 tbsp. l. milk;

2 tbsp. l. kefir;

1 tbsp. l. lemon juice;

1 tsp. vinegar;

½ tsp. salt;

a mixture of peppers (pink, white, black, green) - a pinch.

Cooking steps

Grate the carrots (I used a Korean grater). Mix cabbage with carrots.

Prepare Cole Slow salad dressing. This is the most important thing in this salad. To do this, mix all the ingredients for the dressing (sugar, mayonnaise, milk, kefir, lemon juice, vinegar, salt and a mixture of peppers) in a separate bowl with a whisk.

Shake the Cole Slow salad in a bowl and divide into serving bowls.

Enjoy your meal! Eat with pleasure!