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Coleslaw Salad
Instructions
I prepare all the necessary ingredients. I peel and rinse the carrot. It is best to use young cabbage – but if you do not have it, then take a small head so that the leaves are not thick or coarse.
It is very convenient to cut the vegetables with a vegetable peeler (or a julienne peeler) – with a blade for thin slices on one side and a blade for matchsticks on the other. I cut the carrot into long thin strips. You can also use a Korean-carrot grater.
I cut the cabbage with the peeler or a knife – very thinly.
I make the dressing. I mix together the sour cream, the mustard, the horseradish root grated on a fine grater, the ground black pepper, and salt. I stir it well.
I dress the salad with the sour cream sauce and toss it.
The coleslaw is ready. It turned out very tasty and unusual. Be sure to give it a try!Enjoy your meal!
Tips
- 1
SHRED THE CABBAGE very THINLY – large pieces will not soak up the dressing. The ideal is strips 1–2 mm thick.
- 2
CUT THE CARROT into long matchsticks, not on a grater. This is the classic way to serve coleslaw, and the texture will be right.
- 3
USE FRESH HORSERADISH ROOT – shop-bought prepared horseradish is too vinegary. Freshly grated root is brighter and more natural.
- 4
LET THE SALAD REST for 15–30 minutes before serving – the vegetables will release their juice and the dressing will fully soak into the cabbage. A similar principle works in other cabbage salads.
Video
FAQ
What can replace horseradish root? +
Alternatives: shop-bought prepared horseradish (1 tbsp instead of the fresh root), Dijon mustard (in addition to the 1 tsp already used, it adds a spicy note), wasabi 1/4 tsp (an Asian accent), grated black radish (a milder taste). Fresh horseradish root gives a sharp, burning, but clean flavour. Jarred shop horseradish is often diluted with vinegar and sugar – it will not give the same effect. If you cannot get fresh root, increase the amount of mustard to 1 tbsp and add 1/2 tsp of apple cider vinegar.
Which cabbage works best? +
The best choice is young white cabbage with thin juicy leaves (early summer). Summer varieties are the most tender and do not need to be "kneaded by hand" to soften. Alternatives: Chinese cabbage (too tender, the salad will "go soggy" within an hour), savoy cabbage (denser and more textured), red cabbage (adds a bright purple colour – pretty in a mix with the white). Winter cabbage varieties also work – rub them by hand with 1/2 tsp of salt, wait 5 minutes, then dress. The salt will "soften" the tough leaves.
How long does the salad keep? +
In the refrigerator in a closed container – 1–2 days. On the second day the salad is brighter, but the cabbage loses its crunch. It is ideal to serve on the day it is made. At room temperature – 2 hours at most. For "freshness", keep the salad and the dressing separately and combine them just before serving – that way the cabbage stays crisp for up to 3 days. I do not recommend freezing it – after thawing the cabbage turns to "mush".
What to serve coleslaw with? +
The classic American way to serve it: with burgers, hot dogs, fried chicken (Kentucky Fried Chicken – exactly like that). With barbecue – a great refresher after fatty meat. With grilled food – it highlights the smoky taste of the meat. For breakfast with fried eggs. As a stand-alone dish for a diet (40 kcal/100 g – very light). In sandwiches – as a filling for bread with meat. For an "American picnic" – a traditional side alongside potato salad. For a fitness version – swap the sour cream for Greek yoghurt.
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