A recipe for a classic
Coleslaw: How Coleslaw Came to America – and How to Copy It
There is a colossus in the place of planning.
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Well, have you opened the barbecue season? According to the statistical portal, 97 percent of Germans appreciate this type of meat and fish preparation. 89.7 percent have their own grill. And 37.9 percent like it so much that it keeps them warm even in winter. Germans are grill people. But not alone. Barbecue is also popular in the US, Australia and many African countries.
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Basically, the old superstition is true: Anyone can grill. High art, however, is a side dish. Nothing gets better than grilled salads. Especially in the US and other Anglo-Saxon countries, one particular salad is almost the prototype for barbecue: coleslaw, the American version of coleslaw. Are you curious? But he is not. Because coleslaw isn’t just mayonnaise and white cabbage. This is the cleaning of all kinds of meat. And it’s also very practical because it can be prepared in advance.
“Koolsla” from the 18th century
The origin of coleslaw is not entirely clear. Even the Romans are known to eat coleslaw. However, the term kooslav may have been derived from the Dutch word “koolsla”. This is how the Dutch founders of New York brought lettuce across the Atlantic. Recipes can be found in American records from the 18th century. However, one invention changed the way salads were prepared in the United States forever: mayonnaise. Since then, it has become an integral part of recipes there.
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By the way, their origin is also not 100% accurate. According to one theory, mayonnaise originated in Menorca – and the island is proud of it to this day. There, in 1756, the British surrendered to the French invaders, Duke Richelieu’s troops, in Mahon, the present capital. And they found the same mayonnaise there, said to have been prepared out of necessity during the siege, from what was still there: egg yolks and butter. According to this theory, the name may originally be Mahonnaise based on the capital. There are other theories about the origin of the word in French. The good thing is that mayonnaise is available in every supermarket these days.
Coleslaw recipe
A simple recipe for one large bowl:
- 1 kg white cabbage (finely chopped)
- 1 carrot (finely chopped)
- 150 milliliters of milk
- 150 milliliters of kefir
- 150 grams of mayonnaise
- two spoons of white wine vinegar
- a tablespoon of apple cider vinegar (or another tablespoon of white wine vinegar instead)
- juice of half a lemon
- 1.5 teaspoons of salt
- 50 grams of sugar
- Pepper to taste
Mix the milk, buttermilk and mayonnaise, then stir in the sugar, salt, vinegar, lemon juice and pepper. Now mix the cabbage and carrots with this mixture. The most important thing: let it soak well in the refrigerator, preferably four to five hours. Then, if necessary, taste and season. Is over!
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Coleslaw is more than practical and delicious for grilling. It also goes well on top of hamburgers or as an addition to a sandwich or quiche. You can also use red cabbage instead of white cabbage. And it will keep well in the fridge for at least another day. Important: do not wipe too finely, otherwise it will quickly become slimy.
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