Creamy Coleslaw Salad

 Ingredients

375g (13 oz) cabbage, chopped

1 tomato, chopped

1/2 cucumber, chopped

1/2 red onion, chopped

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon mayonnaise

 

Preparation method

1. In a large bowl, stir together all ingredients. Add additional mayonnaise to suit your taste.
 

Coleslaw

A bowl of coleslaw

Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage, which is dressed with buttermilk and mayonnaise. It may also include shredded carrots, and other fruits and vegetables (apples, onions, radishes, peppers), as well as horseradish and various spices.

History

The term “coleslaw” arose in the 18th century as an Anglicisation of the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”. It is originally from Ireland and was made at the end of the month from leftover vegetables and cream.

Variations

Pulled pork sandwich served with a side of coleslaw.
 

Closeup of Kentucky Fried Chicken’s coleslaw

There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise.

In the U.S. coleslaw often also contains buttermilk or mayonnaise substitutes, and carrot; although many regional variations exist, and recipes incorporating prepared mustard or vinegar are also common.

 Barbecue slaw, also known as red slaw and commonly found in the Piedmont region of North Carolina, is made using ketchup and vinegar rather than mayonnaise.

A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares.

Coleslaw is generally eaten as a side dish with foods such as barbecue, French fries, and fried chicken. It may also be used as a sandwich ingredient, placed on barbecue sandwiches, hamburgers and hot dogs along with chili and hot mustard. It is sometimes seen in delicatessens on variants of the Reuben sandwich – with coleslaw substituting for the sauerkraut and dressing, the meat being either pastrami or corned beef, and the sandwich commonly called “Rachel” instead of “Reuben” (also simply “Corned Beef Special”[citation needed]).

A variation of coleslaw made with vinegar and oil is often served with pizza in Sweden.A variation of coleslaw, cheese savoury, is popular in the northeast of England. It includes cheese, onion, and has salad cream instead of mayonnaise. Another variant, broccoli slaw, uses shredded raw broccoli in place of the cabbage.

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