Salad “Cole slow”

Cole Slow salad is popular not only because it is easy to prepare, but also because it can consist of just two vegetables - cabbage and carrots.

In order for the dish to have a spicy creamy taste, the Americans came up with an unusual dressing for it. It can consist of unsweetened yogurt, lemon juice, sweet mustard and your imagination.

And modern housewives have improved the dish with the help of other vegetables, herbs, nuts and even dried fruits.

To make the salad more juicy, you can put an apple in it.

How to cook cole slaw salad - 15 varieties

Ingredients:

  • Cabbage - 350 g
  • Sugar - 1 tsp
  • Salt - a pinch
  • Carrot - 1 pc.
  • Mustard - 2 tsp
  • Red onion - 1 pc.
  • Lemon juice - 1 tsp
  • Mayonnaise - 1 tbsp. l.
  • Sour cream - 3 tbsp. l.

Cooking:

Cut the cabbage on a shredder. Grate the carrots with the “Korean” nozzle. Cut the onion into thin strips.

In a separate bowl, mix salt, sour cream, sugar, mayonnaise, mustard, lemon juice.

Season the vegetables, mix and let it brew for 2 hours.

The younger the cabbage, the tastier the salad will be.

Two types of cabbage can be put in the dish, it is especially tasty if you combine red and white cabbage.

Ingredients:

  • Savoy cabbage - ½ head
  • Salt - a pinch
  • Sour cream - ½ cup
  • Poppy - pinch
  • Horseradish - 1 tsp
  • Lemon juice - 3 tbsp. l.
  • Carrot - 1 pc.
  • Honey - 2 tsp
  • Soy sauce - 2 tbsp. l.
  • Parsley - 3 stalks

Cooking:

Slice the cabbage very thinly. Coarsely grate carrots. Pour lemon juice over sliced. For dressing, mix soy sauce, sour cream, a pinch of poppy seeds, horseradish and honey. Pour over vegetables and stir.

Soy sauce contains salt, so for those who do not like salty, you should not add salt separately.

Such a salad can be eaten immediately, then the cabbage will crunch, and when it is infused, then the cabbage will be softer.

Ingredients:

  • Natural yogurt - 200 g
  • White cabbage - 1 head (small)
  • Lemon juice - 3 tbsp. l.
  • Red cabbage - 1 head (small)
  • Allspice ground pepper - a pinch
  • Carrots - 2 pcs.
  • Dijon mustard - 2 tbsp. l.
  • Canned corn - 1 b.
  • Salt - 1 tsp
  • Parsley - 1 bunch
  • Sugar - 2 tsp

Cooking:

For the sauce, mix yogurt, pepper, juice and mustard. While stirring, add sugar.

Finely chop both types of cabbage. Salt and crush it with your hands. Tear the parsley leaves with your hands. Finely grate the carrots. Add dry corn to vegetables. Mix and season.

Of course, apples will add juiciness to the salad.

So that the apples do not darken, you need to drip lemon juice on them.

Ingredients:

  • White cabbage - 380 g
  • Apple - 2 pcs.
  • Carrot - 1 pc.
  • Low-fat sour cream - 1 tbsp.
  • Sugar - 1 tsp
  • Horseradish - 2 tsp
  • Mustard - 1.5 tsp
  • Pepper - a pinch
  • Salt - a pinch
  • Apple cider vinegar - 1.5 tsp

Cooking:

Chop the cabbage and mash with your hands. Cut apples into slices, sprinkle with vinegar a little. Grate carrots finely.

Separately beat sour cream with mustard, salt, pepper, vinegar, sugar, horseradish.

Add dressing to vegetables.

Mix and refrigerate for 1 hour.

Sesame oil and peanuts, peas and lime give the dish an Asian touch.

Ingredients:

  • Peanut butter - 60 g
  • Young peas - 55 g
  • Sugar - 2 tbsp. l.
  • Water - 70 g
  • Carrot - 50 g
  • Sesame oil - 2 tbsp. l.
  • Green onion - bunch
  • Cabbage - 200 g
  • Peanuts - 50 g
  • Garlic - 1 prong
  • Lime (juice) - 1 tbsp. l.

Cooking:

Heat sugar, peanut butter and water in a saucepan until smooth. Add lime juice, sesame oil and garlic. Mix the sauce.

Grind vegetables, add peas and sauce to them.

With low-fat sour cream, such a salad will really be dietary.

Ingredients:

  • Red cabbage - 300 g
  • White cabbage - 300 g
  • Medium carrot - 2 pcs.
  • Corn - 1 b.
  • Parsley - 1 bunch
  • Sour cream - 100 g
  • Apple cider vinegar - 1 tbsp. l.
  • Sugar - 3 tsp
  • Salt - ½ tsp
  • Dijon mustard - 1 tbsp. l.

Cooking:

Chop all the cabbage and mash it. Coarsely grate carrots. Chop the parsley. Mix chopped products in a deep salad bowl. Add corn. Prepare a sauce of sour cream, mustard, vinegar, salt, sugar and dress the salad. Send the mixed salad to the refrigerator.

Arugula will add a mustard-nut flavor to the dish.

Ingredients:

  • Cabbage - 150 g
  • Arugula - 20 g
  • Apple - 1 pc.
  • Salt - a pinch
  • Olive oil - 1 tbsp. l.
  • Sour cream - 3 tbsp. l.
  • Black pepper - a pinch
  • Wine vinegar - ½ tsp

Cooking:

Cut the cabbage into strips, salt and mash. Slice - apple.

Combine sour cream with Dijon mustard and wine vinegar. Mix everything in a salad bowl. Garnish with arugula, sprinkle with pepper, drizzle with oil.

Crispy delicious salad will be thanks to lemon juice.

Ingredients:

  • Red cabbage - 450 g
  • Sesame - 2 tsp
  • Celery (stalk) - 2 pcs.
  • Yogurt - 100 g
  • Apple - 1 pc.
  • Lemon juice - 2 tsp
  • Salt - a pinch
  • Onion feathers - 2 pcs.

Cooking:

Chop and mash the cabbage, then season with salt.

Cut the celery into slices, onion into rings.

Roast the sesame seeds in a pan.

Grate an apple and sprinkle with lemon juice.

Put everything in a deep plate, add yogurt and mix.

If "Cole Slow" is infused, then its aroma and taste will only be revealed, and will not deteriorate, unlike other vegetable salads.

Thanks to garlic oil, the salad acquires a spicy taste and aroma.

Ingredients:

  • White cabbage - 100 g
  • Olive oil - ¼ tbsp.
  • Lemon juice - 6 ml
  • Red cabbage - 50 g
  • Garlic - 1 head
  • Carrot - 40 g
  • Celery - 20 g
  • Milk - 20 ml
  • Salt - a pinch
  • Dill - 2 g
  • Parsley - 2 g
  • Soy sauce - 8 ml
  • Cilantro - 2 g
  • Sour cream - 15 g
  • Canned corn - 40 g
  • Lime juice - 2 ml
  • Dried mint - 2 g

Cooking:

Cabbage, carrots, celery cut into strips. Chop cilantro, dill and parsley. To chopped add corn, lime and lemon juice, mint.

Heat the oil in a frying pan, put the whole cloves of garlic, cover and turn off the heat. Leave for 5 min. Remove the garlic and pour the oil into the dressing.

Make dressing with soy sauce, sour cream, milk, salt, lemon juice and butter.

Add dressing to salad and mix.

Celery seeds add a spicy flavor to the salad.

Ingredients:

  • Celery seeds - 1 tsp
  • White cabbage - 310 g
  • Onion - 55 g
  • Carrot - 140 g
  • For sauce:
  • Apple cider vinegar - 1 tbsp. l.
  • Sour cream - 75 g
  • Ground black pepper - a pinch
  • Mayonnaise - 60 g
  • Salt - 5 g
  • Sugar - 15 g

Cooking:

Finely chop the cabbage, half rings - onion. Grate carrots. Mix chopped ingredients. Sprinkle with celery seeds. Make sauce. Pour over the salad and mix.

This salad does not need to be dressed with sauce or oil, because lemon juice will do a better job of this function.

Ingredients:

  • Lemon - 1 pc.
  • Red cabbage - ½ head
  • Corn - 320 g
  • White cabbage - ¼ head
  • Carrot - 1 pc.
  • Celery stalk - 2 pcs.

Cooking:

Cut the carrots and celery into thin strips, and chop the cabbage. Pour in the corn and stir.

Fill with lemon juice.

In the summer, a lot of different vegetables are freely available. For this salad, you can take a radish.

Ingredients:

  • Young cabbage - 300 g
  • Mint - 20 g
  • Red cabbage - 300 g
  • Parsley - 20 g
  • Green apple - 100 g
  • Red onion - 50 g
  • Radish - 100 g
  • Carrot - 100 g
  • Petiole celery - 100 g

For refueling:

  • Yogurt - 100 g
  • Salt - a pinch
  • Olive oil - 50 g
  • Pepper - a pinch
  • Grain mustard - 10 g
  • Balsamic vinegar - 10 g
  • Lemon juice - 10 g
  • Honey - 20 g

Cooking:

Cut the onion, carrot and apple into strips. Shred the cabbage and mash. Cut celery and radish into thin circles.

Finely chop the mint and parsley. Make dressing from the listed ingredients. Mix everything and refrigerate for 30 minutes.

Red or orange bell peppers will add color to a festive salad.

Ingredients:

  • Salt - a pinch
  • White cabbage - half a head
  • Pepper - to taste
  • Red cabbage - half a head
  • Sugar - to taste
  • Carrot - 1 pc.
  • Lemon juice - to taste
  • Bulgarian pepper - ⅓ pcs.
  • Grain mustard - 1 tsp
  • Parsley - 3 sprigs
  • Yogurt - 100 g

Cooking:

For dressing, mix mustard, yogurt, sugar, juice and pepper. Stir.

Cut all the vegetables as thin as possible, tear the parsley with your hands. Salt vegetables and season with sauce.

Nuts and raisins will make the snack more nutritious and fragrant.

Ingredients:

  • Cabbage - 100 g
  • Celery - 50 g
  • Walnuts - 30 g
  • Raisins - 30 g
  • Salt - to taste
  • Mayonnaise or natural yogurt - 100 g

Cooking:

Pour boiling water over raisins for 10 minutes, then pat dry.

Chop the cabbage, cut the celery into rings. Nuts can be roasted a little and remove the husk.

Put all products in a salad bowl, season with mayonnaise and mix.

Cabbage is considered a fairly budgetary vegetable. After all, in order to eat it, you need quite a bit of it. And the cabbage variety will please not only the eye, but also the stomach.

Ingredients:

  • Three types of cabbage - 300 g
  • Olive oil - 2 tbsp. l.
  • Carrot - 3 pcs.
  • Apple cider vinegar - 1 tbsp. l.
  • Pepper - a pinch
  • Apple - 2 pcs.
  • Raisins - 1 handful
  • Salt - a pinch

Cooking:

Cut the apples into slices, and chop the cabbage. Grate carrots on a grater. Put in a salad bowl, add vinegar and oil, salt and pepper. Mix and sprinkle with raisins.

Loading...Loading...