Cole Slaw Salad
5 servings
10 minutes
Coleslaw is a classic of American cuisine with roots in European cabbage salad recipes. The combination of crunchy fresh cabbage, sweet carrots, and tangy red onion with a mustard and apple cider vinegar dressing gives the dish a harmonious flavor—slightly spicy with sweet and sour notes. Parsley and cilantro add freshness and aroma, while olive oil softens the texture. This salad is perfect as a side dish for meat dishes, especially barbecues, or as a light snack on its own. It is recommended to serve it after a short resting period for the ingredients to absorb the dressing. The simplicity of preparation and rich flavor make coleslaw a favorite at picnics, family dinners, and festive gatherings.
1
Cut the cabbage into thin strips, grate the carrot on a coarse grater, slice the onion into thin half-rings, and chop the greens.
- Cabbage: 1 piece
- Carrot: 2 pieces
- Red onion: 1 piece
- Parsley: 1 bunch
- Coriander: 1 bunch
2
Prepare the dressing: mix mustard, sugar, salt, vinegar, and oil.
- Mustard: 1 teaspoon
- Sugar: pinch
- Salt: pinch
- Apple cider vinegar: 2 tablespoons
- Olive oil: 2 tablespoons
3
Mix cabbage, carrot, onion, and greens in a large bowl.
- Cabbage: 1 piece
- Carrot: 2 pieces
- Red onion: 1 piece
- Parsley: 1 bunch
- Coriander: 1 bunch
4
Add the dressing and mix thoroughly.
- Mustard: 1 teaspoon
- Sugar: pinch
- Salt: pinch
- Apple cider vinegar: 2 tablespoons
- Olive oil: 2 tablespoons
5
Let the salad sit for a few minutes to allow the dressing to soak in, then serve.