American Cole Slaw

6 servings

30 minutes

American Cole Slaw is a classic of the southern states of the USA, a favorite side dish for barbecues and picnics. Its history traces back to European colonists who brought the recipe from Holland, where 'koosla' meant 'cabbage salad.' Crunchy green cabbage and juicy carrots create a fresh base, while a creamy dressing of mayonnaise, sour cream, and Dijon mustard adds a slight tanginess. Sugar and lemon juice balance the flavor, making it slightly sweet and refreshing. This salad perfectly complements grilled meat dishes by adding contrast in textures and acidity. It can be served chilled, making it especially enjoyable in warm weather.

Energy value per serving

• Calories: 97.3
• Proteins: 2.2g
• Fats: 6.4g
• Carbohydrates: 8.1g

Ingredients

• Early white cabbage: 300 g
• Carrot: 200 g
• Mayonnaise: 2 tbsp
• Sour cream 15%: 3 tbsp
• Lemon juice: 2 tsp
• Dijon mustard: 2 tsp
• Sugar: 2 tsp
• Salt: to taste

Cooking steps

1. Finely chop the cabbage (I took the pre-chopped 'Belaya Dacha'), grate the carrot on a coarse grater.

   Required ingredients:

   • Early white cabbage: 300 g
   • Carrot: 200 g

2. Add the remaining ingredients: mayonnaise, sour cream, mustard, sugar, lemon juice, and salt.

   Required ingredients:

   • Mayonnaise: 2 tablespoons
   • Sour cream 15%: 3 tablespoons
   • Lemon juice: 2 teaspoons
   • Dijon mustard: 2 teaspoons
   • Sugar: 2 teaspoons
   • Salt:  to taste

3. We mix well.