Cole Slaw with Garlic Butter
4 servings
20 minutes
Coleslaw salad with garlic oil is a classic dish of American cuisine, known for its refreshing taste and crunchy texture. It originated in the USA as a variation of traditional European cabbage salad and quickly gained popularity due to its versatility. Two types of cabbage, carrots, and celery give it richness, while herbs add freshness. Corn and lime juice contribute light sweet and citrus notes, while the dressing made from aioli, sour cream, and soy sauce makes the flavor rich and tangy. Garlic oil adds a special spiciness, making this salad an ideal complement to meat dishes or a light snack on its own. Served chilled, it refreshes and is perfect for summer days or festive dinners.
1
Cut two types of cabbage, carrots, celery into strips, and chop dill, parsley, and cilantro.
- Cabbage: 100 g
- Red cabbage: 50 g
- Carrot: 40 g
- Celery: 20 g
- Dill: 2 g
- Parsley: 2 g
- Cilantro: 2 g
2
Add corn kernels to the salad, along with lime juice, salt, and a pinch of dried mint.
- Canned sweetcorn: 40 g
- Lime juice: 2 ml
- Salt: to taste
- Dried mint: 2 g
3
To dress the salad, mix aioli sauce, sour cream, soy sauce, lemon juice, milk, salt, and garlic oil.
- Aioli: 100 g
- Sour cream 20% fat: 15 g
- Soy sauce: 8 ml
- Lemon juice: 6 ml
- Milk 3.5%: 20 ml
- Salt: to taste
- Garlic butter: to taste
4
Serve the ready salad on a plate, adding the prepared sauce.
- Aioli: 100 g
- Sour cream 20% fat: 15 g
- Soy sauce: 8 ml
- Lemon juice: 6 ml
- Milk 3.5%: 20 ml
- Salt: to taste
- Garlic butter: to taste
