American Coleslaw
6 servings
15 minutes
American coleslaw is a classic dish of American cuisine that accompanies barbecues, burgers, and sandwiches. Its history roots back to European traditions of making cabbage salads but gained popularity in the USA. The salad's taste is tender and refreshing with a slight tang from lemon juice, spiciness from mustard, and sweetness from raisins. Crunchy cabbage and juicy carrots create a perfect balance of textures while mayonnaise adds creaminess. This salad pairs well with meat and fish dishes and serves as an excellent side for fried and baked products. It can be served chilled for extra freshness, making it an ideal addition to summer picnics and festive gatherings.
1
Whisk mayonnaise, mustard, lemon juice with a pinch of sugar, salt, and pepper.
- Mayonnaise: 5 tablespoon
- Dijon mustard: 2 teaspoons
- Lemon juice: 1 tablespoon
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Cut the core out of the cabbage and chop it into pieces to fit in the top section of the food processor. Shred the cabbage in the processor. Peel the carrot and grate it in the processor. This can also be done manually. In a large bowl, mix the cabbage, carrot, and raisins. Dress the salad before serving.
- White cabbage: 450 g
- Carrot: 225 g
- Raisins: 85 g
