COLESLAW Creamy and Delicious

COLESLAW Creamy and Delicious

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Coleslaw, a beloved side dish enjoyed by many, has a fascinating history and origin that dates back centuries. Coleslaw can be traced to ancient Rome, where a similar dish made with cabbage and vinegar was consumed. Over time, coleslaw evolved and spread to various regions, each adding its unique twist to the recipe. In the 18th century, the term coleslaw emerged in the United States, derived from the Dutch term koolsla which translates to cabbage salad. Today, coleslaw continues to be a popular accompaniment to meals worldwide, with variations ranging from creamy to tangy to spicy. Join us on a culinary journey as we explore the rich history and origins of this classic dish. 

Coleslaw is a versatile dish that can be served in several ways depending on personal preferences and the occasion. It is commonly served as a side dish with barbecued meats such as pulled pork, fried chicken, or grilled sausages. Coleslaw also pairs well with sandwiches, burgers, and hot dogs, and as a topping for tacos or wraps. Additionally, it can be a refreshing side to fried foods like fish and chips or as a topping for baked potatoes. Coleslaw is often included in picnic spreads, potlucks, and summer BBQs due to its crunchy texture and tangy flavor that complements a wide range of main dishes.

PREPARATION: 30 minutes – make 8 servings

EQUIPMENT: Rotary Mandolin food cutter, chef knife, cutting board, 3-quart and 5-quart mixing bowl


·       ½ head of green cabbage shredded #5 cutting cone

·       ½ head of red cabbage shredded #5 cutting cone

·       2 carrots grated #1 cutting cone.

·       ½ onion diced

·       1 cup mayonnaise

·       ½ cup sour cream

·       1 teaspoon Dijon mustard

·       2 tablespoons apple cider vinegar

·       1 teaspoon celery salt or 1 tablespoon celery seed

·       1 tablespoon sugar or honey


With the chef's knife cut the cabbage into quarters and remove the core.

PREPARE THE VEGETABLES: Using the rotary mandolin food cutter shred the cabbage on the #2 cutting cone into the 5-quart mixing bowl. Grate the carrot on the #1 cutting cone or julienne on the #5 cutting cone, and chop and peel the onion on the #2 cutting cone.

PREPARE THE SAUCE: In the 3-quart mixing bowl combine the mayonnaise, sour cream, mustard, vinegar, celery salt or seed, and the sugar or honey. Mix well and allow to rest for about 15 minutes.

Pour the sauce over the vegetables, mix thoroughly, and serve.

NOTE: When you have the time, cover tightly and store in the refrigerator until ready to serve or overnight.