COLESLAW — that’s how a classic cabbage salad from childhood is called. Finely chopped cabbage and carrot (or even without it) dressed with oil, vinaigrette sauce or mayonnaise. The Netherlands is considered to be its homeland, but now it’s spread almost all over the world.
We’ll cook an English variation of this salad from Jamie Oliver. He’s famous for his recipes like Seafood Linguine and French Onion Soup. This recipe consists of apples, onion, and mayonnaise dressing.
What You Need to Cook Cabbage Salad Coleslaw from Jamie Oliver
- ½ cabbage
- 2 carrots
- 1 apple (optional)
- 1 onion
- 1 lemon
- 2 tbsp of mayonnaise
- Salt, pepper
How to Make Cabbage Salad Coleslaw from Jamie Oliver: Step-by-Step Instructions🔪
Cut the cabbage into thin, long slices. In order to do that, cut the half of cabbage in half, cut off the basis, and then cut every piece in half again. As a result you should get 4 parts.
Separate for about a half of inner leaves and put aside.
The rest put together and slice at a low angle.
If you have a shredder or knife-mandolin – that even better, use it.
1 onion slice into a thin halflings (for about ½ cm) by a ‘pole to pole’ method.
Cut 2 carrots into thin slices (julienne).
The same way cut 1 apple. For that cut off the bottom part for additional stability. Cut in circles and then slice.
Throw the seeds away, but don’t bother with an apple core.
Now add all the sliced ingredients in a big bowl and mix.
Add juice from half a lemon and mix again. This way you’ll add a pleasant sourness and the apples won’t get dark. Taste, if it isn’t sour enough, squeeze ¼ or ½ of a lemon.
When ready to serve, add 2 tbsp of mayonnaise, salt, pepper and mix again.
If it seems not enough of mayonnaise, (salad looks dry) add more.
Also, you can serve it undressed, put mayonnaise next to the plate. And guests will add themselves as much as needed.
Other dressing options can be your favorite vegetable oil or vinaigrette dressing. In case you’re using vinegar-based dressings (vinaigrette), you should give up the lemon juice so that a salad is not too sour.
How to Cut Cabbage for Coleslaw?
Cutting cabbage for coleslaw involves creating thin, consistent slices that contribute to the dish’s texture and presentation. Here’s how to achieve it:
- Prepare the Cabbage: Begin by peeling off any wilted or discolored outer leaves from the cabbage. Rinse the head under cold water to remove any dirt or debris.
- Halve the Cabbage: Place the cabbage on a cutting board with the stem end facing down. Using a sharp chef’s knife, cut the cabbage in half from top to bottom.
- Remove the Core: In each half of the cabbage, make a V-shaped cut around the base to remove the tough and fibrous core.
- Slice the Cabbage: Lay one half of the cabbage, cut-side down, on the cutting board. Hold the cabbage firmly with one hand while you make thin slices along its length with the knife. Aim for slices that are about a quarter of an inch thick or thinner, depending on your preference. Repeat the process with the other half.
- Break Up the Slices: Once you’ve sliced the cabbage, use your fingers to break up the slices into individual shreds.
Remember, when it comes to coleslaw, the size of your cabbage shreds can affect the final texture of the dish. Thinner slices will result in a more tender coleslaw, while thicker slices will give it more crunch. Choose the thickness of your slices based on the texture you prefer in your coleslaw.
How to make coleslaw with red cabbage?
Coleslaw is a versatile side dish that pairs well with a myriad of meals. Traditionally made with green cabbage, there is a unique variant that uses red cabbage instead, offering a different flavor profile and an added pop of color to your dish.
The process of making coleslaw with red cabbage is strikingly similar to the traditional method, with the primary difference lying in the type of cabbage used. The cabbage’s vibrant red hue not only enhances the visual appeal of the dish but also contributes additional nutritional value due to its high antioxidant content.
Other core ingredients that lend to the characteristic crunch and tang of coleslaw include carrots, onions, and an optional apple for a sweet twist.
Experimenting with different variations, such as adding unique ingredients or tweaking the type of dressing used, can also result in a customized coleslaw that caters to specific preferences.
Yogurt coleslaw dressing
A yogurt-based coleslaw dressing offers a healthier, tangier alternative to the traditional mayonnaise-based dressings. Here’s a simple recipe for a yogurt coleslaw dressing:
For a tangy, healthier alternative to traditional coleslaw dressing, try this simple yogurt-based dressing:
- 1/2 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
In a bowl, whisk together the yogurt, mustard, honey, and vinegar. Season with salt and pepper. For optimal flavor, refrigerate for at least an hour before tossing with your coleslaw mix. Adjust seasoning to taste if necessary. Enjoy this creamy, tangy dressing with your coleslaw for a refreshing change.
How to Make Coleslaw Spicy?
While Jamie Oliver’s coleslaw recipe stands as a delightful dish on its own, a little heat can transform it into a bold, palate-awakening experience. Here are some ways to infuse a spicy twist:
- Spicy Dressing. Mix in a dollop of spicy mustard or a dash of hot sauce to your mayonnaise. Another option is to add a finely chopped chipotle pepper in adobo sauce, which imparts a smoky heat.
- Fiery Vegetables. Add some heat directly to your vegetable mix by incorporating finely sliced jalapenos, chilli or serrano peppers. Remember to deseed them if you want to tone down the heat a bit.
- Spicy Seasoning. A sprinkle of cayenne pepper or crushed red pepper flakes over your salad will also bring the heat. You can also use my favourite roasted chilli powder. Adjust the amount according to your heat preference.
- Spicy Pickles. Dice some spicy pickles and mix them into your coleslaw. They’ll provide a tangy and spicy bite.
- Wasabi or Spicy Mayo. Incorporate a bit of wasabi or spicy mayo into your dressing for a unique, pungent kick.
Cabbage Salad Coleslaw from Jamie Oliver
- nothing, that you wouldn’t have
- ½ cabbage
- 2 carrots
- 1 apple
- 1 onion
- 1 lemon
- 2 tbsp mayonnaise
- Cut the half of cabbage in half, cut off the basis, and then cut every piece in half again. Separate for about a half of inner leaves and put aside. The rest put together and slice at a low angle.
- Slice 1 onion into a thin halflings (for about ½ cm) by a ‘pole to pole’ method.
- Cut 2 carrots into thin slices (julienne).
- The same way cut 1 apple. For that cut off the bottom part for additional stability. Cut in circles and then slice. Throw the seeds away.
- Now add all the sliced ingredients in a big bowl and mix.
- Add juice from half a lemon and mix again. Taste, if it isn’t sour enough, squeeze ¼ or ½ of a lemon.
- When ready to serve, add 2 tbsp of mayonnaise, salt, pepper and mix again. If it seems not enough of mayonnaise, (salad looks dry) add more.