Cabbage Salad Coleslaw from Jamie Oliver

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.

For example, in Germany, it usually cooked with pickled cabbage, in Italy with ham, and in Ukraine, we usually add apples and cranberry to the cabbage.

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

INGREDIENTS:

• 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.

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, 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.

Cabbage Salad Coleslaw from Jamie Oliver

5 from 2 votes

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 its spread almost all over the world.

Pin Recipe Print Recipe

CourseSalad

CuisineDutch

Cook Time15 minutes

Total Time15 minutes

Servings1

Calories481kcal

Equipment

• nothing, that you wouldn’t have

Ingredients 

• ½ cabbage
• 2 carrots
• 1 apple
• 1 onion
• 1 lemon
• 2 tbsp mayonnaise
• salt
• pepper

Instructions

• 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.

Nutrition

Calories: 481 kcal | Carbohydrates: 74 g | Protein: 9 g | Fat: 22 g | Saturated Fat: 4 g | Cholesterol: 12 mg | Sodium: 347 mg | Potassium: 1506 mg | Fiber: 22 g | Sugar: 43 g | Vitamin A: 21044 IU | Vitamin C: 241 mg | Calcium: 261 mg | Iron: 3 mg

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