The Coleslaw: Ways On How To Make It Perfect
Posted on January 15 2018
Coleslaw is the staple dish in every family gathering, picnic, and summer blowout. This dish, which consists of shredded cabbage, carrots, shallots, and tons of mayonnaise (although some varieties use light vinaigrette), has been here since the time of the Dutch invasion in the America. They used to call it koolsla and now it’s pretty much here to stay. Some people use it in grilled pork sandwiches but most prefer it on the side of their healthy family meal. However, people have taken this classic dish for granted. For as long as it has been present, not much has changed with how it’s been prepared. Also, people don’t prepare it as good as they did before. Now, the once delicious dish has turned into a soggy mess that no one prefers to eat. Here are some ways to improve the coleslaw.
The traditional coleslaw only makes use of the usual green cabbage. However, there are a variety of cabbages to choose from when making your coleslaw. The red variety will give your coleslaw a sweeter taste while the green variety are much more peppery when slightly raw but will eventually sweeten when cooked. Use whatever suits your needs during your family dinners.
The way you cut your cabbage will determine the consistency of your coleslaw. If you want the texture to be smooth, shred your lettuce using a food processor but if you want your simple coleslaw dish to have a slight crunch with every bite, then chopping the lettuce leaves is enough. It really depends on your preference.
This is one step you shouldn’t forget to do. Sprinkle some salt on your lettuce before adding your salad dressing so that your greens won’t get soggy before you serve them. This simple family recipe hack will help keep your lettuce leaves fresh, crisp, and ready for consumption.
Different varieties of coleslaw are milkier because they use mayonnaise and buttermilk while other varieties choose the lighter route by using vinegar and cider as their main dressing base. If you want a creamier coleslaw, go for some mayonnaise. However, a healthy family meal tip would be to prepare the mayonnaise at home instead of using store bought mayonnaise in a jar. This will ensure that you’re portioning the mayo according to the flavor you want. If you want to give it a slight oriental variety, add some wasabi to it. Making your own mayo means you can control the flavor of your dressing. Same goes for your vinaigrette. Make some homemade vinaigrette to flavour your coleslaw.
Coleslaw is traditionally made with just cabbage greens but you can choose to add other vegetables like carrots and shallots to add a different hint of flavour and texture to your coleslaw. You can choose other varieties of onions to add to your coleslaw if you don’t want the powerful taste of shallots to overpower your coleslaw. Also, slice your carrots thinly, the same width as your lettuce greens so that they won’t be too tough to eat.
Some coleslaw makers prefer to make them and serve them fresh to their chosen mouths to feed. However, others want their coleslaw to sit for awhile so that the flavours will have time to absorb the flavour. If you’ve been serving your coleslaw fresh, try letting it sit like this recipe from Inspired Taste.
Ultimately, the way you prepare your coleslaw for your family depends on your preference because at the end of the day, you’re the one seasoning the dish and it’s your taste buds that’s doing the judging. This recipe is fairly easy to prepare especially for big servings for your family and friends so experimenting on what you prefer is good in order to determine what type of coleslaw really works for you.
Here’s a recipe from The Guardian that you can follow to start making your own coleslaw. Adjust and add/subtract ingredients based on your preference and sooner or later, you’ll have your own signature coleslaw recipe you can share to your friends.
THE PERFECT COLESLAW from The Guardian
- ¼ medium white cabbage
- ¼ medium red cabbage
- 2 medium carrots
- 1 tsp. salt
- 1 tsp. caster sugar
- 1 tbsp. white wine vinegar
- 5 tbsp. good mayonnaise (homemade)
- 1 tbsp. creamed horseradish, or to taste
- 2 spring onions, finely chopped
- Cut the core from the cabbage quarters and then shred them finely. Peel the carrots then cut them into long thin slices. Shred these into strips and put them with the cabbage in a colander. Add the salt, sugar, and vinegar, toss together, and leave in the sink to drain for an hour.
- Make your mayonnaise. Mix in the horseradish to taste. Press down the vegetables to squeeze out excess liquid, then tip into a bowl and add the spring onions. Spoon the mayonnaise and toss together, then serve.
Hopefully this article has inspired you to make your own delicious coleslaw that you’ll proudly prepare for your family and friends. If you have other tips on how to prepare great coleslaw, feel free to let us know in the comments section below.