So many people are searching for a good recipe for coleslaw that even businesses are copyrighting their own. This is unusual seeing that anyone can learn how to make coleslaw with just the ingredients in the kitchens. So what separates ordinary coleslaw from a great recipe? The difference might lie in the seasoning, ingredients or quantities. Use these top tips on how to make coleslaw to create a secret recipe of your own.
Choosing Your Coleslaw Ingredients
There are many variations of coleslaw that do not stray far from the original recipe. The basic ingredients include mayonnaise, cabbage, carrots, vinegar, sugar, salt and onions. Although coleslaw’s signature taste is its tart, acidic flavor, you can modify flavors with the types of ingredients you choose.
Regular mayonnaise, for instance, has been replaced by light mayonnaise over the years mainly because of health reasons. However, the former has a stronger flavor than the latter but with more calories and fat. Therefore, if you are after taste, regular mayo is recommended. If you’re conscious about health, light mayonnaise is best.
Apart from mayonnaise, cooks argue that coleslaw made with brown sugar is different the version that uses white sugar. Some prefer red cabbage to green, and others add milk to neutralize the sharp taste of vinegar. Your choice of ingredients ultimately depends on how sharp and healthy you need your coleslaw to be.
How to Make Coleslaw
- 1 head of cabbage
- 1 carrot medium sized
- 2 tbsp onion minced
- ½ cup mayonnaise regular or light
- 1 ½ tbsp of vinegar preferably white
- 2 ½ tbsp lemon juice
- 5 tbsp. sugar
- ½ tsp. salt
- Pinch of pepper
- ¼ cup whole or low-fat milk optional but recommended
- ¼ cup buttermilk optional but recommended
- Rinse the cabbage and carrots, and slice them as finely as possible.
- Mix mayonnaise, vinegar, lemon juice, sugar, salt pepper, milk and buttermilk in a large bowl. Combine thoroughly.
- Toss the shredded cabbage, carrot and onion into the mixture and stir well. Allow the coleslaw to chill in the refrigerator for 2-3 hours and serve.
Some prefer coleslaw sweeter while others enjoy the sharp taste. You can control the strength of the flavor by adding sugar, vinegar and lemon juice in portions. Begin with 2-3 tablespoons of sugar and add gradually to the mayo mixture, tasting with every addition. If you’d like to add more vinegar and lemon juice, do so in equal portions.
Coleslaw is a side dish loved in many countries because of its distinctive taste and versatility. You have total control over its flavor and you can also vary the ingredients for a unique recipe. Coleslaw can be served as a side for everything from seafood to vegetarian meals.