This American coleslaw is perfect for your homemade burger. In the United States, coleslaw often contains buttermilk, mayonnaise, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. The term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”. The “cole” part of the word comes from the Latin colis, meaning “cabbage”.
Preperation: 15 minutes
Quantity: 2 persons
500 g of white cabbage, finely cut
100 g of carrot, sliced julienne
1 red onion, finely chopped
150 ml buttermilk
125 g mayonnaise
2 tbsp vinegar or apple cider
2 tbsp honey
salt and pepper
Mix the buttermilk with mayonnaise, vinegar and honey to a smooth dressing. Season with salt and pepper.
Put the white cabbage, carrot and onion in a large bowl and mix the dressing through it.
Then put the coleslaw in the fridge for a few hours, so that the dressing is well absorbed by the vegetables.
Tip: make the coleslaw a day in advance, then the cabbage has a nice structure and the flavors are well absorbed.
Enjoy your meal!
The book below is highly recommended for more American recipes.
Instructional video of this recipe on youtube: