Coleslaw – Cabbage and Carrot Salad

Coleslaw Salad is a classic of American cuisine that has won hearts worldwide. Light, crunchy, and refreshing, it pairs perfectly with meat dishes, barbecue, or fish. Easy to make and ideal for family lunches and picnics.

Coleslaw has ancient roots dating back to Ancient Rome, where dishes of shredded cabbage with vinegar and spices were prepared. Its modern name comes from the Netherlands — koolsla, meaning “cabbage salad.” In the 18th century, the recipe came to America with Dutch settlers and became a popular dish, especially as a side for meat. Later, the classic cabbage and carrot salad started being dressed with mayonnaise, creating the familiar crunchy and juicy coleslaw beloved in American cuisine.

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🥗 Coleslaw Salad (Classic Recipe)

Ingredients:

• Green cabbage – 500 g
• Carrot – 1 piece
• Green onion or red onion – 1 piece (optional)

For the dressing:

• Mayonnaise – 3 tbsp
• Sour cream (or Greek yogurt) – 2 tbsp
• Lemon juice – 1 tbsp
• Sugar – 1 tsp
• Salt, ground black pepper – to taste

✅ Preparation:

Prepare the vegetables:

• Shred the cabbage into thin strips.
• Grate the carrot on a coarse grater.
• Finely chop the onion (optional).

Make the dressing:

• In a bowl, mix mayonnaise, sour cream (or yogurt), lemon juice, sugar, salt, and pepper until smooth.

Mix:

• Add the dressing to the vegetables and mix well.

Let it sit:

• Refrigerate the salad for 30 minutes so the vegetables absorb the dressing and soften.

Serving:

• Serve as a standalone dish or as a side for meat and fish.