Serves: 5-8 Sides.
Time to Make: 15min.

The coleslaw dish as we know it today is primarily a product of Dutch heritage and American adaptation. The name comes from the Dutch word “koolsla”, where “kool” means cabbage and “sla” means salad. Dutch settlers brought it to US in the 1700s, dressed with oil, vinegar or melted butter. Once mayonnaise got invented, the original coleslaw dressing was replaced with creamy mayonnaise style in US.

While coleslaw, as we know today, contains substantial amount of mayonnaise, it is still packed with vitamins from raw cabbage and carrot. Plus, it goes well with any kind of meat dish or on its own. It is easy to make, requires no cooking, only knife skills or using a grater.

INGREDIENTS

• 200 g x Mayonnaise
• 10 g x Parsley (small bunch)
• 2 x Carrots (medium)
• 1 x White cabbage (small)
• 1 tablespoon x Apple cider vinegar
• 1 tablespoon x Extra-virgin olive oil
• 2 teaspoons x Salt
• 2 teaspoons x Dijon mustard
• 1 teaspoon x Finely grounded black pepper
• 0.5 teaspoon x Grounded cumin

METHOD

Step 3: Finely chop 10 g of parsley.

Step 4: Place everything from steps 1, 2 and 3 into a large mixing bowl. Add 2 teaspoons of salt and mix it well with your hands. By doing so, cabbage and carrot will get lightly crushed, and salt will help to release their natural juices. This will reduce the amount of mayonnaise you will need to add in the next step. Leave the mix for 5 minutes.

Step 5: Add to the mix (prepared in step 4) the rest of the ingredients: 200 g of mayonnaise, 1 tablespoon of apple cider vinegar, 1 tablespoon of extra-virgin olive oil, 2 teaspoons of Dijon mustard, 1 teaspoon of finely grounded black pepper, and 0.5 teaspoon of grounded cumin. Mix well, check seasoning and add more salt or pepper, if preferred. Enjoy!

Chef’s TIPs:

Preparation Tips: This dish can be made a day before serving and will last 3-4 days in the fridge.

Extra Ingredients: Some chefs like to add apple into the mixture, and prefer dill over parsley.