Out of all of the American foods that I share with my friends and co-workers, this is pretty much the most popular. Right behind Twice Baked Potatoes.
Everyone loves coleslaw, but for some reason, to people from outside of America, it seems rather difficult. I give them my recipe and tell them to make it themselves.
I don’t think they ever do, and they should! Coleslaw is deceptively easy to make and it is delicious.
The coleslaw that I make is blended into small bits and has tons of flavor in each bite. I inhale it. shoveling it in without thought, just to keep that flavor coming.
So hopefully this step by step post will help people see that it truly is THAT easy to make and hopefully they will try to make it themselves.
To start with, I use one head of white cabbage. If you want to use purple or a mixture of white and purple, do it. This is for you to eat and enjoy, use what you like to eat.
I wash it and take off the outer leaves.
I have a small Russel Hobb food processor that I got for about 16 euro, many years ago. If you do not have a food processer, use a box grater, or a knife or mezzaluna or whatever you have.
So I chop it rather big and then use my processor. I am stupendously lazy and this works well for me.
But I have done the box grater before and the knife alone before, and it was no trouble.
Use as many carrots as you want. I like a lot of carrots in mine.
Chop them up just like you did your cabbage.
Put the cabbage and the carrots in a big bowl together and stir them up to mix well.
Chop up a couple of medium to large onions, your choice.
I have to use a mezzaluna to get them chopped tiny. I have zero knife skills.
Put them in the bowl with the cabbage and carrots and mix in well.
At this point, you would make your sauce, recipe below, and pour it in with your mixture.
Once mixed, I cover this with cling wrap and stick it in the fridge for at least a few hours if not more, as much as you can. Overnight makes it wonderful!
When it comes out of the fridge, it is done. Grab a spoon!
However, I do a step that is not necessary, but just something that I like.
I like my coleslaw to be really melded with flavor and really easy to eat. (Because I will practically inhale it)
So I put it through my processor again.
This is not at all necessary, and is extra work, but I like the texture, so I do it.
So yeah, as you can see American Cole Slaw is really easy and I only use ingredients that I can find at the regular Austrian grocery stores.
American Cole Slaw Sauce Recipe:
1/2 cup, approximately 120 ml. full fat mayonnaise
1/4 cup, approximately 60ml. buttermilk
1/4 cup, approximately 60ml. regular milk
1/4 cup, approximately 35 grams, white sugar (there is a difference in dry and wet conversion)
2TBSP – Ess Löffel – distilled white vinegar
1 tsp- Teelöffel – salt
1/2 tsp- Teelöffel – pepper
That’s it! Stir it up and pour it in with your chopped veggies. If you want or need more, make some more…. I’ve done that before.
And that really is all there is to making American coleslaw.