Ingredients with Measurements:
- 1/2 head of green cabbage, thinly sliced
- 1/2 head of red cabbage, thinly sliced
- 2 large carrots, peeled and grated
- 1/2 red onion, thinly sliced
- 1/2 cup of mayonnaise
- 1/4 cup of apple cider vinegar
- 1/4 cup of pure maple syrup
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Grater
Step-by-step instructions:
1. In a large mixing bowl, combine the thinly sliced green and red cabbage, grated carrots, and thinly sliced red onion.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes (including 30 minutes of refrigeration time)
Temperature:
Not applicable
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Per serving (based on 8 servings):
Calories: 159
Fat: 11g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 193mg
Carbohydrates: 15g
Fiber: 3g
Sugar: 11g
Protein: 2g
Substitutions for ingredients:
- You can use purple cabbage instead of red cabbage.
- Honey can be used instead of maple syrup.
- Greek yogurt can be used instead of mayonnaise.
Variations:
- Add chopped apples or dried cranberries for a sweet twist.
- Add chopped jalapeños for a spicy kick.
- Add chopped bacon for a smoky flavor.
Tips and tricks:
- Make sure to slice the vegetables thinly for a better texture.
- Use a mandoline slicer for even thinner slices.
- Adjust the amount of maple syrup to your liking for a sweeter or less sweet slaw.
Storage instructions:
- Store any leftover slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This slaw is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the slaw in a large bowl or on a platter.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Chopped parsley or cilantro
- Chopped nuts (such as almonds or pecans)
- Sesame seeds
Pairings:
- Grilled chicken or fish
- Pulled pork sandwiches
- Burgers
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Baked beans
Troubleshooting advice:
- If the slaw is too tangy, add more maple syrup to balance out the flavors.
- If the slaw is too sweet, add more apple cider vinegar to balance out the flavors.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and grating.
- Store any leftover slaw in the refrigerator and discard after 3 days.
Food history:
- Coleslaw originated in the Netherlands in the 18th century and was originally made with vinegar and oil.
- The word "coleslaw" comes from the Dutch word "koolsla," which means "cabbage salad."
Flavor profiles:
- This slaw has a sweet and tangy flavor profile, with a creamy and crunchy texture.
Serving suggestions:
- Serve this slaw as a side dish or as a topping for sandwiches or burgers.
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Region: Canadian