(old post transferred to new website)
From 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, people outside of America think it is rather difficult, even people that I know for a fact are familiar with Kimchi and Sauerkraut and many more of the cabbage concoctions that are offered in the world. But I think that because coleslaw is very attached to certain brand names that are popular the world over, they think it must be something special and difficult. So 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 stirred and blended and chopped 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 food processer that I got many years ago. It takes many batches, because it is quite small, but if you do not have any kind of 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. I like to use a peeler, like you would use on an apple, and peel slices off of the carrot. If my chopper is in use, then I line them all up on top of each other and chop at them with a knife. It’s the best I can do and it makes a mess, but it gets the job done.
This is the size I chop my cabbage and carrots down to. Generally, Coleslaw is chopped small and thin, for the texture and the ease of shoveling it into your mouth.
At this point, I chop up a white onion or two really tiny, and mix them around with the cabbage and carrots. If you hate onions, I guess you could leave them out, but it would definitely change the taste. I reckon it would still taste good though.
American Cole Slaw Sauce Recipe:
120 ml. of full fat mayonnaise
60ml. of buttermilk
60ml. of regular milk
35 grams of fine white sugar
30ml of distilled white vinegar or the same amount of sweet pickle juice
4 grams – fine salt
2 grams – ground black pepper
Mix it all up really well. You will still feel a bit of the sugar granules as they take a minute or two to dissolve. Mix it until you cannot feel them anymore.
Pour it into your bowl full of cabbage, carrots and onions, and stir it in real well, until each piece is covered. It doesn’t take long, all the pieces are tiny and roughly similar in size. If you need more sauce, just make some more up right quick and pour it in!
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 and get busy eating!
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. If you want to make it and have any questions, you can leave a comment or email me and I will get back to you.