Classic Coleslaw
Votes: 7
Time: 20 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Coleslaw – a classic recipe consists of thinly shredded cabbage with a spicy dressing. There are many variations of this dressing. Typically, they are made with a milk or mayonnaise base. However, vinegar- or mustard-based dressings are also available. Each imparts a unique flavor to the cabbage. American coleslaw makes a great vitamin-rich side dish for any meat dish or potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 heads of white cabbage, shredded
- 4 carrots, grated on a coarse grater
- 1/4 head red cabbage, shredded
- 2 cups whole milk
- 1 cup mayonnaise
- 2 tablespoons of sugar
- 4 tsp. 5% vinegar
- 2 tsp ground black pepper
- 0.5 tsp cayenne pepper
- 0.5 tsp salt
- 1/4 cup chopped parsley
We recommend
Recipes with similar ingredients: white cabbage, red cabbage, carrot, parsley
Cooking the dish according to the recipe:
- Combine the carrots and cabbage in a large bowl. Squeeze the cabbage with your hands.
- In another bowl, combine the milk, mayonnaise, sugar, vinegar, black pepper, cayenne pepper, and salt. Add more milk if needed for a thinner consistency. Pour the dressing over the cabbage and mix well. Add the parsley and mix again.
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