The name coleslaw comes from Dutch koolsla (“kool” means “cabbage” and “sla” means “salad”). As you know if you ever smoked Peter Stuyvesant, it was the Dutch who founded New York. They didn’t grow tulips but cabbages on the banks of the Hudson River. The tulip salad is a bit bof. In short, their salad of cabbage koolsla anglicized into coleslaw.
It is nowadays very frequently (if not always) found accompanied by carrots. Personally it is this version that I prefer. Here I propose you proportions for 2 or 4.
Let me explain.
Either you eat it as a complete dish with a small dessert behind (here it is for 2)
Either it’s a small entrance, and here it’s for 4.
The recipe :
For 2 or 4 persons :
- 100 g of carrots grated
- 100 g of white cabbage grated
- 2 tablespoons of mayonnaise
- 2 tablespoons of plain yogurt
- 12 teaspoons of Dijon mustard
- 1 teaspoon of wine vinegar
- 1 pinch of salt
- 1 pinch of pepper.
Peel and grate carrots and white cabbage.
Prepare the seasoning : In a salad bowl, put a pinch of salt and a pinch of pepper and 12 teaspoons of mustard. Pour the vinegar and stir. Add the mayonnaise and yoghurt. Stir.
Pour this seasoning over the grated vegetables. Mix. If you like crispy vegetables, serve immediately. If you prefer them a little softer, set aside in the refrigerator at least 1 hour before serving.