There are different slaws for different tastes.
Standard American: vegetables with mayonnaise
Southern: mix vegetables with mustard with chili peppers
North Carolina: red slaw with ketchup
Others use buttermilk, sour cream, or horseradish; smoked or grilled cabbage and carrots
Chinese: broccoli
Thai: green papaya, chilies, fresh lime juice and fish sauce
Polish: raw salad surówki with meat and potatoes
German: red cabbage rotkhol with apple and onion cooked in mix of vinegar, pepper, sugar and other spices, example sauerkraut
Here is a classic. Mix and match anything from above if you like.
Standard American: vegetables with mayonnaise
Southern: mix vegetables with mustard with chili peppers
North Carolina: red slaw with ketchup
Others use buttermilk, sour cream, or horseradish; smoked or grilled cabbage and carrots
Chinese: broccoli
Thai: green papaya, chilies, fresh lime juice and fish sauce
Polish: raw salad surówki with meat and potatoes
German: red cabbage rotkhol with apple and onion cooked in mix of vinegar, pepper, sugar and other spices, example sauerkraut
Here is a classic. Mix and match anything from above if you like.
Makes 12 cups (1800 g)
1 head of orange green or red cabbage, cored and thinly shaved
1 organic red onion, thinly sliced
5 large organic carrots, thinly shaved or grated
2 Tbs. (30 g) chopped parsley
1 tsp. (5 g) black pepper
1 Tbs. (15 g) mustard
3 Tbs. (45 g) pickled relish
1/2 cup (120 ml) organic each: cider vinegar and olive oil
optional: 2 jalapeños, seeded and finely diced
1. In a bowl, combine the cabbage, onions, carrots, parsley (and jalapeños).
2. Season with 1/2 tsp. (2,5 g) black pepper.
3. In a different bowl, combine the mustard, relish, and vinegar. Season with rest of black pepper.
4. Slowly whisk in the oil.
5. Pour over the slaw mixture.
6. Allow to rest 15-20 minutes.
7. Adjust the seasoning and vinegar to taste.
8. Serve over meats, as a side dish, in a hamburger bun, etc.
