There aren’t many essential recipes that can stand up against their numerous variations, but a basic coleslaw is definitely one of them. While I have many slaw-like recipes, this basic coleslaw still remains a firm favourite.
The Origins of Coleslaw
Coleslaw originated in the Netherlands during the 18th century. It’s typically made with raw cabbage dressed with mayonnaise or vinaigrette. However, variations have appeared over time, and now appear worldwide in many forms.
Coleslaw comes from the anglicisation of the Dutch word “koosla“, meaning cabbage salad. The use of cabbage is all that is required for a salad to be deemed a coleslaw. However, some recipes refer to mayo-dressed sliced vegetables as a said-vegetable slaw.
What Makes this a Basic Coleslaw?
This basic coleslaw is a delicious salad and is popular at barbecues across the world. However, when I refer to it as a basic coleslaw, I mean the definitive go to which all other slaws should follow. Whether it’s a lighter mix of mayo & yoghurt dressing, oil and vinegar dressing, or a change of colour in the vegetables. It doesn’t mean basic in any dismissive way. If there was one coleslaw recipe to manipulate when creating something new, it’s this basic coleslaw recipe.
In the next part, I’ll go over the ingredients, but making the salad is relatively simple. I’ll include a recipe card, but you don’t need one. The main component consists of shredded white cabbage. To know how much onion and carrot, measure it against the cabbage used. For example, 100g of cabbage would require 50g of carrot and 50g of onions.
Ingredients to Make A Basic Slaw
White Cabbage – Some supermarkets sell cabbage cut in half and wrapped in plastic. However, a cut cabbage will keep as long as it’s in the fridge. Thinly slice the cabbage, as it can be tough if cut quite thickly.
Carrots – I don’t always peel my carrots, but I highly recommend doing so for use in this salad. The skin can quickly brown when broken, giving your salad a dark brown tint.
White Onion – White onions aren’t always the most popular choice of salad items. However, when cut thin, combined with other vegetables, and dressed in mayonnaise, it loses much of its potency. However, change it for a sweeter red onion or omit it entirely.
Mayonnaise – Any mayonnaise can be used for this recipe. In general, I tend to refer to regular full-fat mayonnaise when writing my recipes. However, low-fat or flavoured varieties can help create a different slaw beyond this basic coleslaw.
Parsley – I like adding parsley as it breaks up the colour when taking photographs and adds fresh herbiness to the finished coleslaw. However, it can be left out and probably won’t be missed.
Basic Coleslaw
Ingredients
Method
- Toss all the sliced vegetables together with the mayo in a large enough bowl. Stir through the parsley if using.
- Taste and adjust the seasoning as necessary.
- Spoon into a serving dish and serve.
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