Coleslaw

Coleslaw is a salad which is usually, rarely prepared from cabbage red cabbage. It can be prepared either hot or cold. As one of the oldest cultivated plants in Europe there was salad of white cabbage probably to the Romans. In some regions lettuce was formerly known as coleslaw.

German coleslaw

In Germany, cold slaw is typically made from white cabbage or red cabbage. For the vegetables are finely sanded, cut or grated. The whole thing is finished off with some oil and vinegar marinade and supplemented with apples or onions. "Warm coleslaw " is cooked in broth after crushing short, and then seasoned with oil and vinegar marinade. Typical is the addition of bacon and ham.

The Oeconomische Encyclopedia of Johann Georg Krünitz from the 18th century indicates the following basic recipe for cooking: the finely sliced ​​cabbage is seasoned with salt and pepper, dressed with oil and vinegar and then also sprinkled with some pepper. In this form, the salad was eaten warm or cold. " The cold herb salad is a guest dining, and it is the same to very many dishes, as: Eyern, Eyer cake, salt and fried fish, raw and cooked cold ham, cold brine and smoked meat, cracking sausage, ox tongue, warm, just simple cooked beef meat, and all sorts of roast, set up and eaten. "

For an upscale version Krünitz recommends the finely sliced ​​cabbage to salt and then to sweat in melted butter or goose fat, zuzugießen vinegar and possibly add some bacon. " This warm cabbage salad can be garnished with Carbonnade and frying sausages, and to give those dishes, like the cold, eaten. He is also a guest - dish, and is eaten prefer the evening with salt fish. " In the 18th century the fine coleslaw was sometimes garnished with grapes or plums.

The well-known cookbook author Henriette Davidis specifies a recipe for coleslaw made ​​of red or white cabbage, dressed with vinegar, oil, sour cream and onions.

Greek coleslaw

The Greek cuisine served coleslaw as an accompaniment to many dishes.

In preparing the cabbage is chopped and blanched. After the water is allowed to drain him. Then it is mixed with olive oil, vinegar, lemon juice, salt, pepper and other spices. Known variants complement the cabbage with strips of carrots and onions.

Lebanese coleslaw

The Salata Malfuf Lebanese cuisine is a cabbage salad with a sauce of olive oil, lemon juice and garlic. Typical spices are salt, cumin and mint.

Coleslaw

In Ireland, the UK and the U.S. coleslaw is very common under the name Coleslaw. From region to region, there are different recipes. Coleslaw served with barbecue, fish and chips and other fried foods or, more generally, as a side dish, for example, to hamburgers.

The term coleslaw was derived from the Dutch word Koolsla, which translates to " cabbage salad " means. Up to the 1860s Coleslaw was known in England as Coldslaw. Cole is a short form for Cabbage ( " cabbage" ) and originates from the Latin colis.