Colorful Coleslaw with Apple, Carrots and Almonds

Coleslaw

 

It is probably a bit early to open the barbecue season. However, since it is getting warmer here, I have had a strong desire to grill something over a nice fire, gather with friends on Back Porch, and ha eve a nice meal together. As a German couple living in America, we of course have to have one thing: coleslaw, one of the most popular BBQ sides, both in Germany and in America.

Strangely, I always thought (embarrassingly embarrassing) that coleslaw is as typically German as punctuality, beer and black humor. Not even close! The Americans love their coleslaw as much as we Germans do. Even the ingredients and the preparation are almostidentical: there is a heavier version with raw cabbage, carrots and mayonnaise, as well as a lighter one with vinaigrette, to which, in Germany, caraway is added and crispy bacon in America. Somehow, this is funny because the addition of caraway is to serve a better digestibility, whereas bacon is not necessarily known for that. Such subtleties amuse me a lot!

 

Coleslaw

 

By the way, did you know that the word coleslaw derives from the Dutch word “koolsla”? I did not know that and naïvely entered the word “cole” and “slaw” into my translation app. “Cole” did not produce any result at all and “slaw” was indicated to me as an abbreviation for coleslaw. Of course, that just made me all the more curious. In a roundabout way, and thanks to a well-known online dictionary, I was able to find out the meaning and learned that the Americans owe one of their most important sides to a Dutch immigrant from the 18th century.

It is always nice to learn something new! Actually, it does not matter where the word coleslaw comes from, since his popularity is basedin its wonderful taste. And here in Tennessee, it is just nice to have a side which is a bit more heathly than Mac and Cheese, Fries and all other deep-fried stuff.

Eventually, the best coleslaws are the homemade ones! My favorite version is a colorful slaw with apple, carrots and almonds which, incidentally, goes very well with homemade burgers! Just omit the cucumber and tomato, spread a large spoon of coleslaw on the patty and enjoy. It is amazingly delicious, just taste it!

 

Coleslaw

 

INGREDIENTS

For 4 people

1/2 red cabbage

2 carrots

1 apple

3 – 4 tbsp sprouts, chopped

0.7 oz almonds

6 tbsp apple vinegar

3 tbsp water

2 tbsp vegetable oil

1 tbsp yogurt

1 tsp mustard

½ tsp brown sugar

1 tbsp salt

1/2 tsp crushed black pepper

 

PREPARATION

Divide your cabbage into eighth and cut it into thin strips. Actually, it is easier to not remove the stalk and handle the cabbage like an onion: hold the piece of red cabbage by the stalk and cut the strips off from the opposite side. It is a wonderful technique that will prevent the cabbage from falling apart during the cutting.

Put the cabbage strips into a bowl, sprinkle with 1/2 tablespoon of salt and knead vigorously for a few minutes to break the structure. The cabbage gets softer and digestible. Set the bowl aside.

 

Coleslaw

 

For the dressing, mix vinegar, water, salt, pepper, sugar and mustard with yoghurt. Put the mixture aside to give the sugar and salt the opportunity to dissolve.

Grate apples and carrots and mix with the cabbage. Chop the almonds, cut the sprouts and add both to the other ingredients.

Add the oil to the dressing and pour it over the salad. Mix everything well. I like to use my hands for that because it is fun and your salad will be mix thoroughly. Taste and, if necessary, season with salt and pepper again. You can serve your colorful coleslaw immediately or let it rest in the fridge overnight. Coleslaw tastes even better the next day or two, as the ingredients have more time to absorb the dressing. Cabbage, carrots and apple also become softer without losing their wonderful crunchiness.

 

Colorful Coleslaw with Apple, Carrots and Almonds

03/14/2018
: 4 people
: easy

By:

Ingredients
  • 1/2 red cabbage
  • 2 carrots
  • 1 apple
  • 3 – 4 tbsp sprouts, chopped
  • 0.7 oz almonds
  • 6 tbsp apple vinegar
  • 3 tbsp water
  • 2 tbsp vegetable oil
  • 1 tbsp yogurt
  • 1 tsp mustard
  • ½ tsp brown sugar
  • 1 tbsp salt
  • 1/2 tsp crushed black pepper
Directions
  • Step 1 Divide your cabbage into eighth and cut it into thin strips. Actually, it is easier to not remove the stalk and handle the cabbage like an onion: hold the piece of red cabbage by the stalk and cut the strips off from the opposite side. It is a wonderful technique that will prevent the cabbage from falling apart during the cutting.
  • Step 2 Put the cabbage strips into a bowl, sprinkle with 1/2 tablespoon of salt and knead vigorously for a few minutes to break the structure. The cabbage gets softer and digestible. Set the bowl aside.
  • Step 3 For the dressing, mix vinegar, water, salt, pepper, sugar and mustard with yoghurt. Put the mixture aside to give the sugar and salt the opportunity to dissolve.
  • Step 4 Grate apples and carrots and mix with the cabbage. Chop the almonds, cut the sprouts and add both to the other ingredients.
  • Step 5 Add the oil to the dressing and pour it over the salad. Mix everything well. I like to use my hands for that. It is fun and your salad will be mix thoroughly. Taste and, if necessary, season with salt and pepper again. You can serve your colorful coleslaw immediately or let it rest in the fridge overnight. Coleslaw tastes even better the next day or two, as the ingredients have more time to absorb the dressing. Cabbage, carrots and apple also become softer without losing their wonderful crunchiness.

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