Among the various types of appetizers, salads are the most popular and healthiest, with little to no restriction in making them. Almost by combining all kinds of ingredients, especially vegetables, we can make delicious salads.
Red cabbage salad is a delicious and colorful salad that you can easily make and enjoy. Here’s two red cabbage salad recipe.
History Of Cabbage Salad
Coleslaw (from the Dutch term koolsla meaning ‘cabbage salad’), also known as cole slaw or simply slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
The term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”. The “cole” part of the word comes from the Latin colis, meaning “cabbage”.[citation needed]
The 1770 recipe book The Sensible Cook: Dutch Foodways in the Old and New World contains a recipe attributed to the author’s Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century.
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.
Ingredients
- 1/2 small head red cabbage, thinly sliced and chopped
- 1/2 cup grated carrot
- A little chopped coriander
- 1/2 cup cooked sweet corn
- Fresh lemon juice
- Balsamic vinaigrette
- Olive oil
- Salt and pepper
Instructions
Step 1
Tip the carrots, cabbage, and corns into a bowl.
Step 2
Make the dressing by stirring the ingredients together.
Step 3
Pour dressing over salad, tossing the vegetables in the dressing.
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