Coleslaw made from shredded cabbage, and flavored with French mustard, mayonnaise and spices. Goes well with hamburgers, grilled or fried meat, etc.
Coleslaw originated in the Netherlands. The word comes from the Dutch koolsla, a contraction of koolsalade, meaning cabbage salad.
The dish was introduced to the United States in the 18th century by Dutch immigrants to New York (then called Nieuw Amsterdam). It was originally made with finely shredded white cabbage mixed with vinaigrette or butter, and later the recipe was developed with mayonnaise, which became the standard in the American version.
Coleslaw can also contain ingredients such as carrots, red onion, leeks, ginger, and celery, etc. for extra flavor and crunch.
6 servings
750 g white cabbage
1 carrot (can be omitted)
3 dl mayonnaise
2 tsp French mustard
3 tsp salt
2 tsp black pepper
1 tsp dried oregano
Finely shred the white cabbage (and carrot).
Mix the white cabbage, possibly carrot, mayonnaise, mustard, spices. Stir well.
Refrigerate for at least 2 hours.
Can be stored in the refrigerator for up to 7 days.
