Coleslaw salad with cabbage and carrots is a recipe of Irish origin, very popular in America as well. Last summer, during our trip to discover Ireland, I often ate it, and it always had a personal touch because each restaurant prepares it in its own way. The main ingredients do not change, starting from a base of green (or also green and purple) cabbage and carrots, but the quantities often vary, especially of the dressing, which is made with mayonnaise, yogurt, and mustard. I still remember the first time I tasted coleslaw salad during our 4-hour layover at Helsinki airport on the way to Lapland. We entered an Irish pub (well, there was a bit of Ireland) and ordered ribs, which were accompanied by coleslaw salad.
- Difficulty: Easy
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Irish
Ingredients
- 10.5 oz green cabbage
- 7 oz carrots
- 2 spring onions
- 5 oz mayonnaise
- 3 oz plain yogurt
- 2 tsp mustard
- 3 tbsp lemon juice
- to taste salt
- to taste pepper
- to taste chives (optional)
Steps
To prepare the coleslaw salad, wash and clean the green cabbage, carrots, and spring onions. You can also peel the carrots if you prefer.
Then finely chop the cabbage and place it in a bowl. Grate the carrots and add them to the cabbage. Slice the spring onions and add them to the bowl with cabbage and carrots.
In a separate small bowl, mix the mayonnaise with the yogurt, mustard, lemon juice, and salt and pepper to taste. Pour the sauce over the vegetables and mix everything well. Let your coleslaw salad rest for 5 minutes, or store it in the fridge until consumption and serve it with some chopped chives if you like. Easy recipe, isn’t it? And you’ll see how tasty it is!
Tips
If you wish, you can also use purple cabbage instead of green, or alternatively, you can use half green and half purple cabbage.
