Although there is an infinity of salads in Mexico and the world, it is undeniable that the most delicious are those that have a crunchy consistency and combine acidic and fresh flavors. The perfect example is coleslaw, cabbage, and carrot salad seasoned with a very creamy mixture that is slightly sweet and sour.

Indeed you have tried and are fascinated by this delicious salad, usually accompanied by fried chicken, mashed potatoes, and biscuits. So this time, we tell you about the origin of one of the most famous salads, and we teach you how to prepare it to step by step.

What is coleslaw?

According to NPR experts, coleslaw originates in ancient Rome, prepared in a saucer with cabbage, spices, vinegar, and eggs. Many years later, the Dutch immigrants who founded New York began growing cabbage, which they used to make a coleslaw called Khosla, hence the word coleslaw.

Coleslaw appears to have originated around 252 years ago, as mentioned in a Dutch food cookbook published in 1770. According to NPR, this coleslaw recipe included “thin slices of cabbage with butter, vinegar, and oil.”,” because, at that time, there was no mayonnaise.

In Mexico, this coleslaw captivated our palates when a fried chicken chain brought it as part of its classic menu, as it is the perfect complement to accompany a piece of crispy chicken; however, coleslaw is an economical, nutritious and delicious dish. Easy to prepare, so there is no excuse to prepare it at home; here’s how!

best coleslaw recipe

If you want to prepare the best homemade coleslaw, try the recipe that kiwilimón has for you.

Ingredients

• 1/4 white cabbage
• Three carrots without skin
• 1/4 onion
• Two tablespoons of lemon juice
• 3/4 cup plain yogurt
• Three tablespoons of milk
• 1/2 cup mayonnaise without lemon
• One tablespoon of white vinegar
• One spoonful of sugar
• Salt
• Pepper

Instructions

1. Grate or chop the white cabbage to get skinny strips. Do the same with the carrot, and place both ingredients in a bowl.

2. Finely chop the onion and add it to the bowl with the cabbage and carrot.

3. Add lemon juice, plain yogurt, milk, mayonnaise, white vinegar, and sugar to a bowl, then season with salt and pepper.

4. Integrate until obtaining a homogeneous mixture and pour this dressing over the cabbage, carrot, and onion mix.

5. Refrigerate coleslaw for 15 minutes and serve.

Tips for making coleslaw at home

*Substitute white vinegar for apple cider vinegar; it will give it a slightly sweet touch.

*Buy the shredded cabbage; this will save you time in the kitchen.

*You can add a little purple cabbage because the coleslaw will look more colorful.

*If you want to make it even healthier, add thinly sliced ​​cucumber, celery, or bell pepper.

*If you are going on a picnic and preparing the salad a day before, it is best to mix the vegetables and keep them refrigerated until the next day. Meanwhile, prepare the dressing and store it in a container with a lid and dress the coleslaw until it is to be served, as this way, it will be crispy.