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Appetizer Salads

Coleslaw Salad

5 - 6 servings (about 5 cups)
Vegetarian Diet, American Cold Cuisine

Coleslaw salad salad is so popular that it is also often eaten by vegetable haters, and often is paired together with fried chicken. Try my simple recipe.

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Chef Tom Chef Tom Founder
November 16, 2023
  • 15 min.
  • 15 min.
  • 1/5
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Ingredients:

* You can substitute with already precut Coleslaw mixture from stores. If you shred yourself, it is up to you to shred it finer or in larger pieces. I personally prefer a finer shred.

Tools:

Directions:

1. Cabbage & Carrots preparation:

1.1.

Rinse cabbage.

1.2.

Rinse carrots under cold water. Then peel (or leave unpeeled as you wish).

1.3.

Shred cabbage and carrots.

1.4.

Place into a large mixing bowl.

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

Read More
Chef Tom Chef Tom Founder

2. Mix salad:

2.1. Add into the large mixing bowl:

¼ of onion – finely chopped
¼ cup of confectioners’ sugar
1 ¼ cups of mayonnaise
Juice from ½ lemon
2 TBSP of white vinegar
¼ TSP of ground pepper
½ TSP of salt

Thoroughly mix together with a spatula.

2.2.

Taste and add sugar, white vinegar, and salt and pepper if needed.

2.3.

For best results, let rest in the refrigerator for about 1 hour (or overnight).

3. Serve in a salad bowl or individual bowls.

About the Author:
Chef TomFounder
# 1
  • Published Recipes: 248
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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