Try this coleslaw recipe, your family must try this kind of stuff
This creamy coleslaw recipe is the perfect side dish for your next summer picnic or barbecue. Made with mayonnaise, sour cream, and white vinegar, this coleslaw is super creamy and tangy. Add in some shredded cabbage, carrots, and green onions, and you’ve got the perfect picnic dish!
Coleslaw became a staple in the American diet around the time that the Civil War started. The advent of refrigeration made it possible to keep the cabbage and other vegetables in the mix crisp, which made it much more enjoyable to eat.
The popularity of coleslaw grew in the early 20th century and it became a common dish on restaurant menus across the country. It was also a popular side dish at home and was often served with grilled meats or fried chicken.
Have you tried Our Coleslaw Salad
Coleslaw recipe continued to be popular in the second half of the 20th century and it remains a popular dish today. It is often served as a side dish at BBQs and picnics and is a common topping on burgers and hot dogs.
Ingredients of Coleslaw recipe:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup white vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups shredded cabbage
2 carrots, shredded
1/4 cup chopped green onions
Directions for making coleslaw recipe:
1. In a large bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, salt, and black pepper.
2. Add cabbage, carrots, and green onions, and toss to coat.
3. Cover and refrigerate for at least 1 hour, or up to 24 hours.
4. Serve chilled.
How to serve
This creamy recipe is the fabulous side dish for your upcoming summer picnic or barbecue. Serve it alongside some grilled chicken or burgers, or enjoy it as a standalone dish. It’s also great on top of pulled pork sandwiches!
Best time to eat
This dish is best enjoyed chilled, so make sure to refrigerate it for at least an hour before serving. It can be made up to 24 hours in advance, so feel free to make it ahead of time.
Leftover coleslaw can be stored in an airtight container in the fridge for up to 3 days.
The first recorded mention of coleslaw is from a Dutch cookbook from 1650. This was a mix of savoy cabbage and radish. This was likely the early version of coleslaw that was brought over to America by the Pilgrims. The word “coleslaw” did not come into play until the late 18th century.
Coleslaw recipe is a popular dish in many parts of the world and there are many different regional variations. In the United Kingdom, coleslaw is often made with mayonnaise and is often served as a side dish with roasted meats.
In Germany, coleslaw is often made with yogurt or sour cream and is often served as a side dish with sausage or pork.
In the Netherlands, coleslaw is often made with a vinegar dressing and is served as a side dish with fried fish.
In Sweden, coleslaw is often made with a mayonnaise dressing and is served as a side dish with meatballs.
Coleslaw is a popular dish in the United States and there are many regional variations. In the South, coleslaw is often made with a mayonnaise dressing and is often served as a side dish with BBQ.
In the Midwest, coleslaw is often made with a vinegar dressing and is served as a side dish with fried chicken.
Coleslaw is a popular dish in Canada and there are many regional variations. In Eastern Canada, coleslaw is often made with a mayonnaise dressing and is often served as a side dish with roasted meats.