Here's a classic 凉拌卷心菜 recipe made with thinly sliced 卷心菜, carrots, and green onion. It's seasoned with mayonnaise, mustard, vinegar dressing. This is what you want for picnics, backyard 烧烤炉s, and summer potlucks!
摄影学分：
Elise Bauer
什么是凉拌卷心菜？
这个单词“coleslaw”来自荷兰语，“koolsla,” “kool” meaning 卷心菜 and “sla” meaning 生菜 or 沙拉. 这个单词entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America.
视频！如何制作凉拌卷心菜
简易凉拌卷心菜的成分
We have homemade 凉拌卷心菜 at least once a week, usually with fish, and often with burgers or hot dogs. This 凉拌卷心菜 recipe (our way of preparing it) is ridiculously easy with 卷心菜, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard (which 通过 the way is just Dijon mustard with some added turmeric), vinegar, and black pepper.
If you are making a lot of 凉拌卷心菜, it's easiest to use a mandoline to slice the 卷心菜.
However you slice the 卷心菜, you'll have an easier time of it if you cut the head first in quarters, from the top through the core. Then lay a quarter wedge of 卷心菜 on its side and cut out the core.
配料
4 cups thinly sliced 卷心菜 (green or purple, or a mix)
1个胡萝卜，切碎在盒子刨丝器的大孔上
2个葱，在对角线上切成薄片
4汤匙蛋黄酱
1茶匙黄芥末
2茶匙苹果醋或葡萄酒醋
1/8茶匙现磨黑胡椒粉（口味更多）
方法
1 Assemble the 沙拉: Place the 卷心菜, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded 卷心菜 is coated with the dressing.
So much lighter than shop-bought 凉拌卷心菜 – great for all sorts of meals, bbqs, light lunch, sandwich as not too much mayo, got to be far fewer calories than pre-made 凉拌卷心菜. Mustard and cider vinegar just give it the edge on flavour. Will definitely make again.
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丽兹
I used my food processor to grate onion carrot and 卷心菜. Great cole 斯拉w!
抱歉，这对您没有帮助。一世’m guessing what this needed was more salt. 凉拌卷心菜 just eats up salt, perhaps because the raw 卷心菜 is so bland! The salt also somehow thins out the dressing, I find, and that helps make the 斯拉w nicely coated with dressing. If you are accustomed to a sweeter 凉拌卷心菜, add a little sugar or honey, too–不超过一茶匙。
I’我们花了数十年的时间想出“ultimate” (for me) 凉拌卷心菜 recipe and darned if I didn’最终几乎得到您所描述的一切。唯一的区别是，我加了一点糖和一点芹菜籽。
I’m glad to see you omitted any salt. Too many recipes call for this and, of course, you end up with wilted, mushy 斯拉w.
I’我将尝试您的食谱，看看我是否喜欢比我创造的比例更好的比例。
顺便说一句，我’d love to see a short video showing what you describe for slicing the 斯拉w. I’我做了很多不同的事情，但是从来没有感觉到我得到了正确的结果。它“eats fine,”但有时我有太多小片段，而其他时候我的束线太长。最大的问题之一是处理外面的绿色叶子。我不知道’不想扔掉它们，但是当我切成薄片时，尤其是当我使用曼陀林时，它们的形状与内部较硬的部分完全不同。
夏季
Hi, 约翰! Thanks for the video suggestion. We will look into that! For those more delicate outer leaves you can always peel them off and hand chop them and either add them to the 凉拌卷心菜, toss them in with a 沙拉 or use them whole in place of 生菜 on a sandwich! Good luck with your continued recipe testing! We hope you like ours as much as you like your version!
凯蒂
This recipe is wonderful and it is what 凉拌卷心菜 is! All the variations sound nice but then they are not 凉拌卷心菜. They are just different 卷心菜 沙拉 recipes. These 评论 are to review this recipe not print your own. This recipe is terrific. Thanks
嗨，凯茜，我’我很高兴您喜欢这个食谱！在标题中我要求读者’s suggestions on how they prepare 凉拌卷心菜, since I’m always looking for ideas, which is why you may be seeing people posting different 凉拌卷心菜 recipes.
法案
能够’黄芥末是姜黄与第戎是一致的。尝试科尔曼’的英语芥末酱。您将看到差异。
约翰
I added some chilli, celery salt, and lemon instead of vinegar.your 斯拉w is amazing,
布赖恩
for a festive meal, classic 凉拌卷心菜 mixed with bay shrimp. Excellent side to a turkey dinner
桑迪·S
竖起这个经典的凉拌卷心菜食谱！它将一次又一次地制作。我喜欢人们上面提到的许多其他想法，并且也会尝试其中的一些想法。但对于‘everyday 凉拌卷心菜’ this is a winner! If I have 卷心菜, a carrot and a couple of green onions I will always be good to go, as I usually have the other ingredients on hand. Adding mustard or green onions to 凉拌卷心菜 is new to me but I do like them in this recipe! Really, it’s very good!
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天空北
很棒，还有其他人’注释部分中的s配方看起来也不错。但是你有错误的原产地，确实是荷兰人“kool” right, for “cabbage”, in fact “sla” does NOT mean “salad”, it means “lettuce”! The original is “koolsalade”（美国人只是简单地将其缩短了），这就是您在荷兰所要求的。顺便说一句，虽然您可以制作没有蛋黄酱的凉拌卷心菜，而且实际上荷兰凉拌卷心菜很少有蛋黄酱，但是您可以’t make it without 卷心菜, as some people seem to. Raw 卷心菜 is very healthy; in 德语y they eat it almost daily. It has the same active ingredient as paracetamol, so if you want to avoid stress headaches, eat a portion of raw 卷心菜 each day.
My version is red and green 卷心菜 (or even shredded Brussel sprouts), red onion, spring onions, thinly sliced carrots, halved cherry tomatoes and thinly cut and sliced red and green pepper, and finely chopped parsley, salt and lots of black pepper; all in a lemon, vinegar, oil and herb dressing. Occasionally with grated cheese and a tiny dash of mayo for sandwiches.
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经典凉拌卷心菜
So much lighter than shop-bought 凉拌卷心菜 – great for all sorts of meals, bbqs, light lunch, sandwich as not too much mayo, got to be far fewer calories than pre-made 凉拌卷心菜. Mustard and cider vinegar just give it the edge on flavour. Will definitely make again.
xxxxxxyyyyy
I used my food processor to grate onion carrot and 卷心菜. Great cole 斯拉w!
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优秀且简单！
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二手苹果醋&第戎芥末酱代替…一切都很好，除了葱使葱的味道太烂了…。在加入葱之前尝过它，真是太好了！最终花了很长时间从混合物中挑选出来
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可爱的我错误地添加了1tbs苹果醋而不是2tsp苹果醋，但是它给了我一个可爱的气味。
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