Coleslaw
Salad
The reality is that the Mexican version of this salad also exists. In difference with the American this is prepared dryer, more condimented and with a special Mexican touch . Although there are slight differences there are also similarities because it is delicious, creamy and crispy.
In Mexico the coleslaw salad is served a lot at fondas as entree plate or accompanying mainly dishes with beef like: grilled steak , cecina , beef jerky. Although it can also be an interesting and refreshing snack, that can be served with crackers.
About the Recipe
- The preparation of this salad may seem complicated but the reality is that is only a bit laborious.
- When the cabbage is bought, try to get one that doesn’t have the hard stem part.
- This salad is dressed with mustard and any type of mustard can be used.
- In the salad will be ready.
- Yields 5 portions.
Ingredients
Cookware
Directions
Dephlegmate the Cabbage- Cut 1/2 cabbage into strips and put them in a bowl.
- Add in the bowl:
- The enough Water to cover all the cabbage strips.
- 1/4 tablespoon of Salt.
- Mix the bowl ingredients with a mixing spatula and leave them soaking for 4 minutes, so the flavors attenuate.
| This process of attenuating the cabbage’s strong flavor is known as dephlegmate. |
- Transfer from the bowl to a colander the cabbage strips that were soaked and rinse them.
Soak the Cabbage
- Transfer from the colander to the bowl the cabbage strips that were rinsed.
- Add in the bowl:
- The enough Water to cover all the Cabbage strips.
- Some Ice.
- Leave in the bowl the cabbage strips soaking for 2 minutes, to recover the cabbage’s freshness.
- Transfer from the bowl to the colander the cabbage strips that were soaked and rinse them.
- Transfer from the colander to the bowl the cabbage strips that were rinsed and reserve.
Work with the Carrots
- Peel 2 carrots.
- Grate the carrots that were peeled, upon completion put them in the bowl along with the cabbage strips and reserve.
- Add in another bowl:
- The juice of 1 Lime.
- 4 tablespoons of Mayonnaise.
- 1 teaspoon of Mustard.
- Pepper to taste.
- 1/4 tablespoon of Salt.
- Beat the bowl ingredients with a balloon whisk or with a fork, until they are well integrated.
- Pour the mixture that was beaten in the bowl over the other bowl, where the cabbage strips and the grated carrot are.
- Mix very well the coleslaw salad with the mixing spatula.
- Cover the bowl with a piece of plastic food wrap, put it in the refrigerator and leave the coleslaw salad resting for at least 15 minutes.
| The coleslaw salad has to be left resting so the flavors settle and integrate. |
Mexican Style
⌘ Red Chilaquiles
⌘ Corn Soup
⌘ Pork Ribs in Green Sauce
⌘ Fritters
