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Coleslaw
Salad

We know what you are thinking... but this is an American salad why does it appear in a Mexican food site.

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 25 minutes the salad will be ready.
• Yields 5 portions.

Ingredients

1/2 Cabbage (17.6 oz)

2 Carrots (8.8 oz)

1 Lime (1 oz)

4 tablespoons of Mayonnaise

1 teaspoon of Mustard

Some Ice

Pepper to taste

1/2 tablespoon of Salt

Cookware

2 Bowls

1 Colander

1 Chopping Board

1 Balloon Whisk or Fork

1 Mixing Spatula

1 Grater

1 Peeler

1 Knife

1 piece of Plastic Food Wrap

1 Lime Squeezer (optional)

Directions

Dephlegmate the Cabbage

1. Cut 1/2 cabbage into strips and put them in a bowl.
2. Add in the bowl:

• The enough Water to cover all the cabbage strips.
• 1/4 tablespoon of Salt.

3. 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.

4. Transfer from the bowl to a colander the cabbage strips that were soaked and rinse them.

Soak the Cabbage

1. Transfer from the colander to the bowl the cabbage strips that were rinsed.
2. Add in the bowl:

• The enough Water to cover all the Cabbage strips.
• Some Ice.

3. Leave in the bowl the cabbage strips soaking for 2 minutes, to recover the cabbage’s freshness.
4. Transfer from the bowl to the colander the cabbage strips that were soaked and rinse them.
5. Transfer from the colander to the bowl the cabbage strips that were rinsed and reserve.

Work with the Carrots

1. Peel 2 carrots.
2. Grate the carrots that were peeled, upon completion put them in the bowl along with the cabbage strips and reserve.

Make the Salad

1. 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.

2. Beat the bowl ingredients with a balloon whisk or with a fork, until they are well integrated.
3. Pour the mixture that was beaten in the bowl over the other bowl, where the cabbage strips and the grated carrot are.
4. Mix very well the coleslaw salad with the mixing spatula.
5. 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