Crunchy Cabbage Coleslaw

By Chef Ed Dychauco

Wednesday, October 12, 2011

A VERY simple, inexpensive and well-loved vegetable salad that I can say almost everyone has tried and liked, be it as simple as it is or added with so much more other delicious and nutritious ingredients.

This salad has always been a side dish to many “main” courses like fried chicken, burgers, spring rolls and many other fried foods. Although there are times when this becomes not only a side dish but a “salad” before a main course like formal steak dinners.

I would certainly say I grew up with this and instantly liked it because of the crunchiness added with the sweetness and of course, of the mayonnaise! One of my favorite “food” aside from catsup and mustard (only on my burgers and hotdog sandwiches, though!)

Depending on who is preparing it, some would chop or slice their cabbage in large sizes, some prefer it thinly sliced or chopped in tiny pieces.

Speaking of cabbage, I have noticed that “American” cabbage is more compact compared to our local cabbages. Therefore, it is much heavier. As to the flavor, well it doesn’t really matter to me because once I have the mayonnaise in it, it won’t stay long on the table!

But of course, one has to wash the cabbage well before anything else. Rinse it well and remove extra water so the salad won’t become too watery in the end. Like most salads, one just had to add everything and mix well for balance flavors.

Most often, it is just plain cabbage. But then to add extra kick and color, shredded carrots is also added. Some would incorporate raisins, cheese cubes and even nuts. I have also seen some adding some fresh or canned fruits to make it look appetizing, interesting and colorful. And healthier maybe?

And of course, don’t forget to add some salt, sugar (yes, sugar!) and pepper (white would be preferred here!) to bring out the real salad taste! Now, the balance of the sweetness and the sourness and everything in-between should come into play for an unforgettable Coleslaw experience!

For added information, I prefer sultana or golden raisins instead of the regular raisins because it makes the salad “light” in color as opposed to dark tiny bits in a white, snowy creamy salad that sometimes is a turn off to the visual senses.

A lot of people also use salad dressing as an alternative. But for me, nothing beats the real thing, mayonnaise! Adding some heavy cream would make the salad even richer in taste. More calories, but who cares? Just make sure don’t eat this every meal! Say, maybe once a week?

Plain or with added ingredients, Coleslaw is here to stay. And by the way, I really love it with my fried, crunchy, juicy chicken! And steam rice, naturally!

Try this simple Coleslaw recipe for yourself, your love ones and friends.

2 cups shredded cabbage
¾ cup shredded carrots
2 Tbsp. golden raisins
¼ cup pineapple tidbits
½ cup mayonnaise (or more)
¼ cup heavy cream (or more)
Salt & pepper to taste
Sugar (if preferred)

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Published in the Sun.Star Cagayan de Oro newspaper on October 13, 2011.