Happy coleslaw salad

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About the recipe today, the word Coleslaw comes from a Dutch word, “koolsla” (“kool” means cabbage and “sla”, salad). The coleslaw salad came originally from Ireland where it was made at the end of the month from leftover vegetables and cream, and now it has become a very popular side dish in America. It is usually prepared with shredded raw cabbage and carrots, but I have added boiled beet and olives and pickles for additional flavor and a different twist on the recipe. I hope you like it!

Happy coleslaw salad
Coleslaw salad… not so happy anymore


{Happy coleslaw salad}

Ingredients:

    Vegetables:

  • 200 g carrot, finely chopped
  • 200 g white cabbage, finely chopped
  • 200 g boiled beet, finely chopped
  • 100 g green olives, finely chopped
  • 100 g pickles, finely chopped
  • Dressing:

  • 125 g yogurt (preferably Greek yogurt)
  • 2 tbs beet liquid
  • 60 g mayonnaise
  • 1 tsp yellow mustard
  • 1 or 2 tbs sugar

Directions:

  1. Prepare 6 canning jars and layer the chopped vegetables inside them: beet, cabbage, carrot, and finally olives and pickles mixed together.
  2. In a bowl, combine dressing ingredients, stir until smooth, and pour over salads. Close the canning lids and shake jars until vegetables are well coated with dressing… enjoy!
  3. n

Preparation: 10 min

Cooking time: no cooking needed

Yield: 6 servings

Rating:  ★★★★★ 1 Average value 5

NOTES:

  • You might substitute any ingredient you do not like for avocado, boiled eggs, apple… This salad can be prepared in advance, even the day before. Always keep refrigerated. Recipe inspired by this coleslaw recipe by Alicia, Cane.
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