Coleslaw salad

One of the very important rules in cooking is picking ingredients according to the season. Seasonal foods are richer in nutrients, tastier and more affordable.

Although food distribution has advanced so much that every food item can be found on store shelves in every season, it is important to pay attention to local seasonal fruits and vegetables in order to obtain their nutritional maximum.

Cabbage is therefore best consumed during the winter because it is rich in vitamins C and A, folic acid, magnesium, iron, calcium, potassium...

There are various ways to prepare fresh cabbage, and we decided to prepare a simple, tasty and refreshing cole slaw, which has been increasingly popular in our country lately.

It is most often associated with America, but it comes from Europe and its meaning comes from the Dutch name kool, which means cabbage, and sla, which means salad. Americans popularized it because they consume it on all occasions as a classic salad, a side dish with various meat dishes and grills, but they also add it directly to hamburgers, so it became known in our country through fast food restaurants.

Its specialty is in crunchy ingredients, cabbage and carrots that give the salad a slightly sweet taste, onions that give it a touch of spiciness, and mayonnaise and sour cream that give it fullness.

We seasoned our version of cole slaw with mustard powder and celery salt. Both spices give the salad an aroma and emphasize all the ingredients in a harmonious ratio.

It is possible to use white or red cabbage in the salad, whichever is available or suits you better.

Like any other salad, it can be refined with other ingredients and spices according to your taste, enriched with fruits such as pears, apples, nuts...

If you want to visually upgrade the salad, you can slice some red cabbage along with the white and add the green parts of the scallions cut into rings.