COLESLAW

Coleslaw simply called slaw in American dialects, meaning cabbage salad, and arrived here via the USA. Cabbage was, according to the Oxford Encyclopedia of Food and Drink in America, a popular crop "throughout the colonies", and Dutch settlers, who grew it "extensively along the Hudson River" liked to serve it in the familiar, old-country way: the first mention of coleslaw in the USA dates from 1785. The word "coleslaw" arose in the 20th century as an Anglicization of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad" where “kool” means cabbage and “sla” means salad. 

Coleslaw is the epitome of what a good slaw should be: green cabbage, a few carrots, nothing more. It's nothing flashy, but that's as it should be. Slaw is the back-up dancer to flashy barbecue numbers. It’s cool creaminess, crunchy texture, and tangy flavor balances out the richness of smoked and grilled meats. Early versions seem only to have used a vinaigrette, but mayonnaise now seems to be the standard dressing, in Britain at least – preferably the gloopy sugary kind that smothers all other flavors, leaving you unsure whether you're eating cabbage or carrot. Coleslaw is frequently served as a side dish in traditional meals in many countries, and can be seen in major fast food chains as well.

Salads can be healthy, satisfying meals on their own or perfect accompaniments to main dishes. A salad is a dish consisting of a mixture of small pieces of food, which may be mixed with a sauce or salad dressing. They are typically served cold, although some, such as south German potato salad, are served warm. Salads may contain vegetables, fruits, cheese, cooked meat, eggs, grains and nuts. The sauce used to flavor a salad is commonly called a salad dressing; well-known types include ranch, Thousand Island, and vinaigrette. Salads may be served at any point during a meal, such as- Appetizer salads, light, smaller portion-salads to stimulate the appetite as the first course of the meal. Side salads, to accompany the main course as a side dish. Main course salads, usually containing a portion of heartier fare, such as chicken breast, salmon or slices of beef. Dessert salads, sweet versions containing fruit, gelatin, sweeteners and/or whipped cream, or just fruit, which is called a fruit salad. Here are some of the salads worth tasting, Russian Salad, Potato And Pomegranate Salad, Egg And Dill Leaves Salad, Sprouted Moong Dal Salad, Bamboo Shoot Fry Salad, Cabbage Salad, Carrot Salad, Avocado Salad, Banana Curd Salad, Sweet Corn White Bean Salad, Grilled Romaine Salad, Peach And Escarole Salad, Macaroni Salad, Mango Sweet Corn Salad, Oriental Noodle Salad, Sprouts Salad, Pineapple Salad, Cabbage And Chickpea Salad, Som Tam , Banana Stalk Salad, Chat Pat Salad , Beetroot Salad, Tabbouleh Salad Broken Wheat Salad,Chana Dal Salad,  Cucumber Salad, Banana Salad, Mixed Fruit Chat , Masoor Dal Sprouted Salad, Rainbow Salad, Quinoa Salad, Banana Stalk Salad, Potato And Celery Salad, Boiled Beetroot Salad, Raw Papaya Salad, Celery & Lettuce Salad, Cheese And Pasta Salad, Green Papaya Salad, Egg Salad, Avocado Salad, Sprial Pasta Salad, Creamy Fruit Salad, Kachumber Salad, Green Mango Salad, Carrot Salad, Raw Beetroot Salad, Russian Salad - Stolichni, Pineapple Salad, Spinach Salad With Yogurt, Cucumber Salad, Lentil Salad.

Layers of crunchy, garden fresh leaves bundled together - we're talking of a vegetable whose culinary expanse is as wide as the ocean. From coleslaw to kimchi, the world has succeeded in experimenting with this humble vegetable and arriving at an exciting list of delicacies. Whether it's a quick salad, fuss-free sandwiches, zingy accompaniments or a full course meal, cabbage can be appropriated to create gourmet food that fits all occasions. Cabbage belongs to the brassica family and is kin to vegetables like cauliflower, brussel sprouts and broccoli. One can choose to cook from a range of variety including the popular savoy, the regular green ones, those with a sensational purple hue, the Chinese bokchoy and wombok, etc. Cabbage is cultivated all-round the year and is easily available. Here are some delicacies in which cabbage is the key ingredient, Cabbage Foogath, Cabbage Cashew Upma, Cabbage Pakoda, Cabbage Kofta Curry, Cabbage Salad, Stuffed Cabbage Rolls, Cabbage Pathrode, Moong Dal Cabbage Vada, Carrot Cabbage Soya Grilled Sandwich, Pickled Rice Cabbage Rolls, Cabbage Roti, Cabbage Minapa Garelu, Cabbage Pappu, Cabbage Paratha, Baked Cabbage, Cabbage-capsicum Rice, Cabbage Fried Rice, Cabbage Poriyal, Cabbage Egg Curry, Cabbage Salad, CabbageRaita, CabbageBhujjia, Cabbage Rice, Chinese Cabbage Soup With Dried Shrimps, Cabbage And Potato Bhujjia, Cabbage Thoran, Cabbage And Spinach Pakora, Cabbage Chutney, Fried Cabbage, CabbageSaalan, Cabbage Soup (shchi), Cabbage Kootu, Guisado Repolyo (sauteedCabbage), Cabbage Puttu.

Mayonnaise is thick, creamy, rich and goes perfectly well with bread, bagels, potatoes, sandwiches and so on. It makes an excellent salad dressing and a perfect accompaniment for freshly grilled meat. Mayonnaise when done right is really easy to make and can be customized to suit both your taste and your diet. You can opt for regular mayonnaise, tofu mayonnaise, eggless mayonnaise, dairy-free mayonnaise, or give the usual mayonnaise a jolt of fresh herbs and garlic.

Carrots are ultimate super food. They nourish and rejuvenate the body. The benefits of consuming them regularly are immense since they are high in antioxidants, beta carotene. Vitamin A and many other nutrients. Instead of swallowing vitamin A pills or any other supplement better to eat plenty of carrots. Carrot is like a complete package to body. You can find a collection of carrot recipes on this website like Carrot Payasam, Carrot Nut Cake, Carrot Khoya Kajjikayalu, Carrot Halwa, Carrot Drink, Carrot Salad, Carrot Rice, Honey Glazed Carrot, Carrot Banana Delight, Carrot Raita, Carrot Payasam, Stir Fried French Beans And Carrots, Carrot Milk, Carrot And Apple Sandwich, Brinjal And Carrot Pongal, Carrot And Methi Chutney, Oats And Carrot Pongal, Carrot Chutney, Carrot And Cashew Adai, Simple Carrot Muffins, Carrot Pickle ,Carrot And Onion Soup, Carrots And Oats Mini Uttappam, Carrot Lassi, Carrot And Raisins Milk Shake, Carrot And Ginger Soup, Muskmelon And Carrot Milk Shake, Carrot And Coriander Soup, Carrot Cabbage Soya Grilled Sandwich, Oats And Carrot Gavvalu, Carrot And Coconut Burelu ,Carrot Kheer, Cabbage Carrot Curry, Dates Carrot Cake, Carrot Halwa Puree, Spicy Peas And Carrot Pulav, Carrot Salad, Carrot Kothimiri Pachadi, Carrot Cake  and many more.

Preparation Tips:

• Salting vegetables like cabbage and letting them sit for an hour or so helps to drain off excess moisture, so the finished dish is a lot less soggy.

Health Tips:

• Cabbage ideal for weight loss. With only 33 calories per cup, cooked cabbage is low in fat and high in fiber. It is definitely a smart carb.
• It is a brain food. Cabbage is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these power nutrients.
• Cabbage helps keep blood pressure from getting high. The high potassium content helps by opening up blood vessels, easing the flow of blood.
• There’s some truth in the old wisdom that carrots are good for your eyes. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.
• The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.
• Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which, being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.
• Mayonnaise has a high fat content, eating it then aids in nutrient absorption. Bear in mind that vitamins A, D, E and K are all fat-soluble, meaning, these nutrients need fat for them to be dissolved and subsequently be made bio-available. Eating mayonnaise in moderation then ensures that the fat-soluble nutrients you take in daily through your diet do not get wasted and instead be absorbed efficiently by your body.

Coleslaw is the most awesome slaw!!!!