Coleslaw or cabbage salad (from the Dutch term koolsla meaning cabbage salad)) is a salad consisting mainly of coleslaw with a vinaigrette (or mayonnaise) sauce.
It is generally served as an accompaniment to fish dishes, burgers or bagels. The original recipe made from thin slices of cabbage, melted butter, vinegar and oil; as well as the term, appeared in the 18th century (“kool” in Dutch being deformed into “cole” in English). The recipe for coleslaw with mayonnaise dates from the mid-18th century.
The following recipe is without mayonnaise.
Difficulty level : low
Preparation time : 20 min
Rest time : 15 min
Cook time : –
Total time : 35 min
Yield : 4 servings
5 cup cabbage
2 tbsp dried raisins
2 tbsp horseradish
1 tbsp lemon juice
1/4 cup soy milk
0.4 cup soy yogurt
1 cup apples
1 pinch of pepper
1 pinch of salt
2 tbsp walnuts
Pour the raisins into a bowl, then cover with lukewarm water to soften them.
In a bowl, combine soy yogurt and soy milk and add 1 tbsp of lemon juice.
Let stand for 15 min.
Wash and finely grate the cabbage into small strips.
Wash the cabbage with plenty of cold water, then squeeze out the excess water.
Place the cabbage in a large bowl, add the salt, pepper, the yoghurt and soy milk mixture, the raisins, the apple slices and a handful of roughly chopped walnuts.
Optionally add a little finely grated horseradish.
Free butter and oil almond cookies are cookies made of almonds, sugar, eggs, honey, extract of almonds and candied cherries. Easy and quick to prepare, light and delicious, they are perfect for breakfast or other daytime snacks.
Level of difficulty : easy
Preparation time : 15 min
Rest time : 12 hours
Cook time : 15 min
Total time : 30 min + 12 h (rest)
Yield : 25 cookies
3 cups whole peeled almonds
1 cup caster sugar
2 egg whites
1.5 tbsp honey
1/2 tsp almond extract
Place the almonds in the bowl of a mixer with the sugar and mix until you obtain a powder, without overheating the mixture.
Add the egg whites, almond extract and honey and mix until you get a compact and soft mixture.
Place the dough in a pastry bag with a 0.6 inch star tip.
Form piles of dough on a baking sheet lined with parchment paper, spacing them slightly.
Decorate with candied cherries.
Put in the refrigerator and let stand overnight, the baking sheet covered with plastic wrap.
Preheat the oven in static mode to 320° F.
Bake for 15 minutes without browning them with a damp interior.
Remove from oven and let cool completely before serving.
Low fat mayonnaise is a preparation made of egg, cream cheese, water, mustard, olive oil and salt. Easy and quick to prepare, soft and light, it is perfect as a seasoning or to accompany fish and shellfish dishes.
Difficulty level : easy
Prep time : 5 min
Rest time : –
Cook time : –
Total time : 5 min
Yield : 4 servings
1 large hard-boiled egg
1 cup cream cheese (low in fat)
2 tbsp water
1 tbsp Dijon mustard
1.5 tbsp olive oil
1 pinch sea salt
Prepare the hard-boiled egg and cool quickly in cold running water or in a bowl with ice and water.
Once cold, put the hard-boiled egg in the bowl of a blender and add half of the cream cheese and water.
Mix then add the rest of the cream cheese and water while mixing.
Incorporate the Dijon mustard, olive oil and salt and mix until you obtain a well emulsified, creamy, fine and homogeneous sauce.
To lighten it even more, add a little more water, then adjust the salt if necessary.
Quote about cooking: “You can’t cook if you don’t like people!”