Coleslaw doesn’t originally belong to Argentine cuisine, but has grown into a fixture side dish at Argentine steakhouses in the Netherlands and Belgium. The fresh, creamy cabbage salad forms a nice contrast with grilled beef and spare ribs, which is why it deserves a place here, with the caveat that it is a modern addition.
Coleslaw
Coleslaw
Method
01
Vegetables
Mix the finely shredded cabbage, grated carrot and red onion in a large bowl. Slice the cabbage as thinly as possible, by hand or with a mandoline; that gives the best, crisp texture.
02
Dressing
Whisk the mayonnaise, soured cream, mustard, vinegar, sugar, salt and pepper smooth in a separate bowl to an even, creamy dressing.
03
Mix
Fold the dressing through the vegetables until everything is evenly coated. Use two spoons or clean hands so the cabbage and carrot don't get crushed.
04
Rest
Leave to rest, covered, in the fridge for at least 2 hours, preferably overnight. The salt draws moisture out of the cabbage and carrot, and that moisture in turn absorbs the flavour of the dressing, so give it a good stir just before serving.
05
Serve
Serve chilled, as a fresh counterpart alongside grilled meat, spare ribs or a portion of chips.
Tips & notes
Make the coleslaw a day ahead; resting makes the flavours fuller while the cabbage stays crisp. Slice the cabbage as finely as possible (mandoline) for the best texture. Want it fresher and less rich? Replace part of the mayonnaise with extra soured cream or yoghurt. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace part of the mayonnaise with yoghurt for a lighter dressing.
- Add thin strips of apple for a fresh, sweet twist.
Contains:
Eggs
Milk
Mustard
Sulphites
Serve with
- Bife de chorizo & ojo de bife
- Classic American cheeseburger
- Pulled pork
- Mac and cheese
| Calories | 231 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 11 g |
| Fat | 21 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
