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6 Healthy Salad Dressing Recipes To Spice Up Your Salads!

today i'm sharing six healthy salad,dressing recipes with you to make your,salad not only delicious but epic,most store bought salad dressings are,made with cheap low quality oils and,they are filled with processed white,sugar and they basically transformed the,salad that you made with so much love to,nourish your body into an unhealthy meal,if you do find a salad dressing with all,clean ingredients it tends to be on the,pricey side so today i want to show you,how you can make your own healthy salad,dressing at home with high quality,ingredients in under five minutes,without breaking the bag so let's get,right into it,we will start with a delicious lemon,poppy seed dressing all you need for,this is a sealable jar into which you,add 6 tablespoons of extra virgin olive,oil,1 tablespoon of dijon mustard,sea salt to taste 1 tablespoon of poppy,seeds,1 tablespoon honey and the juice of 1,lemon now seal your jar and shake shake,shake shake shake until well combined,it's a pretty runny dressing because of,the large amount of lemon juice but so,lemony and delicious if you want it,creamier add the juice of just half a,lemon but then it won't be as lemony,next we have a maple mustard balsamic,dressing this is our number one go-to,when in a hurry it takes less than two,minutes to prep,add six tablespoons of avocado oil 1,tablespoon balsamic vinegar 1 tablespoon,dijon mustard and 1 tablespoon maple,syrup to a sealable jar seal it and,shake shake shake shake shake until well,combined,this is a super creamy dressing and,great for very simple salads based on,mostly leaves,next up i've got this citrus basil,dressing it's incredibly fragrant and,flavorful and it's fairly low in fat it,does take a little extra work maybe four,minutes of your time,all you need is a large jar wide enough,to fit your immersion blender into which,you add one large handful of basil,leaves,sea salt and pepper to taste,one tablespoon dijon mustard,three tablespoons avocado oil,the juice of one sweet orange and the,juice of one lime,now use your immersion blender to blend,it all together until the basil is,completely smooth and you have a pretty,liquid green dressing this dressing,tastes amazing in super loaded summer,salads with plenty of ingredients,now let's make a yogurt-based dressing,for the yogurt lovers amongst you i,always make this when i have a ton of,fresh herbs going sad in the fridge get,a sealable jar and add two tablespoons,mayonnaise preferably homemade,2 tablespoons unsweetened plain greek,yogurt,a teaspoon of dijon mustard,sea salt and pepper to taste,2 tablespoons of water,and a quarter cup freshly chopped herbs,use either basil parsley cilantro dill,or a combination of either of them,now shake shake shake shake shake until,well combined yes you can use just,yogurt and no mayonnaise but i recommend,adding a tiny bit of sweetener in the,form of honey to it then or else it'll,be pretty tangy,this peanut salad dressing tastes,incredible with any cabbage based salad,add two tablespoons peanut butter 1,teaspoon grated ginger and 1 teaspoon,crushed garlic,1 tablespoon soy sauce,1 teaspoon sesame oil the juice of 1,lime,and about a tablespoon or two of water,now seal your jar and shake shake shake,shake shake until well combined,i absolutely love this dressing on,crunchy cabbage,now lastly a dressing i recommend you,make if you know you'll finish it all at,once because it has avocado and avocado,browns and can be stored it's a cilantro,lime avocado dressing you'll need a,large jar again into which your,immersion blender fits to which you add,the flesh of one small ripe avocado,a handful of cilantro,sea salt to taste,the juice of one lime,and one to three tablespoons of water,depending on the size of the avocado,now use your immersion blender to blend,it all together until the avocado is,smooth and the dressing pourable this is,a super thick dressing that sticks to,the salad ingredients it's great for,salads that have ingredients that were,cut into tiny little pieces,i hope you enjoyed this roundup of,healthy salad dressings i hope you're,gonna give one or all six of them a try,if you do please don't forget to snap a,picture and show me i love seeing when,you make any of my recipes and i'll see,you with my next video,bye

Waldorf Salad Recipe | American Classic πŸ‡ΊπŸ‡Έ | Ready in 15 minutes! #waldorfsalad #easysalads

Waldorf Salad Recipe | American Classic πŸ‡ΊπŸ‡Έ | Ready in 15 minutes! #waldorfsalad #easysalads

hello and welcome,this vintage american recipe is a,throwback from another time,named after the waldorf astoria hotel in,new york,where it's said to have been invented,the waldorf salad,is so easy to put together and great for,large crowds,start by dicing two longish stalks of,celery,and two large apples a tart variety like,granny smith's works well,if you have a preference for a sweeter,salad then i suggest you swap one of the,granny smiths for a sweeter apple,so try and dice the fruits to a similar,size and that's to make sure that,there's an even distribution of flavors,and once the celery and apples are diced,cut the grapes into halves,and then juice half a lemon and we'll,need to extract about two teaspoons for,this recipe,do,then pop the diced apples into a large,bowl and add to that,one tablespoon of sugar and two,teaspoons of lemon,and then just mix to coat the apples,next heat a small pan and add in half a,cup of roughly chopped walnuts,and be sure to turn the nuts over with a,spatula,to make sure that they're evenly heated,and since we're only lightly toasting,them it takes no longer than,a couple of minutes before they're ready,so then throw the toasted walnuts into,the apple mix,and into that same bowl then add in the,celery and the red grapes,give everything a good mix,and now onto the wet ingredients in a,mixing jug,pour in a quarter cup of mayonnaise and,a quarter cup of greek yogurt,whisk together until you have a smooth,blend,then sprinkle quarter of a teaspoon of,salt over the mixed fruits,and pour in the yogurt and mayonnaise,mix,fold together until all of the,ingredients are combined,your waldorf salad is now almost ready,the last step is to chill for around an,hour before serving,you can add other ingredients as well,for example dried cranberries raisins,pecan nuts sunflower seeds etc,it's entirely up to you,enjoy and thank you for watching,you

The truth behind pre-mixed salads

The truth behind pre-mixed salads

new research shows that bagged salads,may have a bigger risk for foodborne,illnesses like the Syria and Salmonella,nutrition professor susan Mills gray is,here with advice on how to stay safe,when enjoying prepackaged greens this is,going to make a lot of people up now and,there's baby okay it's the holiday,weekend and there's gonna be a lot as,much yeah so what did I use these two,okay all of us do cuz they're a great,convenience product right but what what,makes it rare gate is a little scary,okay what's happening is is you got to,keep in mind greens or grown very close,to the ground sure you've got soil,contamination from probably fertilized,okay then you've got hands you're,picking it you've got irrigation water,and then you have cross contamination,because greens are collected and Randy's,that may be contaminated get mixed with,the greens that aren't so this is an,example this is a mix that i bought,Monday night and it's already nice,already wilted it's brown it's brown and,gooey the danger is if you can see how,much moisture there is yeah one of the,tips is to buy bagged lettuce or permit,bagged salad mixes or bad greens yeah,that are more hole because when those,are chop these when they chop into any,of these greens that it's the juice that,they leak oh that feeds the bacteria,okay so this is okay well no no I'll,keep in mind unless you want as big and,leaves as you can get but there's pieces,in here that are broken so anything,that's chopped or broken is going to,leak that juice and then juice is what,feeds the Salmonella and the Listeria,bacteria okay so are there certain ones,that we should buy should not buy it's,not an issue of what you should or,shouldn't buy what it is you're going to,look for is first thing is you're gonna,look for a date so I I went and got all,of these yesterday okay we've got for 18,yet for 20 and for 22 ok bye is distant,in the futures you can't write all right,the sex thing you're going to look for,is that you want to buy a bag that's,flat so I want you to feel that one okay,is this one ok so the albumen splatter,this one is oh yeah there's way more air,their air indicates there's already,leaked juice and the bacteria is,fermenting 0 multiplying ok so you don't,want that feel like you don't want you,don't want puffy bear on something back,coffee bags make sure that you try to,look and make sure it's not slimy look,for whole pieces ok at aren't cut and,that you look dry and crisp ok now all,these bags say that these have been,washed yeah triple I was going to say,when you sit we're so our USDA has not,came out with a recommendation says you,need to wash them again but my,professional advice is one more time,before you use I know one more time,before you use them and a lot of people,believe that organic is acceptable to,write but many of the outbreaks from,bagged lettuces have came from organic,wine so there that's not even worth the,extra money right so the bottom line is,x is x as fresh as you can by choosing a,distant day I'm not sure that their,whole pieces that aren't there's not a,lot of cutting involved right make sure,it's not puffy and last but not least,use them as quickly as possible and keep,these bags refrigerated because they do,break down quickly right what about the,ones in the like plastic containers like,the tubs same pain same things going to,happen because it there's it's not this,issue of the bag what happens is,assistant as this juice leaks from these,broken down greens hmm it coats the bag,or the you're like a container or a box,so the same thing can happen so you know,the bottom line is just use it as,quickly as you can ok or just stop you,so challenge you've got something left,in your house and there's a little bit,left in the bottom and it looks this bad,gangrena venues that just not store them,in these things should you put them in,something else order doesn't matter good,ivory wash and then store them in,something else really thoroughness or,aloof to I know but we want everybody to,have a happy safety yes and you're not,gonna have your servant all time sir in,the trip

The Rise Of $12 Salads

The Rise Of $12 Salads

this is what most people consider a,salad it costs about a dollar to make,and it's not very exciting but this is a,salad from sweet green,it's packed full of ingredients and it,costs a whopping 12 dollars and 50 cents,if you buy this every week my 365 day,total is 613.,so how did we get from here to there,in the past two decades salad has gone,from a side dish,to something you brag about on instagram,and the biggest player sweet green,is valued at 1.6 billion dollars,that's a lot of salad its popularity,means more people might be making the,choice to eat healthier,but at an average of over 10 dollars per,meal the healthy revolution,could be leaving millions of americans,behind,let's talk salad history salad has,actually had a ton of different phases,from jell-o salads to salad bars and of,course the classic caesar salad,the idea of salad began to take off in,the early 20th century,but salad was often associated with,refinement and wealth,because you needed to own a fridge to,chill your jello salad,salads of that era included things like,lime cheese salad,perfection salad and an egg cream cheese,salad,but a couple of decades later salad had,gained a pretty bad reputation,jerry i'm thrilled you like my mutton i,was afraid you only ate salad,all right salad's got nothing on this,mutton,for a long time it was only thought of,as diet food,those who are reducing learn to include,many vegetables and fruits in their diet,salad at that time just wasn't a full,meal one of the first salad focused,restaurants actually opened back in 1986,over 20 years before sweet green in an,interview with the atlantic,ceo paul steck said we didn't have a,single competitor that we could identify,in the country and now i could probably,identify 50.,for the longest time salads were simply,boring,greens are central to our diets and yet,we haven't been consuming very much of,it,but in the early 2000s the way that,people thought about food,started to change adult obesity rates,had nearly doubled in just two decades,and in 1997 obesity was declared an,epidemic,one contributor to a poor diet is,consuming a lot of food away from home,where the most convenient options are,often the least nutritious,as consumers became more,health-conscious salad chains,offered a healthy food option away from,home in 2001,chopped the self-titled creative salad,company opened its first location in new,york city,chop prioritized high quality,ingredients at a time when consumers,were seeking out more nutritious options,it wasn't the first to experiment with,salad but since then,many companies have followed the,customized salad production model,like just styled in 2006 and sweet green,in 2007.,the big change has been around the types,of ingredients and the flavors we're,using in salads falafel and tofu,and lentils plus a combination of,interesting flavors,and that's made it possible for a salad,to become a complete meal,all of these innovations fought back,against the boring salad label,and the appeal to career focused,millennials who wanted a quick healthy,lunch,by offering mobile orders and the,ability to have salad delivered right,inside your office,in fact sweet green has almost 700 of,these pickup outposts,but it's not just salad chain versus,burger joint,salad chains differentiated themselves,from other fast casual restaurants,by focusing on fresh ingredients,fresh is key there's also a focus on,local,and seasonal ingredients fresh co and,dig in for example both bought a farm to,source ingredients,and sweet green works with over 300,farms,these chains pride themselves on,transparency and want customers to know,where their ingredients come from,putting everything on display right in,front of the customer,no more mystery meat many of these,chains have also adopted a chipotle-like,production model,giving customers the option to customize,their order exactly the way they want,that innovation is what's driving this,growth and it's paid off in a big way,walk through midtown manhattan throw a,stone and chances are you'll hit a salad,chain,sweet green now has over 100 locations,and over one and a half,million app users in an interview with,recode,sweet green co-founder jonathan nieman,said we see us as the mcdonald's,of our generation but it's not just,sweet green,other chains are growing too chop now,has 65 locations,and just salad has over but they're not,just successful businesses,a huge affinity has grown around these,brands,even though fast food chains have tried,offering healthy options for a while,they're still associated with an,unhealthy brand in 2013,mcdonald's told investors that salad,made up only two,to three percent of sales in the u.s,brands like mcdonald's and burger king,are having great difficulty being,credible with healthy food,sweet green isn't just a restaurant it's,associated with a trendy lifestyle,and they've pulled a marketing chapter,out of brands like warby parker or,lululemon,to create impact brands that are,aspirational they've turned th

Learn To Cook: Making an Emulsion (for Salad Dressing, Mayonnaise, or Sauces)

Learn To Cook: Making an Emulsion (for Salad Dressing, Mayonnaise, or Sauces)

the term emulsion describes a mixture of,any two ingredients that don't,ordinarily combine,think of oil and vinegar,the only way to get these two,ingredients to appear as one is to break,down one of the ingredients into tiny,droplets so let me show you just how to,do that i'm going to take some vinegar,put a few drops in,to the oil,cap goes back on,just shake it briefly,there you go,the droplets are so small that they,remain separated from each other by the,opposing fluid we've created an emulsion,albeit a temporary one now an emulsion,is created by physical means as you can,see by shaking stirring whisking or by,using food processor,most emulsified sauces are unstable and,can break that is as the saw sits the,tiny particles would begin to find and,cling to each other eventually becoming,larger and larger until the emulsion is,no more,a properly made vinaigrette has a,uniform color and a thicker consistency,than either the vinegar or oil however,let the vinaigrette set for several,minutes and the emulsion will break and,you can see now that the vinegar and oil,is beginning to separate,now to better bind the ingredients and,slow down the breaking of a sauce some,recipes use an emulsifier such as,mustard or egg yolks just a tiny amount,of either of these ingredients can hold,together tablespoons of vinegar and oil,in other sauces heat is applied to make,the emulsions more stable think,hollandaise burblanc or rich bernay,sauce,now one of the most common emulsions is,a mayonnaise and i'm going to show you,exactly how that works right now,i'll use a food processor its blades,move faster than i ever could whisk and,virtually make this sauce foolproof i've,also put in a small bowl into my food,processor because i'm making a small,amount of mayonnaise,so first we'll start by combining the,liquid now here i'm using lemon juice,but i should say that an oil is not,considered a liquid for this recipe so,just lemon juice goes in,and i'll add some seasonings here i've,got salt,and sugar,now for the ever valuable emulsifier,here i'm using egg yolks,now put the lid on and just combine,these ingredients,just for a few seconds,there you go they're all brought,together,so now it's time to add in the oil and i,have the oil in a small measuring cup,which is going to make it much easier,for me to slowly drizzle in this oil so,i'll turn on the machine and with the,motor running i'll drizzle in the oil,but it should take about 30 seconds to,add this three quarter cup of oil,i can see it's starting to come together,and almost all the oil has been added,that's about it,that was making it in a food processor,but you're if you're making this by hand,and you're using a bowl,you're going to be awfully busy you're,going to have one hand that's whisking,and the other hand that's adding the oil,so let me give you a tip you're going to,need to steady that bowl so just take a,damp kitchen towel and wrap it right,around the bowl and that's going to,anchor the bowl right in now as you're,adding the oil you want to be whisking,constantly at least one to two minutes,if you start to see some oil on the,surface that isn't incorporating into,the mayonnaise you can stop and continue,to whisk it in,but it's only going to take about 30,seconds of whisking by hand to know and,realize why i love the food processor,for this job,so let's take a look at our mayonnaise,so the oil is all in and you can see,that the mixture has become incredibly,creamy,that's an emulsion,so at this point you can just adjust the,seasonings adding more lemon juice or,salt pepper or even fresh herbs if you'd,like so enjoy it's just that simple

Testing the Cuisinart, Breville, and KitchenAid Food Processors β€” The Kitchen Gadget Test Show

Testing the Cuisinart, Breville, and KitchenAid Food Processors β€” The Kitchen Gadget Test Show

- Today we're testing food processors.,We have the Breville Sous Chef,,KitchenAid Pro Line Series,,and the Cuisinart Elite 2.0.,Just so we're consistent on all levels,,these are the 16-cup processors.,These are some of the more,higher-end products on the market.,Today we'll run through four tests.,Shredding, slicing, grinding, and mixing.,I'm a firm believer,in the Cuisinart when it comes to the food processor.,Quite simple to use.,I haven't seen a KitchenAid food processor.,It looks pretty intimidating,but I feel like it might be expensive,because of all the different functions that it has.,Not sure about the Breville.,I have no idea.,I've never used a Breville food processor.,I'm curious to see why these are double the price.,So starting with our first test,,we will be shredding some carrots.,Starting with the Cuisinart,,they recommend cutting the carrot to the size of the chute.,(food processor grinding),Carrots are getting stuck.,These carrots are a little small,so what's happening is it's getting stuck on the top,and not shredding all the way.,See.,That sucks.,I was putting my money on this one,but it only shredded half of my carrots.,Now the Breville.,(food processor grinding),This seems to be doing a better job.,You know what it is?,The feed is a little smaller, so it has more control.,There we go.,Much more even.,Happier with this one.,I guess there is a difference.,Now for the KitchenAid.,Make sure your setting is on low.,Do the same thing.,It's nice because it has different feeds,so if you have a skinny thing,there's a smaller feed,,and then you can take this out if you want a bigger thing.,But I think that's really important,so that the carrot doesn't lay flat.,This one was like kinda confusing to do.,Okay, got it.,Results.,I'm shocked, yet again.,I'm disappointed, really, in the Cuisinart.,How could you do this to me?,The shreds were all wrong.,Very uneven.,So much waste of product.,Breville, great job,the shreds are really even,and really not much waste.,Same with the KitchenAid.,The shreds are really nice and even, not much waste.,I would say though the Breville shreds,look a little bit better than the KitchenAid.,For this test, the Breville wins.,We are slicing potatoes.,We're just gonna go through the blades real quick.,These are all adjustable,,meaning you can adjust the thickness of your vegetable.,With the Cuisinart and the Breville,you adjust the thickness on the blade itself.,But the KitchenAid you adjust the thickness on the machine.,We're gonna try to match the thickness,of the KitchenAid blade, which looks like,about 1/4 of an inch.,Doesn't have to be perfect.,Looks good.,There we go.,All right, starting with the Cuisinart,,the manual suggests that you cut off the end,just so it's nice and even,,and then you just turn it on.,So there's a safety function.,You can't actually feed the potato without this,so we're gonna just cut it in half,,so it fits.,(food processor grinding),All right, moving on.,(food processor grinding),There we go.,Okay, that was really fast.,This thing is so annoying.,Moving on to our KitchenAid.,This is a lot easier to put together.,(food processor grinding),There's like a little tiny piece on the top,but that's all right.,Okay, results.,I'm disappointed with the Cuisinart, yet again.,You can tell there's a lot more scraps.,In terms of consistency,,I would say maybe the KitchenAid won.,Less waste, pretty even product,,and the Breville, close second.,So we are grinding.,We're using the regular food processor blade for this.,We're just gonna pulverize some almonds.,So we will do each one for 30 seconds,and see which one does the best job.,(food processor grinding),30 seconds.,What I noticed was that there was some on the bottom,that wasn't moving.,But all in all, I mean it looks pretty good right now.,So we'll sift some just to see how fine this got.,(upbeat music),(food processor grinding),Oh wow.,Scared me.,Looks good.,Consistent.,Wow.,Okay, most of it, I mean a lot of it went through.,Much more even.,Now for our KitchenAid.,We're doing this on low because that's what the manual says.,Almonds in.,(food processor grinding),Time.,All right, this looks much better.,Results.,The Cuisinart, you can see the fine side.,It worked out pretty well,but the coarse side, I'd say it's very inconsistent,and there was a lot more coarse than fine.,The Breville I would say,was much more consistent all around.,Nice and even, but even the course side,is even as well, so I like that.,And then the Kitchenaid was very similar to Cuisinart,where the fine powder obviously looks nice,,but the coarse side, also very inconsistent.,So, the winner is the Breville.,For our last test we're gonna make pie dough,,and for consistency we're using the same exact recipe,for all three, and we'll pulse it same amount of times,in between each step.,(upbeat music),Pie dough.,So with pie dough, you want the butter,to be kind of consistent all around.,You don't wanna overmix it.,You want it to be flaky, bu

POTATO SALAD 3 Ways

POTATO SALAD 3 Ways

yes i'm ready i'm wearing short sleeves,what's up for some reason that i don't,really understand potato salad is,usually served at a barbecue as an,underwhelming afterthought this is a,huge mistake in my opinion and i am very,motivated to change this fact so today,i'm going to show you how to make three,thoughtful and delicious tasting potato,salads that are guaranteed to make you,an absolute legend at your next barbecue,party the first style here is going to,be classic mayo based potato salad it's,simple in theory but it's usually an,abomination of overcooked mushy potatoes,sitting in wet mayonnaise in my mind,everybody should know the pure bliss,that this style can bring when made,properly to get started i'll need some,potatoes specifically i have one kilo or,about two pounds of waxy fingerling,potatoes here i've made this recipe with,basically every variety of potato known,to the american grocery store and in my,opinion there's no other potato that,holds on to its firm interior texture,better than this one when cooked in,water once i've got this kilo of,fingerlings cut into chunky coins like,this i'll grab a heavy bottom pot and,drop it down on my stove in goes my,potatoes then just enough water to cover,these by about an inch then a very,generous pinch of salt from here i'll,bring this pot up to a boil and then,immediately reduce the heat to,medium-low now these are going to take,about 25 to 30 minutes to get properly,tender so in the meantime i'm gonna make,a crucial component of this salad and,that's homemade mayonnaise for that i'll,grab a high-sided container and into it,measure one large egg 20 grams of water,25 grams of white distilled vinegar and,5 grams of salt if you're squeamish,about raw eggs here i totally get it i,would say buy something store-bought,that has inoffensive flavor i think,dukes is a good option there now my,immersion blender goes in and i'll give,the egg mixture a few pulses to get it,combined then i'll grab 325 grams of,neutral oil in this case i'm using light,olive and then i'll slowly start,spinning that in with a tall container,like this when the mayo starts to,thicken up around the top you kind of,have to stop make sure the oil sitting,there is spun in and then repeat the,process once or twice by the way you,definitely could make this exact same,recipe in your food processor that's,usually how i used to make it in the,restaurant but my only beef there is,that i don't like to clean my food,processor that much so i usually go with,the immersion also if you're wondering,if homemade mayo is really worth the,extra effort well,yes it really is the flavor is cleaner,it's less stale and overall just makes a,much better lighter tasting potato salad,you're gonna have to trust me and just,give it a try now let's check back on,the potatoes after 30 minutes of gentle,simmering i'm gonna pull a few of these,out so that we can check their doneness,the final texture of these potatoes,should be tender but not chalky or,crumbly and definitely not crunchy with,fingerlings there's a waxy tooth some,sweet spot we're looking for and these,are right in the middle of it next i'm,gonna drain off the cooking liquid and,set these up on a little baby sheet tray,to cool them down if we put them right,into a bowl they would make themselves,overly wet from steam and condensation,15 minutes later these feel more room,temp now so i'm going to flip them into,a bowl then add in 175 grams of that,nice clean mayo that we just spun up,behind that 80 grams of yellow mustard,the acidity and tang of yellow here is,essential and please don't sub in dijon,or grainy instead then 225 grams of,chopped bread and butter pickles that,might seem like a lot of pickles but the,crunchy sweet and sour element here is,very important i would also strongly,urge you to not sell them dill pickles,because they don't bring any sweetness,to balance out the acid from the mustard,or the acidity from the pickle lastly,i'll add in 15 grams of chopped fresh,dill more is more with dill so if you,want to go bigger go ahead just don't,skimp now to mix this i prefer to use,gloved hands mainly because that's how i,decided it worked best when this was a,restaurant recipe but of course a,spatula would work fine there's just a,detail here that we need to get right,when it comes to mixing i'm squishing,and crushing about 20 of these potatoes,and then i'm gonna whip them up a little,bit that's going to rough up the tender,outsides and create a background,substrate of potato salad flavored,mashed potatoes i want that substrate to,hold all of the perfectly cooked tender,bits of potato in an almost emulsion now,to garnish this i'll add some additional,fresh dill and some black pepper to let,everyone at this barbecue know that i'm,not freaking around you guys i'm not,joking when i say that i've spent dozens,of hours trying to perfect this potato,salad i can confidently say that it is,indeed very good and maybe even perfect,the potatoes are soft but to

The Best Homemade Creamy Coleslaw, Ready in 5 minutes!

The Best Homemade Creamy Coleslaw, Ready in 5 minutes!

Today I'm going to be showing you how to make this delicious homemade,creamy coleslaw, so easy it can be made in five minutes.,Welcome back to our kitchen where we show you how to make delicious,family-friendly recipes. Restaurant or supermarket coleslaw,is easier to make than you might think and making it at home,means you can whip up the quantity that you need so nothing goes to waste.,We're going to mix together some lovely crunchy veggies,and creamy sauce, so let's start by prepping those veggies.,I've got half a large white cabbage, 2 medium carrots,and quarter of a brown onion. We're going to julienne the cabbage and carrots,using a mandolin.,Add the julienned cabbage to a large bowl.,Julienning is basically slicing the vegetables into fine strips,,if you don't have a mandolin you can simply use a sharp knife it'll just take,a bit longer.,Add the carrots to the bowl along with the cabbage,,now grate the onion and add that to the bowl.,Next in goes the creamy sauce ingredients add in 240 grams or a cup,of mayonnaise, three tablespoons of sour cream,,a tablespoon of white wine vinegar, half a teaspoon of salt,,two teaspoons of sugar, an eighth of a teaspoon of mustard powder,and a pinch of white pepper. Stir everything together until,thoroughly combined.,Now spoon that lovely creamy coleslaw into a serving dish.,And there you go that's my deliciously easy creamy coleslaw,,full of crunch just like those luxury supermarket versions.,Now if you want to make less you can always halve or even quarter the,quantities. This will keep in the fridge for two to,three days or of course you can eat it right away.,It'll go perfectly with my crunchy fried chicken,,see you next time.

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