Coleslaw Recipe by Mary Berry
Coleslaw Recipe by Mary Berry
I. Introduction
Mary Berry is a beloved figure in British cooking. She is known for her skill, easy recipes, and friendly nature. Her impact on home cooking has encouraged many people to enjoy making tasty meals. Coleslaw is a popular and comforting dish that showcases the heart of home cooking with its crunchy texture and fresh flavor. This article will look at the history of coleslaw, give information about its nutrition, and offer a vegan version of Mary Berry’s classic recipe.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry highlights the importance of using good ingredients, which makes her recipes better. The history of coleslaw goes back to ancient Rome, where people mixed shredded cabbage with vinegar and eggs. Over the years, the dish became popular in many different cuisines, especially in the United States during the 18th century. According to sources like The Oxford Companion to Food by Alan Davidson, the word coleslaw comes from the Dutch word “koolsla,” which means cabbage salad.
Mary Berry’s version stays true to this tradition by using fresh cabbage, carrots, and a creamy dressing, while adding her personal touch with a hint of seasoning and a splash of lemon juice. This balance of flavors reflects her culinary philosophy of simplicity and quality.
III. Notices on Ingredients & Equipment
Ingredients:
- Cabbage: 1 small green cabbage, finely shredded
- Carrots: 2 medium carrots, grated
- Mayonnaise: 200ml (adjust for creaminess)
- Greek yogurt: 100ml (for a tangy twist)
- Lemon juice: 2 tablespoons (freshly squeezed)
- Sugar: 1 tablespoon (to balance acidity)
- Salt and pepper: to taste
- Celery seeds: 1 teaspoon (optional, for added flavor)
Kitchen Equipment:
- Large mixing bowl
- Grater or food processor
- Whisk
- Measuring spoons
- Knife and cutting board
IV. Recipe Instruction
Prepare the Vegetables: Finely shred the cabbage using a sharp knife or a food processor.
After this,Grate the carrots using a box grater or food processor.
Mix the Dressing: In a large bowl, combine the mayonnaise, Greek yogurt, lemon juice, sugar, salt, and pepper. Whisk until smooth.
Combine: Add the shredded cabbage and grated carrots to the dressing. Toss gently to coat the vegetables evenly.
If using, sprinkle in the celery seeds.
Chill: Cover the bowl with cling film and refrigerate for at least approximately 30 minutes to allow flavors to meld.
Serve: Next Give the coleslaw a final stir before serving. Adjust seasoning if necessary.
V. Flavor Profile & Nutritional Information
Mary Berry’s coleslaw has a creamy, tangy flavor with a satisfying crunch from the vegetables. The freshness of the cabbage and carrots is perfectly balanced by the richness of the dressing.
Nutritional Information (per serving):
- Calories: 150
- Fat: 10g
- Protein: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 3g
Source: USDA FoodData Central
VI. Tips for a Perfect Coleslaw
- Troubleshooting Common Issues: If your coleslaw is watery, drain the shredded cabbage before mixing. To avoid bland flavor, ensure to season adequately.
- Enhancing Flavor and Texture: Use aged cheddar for an extra kick and consider a breadcrumb topping for added crunch.
- Variations: Experiment with different cheeses, such as blue cheese or feta, and add herbs like dill or parsley for a fresh twist.
VII. Alternative Recipes
Vegan Coleslaw:
- Ingredients:
- Replace mayonnaise with vegan mayonnaise.
- Use dairy-free yogurt or omit yogurt altogether.
- Follow the same preparation steps as above.
Non-Vegan Option:
- Add shredded cooked chicken or bacon bits for added protein and flavor.
VIII. Recipe Variations & Serving Suggestions
- Spicy Coleslaw: Add diced jalapeños or a splash of hot sauce to the dressing for a spicy kick.
- Fruit Coleslaw: Incorporate diced apples or raisins for a sweet contrast.
IX. Storage & Reheating Instructions
Coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. The flavors improve over time, but the texture may soften. Avoid freezing, as it can compromise the crunchiness.
X. Frequently Asked Questions (FAQ)
- Can I make coleslaw ahead of time?
- Yes, it can be made a day in advance. Give it a good stir to combine all the flavors before serving.
- What type of cabbage is best for coleslaw?
- Green cabbage is traditional, but red cabbage can add color and a slightly different flavor.
- Can I use other vegetables?
- Absolutely! Shredded broccoli, bell peppers, or even apples can enhance the dish.
XI. Conclusion & Call to Action
Mary Berry’s coleslaw is a delicious and versatile recipe that can be enjoyed year-round. Try it out and tell us what you think! For more delightful recipes, check out other resources and explore the world of cooking.
