an array of coleslaw

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What to do w/ a giant cabbage?
(I admit: normally I only buy small heads of cabbage fitting for my better half & me, but then… there were only rather big heads on offer, so I decided to prepare a small variety of coleslaw!)
I ended up w/ 4 types of coleslaw!


Based on the size of my cabbage I rounded up all the necessary ingredients for:

  • a classic coleslaw w/ carrots
  • a sweet coleslaw w/ pineapple
  • a fresh coleslaw w/ cucumber
  • a savoury coleslaw w/ pickles.

However, let’s start w/ preparing the basic coleslaw…

There’s the cabbage: I used JAROMA cabbage, an ancient type of cabbage revived again…
Do you notice the UFO shape? It’s characteristic…



We divide the head, we remove the outer leaves, we shred on a mandolin, we discard the stem… Finally there is a big bowl of freshly shredded coleslaw.



We chop some spring onions, add some mayonnaise as well as salt & pepper & mix well. Our basic coleslaw is ready – yes: actually it’s ready to be served.


For the record:
I used freshly shredded cabbage w/o any further treatment – this time. It is possible to salt the shredded cabbage, let it rest for about 15-30 min, squeeze the cabbage to drain the water… In this case the cabbage becomes somewhat more „dense“ & „soft“. I ried both versions & I can say that both versions work well. It’s up to you…




So now we’ve got basic coleslaw (yes: I repeat myself!).

We can start now to produce our “array of coleslaw“…

We take about a quarter of our basic coleslaw, shred fresh carrots & add Greek yoghurt mixed w/ ground cumin & ground coriander.



Finally we add some salt & pepper to taste.




We proceed: Now we take the next quarter of basic coleslaw, add diced pineapple (canned (in its own juice) or fresh – however, only when really ripe!) & mix in Greek yoghurt w/ curry & ground ginger.



One again: ready!



We move on: we chop pickled red peppers & cornichons. The Greek yoghurt is mixed w/ ground sweet paprika… & maybe – if you like – w/ hot chili!






Now for the last batch of special coleslaw we take the last quarter of basic coleslaw. We peel a fresh cucumber, quarter it, slice it on a mandolin, salt it & squeeze the water out. We add sour cream & dried (or fresh) dill…



…& mix well. Before transferring the mess into the final bowl for serving we prepare this bowl by rubbing halves of cloves of garlic over bottom & edges, add some olive oil & rub again: we’ll get a fine flavour of garlic for our coleslaw.



So now the big bowl w/ basic coleslaw is empty & smaller bowls are waiting…






an array of coleslaw

Prep Time: 60 minutes

Servings: 12-16

an array of coleslaw

A giant head of cabbage can be transformed into 4 delicious types of coleslaw - best choice for any buffet.


    for the basic coleslaw:
  • 1 head of white cabbage (about 1.700 g - about 1.100 g after cleaning & removing stem)
  • 4 spring onions
  • 200 g mayonnaise (70%)
  • salt & pepper to taste
  • for coleslaw w/ carrots:
  • about 300 g basic coleslaw
  • 2 carrots (about 100 g shredded carrots)
  • 100 Greek yoghurt (10%)
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • salt & pepper to taste
  • for coleslaw w/ pineapple:
  • about 300 g basic coleslaw
  • about 100 g diced pineapple
  • 100 Greek yoghurt (10%)
  • 1/2 tsp curry
  • 1/2 tsp ground ginger
  • a pinch of sugar - optional
  • salt & pepper to taste
  • for coleslaw w/ pickled pepper & cornichons:
  • about 300 g basic coleslaw
  • 50 g chopped pickled peppers
  • 50 g chopped cornichons
  • 100 Greek yoghurt (10%)
  • 1/2 tsp ground sweet paprika
  • chopped fresh/dried chili or ground chili - optional
  • salt & pepper to taste
  • for coleslaw w/ cucumber:
  • about 300 g basic coleslaw
  • about 100 g fresh cucumber (peeled, sliced, salted & squeezed)
  • 100 sour cream (20%)
  • 1/2 tsp dill
  • a clove of garlic
  • a splash of olive oil
  • salt & pepper to taste

How to...

    for the basic coleslaw:
  1. Clean the cabbage & discard outer leaves, stem etc.
  2. Chop the cabbage on a mandolin.
  3. Add chopped spring onions.
  4. Add mayonnaise & mix well.
  5. Salt & pepper to taste.
  6. Divide the basic cabbage mess into 4 parts.
  7. for each type of coleslaw:
  8. Add shredded/diced/chopped/sliced ingredients & mix well.
  9. Mix yoghurt/sour cream w/ the spices.
  10. Add to the coleslaw & mix well.
  11. Add salt & pepper to taste.
  12. ...& for the cucumber version:
  13. Half the clove of garlic & rub the garlic on the surface of the final bowl.
  14. Add a splash of olive oil & rub again.
  15. Afterwards add the basic coleslaw 6 the ingredients & mix well.


Prep Time: It’s a rough guess (because i needed about 2 h while doing lots of photos) - if you work straightforward it’s very easy & fast!

Servings: Each type of coleslaw is for 3-4 persons depending on the appetite. Therefore as a whole you may think of 12-16 people to fed w/ coleslaw.

Cabbage: I used a special cabbage called JAROMA which is an ancient type revived some years ago. Characteristically this cabbage isn’t shaped like a ball, but more like an UFO. The cabbage is rather mild & better digestible.

Amount of cabbage: I had a cabbage of 1.7 kg which is rather big. There are also cabbages w/ less weight. If you like to do some variations of coleslaw I recommend to use a rather big cabbage. Otherwise confine yourself to a smaller cabbage if you only like to do a single type of coleslaw. Adjust the ingredients (like mayonnaise, Greek yoghurt, carrots, cucumber, pineapple...) according to the weight. Well: if you are working w/ somewhat like 250-400 basic coleslaw I recommend to stay w/ the amounts of ingredients as published in this recipe.

Pineapple: You may use fresh pineapple, but be sure the pineapple is really, really ripe. Otherwise rely on canned pineapple in its own juice.

Ground ginger: You may substitute fresh ginger for ground ginger if you like.

Chili: If you like it hot do it hot. You may use finely chopped fresh or dried chili peppers or 1/4 tsp, maybe 1/2 tsp or even 1 tsp... of ground chili.

The coleslaw tends to get a little runny - just mix well before serving. If you still think that there is too much liquid then just pour it off.

You may store the coleslaw in the fridge for at least 2 days.




We may decorate the coleslaw…

We may store the coleslaw in the fridge…



The businesswoman w/ too many office hours thinks

It seems that within an hour I can prepare a delicious variety of coleslaw fit for any buffet or simply to serve for ourselves… even if enough for some days.



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  1. Frieder


    Hi, Christine, looks lovely. I make my own mayonnaise from yoghurt (mix yoghurt with a little mustard, season and beat up while slowly adding oil until mixture has the right consistency). Not only healthier than the mayonnaise from the jar, but also a fresher, slighly acidy taste…

    • The Businesswoman's Kitchen


      Brilliant – I’ll try it asap (We are always fond of reducing „fat“ w/o reducing „taste“…)!

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