Coleslaw Pasta
Like much of American cuisine, coleslaw is inspired by dishes from all over the world.
On the other side of the globe, the Dutch founders of New York served a shredded cabbage salad. The dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770. However, one of the most pivotal moments in the history of coleslaw was the creation of mayonnaise in the 18th century.
So with addition of pasta, this happened!
Coleslaw pasta is full of amazing crunch, texture, and creamy flavor. Chilled before serving, it’s the perfect dish for summertime with it’s freshness!
And all these veggies are cheap, add bulk and loads of nutrition, and keep you so full for so long.
Cook pasta in salted water until al-dente.
Cut red pepper into short strips and grate half of one cabbage, one carrot and 2 cucumbers. Season with a pinch of salt and pepper, mix with cooked pasta, sour cream, mayonnaise and lemon juice, then refrigerate it before serving.
Coleslaw Pasta
Ingredients
Instructions
- Cook pasta in salted water until al-dente.
- Cut red pepper into short strips and grate half of one cabbage, one carrot and 2 cucumbers. Season with a pinch of salt and pepper, mix with cooked pasta, sour cream, mayonnaise and lemon juice, then refrigerate it before serving.
