Dining and Cooking
Salads

Coleslaw Doesn’t Have to Be Boring (Move Over KFC!)



We all know Coleslaw from KFC – but it can be so much more than cabbage smothered in mayo! German Krautsalat, Lebanese Cabbage Salad and a Burmese Lethok are 3 styles of coleslaw you should absolutely try.

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► American Southern Style Coleslaw (KFC Style)

1 pound green cabbage, in slivers (about half a small to medium cabbage)
hand crushed and salted with 1,5 tsp salt for 45 minutes
1 large carrot, julienned or grated
1/2 white onion, sliced
2 Tbsp distilled vinegar
1/4 cup mayonnaise
1 Tbsp white sugar
1/2 teaspoon celery seeds
black pepper to taste

► German Krautsalat

1 pound green cabbage, in slivers (about half a small to medium cabbage)
hand crushed and salted with 1,5 tsp salt for 45 minutes
100g bacon / cured ham
1/2 white onion
1/2 apple, julienned
3 Tbsp apple cider vinegar
2 tsp caraway seeds
1 Tbsp mustard (dijon style is good)
3 Tbsp sunflower seed, grape seed or canola oil

► Lebanese Malfouf Salad

1 pound green cabbage, in slivers (about half a small to medium cabbage)
hand crushed and salted with 1,5 tsp salt for 45 minutes
2 Tbsp tahini
juice of 1/2 lemon
2-3 Tbsp olive oil
black pepper to taste
roughly 1/2 cup chopped parsley parsley
1 tsp garlic powder
1/2 Tbsp mint powder

► Burmese Lethok with Cabbage and Ginger

1 pound green cabbage, in slivers (about half a small to medium cabbage)
hand crushed and salted with 1,5 tsp salt for 45 minutes
juice of 1/2 lime
2 tsp fish sauce (or soy sauce)
3 Tbsp shallot oil
1 plum tomato, deseeded and sliced into slivers
2 Tbsp sushi-style pickled ginger (gari)
3 Tbsp fried shallots
1 Tbsp toasted sesame seeds
1/2 cup peanuts, crushed

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Written & Directed by Andong
2nd Camera & Editing by Eypee Kaamiño
https://www.instagram.com/eypeekaamino/

Introduction to Coleslaw: (0:00)
Preparing Cabbage for Coleslaw: (0:33)
American Southern Style Coleslaw: (2:41)
German Krautsalat: (4:30)
Lebanese Malfouf Salad: (6:39)
Burmese Cabbage Lethok: (9:21)

20 Comments

  1. Lou S.

    thank you for referring to lebanon . because MANY of our recopies are being approprianted but people just forget to mention ' middle eastern ' recipe ..

  5. Daniel Barrett

    Thanks for the tip to cure the cabbage before making the slaw. My slaw often gets really wet. I’m gonna try this out. And all the non-American versions look amazing. Gonna blow my guests away at my next BBQ!

  8. Homer Slated

    The coleslaw I grew up with in the 70s in the UK was nothing like what we have today. Ironically the closest I found in recent years was at KFC, at least in terms of the flavour. I heard that KFC used to make their slaw with creme fraiche instead of mayo, which may be why. Unfortunately it seems KFC recently changed their recipe, so now it's the same garbage that you get everywhere else.

    It's a bit hard to describe, and my memory is a bit hazy, but from what I remember, the typical coleslaw in the UK in the late 70s and early 80s had basically no mayo in it, probably a tiny amount of creme fraiche, vinaigrette dressing (which was the main flavour),l finely shredded white cabbage, carrots and onions, chives, salt and pepper. It was really fresh and zingy, totally unlike the stodgy gloop that passes for coleslaw today.

    One of these days I'm going to try to recreate it. I just wish I could find a product photo from back in the day, even if there's no list of ingredients, just to remind me of the details.

  10. Clarinda Powell

    I loved the video! One day I’ll make the last two. (Don’t think I’ll try the German. Sorry..I don’t like the idea of bacon in my slaw, but if it was in front of me I’d try it 😋)For tonight, I’m making the Southern. I have all the ingredients here already 😅.
    Thank you so much for sharing!

  12. Dieu. La Famille. Pays.

    Don’t joke about haram and halal considering people pay their lives for it. And that’s not the Lebanese coleslaw, our malfoulf is much better than this.

  13. SupaNami

    Apple cider vinegar … Who the Fuck uses white vinegar, that is for cleaning! Also, you can't put meat in coleslaw … it's not coleslaw!

  14. badbiker666

    I have always loved my personal coleslaw recipe. I make it all the time and my wife loves it as much as I do. (That's rare.) I have always wanted to add something else to jazz it up, but I was too happy with the original recipe to experiment. Now I know what it is that I need to add. Celery seed! This is like the third video I have seen tonight that includes it, and I am certain that this will finally perfect my recipe.

  17. Marc Belanger

    The core or what the Polish people call the "Dumb Ass" is the tastiest part. It resembles horseradish and when sliced into chips is delicious and very good for you. They call it the dumb ass because they feel most people are " Dumb Asses" for throwing it out. It actually goes well in cole slaw and it is tougher so it needs to be sliced really thin and ferment in the remaining juices with horseradish and onion to give the Kraut Salad the tang and bite it is supposed to have.

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