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

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)

[elie]

Im lebanese and that was actually a pretty good take on malfouf! As you said tahini is not a classic addition and we use fresh garlic if we eat it ''family style'', but i love your appreciation for the dish. Gained a new subscriber :)

[seth]

I know the Southern US cole slaw may seem “boring, ” but you have to remember what it’s normally served with — barbecue, and the two together is like a match made in heaven.

[stephenbouchelle]

My wife (from Thailand) makes a coleslaw based on Thai Som Tom. It is very different from the Burmese style - think ginger, peppers, crushed peanuts, mortar crushed grape tomatoes, a little palm (or brown), lime juice, tiny dried shrimp. She also adds shredded carrots and sometimes some shredded green apple.

[nikkid]

In South Africa we make a coleslaw with shredded cabbage, grated carrot, finely diced onion, diced green apple, and a handful of seedless raisins.Crumbled walnuts are also added by some.

Season with salt and ground black pepper, and chopped parsley and chives.

To this we add a creamy mayonnaise with an optional dash of balsamic vinegar. The mayonnaise can be slightly diluted with sour cream, but I prefer it creamy 😇

Served straight from the fridge, as one of the salads for a barbecue.

[shahdkhan]

I really liked that from haram to halal. For some reason I found that hilarious 😂

[tomarmstrong]

Hey Andong! Salad in Burmese is just "thouq" (or "a-thouq-a-thouq"), the tea leaf salad is specifically "la-phet thouq". Cool to see Burmese food here, cheers pal!

[vidarrodinsson]

I am from Poland, and my mom usually cooked coleslaw for the family in this way: for creaminess she used smetana, and main ingredients were cabbage, radish, dill and fresh cucumbers. Quite tasty and fresh, and we usually ate it as a side dish to some meat for the supper. Don't know if that's traditional or just the way she makes this salad.

[julieplusmusic]

Aways happy to see Burmese food on the internet. The salads are called "athote" by the way. 😌👌

[Zillah]

My uncle makes something he calls Persian slaw. He's from Iran but has lived in the states for a while so don't know if it's from there or something he picked up but prepare the cabbage like you did, mix in the juice of one lemon, throw in some minced garlic, and half the seeds out of a pomegranate. Then salt and pepper to taste. It's light, simple, and you get those little flavor bursts from the seeds.

[emskirchnerogerzuchtbetrie]

I was baffled how smoothly he pronounced Krautsalat until he revealed his Germanness

[minhtwenyan]

omg! i feel so happy that you introduced Burmese coleslaw. My country has tons of great foods but those are overshadowed by the foods of neighbouring countries which are also very good. Anyway, thank you for this. <3

[bloodgain]

As a Southerner who makes excellent slaw, I can confirm that celery seed is the key ingredient. I also like to put some thinly sliced celery in mine if I have it around. Some people add bell pepper, but I don't care for that. However, a couple of "secret" ingredients that can punch it up is sweet pickle relish (or sweet pickle juice in place of some of the vinegar) and horseradish, about a tablespoon at most. They're just background notes, but they bring a lot of subtle complexity.

[BubblewrapHighway]

I made carbonated slaw with Sprite when I worked at a restaurant. The soda has all the sugar you need and the bubbles add a pleasant pop. Would recommend!

[mintayza]

I'm Burmese, and see, this is why I don't get it when ppl from other countries trash on slaw cuz as far as I've known slaw tastes fucken amazing.

[charliebaudoin]

Tahini dressings are always amazing. I would recommend going with pomegranate molasse for the touch of sweetness to keep it 100% middle-eastern inspired.

[Waveamk]

Good thing u visited Myanmar 🇲🇲 a few years back, I live here and the country is on fire rn

[FrynoxFC]

I still can't believe he doesn't have one million subscribers with this amount of production! keep up the high quality content!

[thelastmike]

For the American version - especially when talking about KFC slaw - you need a little bit of grated onion. Yes, grated. And that's why you only need a 'little bit', I emphasize. Like a tablespoon or two size piece of onion, grated into the slaw.
That raw onion zing will just sit as a nice background "what is that" flavor - as long as you don't use too much. That's your second warning about using too much. LOL.

[liesalllies]

One of my favorite simple dressings for a cabbage salad is sesame oil, some cider vinegar, salt sugar and pepper. Add some toasted slivered almonds and green onion when you serve it. So good! Pair really well with chicken.

[albelanger]

Just did the German recipe. Wow, this is the best coleslaw we ever had. The bacon, apple, caraway, vinegar excellent combination, well done thanks Andong.