Vermont-style coleslaw has its roots in the northeastern region of the United States, known for its forested landscapes and maple syrup production. This salad stands out for the unique combination of creamy ingredients and the characteristic flavor of maple syrup, which adds a sweet and smooth touch. Although in many Latin American countries the dish is simply known as "ensalada de col" or "ensalada de repollo" (cabbage salad), in Vermont it is distinguished by this particular mix with maple syrup, which is not common in other traditional versions. In some places, it may also be called "coleslaw" when referring to the more typical American version, but the Vermont variant is differentiated by the use of real maple syrup, an emblematic product of the region.
Vermont-style coleslaw
How to Prepare Vermont-Style Coleslaw
Place the shredded cabbage in a bowl.
Combine the sour cream and mayonnaise until a creamy mixture is achieved and mix with maple syrup.
Add it to the cabbage.
Season with salt and pepper to taste.
Chill thoroughly.
Ingredients (5)
- Green Cabbage
- Sour Cream
- Mayonnaise
- Real Maple Syrup
- Salt And Pepper
Instructions (5 steps)
- 1 Place the grated cabbage in a bowl
- 2 Combine the sour cream and mayonnaise until a creamy mixture is obtained and mix with maple syrup
- 3 Incorporate into the cabbage
- 4 Season with salt and pepper to taste
- 5 Refrigerate well
Nutritional Information
Calories:
146 kcal
Protein:
0g
Carbohydrates:
22g
Fat:
11g
Azúcar:
0g
Sodio:
5mg