HOMEMADE COLESLAW RECIPE

A Slice of Soviet in My Soul

     My love for Russia particularly Russian Books & Communism started during my primary school days.  Rather young for the thoughts of Communism indeed.  But I was fascinated by the ideology along with Russia then. The place of War & Peace, Anna Karenina, Leo Tolstoy, Pushkin, Lenin and Stalin... I grew up reading Russian literature, mainly classics. I had always wanted to travel to Russia then. I still have Russia particularly Moscow & Leningrad(St.Petersburg) in my travel list until today.
    

    Even as a schoolgirl, I was already poring over Russian classics, books I’d won as prizes for debates, essays, and dance competitions. During my Primary School Days, the school gave away Prizes for our extracurricular and academic abilities in the form of Books.  Most of the books were Russian classics and I loved reading them.  I found that it was a kind of opening into another world. Masha & the Bear, Emelya and the Pike, The Blue Cup etc., & etc., as early as when I was just 3-5 years old and it led to many other Good Reads.  I even remember reading a book about Crusaders (though a European Classic), when I was 8, later deeply realising the depth of history meant in the book. Russian Collaboration with India & Indira was a known fact in the 1980s that there was a Book shop around the shop lots in Nehru Stadium - Century Book House(If my memory isn't rusted).

 

    I stepped into Century Bookshop near Nehru Stadium a few months back— a place that once felt like a treasure trove to my younger self. As I spoke with the salesperson, I couldn’t help but share my fond memories of visiting the shop during my school days, especially my excitement over picking up Russian classics in Malayalam.

    When I spoke of Pushkin, Tolstoy, Alexander Raskin and those dusty, dog-eared pages that shaped my early reading years, the lady behind the counter listened wide-eyed, a little awestruck. Those books were more than stories — they were passports to a world I had never visited.

    In 1987, under the vibrant banner of “Hindi-Rusi Bhai Bhai”, India and the Soviet Union came together in one of the most glorious cultural collaborations in their shared history. And somewhere amidst the rhythm of performances and the roar of applause in Coimbatore, a young girl in a Korathi costume danced her heart out — that was me. Today, I feel incredibly privileged to recall that I was part of this grand fiesta. Back then, I wasn’t just another performer — I was an ardent admirer of the USSR.

    My curiosity about Karl Marx, Lenin, and the ideals of Communism wasn’t something taught — it was something I absorbed, instinctively drawn to a culture that felt both distant and strangely familiar. Their literature, their resilience, their hauntingly lyrical storytelling — it all left a mark.  I still have those old, slightly musty Russian books stacked in a quiet corner of my shelf — Pushkin, Tolstoy, Gorky... their words may have aged, but my awe hasn’t. 

     The '90s bought in a wave of change as the Soviet Union gave way to Russia and these publications gradually went out of circulation.  I still have those books saved at home.  Even when I recently found my favourite childhood read Achante Balyam (When Daddy was a Little Boy), by Alexander Ruskin in a pdf form.  I jumped out of happiness like a kid. Saved it into my Phone's Books Library and read it once again.  Loads of Nostalgic memories lining up along with the book.

     There came my acquaintances with Coleslaw, Pavlova & Vodka.  Remember these were my know-hows when I was 6 years and I had to use my dictionary to find out what these words meant.  Oh! they were foods, was a big realisation and it took me long years after that to even taste a Coleslaw and Pavlova. Later knowing the fact that Coleslaw originated from Dutch Cuisine and not Russian.  But never going to taste Vodka & that's my choice.
     My first affair with Coleslaw was when I got hold of an Antique Malayalam Cook Book. When I found the recipe in it, the first recipe I tried from the book was Coleslaw. This homemade Coleslaw Recipe uses just 4 base Ingredients - Mayonnaise, Vinegar, Salt & Sugar(Some recipes even call for adding Dijon Mustards). Ya, don't forget to add finely shredded Cabbages & Carrots into the creamy dressing. You can use any type of Cabbage for this recipe or combine your favourites Cabbage varieties in it.  Then comes the Carrots, grate it/chop it up into thin strips. Chopping the Cabbages & Carrots into thin long strips is the secret behind crunchy Coleslaw.  So spend some time getting it precisely done.  You can even add thinly sliced Onions & Bell Peppers, Pickles, Olives, garnish it with Spring Onions, season it with Herbs etc., 
     This Coleslaw recipe is creamy, crisp and refreshing, with just enough creamy dressing to bring it all together. It's a great side for many different dishes! Coleslaw goes well with just about anything Roasted/Grilled Chicken /Lamb, Chicken Chop, Lamb Ribs, Fish & Chips, Deep-fried Chicken (a default combo served in KFC). For a Desi fiesta try Coleslaw with Tandoori Chicken & Tangdi Kababs or simply serve it along with Cutlets and Kebabs. I even love them stuffed inside Sandwiches, Burgers or Hot Dogs.

Cuisine - Dutch, Russian
Course - Side Dish
Difficulty -Easy
Serves - 3-4
Author - SM

Preparation Time - 10 -15 Minutes

HOW TO MAKE COLESLAW/HOMEMADE COLESLAW RECIPE

HOMEMADE COLESLAW RECIPE

INGREDIENTS:

Vegetables:

Optional Vegetables:

For Coleslaw Dressing

METHOD:

• Clean, Wash & Shred the Cabbage and cut it into thin Strips. 
• Clean, Peel & wash the Carrots and then cut it into thin long strips(about1"long). 
• In a big mixing bowl, combine the ingredients mentioned under "For Coleslaw Dressing."
• Add the Vegetables and just toss to evenly coat.
• Can serve it right away.

HOMEMADE COLESLAW RECIPE

NOTES: 

• Cutting the Cabbage & Carrots into thin strips gives a crunchy texture to the Coleslaw.
• Can add a combination of Cabbage varieties too(Green, White, Purple etc.,).
• Can also add thinly sliced Onions or vegetables like Bell Pepper, Olives, Spring Onions, Pickles or fruits like Apple, Pineapple and add some Nuts for an added crunchiness in every bite.
• Some recipes even call for adding Dijon Mustards or seasoning the Coleslaw with Herbs or Pepper Powder.