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Venezuelan Luxury Cole Slaw

Shared by knolly (Philip Minchom) on 11/27/2013

Venezuelan Luxury Cole Slaw
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A very elaborate and delicious compilation, based on the idea of a coleslaw.


1 small hard cabbage: green or red.

Cut into quarters, remove the hard core. Then cut and separate into strips about 2 to 3 mm wide.

Coarse Salt: 1 1/2 to 2 teaspoons: Put all the cabbage into a colander on a plate and sprinkle with the salt then toss or stir around to coat everything. Put a heavy weight (e.g. a big pan full of water) on top to press down on the cabbage. Leave for an hour or so until about 1/4 cup ( 60 ml) of moisture has been expressed.

1 sweet onion: Cut in two and slice half of the onion into smallish, short strips.

Cider Vinegar: ( Or similar). 120 ml (cc): Chop the other half onion finely and steep in the vinegar in a small bowl. Stir and leave until the cabbage is ready.

2 Medium carrots: peeled and grated on the large holes of a grater.

1/4 Cauliflower: Raw. Trim off the florets and use only these - in small pieces. Discard stems.

300 g maize kernels: Tinned: drain off and discard the liquid.

Radishes: - use either a bunch of small red radishes, topped and tailed and cut into several segments;
- or about 15 cm of a larger white radish, peeled and transversely sliced thinly. (Cut slices in half).

Celery: about 40 cm of thinnish, tender, white celery sticks: cut into small lengths of about 6 to 8 mm.

1 Red Pepper: Medium: Remove pith and seeds; slice into 3 to 4 mm strips and chop to short lengths.

1 Green Pepper: Medium: Remove pith and seeds; slice into 3 to 4 mm strips and chop to short lengths.

Cucumber: About 15 cm (not pepino type): Peel, cut into four lengthways, chop into smallish chunks.

Gherkins: 3 - 4 medium (sweet 'n' sour): chop into short drums; divide in two if the gherkins are too large.

Pickled onions: Miniature (sweet ‘n sour): About half a small jar - without the liquid.

1 large, hard, sweet Apple: Peeled and cored. Cut into smallish chunks.

Fine sweet frozen Peas: Defrost and separate about two handfuls.

Black Olives: 50g of best quality black olives of normal size (no anchovy!). Remove pits and slice in half.

Green Olives: 50g of best quality green olives of normal size (no anchovy!).. Remove pits and slice in half.

THE SALSA: Stir and blend together:-
60 ml (1/4 cup) Mayonnaise; 60 ml Sour Cream; 120 ml Apple Vinaigrette (or similar); 2 tsps Dijon Mustard;
2 tsps Sugar; 1/2 tsp Herbes de Provence**; 1/2 tsp Cumin**; ½ tsp ground black pepper.
Add and stir in the onions/vinegar.

** If not available, other mild aromatic spices may be chosen judiciously.


FINALLY: When the cabbage is ready, squeeze one handful at a time to release more water and put into a large bowl, Add all the other ingredients and mix well together. Then gently stir in the Salsa until everything is completely commingled – not dry but just moist. (If needed, augment the Salsa with a bit more – blended - Vinaigrette & Mayonnaise). Add a tad more salt if necessary.

Cool and serve some Venezuelan Cole Slaw fresh and put the rest into closed containers in the refrigerator.


The suggested quantities make a rather large amount of coleslaw, filling two or three sealed containers. If you doubt the appetite of the destined diners for this emperor among coleslaws you could reduce the quantities proportionately.


Ideal as an hors-d'oeuvre or as a side dish.

Time to prepare

90 minutes



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