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

[@701elie]

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 :)

[@mynameisandong]

Yay!! Welcome :)

[@generalz6627]

I too am Lebanese and guess what, i didn’t even know this type of coleslaw

[@c6rbonbased120]

@@generalz6627 Mom used to chop it very thin (with red cabbage) and add lemon, garlic and dry mint only..greet side dish with potato puree akle.

[@NONE10278]

Same here

[@LeTerrorist88]

All aboard the Dong train, choo choo!

[@seth5899]

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.

[@mynameisandong]

That’s definitely true!

[@maleficar5776]

​@@mynameisandong I don't know if you've done a video like what I'll describe but It would be cool if you did another video like this but with stews from different countries. Heck, a series of videos where you just cook a type of dish but each from different countries would also be very entertaining.

[@PilotTed]

@@mynameisandong Texas BBQ is some of the best, paired with amazing coleslaw and its for sure a match made in heaven. By any chance have you heard of or had pernil? My parents love making it and they make some of the best pernil and recently my dad started smoking it and by god is it some of the best pork I have ever eaten. Paired with rice and beans or coleslaw and im in heaven XD.

[@billycarroll9153]

Unexpected SPANISH INQUISITION there is nothing better than pernil. Smoked it must be amazing.

[@beemalvi3547]

I could honestly eat it every day of the week. Then again, I'm a weirdo 🤷🏻‍♀️

[@Zillah82]

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.

[@fionatanzer5270]

The pomegranate seeds sound like a wonderful addition. I'll certainly try that!

[@margritpiepes8242]

I am gonna add that to my Thanksgiving side dish for lunches I bet if you have leftover turkey throw that on a wrap with that slaw and Turkey .mm yummay !!light and less calories thanks for the input

[@Katie-qb5vd]

That sounds delightful!

[@lorimav]

Hmm, my sister in law is from Tehran. I should have her make some. Otherwise sounds a lot like Greek cabbage salad. Equal parts lemon and olive oil, a clove of minced garlic for about a half head of cabbage, a little carrot, and maybe 2 or 3 drops only of red wine vinegar along with salt and pepper (white pepper preferably.)

[@jannieschluter9670]

I am Iranian. Never heard of that recipe. Probably no traditional recipe.

[@stephenbouchelle7706]

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.

[@vidarrodinsson2237]

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.

[@valvenator]

By "cooked" I'm thinking you meant made, since cooking would involve using a stove. I do like the idea of including radishes and the sour cream instead of mayo for creaminess. Cucumber salad is another favorite of mine. Very refreshing and pairs nicely with heaver dishes. Paper thin sliced cucumbers and onion in sour cream with a bit of vinegar, a touch of sugar and salt and pepper.

[@n3squ1k666]

Mostly mayo is being replaced in fresh salads by sour cream due to small amount of fats and actual presence of milk which is synonym of creaminess. I JA OCHENJ LJUBLU SMETANKU XD

[@tomarmstrong130]

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!

[@alysoffoxdale]

In the US I have usually seen that spelled "thoke". OMG, I was so happy the day I discovered gin thoke!!! :9 :9 :9

[@HtikeAungKyaw]

What he mentioned might be Let-Thoke (လက်သုပ်) or Let-Thoke-Sone (လက်သုပ်စုံ) which mean Hand Stirred Salads...

[@nainglinaung9660]

I was surprised to see burmese food is featured. way to go 😂

[@deparoo]

💯🇲🇲

[@microwaveee7537]

YASS WE STAN MYANMAR 🇲🇲 😎🇲🇲

[@shahdkhan4593]

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

[@mynameisandong]

I'm glad someone took notice :)

[@shahdkhan4593]

@@mynameisandong of course 😆. Don't know if you'll see this but I found your channel by sheer luck and I'm glad I did. Love the content!

[@milosmallgoods5305]

Nothing "Lebanese" about this Lebanese coleslaw. There is less emphasis on "halal" food in Lebanon than most western countries.

[@dirtmcgirt6531]

Or from treif to koscher

[@muhammadmohaiminulislam7189]

@@mynameisandong Have you ever tried an authentic nihari?? If not, i think you should....this is the only dish that got a 10+ from food ranger as far i know.. kzbin.info/www/bejne/bp7GeYuQrtelY68

[@emskirchnerogerzuchtbetrie3411]

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

[@momanskiakabiffbuz6004]

His english is very very good, far better than mine, but you could definitively hear a little accent

[@SilvaDreams]

@@momanskiakabiffbuz6004 While yes his English is very good but definitely a German accent through and through.

[@MisanthropyFerret]

yeah, bout it - he`s russian Anton %)

[@vHindenburg]

I am baffled why he thinks bacon belongs in German Krautsalat.

[@vHindenburg]

@Adolf Schinkler Naja als Anwohner kann ich das wohl sagen. Im Krautsalat habe ich noch nie Speck gesehen. Was du da schreibst ist Kappes.

[@nikkid4890]

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.

[@dummerikan]

Apples *and* raisins?! I'm so sorry, but that makes me cringe. How sweet do you really want your cabbage?

[@nikkid4890]

@@dummerikan Its surpringly not sweet. The apples are the very tart green ones, and we use a very creamy tangy mayonnaise which isn't sweet at all

[@dummerikan]

@@nikkid4890 okay, now I see. Thank you for opening my eyes.

[@nikkid4890]

@@dummerikan Always a matter of personal and cultural taste though. 🤗

[@nidium1951]

@@dummerikan Fruit salads actually aren't bad. I get why it doesn't sound appetizing at the start, but me and many others genuinely enjoy a nice refreshing sweet boost with our foods.

[@minhtwenyan5341]

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.

[@mintayza7784]

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.

[@SchimmelAufDemBrot4m]

Gestern beim Stuhlgang hat mein linkes Augenlid geblutet.

[@alexanderfo3886]

@@SchimmelAufDemBrot4m Dann hast du wohl bei der Zubereitung irgendwas falsch gemacht.

[@alexanderfo3886]

Let them talk, they just haven't discovered what marvels a cabbage can become. But I admit, you Burmese seem to really raise it to another level.

[@sophieoshaughnessy9469]

I’m with you!

[@cjbird7121]

The only slaw I’ve had that I don’t like is the traditional American style when the maker was too heavy with the mayo and/or sugar. Cabbage and some kind of dressing is always a win for me.

[@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!

[@mynameisandong]

That sounds pretty awesome!!

[@alexandrdrugov4888]

sounds nice... gonna try

[@starshot5172]

That sounds really weird... you can also make kraut in a sealed vessel to "carbonate" the cabbage. It will have little bubbles in the pieces of cabbage

[@OxygenRobot]

Wolle you like to post the recipe Herr of somewhere else?

[@yamizer0]

do you still mixed it with mayo or another dressing?

[@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.

[@derleumedia]

exactly, treat the onion like garlic, great result for the taste

[@Locomaid]

a bit of sour cream is also great

[@brtrimmer132]

Also KFC is whole head grated even the core, I used to work in a factory that made the mix.

[@thelastmike]

@@brtrimmer132 Any other secret ingredients in there?

[@brtrimmer132]

@@thelastmike not really we just chopped the heads down small enough to fit in the machine, as it went up the belt we added carrot. The dressing was made elsewhere.

[@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.

[@lorimav]

Think I will try that.

[@julieplusmusic]

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

[@khuntarwin3305]

အသုတ်👍

[@glennadebrota5679]

very tasty - loved it!

[@FrynoxFC]

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

[@meerschmuck782]

...und genau aus diesem Grund habe ich Andong soeben ein Abo geschenkt! ;-)

[@porleg]

Well deserved, sadly most people like horrible content

[@manbiteslife3110]

I mean he is talking in front of a camera and has some basic editing with very high quality video. But he will reach 1m very soon, subs dont mean anything in terms of video production.

[@EccentricBunny01]

There's a delicious El Salvadoran coleslaw called curtido that has jalapenos and oregano and is fermented for a couple days before served. A great one to try! Thanks for the video

[@jennyanimal9046]

I'm going to find a curtido recipe. I love trying new foods

[@abelq8008]

That is good stuff especially on something rich or cheesy, reminds me more of sauerkraut though.

[@violetviolet888]

Can you post a recipe?

[@jaminwaite3867]

I love curtido! Had it with some homemade bean pupusas (no cheese since I’m vegan).

[@CreativeCreatorCreates]

Yay thank you! Im looking for new recipes and appreciate this!

[@WildWestSushi]

his salt jar says - without salt, without bread the talk is not great lol

[@Broockle]

lol amazing that you made that rhyme in English That's Greek right?

[@HieronymusAugustus]

@@Broockle that's Russian

[@Cooe.]

That's some serious babushka wisdom right there, lol.

[@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.

[@correadoggsten]

Yeah pomegranate would’ve been perfect

[@GreatDayEveryone]

Pomegranate juice is magic in salads!!!!

[@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.

[@westernrider100]

Celery powder is the active ingredient on a Chicago Hot Dogs!

[@lorimav]

We ate slaw too in the Buffalo, New York area but not quite as sweet as some Southerners. My aunt used pickle juice, yum. We did not add onions but used about 2 Tablespoons of vinegar to every cup of mayo. Not as much sugar as the Southerners but celery seed definitely. I will have to try some horseradish. That sounds interesting.

[@bloodgain]

@D. Price No need to shout. Calm it down. I'm not talking about adding a big heap of pickles to it like you might with potato salad -- of course, folks are welcome to make their slaw however they like. I'm talking about a tablespoon or so, more as a seasoning, which is why I also say you can also just sub out some of the vinegar for pickle juice. Same with the horseradish, you're just adding a little bit for complexity, like a little mustard in deviled eggs. Don't knock it till you've tried it!

[@Donnerfink]

Thank you very much. I'll definitely try out your "secrets"! Greets from 'Schland!

[@ginkgobilobatree]

Yeah, horseradish is my secret coleslaw ingredient - the best. When I was a kid, all coleslaw had caraway seed instead of celery seed - ugh! Hated that. I also use black pepper.

[@AllenWalker9626]

I was literally eating a coleslaw when you uploaded the video. Coleslaw is literally my comfort food and seeing you talk and make coleslaw literally made my eating experience better

[@mynameisandong]

I feel you! Love coleslaw, too

[@elroc1]

Literally?

[@LMvdB02]

Literally

[@richardmccabe2392]

Literally

[@riproar11]

"I literally use this word incorrectly EVERY time I say it"

[@omarismail1]

Please do more of the history-of-a-dish type videos. They were amazing

[@mynameisandong]

Stay tuned, more coming for sure :)

[@Emeraldwitch30]

I agree. My great gran and her daughter my grandmother were both born in Germany and would cook amazing foods 😍 but they both passed away while I was still rather young and foolish enough not to ask for their recipes. While my gran did teach me many recipes they were not the traditional German ones. (Or maybe they were) I only remember eating them lol. A pork joint (hind leg i think ) that was long roasted with cabbage and onions. It was so fatty and golden. Big potato dumplings? Like big round mashed potatoes with a cube of bread and cheese in the middle and parsley sauce. But one is a cake made with what I call cottage cheese here in the US but not a cheese cake persay it was a buttery moist cake with a cheesy taste and a cinnamon streusle on top. No one has found that recipe or has ever heard of it. I worry that it was of her own creation and now is lost. I do have her recipe books but I do not read German. I do know that there are apps now that will translate the pages so I might have to find all the books from storage. But watching Andong with his knowledge and him being so willing to share with us that maybe some day he will post one or more of them is a wish! Lol.

[@swisski]

@@Emeraldwitch30 May be it was a variation of Quark Kuchen. Quark is an ingredient often used in traditional German baking but harder to find elsewhere. Its delicious and tangy and often used for a cheesecake-like dessert (but not cheescake)

[@martinn.6082]

Emeraldwitch30 As the other commenter said, it sounds like a mix between a Quarkkuchen or Käsekuchen with Streuselkuchen. The dumplings are Klöße, I like them a lot as well. The pork joint was either Haxe, if it was crispy, or Eisbein in case it was boiled. I guess your family is from central or southern Germany, judging by the recipes!

[@Emeraldwitch30]

@@swisski thank you so much! My cousin is researching where great grandpa and great grandma were from more closely. But they both immigrated here to become Americans and didn't speak that much about where they were from. I know our family was big into pork and that great grandpa was from Prussia as we found his signature on some paperwork. I do know after he passed my greatvgran and gran went back to Germany to visit and find some important paperwork but were told that their small village had been bombed into oblivion during WW2 and just didn't exist any longer. I'm sure I mention that we used to get together when I was very small every fall and would butcher out several pigs. I wish i remember better but I do remember how good the sausage was and the pig heads bobbing in a big cauldron fir making a loaf of meats and i know now its head cheese but most I try is just okay compared to the memory of the flavors.

[@FaerieDust]

Cabbage is such an underappreciated food tbh - it's cheap, it has a long shelf life, it's filling, and it's incredibly versatile! It's great raw and crunchy, and can be cooked in all sorts of ways. I use a lot cabbage in my day to day cooking - I'll chop some up and add to stews and stuff to bulk it out. Cabbage and dried legumes are indispensable cheap foods in the student kitchen 👍 Cheese slicers are great for shaving thin strips of cabbage for slaws and salads. Great if you're like me and stuck with a half-dull knife and no sharpener for the foreseeable future 🤦‍♀️

[@2gooddrifters]

Cabbage and beans super healthy too.

[@lorimav]

I use a knife for an individual salad. I used to use a mandolin when making a family sized salad. If I am making 2 big bowls of 2 different kinds of cabbage salad for a party, I put the vegetable slicing-shredding attachment on the Messerschmitt (Jupiter or Family Grain Mill from Pleasant Hill Grain) machine and run that stuff through quickly.

[@DaytonaBleach]

I love cabbage so much too! Have you tried slicing it into 1/2 inch slabs and roasting in oven with a bit of oil? It gets soft and umami flavour, soooo delicious. Cabbage steak 😊

[@albelanger6126]

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.

[@Waveamk]

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

[@owenshebbeare2999]

A great place to visit

[@Katie-vy5rd]

Sorry but .. on fire.. is that good or bad? Not sure thanks

[@fionatanzer5270]

My own coleslaw is made of shredded cabbage, carrot, grated or finely chopped apple, and finely sliced sweet pepper and celery if wanted. The dressing is half mayonnaise and half Greek yoghurt and a pinch of salt. The magic ingredients are chopped dates and aniseed and little cubes of cheese (I prefer cheddar). That said, the Vietnamese recipe in the video sounds great, as does the German version. I'll certainly be trying them out.

[@elsiemartin9302]

Yummy, yummy. Iwill try's your recipe. Thank you.

[@kurtisburtis]

Thank you for these interesting alternatives-especially your alternatives for those of us who don’t eat pork. One thing I’d like to mention is that one of the more traditional dressings for “American” coleslaw is a boiled dressing, not mayo and vinegar.

[@madpotatoo]

"You can go all Jamie Oliver" hahahahahah that killed me.

[@animeanibe]

Uncle Roger would not approve.

[@GregoryMom]

@@animeanibe >chili jam

[@TheStillChillMimikyuOfficial]

I love this comment but I can't like because there's 69 likes :(

[@madpotatoo]

@@TheStillChillMimikyuOfficial indeed

[@johnseppethe2nd2]

@@GregoryMom >only 3 chillis

[@sarahcinnamonthriving9563]

Lots of awesome yum... Thanks for a great vid!

[@marymaryquitecontrary9765]

I grew up in the North East. I never had store bought coleslaw (or potato salad) until I was in college. We only ate out on special occasions, my mother made all of our meals. She cooked as her grandmother from Ireland had taught her. The coleslaw & potato salad I grew up with are very tangy & far different from what is standard fare in America today but I knew nothing else. The dressing for both is the same. Apple Cider vinegar, Mayo, Salt & Pepper... Simple, very tangy & I love it. When I bring it to a potluck there's never leftovers. People think it has sour cream, but it's just copious amounts of Apple Cider Vinegar.

[@orifox1629]

Very cool video! The word Coleslaw comes from the dutch words "Kool" meaning "cabbage" (pronounced the same as cole, the double 'o' in dutch makes that "oh" sound) and "sla" meaning "salad" (pronunciation is close enough to being the same). So there you go, Cabbage Salad but in a different language

[@ronin47-ThorstenFrank]

I may add to the correct answer that the German pronounciation in some dialects comes very close to cole too. But the sla is from Frisian (e.g dutch) dialects. Or at least I don´t know any German dialect using it that way.

[@LMvdB02]

@@ronin47-ThorstenFrank salat also sounds like slaw

[@ronin47-ThorstenFrank]

@@LMvdB02 Hm, after thinking about it you may be right. There may be areas (I look at you Bavaria) that it may be pronounced Soload (no English pronounciation) with a vowelless first o. That may come close. But I´m no linguist. And languages change over the time.

[@LMvdB02]

@@ronin47-ThorstenFrank soload sounds similar to how Limburgish people pronounce salade

[@orifox1629]

@@ronin47-ThorstenFrank Just wanted to point out that Frisian is a completely different language than Dutch rather than just a dialect of it. They are of course both Germanic languages, but still considered by linguists (and by the Frisians themselves especially) to be separate languages.

[@blackraveness]

I'm German. I didn't know the recipe with bacon till now. I always added a bell paprika very thin sliced. Mixed vinegar, a hint of mustard, a good vegetable oil, salt and fresh coarsed black pepper, caraway seed and paprika powder for the dressing. The step where you crunch the cabbage with the hands is also for the consistency. My mom always skipped this part and we ended up with hard and smooth stripes of cabbage, where the dressing drips off.

[@timnicholls19]

Meanwhile in Australia we put beetroot in ours. I've also seen many different dressings used from aoili and thousands island to infused oils and vinegeretes

[@kamalhilal1309]

Hey man as a Lebanese i dont actually ever see this recipe but i really liked the research you've done. You have only used ingrediants that are found in abundance here in lebanon and I'm really looking forward to giving ur recipe a try. Plus i really liked the malfoof addition Malfoof literally translates to "rapped" incase you were wondering😂 Non the less really enjoyed ur vid..

[@belalabusultan5911]

Malfoof = wrapped OR cabbage, since Arabic tends to describe some stuff and make the description the official name. as for the salad.... I am from Palestine, our cuisine is not much different, so I suppose you can find this salad at Shwarma restaurants.

[@kamalhilal1309]

@Aya Mazloum hahah yeh or hust with mint and lemon

[@suprafan246]

The fact that someone took their time to make and review different Slaws and added humor to it deserves a million views. Minimum!

[@lilveacky]

Balkan version of coleslaw or as we call it ”kupus salata" which literally translates to cabbage salad, it's just cut up cabbage with vinigar and salt and it's perfect

[@jonv8177]

Good video. Some helpful tips for a true "Southern Coleslaw". Instead of vinegar try pickle juice, either bread & butter, or sweet & spicy pickle juice. Use a "Southern" or sweet mayonnaise like Duke's. It really makes a difference, & because its already sweet, there is no need for sugar. A fun addition is a simple bacon aioli, which pairs well with the sweet mayonnaise, & pickle juice. Another good addition is some quality tangy mustard, which adds a good contrast. Lastly pre-mix all the "sauce" ingredients & let the sit for 20 minutes to 1 hour to let the flavorless meld, before adding the cabbage

[@matome3050]

This food from myanmar sounds great! You say, that it is too much overlooked. You have the power to change that! I would love to hear more about myanmarese food! Ich fühlt sich komisch an, mit einem Deutschen Englisch zu "reden"... ;)

[@moushmail]

FYI, it's Myanmar food, not Myanmarese. And the people are Myanmar too. Same as the country. :-)

[@andrewaway]

Fantastic video. Wonderful range of great salads. Thank you. I make a great dill pickle slaw. Cabbage, finely chopped dill pickles, thinly sliced shallots, chopped fresh dill, some dill pickle juice, a tablespoon of mayo. Mix and eat.

[@jasonshirrillmusic]

there is a mexican Cole slaw too that I learned to make living in phoenix Arizona that is awesome, cabbage, shredded carrot, lime, juice salt, cilantro, chili flakes, cumin powder, white vinegar, diced scallions, diced garlic cloves ,puree avocado sauce.

[@TheWhiteDragon3]

There's another variety of Southern American coleslaw that skips the mayo and is more vinegar-forward with a wonderful amount of sugar added as well. Don't have a recipe off the top of my head, but that one's my favorite.

[@Mythilt]

That style is the best style on a pulled pork sandwich.

[@richardwozniak3238]

The Greek version of coleslaw is amazing also - And i have grown up in Australia with many Lebanese friends - and this is very much how they make Malfouf - it is great on a kebab with toom , charcoal cooked potato , pickled turnip and cucumbers Taboulieh - with a sprinkle of zatar and sumac plus fresh lemon juice - can even add some falafel to the kebab

[@jim7205]

for the Burmese Lethok try replacing cilantro with celery leaves

[@vnette9777]

Thankyou!I'm one of those that thinks cilantro tastes like soap but celery are lovely.What a great and simple replacement.Be blessed.🙂

[@julianriemer2916]

Great Idea...loving it already 🤟

[@LMvdB02]

@@vnette9777 to me Both celery and cilantro taste like soap

[@vnette9777]

@@LMvdB02 I can handle the light soap flavor of celery lol.But not the strong flavor of cilantro its strong like irish spring lol

[@MinkxiTes]

@@vnette9777 im not sure if I want to know... but... how do you know how soap tastes like?

[@colmangreen6029]

Cole slaw is a Dutch word: koolsla, literally: cabbage salad.

[@richa16x]

yeah, lots of American words have a Dutch origin. Even the dollar.

[@Jeroenhermanjan]

@@richa16x Santa Clause, Sinterklaas. Same thing.

[@richa16x]

@@Jeroenhermanjan yep, there a whole list

[@colmangreen6029]

@@richa16x ehm.. except the dollar. That's German from Thaler. We had guilders before we were sold down the river by our politicians.

[@richa16x]

@@colmangreen6029 My sources say from the Dutch word Daalder. Makes more sense that its Dutch since the Netherlands were more active.

[@amokov]

Andong, directions of your videos is amazing. I love each second of editing and picture. Attractive, informative, catching!!!! WOW! Greetings from Belarus, and billions of views!

[@ramonestevez674]

I've had, at some Cambodian homes, a cabbage salad made in the same style as their "bok lahong," papaya salad. Also had a variant with green mango instead that tasted very similar, too. Being from the Dominican Republic, a typical side salad to eat is a simple cabbage salad flavored with neutral oil, bitter/sour orange juice, and salt. My mother kicks it up a notch and uses a flavorful olive oil, a bit of freshly pasted raw garlic, dried Dominican oregano, a tiny bit of the orange skin shaving (chop after shaving to get it really fine), and optional cracked black pepper. If you can't get sour orange near you, any citrus or citrus combo with decent acidity will do, and dried Mexican oregano is a next best sub for the oregano. This salad goes well with grilled/baked meats and our styles of mixed rice ("locrio" and "moro"). Happy to elaborate further on this, and I love hearing about tweaks and tips that also inspire new foods to emerge from traditional takes.

[@mynameisandong]

wow thanks for sharing!!

[@peachmelba1000]

I could see the Burmese one being great with the abundant addition of green chilis.

[@shellbackbeau7021]

The Burmese one sounds amazing!

[@samuelhowie4543]

I make one with corn and jalapeno added to the cabbage. Then use ranch dressing with cumin and lime juice and zest. Great with bbq.

[@klimtkahlo]

I love randomly finding all these channels of young people that got to travel in the time of the Internet. I feel both blessed and gypped. I lived abroad as a student when there were no cell phones and internet was not readily available. And we had pen pals! Good times! Love seeing young men cook and being all multicultural. If we can eliminate racism, disdain for the environment and lack of empathy, we may have a chance at a better future!

[@Ae-ne5iy]

Possibly one of the best cole slaws I ever had was like thai basil & mint leaves in there. So so good!

[@belalabusultan5911]

basil & mint ? that sounds Levant/Mediterranean :O

[@isaiahsmith7123]

I almost freaked out when I saw "KFC" next to southern and I was like "oh no he didn't use fast food to compare to all those other recipes" 😂😂

[@FredFukkinBear]

KFC cole slaw is actually very good, which is precisely why it's used as a comparison. My Grandma always used some Ginger root in hers. Never had any that came close to hers.

[@austenhead5303]

@@FredFukkinBear When KFC first opened a restaurant in my country and I went to try it out, I ordered pretty much everything on the menu and the ONLY thing I liked was the coleslaw. They even managed to fuck up the corn on the cob somehow. It was weirdly dry. (I haven't been back. Starbucks didn't get a repeat visit either, and I had to throw away most of the abomination they call a frappuchino as it was undrinkable. Subway makes soggy, uninspiring sandwiches. I've had them several times due to a lack of better options in the vicinity of a school I attended at the time, but meh. Domino's pizza? Isn't pizza. It's a nice enough savoury pastry of some kind, but it is NOT pizza. There's been a TGI Friday's here for a few years now but I honestly haven't felt like going. Frankly, almost all the American foods I grew up seeing on TV in the 90s, and badly wanted to try as a kid, that I later did try, were hugely disappointing. Rootbeer? Vile. Frosting? Inedible. Hershey's chocolate? Isn't. Reese's peanut butter cups? God, no. American style BBQ sauces and flavourings? Unbearably sweet. Skittles are fine. I like the sour ones. New York style cheesecake is one of my favourites [home made, and slightly modified to reduce the excessive sugar content]. In fact, Philadelphia style cream cheese may be the best thing to come out of the U.S. since jazz. But overall, American food seems to be pretty awful. To be fair, I haven't actually had it IN America, but I hear it's pretty much what you'd expect judging by their exports.)

[@luxzartheglorious]

Same lol

[@knmonlinemedia]

@@austenhead5303 I'm American and I hate the fast food here. I'm always going to an ethnic restaurant to try different dishes 😋

[@AAX11111]

@@austenhead5303 As an American.......yeah fast food is literally garbage. Its by design. Fast food isnt something you want to eat as a "fancy restaurant outing." Its meant to be something you grab and eat on the go or if your too lazy to cook at home.

[@petouser]

Not sure if you can call that a coleslaw, but I appreciate the Japanese way of eating raw cabbage. That is slicing some Chinese cabbage (which is already so tender so I love it a lot) and adding some sesame dressing or sesame oil. Simple but rich of umami, and no hassle to make.

[@lorimav]

In the US we have a dressing called "Makoto" it shows a Japanese warrior of sorts on the label. It has sesame and ginger. When I am in a hurry, I just put some of that on my cabbage along with a little bit of plain oil like olive oil.

[@afriend621]

How to make your sesame dressing ?

[@drjackiesteel]

Omg genius about adding the salt. I always massage my cabbage to break it down, so happy to learn this trick. Thanks!

[@iReporteriReporting]

I liked your video! My experience with coleslaw has been expanded! Here in Hungary, coleslaw is just cabbage, vinegar and salt. I've made traditional mayo,milk, vinegar sugar, carrot and celery seed slaw for friends here since I'm an American. One of my favorite ways to eat cabbage is with real blue cheese dressing. That's a southern inspired slaw that goes well with BBQ. Another I make frequently is with just red cabbage, brown sugar and raisins as a warm slaw with pork.

[@s.m.s.m.630]

One of my favourite coleslaws goes like this: really thinly sliced pointed cabbage (German Spitzkohl) - thinly sliced on a mandoline; apple cider vinegar, salt, sugar & pepper. Dijon mustard works also well here. You can add some shallots, julienned carrots, may beets, red beets, apples or cucumbers and marinate them as well - experiment. Really thinly sliced pointed cabbage only needs like 10 or 15 minutes to get to a really awesome texture. Get rid of the juices. Dress it to your liking, e.g. really good olive oil. Put some herbs in it. It goes really well with a steak. Enjoy!

[@kyzor-sosay6087]

s.m. s.m. Thanks,going to try this,don’t like mayonnaise.

[@Error90]

Sehr cooles Video! Hast du dich bei der Penny-Doku inspirieren lassen? Ein mal 25kg Kohl im getunten Hackenporsche gekauft :-D

[@GrizzAxxemann]

The cabbage core has been a favorite snack of mine since I was a kid. Crunchy and peppery.

[@josephinedagostino1749]

Yes, it's not fibrous, just more firm.

[@danawaldrop4930]

Thank you for the ease in getting to the meat of your video! Putting the ingredients below and the time stamps for each is a great thing to do! And some of us know what it does to your channel ratings! Just wanted to say thank-you since you didn't have to do it this way! Glad you did!

[@bobbyt9431]

There is a type of coleslaw originating from Doc's Steakhouse in Wichita, KS 1952 (now closed) called garlic salad. It's amazing if you like garlic. There is much debate on the original recipe and it has been adopted by so many nearby places from Dallas to KCMO by now, but the original recipe I have from my grandmother that worked there when it opened is: 1 head green cabbage 1 head iceberg lettuce 1 carrot 1 stalk celery 1 cup real mayonnaise 1 cup sour cream 1 clove garlic 1 drop garlic oil 1 tsp garlic powder Chill, then add a heap of paprika on top, then serve.

[@Peace-xu8ps]

Thank you!

[@senol156]

my favorit is the Balkan-Version: Salt, Oil, Vinegar(red vine),Tomatoe, cucumber...thats it! Simple as that. an of course- Rakija 😂

[@lilveacky]

Usually it's just cabbage sometimes a bit of cucumber, I've never tried it with tomato

[@senol156]

Veljko Novaković just 2-3 little slices on top. fits really good 😉

[@Stagonas]

Cabbage, carrot, red wine vinegar, olive oil and a sprinkle of salt. Lots of love from Greece.

[@senol156]

Stagonas Cabbage and Carrot is an insane Combo💪🏼 love that too

[@svily0]

@@Stagonas Same as yours, plus chopped celery leaves.

[@koala5232]

I've started experimenting with swapping out just Mayo to equal parts Mayo and Yoghurt (or sour cream). It makes the salad feel much lighter, and also (in my opinion) makes the flavour more complex. It definitely made my last batch of coleslaw taste better than expected.

[@victoriassecretisluv]

Sounds good!

[@koala5232]

@jfsfrnd I learnt to do it from someone from Russia, so it might be an east Europe thing.

[@aganica]

i’d recomend to try the inside of the core, it’s crunchy, juicy and has intense flavour

[@Aaackermann]

So you recommend just slicing up the core as well and simply using it together with the rest of the cabbage?

[@monideun]

@@Aaackermann I just eat it raw like a carrot stick while I cook - it's refreshing and delish!

[@stopgotdamndeletingmycomme8642]

@@monideun same 😂😂😂 waste not want not

[@pablodelsegundo9502]

I'd just use it to make veggie stock.

[@MsLeenite]

Love cabbage cores. Cabbage core doesn't disintegrate when grated, it can then be added to filling for steamer buns, or mixed into chopped veggie cakes or salmon cakes.

[@nanba25]

You're quite convincing ! I will try the lebanese one for sure. Thanks for this high quality video (lights, sound, background, etc)

[@ronaldweaver7835]

There is a slaw you never mentioned... not sure if you forgot or just don't know about it. It's often overlooked but it's a type or Carolina Barbecue Slaw that's made with apple cider vinegar, some sugar or honey, salt, pepper and tomatoes. Often referred to as red slaw. Perfect on pulled pork sandwiches.

[@navyeodguy1605]

Tonight I made the Lebanese Malouf for my wife & I - it was fantastic!

[@telekhal]

Sorry to be a smartass: It's Malfuf and not Malouf. Malfuf means cabbage in lebanese dialect. Malouf is a family name. There is a great cook and cookbook-writer named Greg Malouf: Australian with Lebanese roots.

[@gisha6791]

@@telekhal amin maalouf 👍

[@docboy989]

I was like "wow, for an American he pronounces Krautsalat extremely well" - then I realized this was filmed in Germany and Andong is German (?) :D

[@johnnyc.1878]

He is. :)

[@liesalllies]

That's funny, as an American his accent is very apparent to me, though it's not that strong, maybe from lots of traveling around the world? At 5:55 the second time he says "delicious" is like a perfect West coast American accent.

[@BLoodyEx]

It's always waaay easier to spot an accent if u hear ur native language - in German I would only need 3-4 words and I could tell where someone is from as well. But listening to this dude speaking my 2nd language/English - it's hard for me to pinpoint that he's German too oO

[@docboy989]

You're right guys, of course if you listen closely to details you can spot he is not a native speaker. I still think his pronounciation is quite good, it lacks the cliché hard German "z" sound when speaking a "th".

[@lindatisue733]

Andong is a city in Korea, I first clicked on the channel because I thought he was doing Korean cooking. Happy to find this channel.

[@ayobamisangodeyi2672]

I never knew the colours from red cabbage could leak out imagine having an all red coleslaw

[@MrHodoAstartes]

German Rotkohl (or Blaukraut, depending on region and preparation) actually relies on it. Red cabbage when cooked will turn an intense purple (or blue, depending on the preparation's acidity) and color anything you put in there. So when you keep shredded red cabbage in a salad (i.e. exposed to salt) for a while the leaking water will absolutely color your salad. I would not suggest it for a coleslaw, though. The coloration looks much better when cooked as it will be much more even.

[@PilotTed]

Whenever my family has left over slaw made with red cabbage it typically turns pink rather than red.

[@katinapactol-baez1317]

Carrots and red cabbage are notorious for bleeding out over other foods, but soaking & draining your shredded veggies in cold water before mixing them into your slaw, or almost any other recipe, will help set the color and prevent an elephant pink mess.... and if you're feeling artsy, the water makes really pretty pastel dyed eggs (blue for cabbage, obviously orange for carrots, even red onion peels make some nice sepia tones).

[@victoriassecretisluv]

Add shredded beetroot!

[@jennyanimal9046]

Delicious..I put large shredded carrots pine apple or raisins some cilantro I make a dressing using buttermilk mayo vinegar sugar garlic powder salt pepper sometimes I like to sprinkle sliced almonds on top for a crunch.

[@ginawiggles918]

I can't wait to try your other slaws. In my American style coleslaw I add minced or grated shallot. Then at serving time toss in some crumbled bleu cheese, toasted pecan bits, and tiny dried blueberries. (I get them at Trader Joe's.) But chopped golden raisins do nicely as well. For the asian slaw.....a bit of spicy red pepper flakes is nice.

[@aenoire]

I believe joshua weissman or adam ragusea showed me vinegar based coleslaw, i do it almost every week now. You can get get a bag of slaw from the "yellow and blue" store for 1.88ish-2.88ish depending on the variety, 1/4 cup of acc and olive oil each, 3tbsp dijon mustard, tbsp of sugar, salt, and whatever seasoning (i use garlic and herb). Healthy and addictive. I could probably even add a little more acv

[@ariyaangelic756]

One day I made my "Som Tam“ instead with unripe Papaya (because expensive in Germany) with Cabbage and Carrots. It was delicious. Lethok reminds me of that. 😁 Grüße aus Freiburg im Breisgau. 😊

[@oliverr.5058]

Grossartige Idee!!! Muss ich probieren!

[@Freaky0Nina]

Rezept wird gerne entgegengenommen ^^' Ich vermisse Som Tham. und die Papayas hier....

[@Sarah21116]

Yeeees i love coleslaw, can't wait to try your recipes! 😊

[@cormorantcolors]

This has the same topic but opposite energy as the ysac “bangin’ coleslaw” episode

[@avista100]

This is honestly the best most creative and most inspiring video on coleslaw ! Thank you , you're brilliant. And great personality to top it all off !

[@godsowncountry3605]

If You mix white coleslaw , in Germany i prefere "Spitzkohl" because it has a more tender texture by nature than simple coleslaw, with the same amount of Savoy cabbage you´ll get a nice color mix of white and green. My favourite dressing: 80ml cider vinegar, 100ml olive oil, 8 tbs cane sugar, 1 tbs mustard, 1/2 tsp hot chili sauce, 1/2 red onion (red for the colour) finely sliced, 1/2 deseeded hot red (color!) chili finely chopped and finally 1/2 medium riped mango julienned, 1/2 to 1 tsp salt and some black crushed pepper. It can be served immediately.

[@microwaveee7537]

YASSS FINALLY MYANMAR GETS ITS RECOGNITION 🇲🇲🇲🇲🇲🇲

[@melodyleong]

Liked automatically even before watching, cause I know I'll like it LOL

[@naylynningit]

Yes, “Latt Thoke” you said it right. We called it “Gawbi Thoke” here. Much appreciate from Myanmar! 🇲🇲 😎🤘🏽

[@Kwioresma]

Es ist einfach auf einer unbekannten Art befriedigend, diese deutschen Zutaten in den englisch-sprachigen Videos zu sehen. Dein Kanal ist einer der lehrreichsten und unterhaltsamsten, die ich kenne. Thanks brother!

[@Needassistance]

So I watched this video yesterday and I made krautsalat today... Oh my god it is the best thing I’ve had in a long time. Thanks for the recipe I didn’t even know it exsisted!

[@svily0]

Which version did you prepare? :)

[@Needassistance]

svily0YT the version he outlined in the video

[@jusnabegum1798]

I loved your reaction when you r eating German version coleslaw. Lol what a gd reaction 😂😂😂

[@mlebk]

When he slammed the fork 🤣

[@Nofiltervanilla]

HOW DARE YOU FORGET THE ONE CATEGORY THAT MATTERS: POPEYES COLESLAW!!! teehee😊❤

[@seanmoore4248]

I love my plain old southern slaw, bit these other versions were very tasty as well. Thank you, my friend!

[@jmd7242]

For the American coleslaw, you should mix the sugar and vinegar first, then add the the mayo to the vinegar and the sugar before you add it to the cabbage. Try replacing onions with scallions. Fresh Dill also good.

[@carlosandalucia4660]

Great video with great content as always. I would suggest to try the Lebanese version with pomegranate sauce for little sweetness, or pomegranate seeds themselves.

[@Darris.M]

came from the krupuk video, stayed for the quality

[@mynameisandong]

Thanks and welcome! :D

[@dylanrice69]

Pick up line: I'll be the coleslaw on ur KFC

[@jaygee2009]

Lmao, "malfouf" translates as "evil vagina" in french. Great vid btw i'm so trying your alternate colselaw recipes after being totally awed by your smoothest hummus.

[@Pwecko]

Evil Vagina sounds like a good name for a band.

[@cbolivar3518]

Andong, I just discovered your channel last week and I am LOVING IT!!!!! Greeting from a colombian studying in the Netherlands, and living in the mean time in Spain (CoronaVirus mode)! I will definitely try out some these coleslaw recipes!

[@kalungozi4149]

Just stumbled on this today…have you tried Nigerian coleslaw?😃absolutely yummy…

[@idnanflower]

I think I am in love with your channel, including the comments. It’s like a little foodie paradise.

[@BartFlossom]

I can't wait to try all of these -- one at a time, though.

[@tobiro5681]

I really Appreciate your work and enjoy your Videos but I was disappointed that u don't though about Easteuropean Cabage Salad. In Polish Supermarkets for example you have sometimes the possibility to buy fresh Cabage Salad like at the Fleischtheke in Germany, there are so many different Variants of Cabage Salad in Eastern Europe Countries - its like East Europe is the Cabage Part of Europe

[@unclestuka8543]

Basically Poland is a Cabbage Patch ! ( meant in a loving way ) have you seen what the English do with cabbage, absolute crap.

[@vibhab191]

*I add grated pineapple with a pinch of sugar, and it’s the best coleslaw I’ve had*

[@victoriassecretisluv]

Grated apple too !

[@keetrandling4530]

Thank you for including the celery seed. Never thought to blitz it into a powder - bet that improved the texture. Thining the mayo with a bit of milk, and using malt or apple cider vinegar changes things up. Never cared for caraway, maybe if I blitz it like you did with the celery seed. The Lebanese version sounds so appealing! Can't wait to try your Burmese version.

[@cleanslate2004]

I had no idea there were so many different ways to make Cole Slaw & I also wouldn't have imagined it could be so much fun to explore. You brought life to everything. Great job ! I'll be sharing this with my friends, thank you.

[@fagetaboutit4968]

curtido is my favorite "coleslaw"

[@steviewang4102]

Way too little mayo for the American style lol, we “Americanize” foreign foods by excessively thickening the base sauce by overloading it with fats and sugar (usually mayo or a dairy product). “American” Fettuccine Alfredo and Orange chicken is 50% sauce and 50% pasta and chicken. “Mamma Mia” and “Aiyahh”

[@trevor7520]

Yeah, but it's gross ;;

[@PilotTed]

Not every american does that to be fair. And the funny thing is the Italians who brought Alfredo to the US put the cream in to make it more appealing to people in the US, and same goes with most foreign food in the US. Its the people who bring it here that change it and alter it to be more appealing to the masses, like Chinese takeout and many Italian dishes. love the Uncle Roger reference though lol.

[@michaels2219]

Reddi-wip!

[@fsmith45]

It depends, on who makes it.

[@albemar78]

I made the same comment... On another post that US also has one with more mayo, more sugar, and way less vinegar. I dont think the one in this video would taste like KFC at all....well at least not US KFCs

[@Tengokujin]

ITT: Other countries: oh, hey, we like your twist on our salads! USA: You've made the dullest version and compared our salad with the worst version.

[@anastasiarene6617]

Thank you for showing me that what they sell here as German coleslaw, isn’t Jurman coleslaw. Can’t wait to try it. Meantime, I went to a restaurant a few years ago in New Jersey that had a great red cabbage coleslaw and was able to replicate it at home and the colors didn’t cross contaminate that badly… But personally we thought it was so good it didn’t last that long anyway. Definitely going to try making it with the pre-salting method! One medium head of red cabbage shredded, One Granny Smith apple, julienned to approximate the size of your shades of cabbage(I leave the skin on, you don’t have to), 1/2 cup lightly chopped cilantro (I treated more like a vegetable than an herb, leave it out if you’re one of those people who can’t stand the taste, parsley also works or mint) 1 cup shredded carrot One medium red onion or 4 scallions slivered, 1 to 2 finely chopped jalapeños (optional). Dressing: 1/4 cup unfiltered apple cider vinegar 1/3 cup extra virgin olive oil (or oil of your preference-I like acidic food so sometimes I leave the oil out) 2 tablespoons honey 1/2 teaspoon Dijon mustard (you can leave this out if you don't like mustard, it's sole purpose is to keep the dressing emulsified longer and you can barely taste it), salt and pepper to taste. Combine vegetables & apple, toss with dressing (You may not need it all) and toss, allow to sit in the refrigerator at least one hour before serving. I make it for every barbecue where I know there’s going to be pork of some kind because it’s the perfect complement.

[@stevegelano]

I didn't like your videos before but now I'm sold. Subscribed. Thank you, I certainly enjoyed this.