Coleslaw production, packing, sales distribution food service software
Use farmsoft to manage the entire coleslaw manufacturing and packing operation for any coleslaw products. Configure the ingredients for each coleslaw recipe, project the required materials, produce orders based on requirements (or schedule new harvests or new plantings) to ensure coleslaw manufacturing and packing is accurate and easy to manage.
Coleslaw production, packing, sales distribution food service software
The pack to order process for coleslaw packing has never been easier with farmsoft. Mange traceability for coleslaw packing, perform quality tests on incoming cabbage, onion, parsley and other raw materials, and track quality back to the supplier from customer complaints/feedback.
Customers can use the portal to enter their coleslaw orders online; give your customers a superior coleslaw ordering experience. You can even collect customer feedback for coleslaw products received by the customer in the mixed salad loose leaf lettuce portal.
Software solution to manage coleslaw > Reduce loose coleslaw, improve coleslaw traceability, ensure accurate & timely coleslaw orders.
Coleslaw containing 25% mayonnaise was formulated with untreated cabbage (control) and cabbage fumigated with two levels of gaseous acetic acid: 0.08 mL and 0.50 mL/100 g cabbage. A device consisting of a rotating barrel and vaporizing chamber was used to fumigate the shredded cabbage. Populations of aerobic microorganisms in coleslaw made from untreated cabbage reached 108 cfu/g after 15 days in storage at 5C. Growth of lactic acid bacteria was extensive and in some cases this group was chiefly responsible for spoilage. Microorganisms were not detected in coleslaw made from cabbage fumigated at higher levels of acetic acid during 22 days in storage. Mayonnaise had a lethal effect on the microflora of cabbage, and fumigation with acetic acid prior to formulation of coleslaw increased the effect. The color of coleslaw was not affected by fumigation but CO2 production during storage was reduced.
COLESLAW MANUFACTURING / PACKING HISTORY:
The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin colis, meaning cabbage.
The 1770 recipe book The Sensible Cook: Dutch Foodways in the Old and New World contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century.
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.
Traditional German Krautsalat consists of finely shredded cabbage marinated with oil and vinegar. Sometimes onions or apples are added.
Coleslaw with cooked ham and sliced pepper (julienne cut) in Italy is called insalata capricciosa (capricious salad).
Various cabbage-based salads that resemble coleslaw are commonly served as a side dish with the second course at dinner, next to meat and potatoes. There is no fixed recipe, but typical ingredients include shredded white cabbage (red and Chinese cabbage are also not uncommon), finely chopped onions, shredded carrots, and parsley or dill leaves, with many possible additions. These are seasoned with salt, black pepper and a pinch of sugar, and tossed with a dash of oil (typically sunflower or rapeseed) and vinegar, while mayonnaise-based dressings are uncommon. An alternative, usually served with fried fish, is made with sauerkraut, squeezed to get rid of excess salty brine and similarly tossed with carrots, onions, black pepper, sugar and oil.
Any simple salad of that kind, i.e. one made with shredded raw vegetables, is known as a surówka (Polish: surowy 'raw'). If cabbage is the base ingredient, it is simply called a surówka z (kiszonej) kapusty, or a "(soured) cabbage salad". The English name "coleslaw" is mainly associated with the mayonnaise-dressed cabbage. It is often written as "colesław" or "kolesław" (pronounced [kɔˈlɛswaf]), because of the similarity to many names ending with "-sław" (e.g. Bolesław).
Russia and Ukraine
A Russian and Ukrainian variety dressed with sunflower oil
In Russia and Ukraine, a salad of fresh shredded cabbage, mixed with carrots, apples, cranberries etc., is traditionally dressed with unrefined sunflower oil. The cabbage can be marinated before with vinegar producing cabbage provençal (Russian: капуста провансаль, tr. kapusta provansal). A similar salad is also made of sauerkraut.
In Sweden, a particular type of cabbage salad made with a vinaigrette consisting of vinegar or acetic acid (vinegar essence), vegetable oil, salt, and seasonings is classically served with pizza and known as pizzasallad (pizza salad). Recipe[which?] adds carrots and leeks and is called veckosallad (week salad) for its notable durability. The term coleslaw (Swedish: coleslaw, or Swedish: kålsallad) is reserved for cabbage salad with carrots and mayonnaise-based dressing, and is typically seen as part of the American cuisine.
In the United Kingdom, coleslaw often contains carrot and onion in addition to cabbage, and is often made with mayonnaise or salad cream. Some variations include grated cheese such as cheddar, or nuts such as walnuts and dried fruits such as sultanas or raisins.
In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is frequently served alongside North Carolina barbecue, including Lexington style barbecue, where, unlike in the rest of the state, a red slaw is the prevailing variety.
Expert Tips for Making the Perfect Coleslaw
Secrets to ensure your slaw is a standout.
By Real Simple
Updated July 22, 2016
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.
When making coleslaw, there’s one major decision that inevitably comes to mind: whether to go the creamy route (mayo, buttermilk, sour cream, yogurt) or the vinegar one (white wine, red wine, apple cider vinegar). The debate between the two is so great, in fact, that Erik Niel, chef and owner of Easy Bistro & Bar and Main Street Meats in Chatanooga, Tenn. referred to it as the “Slaw War.” See below for our take, plus five more tips for perfecting the barbecue standby.
BEST COLESLAW MANUFACTURING TECHNIQUES
Rather Than Choose, Combine the Two.
Though a bit untraditional, the best kind of slaw may be a combination of creamy and vinegar. “One of the more successful [slaws] I’ve ever made was a hybrid of the two, and I ran that one on my menu for a long time,” Niel says. “It made both camps pretty happy.” Chef Richard Blais, winner of Bravo’s Top Chef All-Stars, agrees that one kind doesn’t reign supreme. “I don’t discriminate when it comes to coleslaw!” When combining, he suggests two parts creamy to ¼ part vinegar.
Go for the Green.
It may seem boring, but “regular old green cabbage is about the best way to go,” says Niel. And Blais agrees. Purple cabbage will bleed into the slaw as it marinates (see tip four), defeating the purpose of a colorful, green-and-purple slaw. To ensure each piece of cabbage is uniformly sized, Niel shreds his on a mandolin (we’re partial to this Oxo one), while Blais opts to shred using a food processor (he uses this BLACK+DECKER one, which includes a shredding disc).
Don't Skip the Salt.
To ensure the coleslaw stays nice and crisp, it’s crucial to salt the cabbage before mixing in the remaining ingredients. The salt squeezes out any excess moisture, so the coleslaw will stay crunchy for days. “Toss the raw cabbage in salt, and rest for at least 30 minutes,” Blais says. “Then give it a quick rinse.” This step is particularly important for creamy slaws, which are especially prone to sogginess.
Give It Some Time.
While slaws can be thrown together in a pinch (Niel’s “quick and dirty slaw” consists of buttermilk, salted cabbage, and Tabasco), it’s best to let the mixture marinate for a few days. You’ll know the slaw is ready to eat when the flavors have developed, but it's still crunchy, Niel says. The slaw should last another three to four days, but should be tossed when it starts to get mushy.
Continue to Season as It Sits.
Because the flavors will continue to develop as the slaw marinates, don’t worry about perfecting the seasoning when you first make the batch. “If it’s not hot enough, add more seasoning,” Niel says. “Don’t feel like you’ve got to get it right on the first mix. The flavors develop. You can continually season it.”
Serve It on the Side.
We’re not opposed to serving slaw atop a barbecue pork sandwich, but a really delicious slaw tastes best as a side. Try it as an accompaniment to fried seafood (think fried shrimp, fried oysters, or fried trout) or alongside a sloppy Joe.