{"id":193708,"title":"Ger\u00e7ek Amerikan Coleslaw","modified":"2026-10-29T19:34:59+01:00","plain":"Rendelenmi\u015f beyaz lahana ve havu\u00e7, frenk so\u011fan\u0131 ve sar\u0131 kuru \u00fcz\u00fcm, yo\u011furt ve mayonezle haz\u0131rlanan tatl\u0131 ve ek\u015fimsi, kremams\u0131 bir sosta bulu\u015fuyor.\n\n\n\nIzgaralar mangaldan \u00e7\u0131km\u0131\u015f, ekmek dilimlenmi\u015f ama sofrada h\u00e2l\u00e2 ferah bir \u015feyler eksik. Buz gibi bir k\u00e2se coleslaw tam da bu eksikli\u011fi tamamlar: lahana di\u015fe gelir, havu\u00e7 tatl\u0131l\u0131k katar, kremams\u0131 sos ise tam karar\u0131nda bir ek\u015filik verir. \n\n\n\nSar\u0131 kuru \u00fcz\u00fcmler yer yer tatl\u0131 dokunu\u015flar katarken frenk so\u011fan\u0131 b\u00fct\u00fcn lezzetleri canland\u0131r\u0131r. H\u00e2l\u00e2 s\u0131cak olan k\u0131zarm\u0131\u015f tavu\u011fun yan\u0131nda bir \u00e7atal ald\u0131\u011f\u0131n\u0131zda, Amerikal\u0131lar\u0131n neden onsuz bir mangal d\u00fc\u015f\u00fcnemedi\u011fini hemen anlars\u0131n\u0131z.\n\n\n\nK\u00fc\u00e7\u00fck bir ekme\u011fin i\u00e7inde pulled pork, \u00fczerinde bir ka\u015f\u0131k coleslaw\n\n\n\nColeslaw Nedir?\n\n\n\nColeslaw, rendelenmi\u015f lahana ve havucun kremams\u0131, tatl\u0131-ek\u015fi bir sosla harmanland\u0131\u011f\u0131 Amerikan k\u00f6kenli bir salatad\u0131r. Bu tarifte beyaz lahana, havu\u00e7, frenk so\u011fan\u0131 ve sar\u0131 kuru \u00fcz\u00fcm; yo\u011furt (veya taze lor peyniri), mayonez, sirke ve \u015fekerle haz\u0131rlanan bir sosla bulu\u015fur. Izgaralara e\u015flik eder, a\u00e7\u0131k b\u00fcfe ve piknik sofralar\u0131nda yer al\u0131r; so\u011fan halkal\u0131 burgerin ya da \u00e7\u0131t\u0131r tavuk \u015feritlerinin yan\u0131na da \u00e7ok yak\u0131\u015f\u0131r.\n\n\n\nAd\u0131, Felemenk\u00e7ede lahana anlam\u0131na gelen kool ve salata anlam\u0131na gelen sla kelimelerinden olu\u015fan koolsla s\u00f6zc\u00fc\u011f\u00fcnden gelir. Amerikan \u0130ngilizcesinde ise coleslaw bi\u00e7imini alm\u0131\u015ft\u0131r.\n\n\n\nFarkl\u0131 bir lahana salatas\u0131 m\u0131 ar\u0131yorsunuz? Asya usul\u00fc lahana salatas\u0131n\u0131 deneyin\n\n\n\nNew York'un Sebze Bah\u00e7elerinden Amerikan \u015eark\u00fcterilerine\n\n\n\n17. y\u00fczy\u0131lda, sonradan New York ad\u0131n\u0131 alacak olan Yeni Amsterdam'a yerle\u015fen Hollandal\u0131 kolonistler, Hudson Nehri k\u0131y\u0131s\u0131nda lahana yeti\u015ftiriyordu. 1667 tarihli Hollanda yemek kitab\u0131 De Verstandige Kock'ta anlat\u0131ld\u0131\u011f\u0131 gibi, lahanay\u0131 eritilmi\u015f tereya\u011f\u0131, sirke ve s\u0131v\u0131 ya\u011fla tatland\u0131r\u0131p salata olarak yiyorlard\u0131.\n\n\n\nKremams\u0131 soslu hali ise \u00e7ok daha sonra ortaya \u00e7\u0131kt\u0131. 20. y\u00fczy\u0131l\u0131n ba\u015flar\u0131nda kavanoz mayonez Amerika Birle\u015fik Devletleri'nde yayg\u0131n olarak sat\u0131lmaya ba\u015flad\u0131 ve zamanla s\u0131v\u0131 ya\u011f ile sirkenin yerini ald\u0131. Coleslaw, mangallar\u0131n, lokantalar\u0131n ve \u015fark\u00fcterilerin salatas\u0131, Amerikan mutfa\u011f\u0131n\u0131n da klasiklerinden biri oldu. Her b\u00f6lge kendi tarz\u0131n\u0131 korudu: G\u00fcney'de yay\u0131k alt\u0131 s\u00fct\u00fcyle, \u015fark\u00fcterilerde kereviz tohumuyla, k\u0131zarm\u0131\u015f tavuk zincirlerinde ise \u00e7ok ince k\u0131y\u0131larak haz\u0131rlan\u0131r.\n\n\n\nMac and cheese ile birlikte Amerikan mangallar\u0131n\u0131n ikilisini olu\u015fturur\n\n\n\nColeslaw \u0130\u00e7in Temel Malzemeler\n\n\n\n\n\n\n\nSalatan\u0131n temelini beyaz lahana olu\u015fturur: 4 ki\u015fi i\u00e7in g\u00f6be\u011fiyle birlikte yakla\u015f\u0131k 600 g gelen \u00e7eyrek lahana yeterlidir. Yakla\u015f\u0131k %90'\u0131 sudan olu\u015ftu\u011fu i\u00e7in suyunu salmas\u0131n\u0131 sa\u011flamak gerekir. Rendelenmi\u015f havu\u00e7 renk ve tatl\u0131l\u0131k, frenk so\u011fan\u0131 hafif bir so\u011fan aromas\u0131, sar\u0131 kuru \u00fcz\u00fcm ise k\u00fc\u00e7\u00fck tatl\u0131 dokunu\u015flar katar.\n\n\n\nSos, sade yo\u011furt veya taze lor peyniri, mayonez, beyaz sirke ya da elma sirkesi ve \u015fekerle haz\u0131rlan\u0131r. Yo\u011furt sosu hafifletir ve t\u0131pk\u0131 raita gibi ferah bir ek\u015filik verir. Mayonez k\u0131vam ve parlakl\u0131k kazand\u0131r\u0131r; ev yap\u0131m\u0131 Japon mayonezi de kullan\u0131labilir.\n\n\n\nSirke ve \u015feker, tatl\u0131-ek\u015fi dengesini sa\u011flar. Sosun asitli\u011fi, lahana kesildikten sonra olu\u015fan ac\u0131l\u0131\u011f\u0131 ve keskinli\u011fi de azalt\u0131r.\n\n\n\n\u00c7\u0131t\u0131r Coleslaw \u0130\u00e7in Teknik \u0130pu\u00e7lar\u0131\n\n\n\nLahanay\u0131 yapraklar\u0131n uzunlu\u011funa dik y\u00f6nde kesin: b\u00f6ylece damarlar kesilir ve par\u00e7alar yumu\u015fak kal\u0131r.\n\n\n\n\u015eeker ve tuz, ozmoz yoluyla lahanan\u0131n suyunu \u00e7eker. Lahana 30 dakikada yumu\u015far ve art\u0131k sosu suland\u0131rmaz. Tek ba\u015f\u0131na yeterli miktarda tuz kullanmak lahanay\u0131 tuzlu yapar; \u015feker ise yapraklar\u0131n i\u00e7ine n\u00fcfuz etmeden ayn\u0131 miktarda su \u00e7eker.\n\n\n\nArd\u0131ndan lahanay\u0131 durulay\u0131n ve salata kurutucusunda kurutun. Mutfak bezine sar\u0131p s\u0131kmay\u0131n: ezilirse \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 kaybeder.\n\n\n\nYan\u0131na bir dilim m\u0131s\u0131r ekme\u011fi ekleyince G\u00fcney usul\u00fc tabak tamamlan\u0131r\n\n\n\nSebzeler haz\u0131r olur olmaz sosu \u00fczerlerine d\u00f6k\u00fcn, ard\u0131ndan salata k\u00e2sesini buzdolab\u0131na kald\u0131r\u0131n. Coleslaw \u00f6nceden haz\u0131rlanabilir ve buzdolab\u0131nda 5 g\u00fcne kadar saklanabilir: servis etmeden \u00f6nce kar\u0131\u015ft\u0131r\u0131n. Daha ince k\u0131y\u0131ld\u0131\u011f\u0131nda sandvi\u00e7lerin, sosisli sandvi\u00e7lerin veya Kore usul\u00fc corn dog'un i\u00e7ine konabilir. Bamba\u015fka bir lahana salatas\u0131 i\u00e7in Japon usul\u00fc lahana salatas\u0131n\u0131 deneyin.\n\n\n\n\n\n\tOrijinal Amerikan Coleslaw\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKremams\u0131 Sos1 yo\u011furt (sade (125 g), veya 125 g taze lor peyniri)4 yemek ka\u015f\u0131\u011f\u0131 mayonez ((yakla\u015f\u0131k 100 g))2 yemek ka\u015f\u0131\u011f\u0131 sirke (beyaz sirke veya elma sirkesi)2 yemek ka\u015f\u0131\u011f\u0131 \u015feker (toz)Lahana0.25 lahana (beyaz (sert g\u00f6be\u011fiyle birlikte yakla\u015f\u0131k 600 g))2 yemek ka\u015f\u0131\u011f\u0131 \u015feker (toz)1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzBirle\u015ftirme4 havu\u00e7 (orta boy)Birka\u00e7 dal frenk so\u011fan\u0131Kuru \u00fcz\u00fcm (sar\u0131, tatl\u0131 bir dokunu\u015f i\u00e7in)TuzKarabiber (taze \u00e7ekilmi\u015f)\t\n\t\n\t\tKremams\u0131 SosYo\u011furdu veya taze lor peynirini, mayonezi, sirkeyi ve \u015fekeri geni\u015f bir kaseye al\u0131n.\u0130yice kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan sosu bir kenara al\u0131n.LahanaLahanan\u0131n sert g\u00f6be\u011fini \u00e7\u0131kar\u0131n.Lahanay\u0131 mutfak robotu, mandolin rende veya b\u0131\u00e7akla, yapraklar\u0131n uzunlu\u011funa dik y\u00f6nde ince ince do\u011fray\u0131n: b\u00f6ylece damarlar\u0131 kesilir ve par\u00e7alar daha az sert olur.\u0130nce do\u011franm\u0131\u015f lahanay\u0131 geni\u015f bir s\u00fczgece al\u0131n.Lahanan\u0131n \u00fczerine \u015feker ve tuzu serpin, ard\u0131ndan iyice kar\u0131\u015ft\u0131r\u0131n.Suyunu salmas\u0131 i\u00e7in 30 dakika bekletin: birka\u00e7 dakika sonra lahanan\u0131n y\u00fczeyinde su belirmeye ve lahana yumu\u015famaya ba\u015flar.Y\u00fczeyinde \u00e7\u00f6z\u00fcnm\u00fc\u015f \u015feker ve tuzu gidermek i\u00e7in lahanay\u0131 akan suyun alt\u0131nda iyice durulay\u0131n.Lahanan\u0131n suyunu salata kurutucusunda giderin; miktar azsa temiz bir mutfak bezi veya ka\u011f\u0131t havluyla hafif\u00e7e tamponlayarak kurulay\u0131n.Lahanay\u0131 beze sar\u0131p s\u0131kmay\u0131n: ezilirse \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 kaybeder.Birle\u015ftirmeHavu\u00e7lar\u0131 soyun.Rendeleyin.Frenk so\u011fan\u0131n\u0131 ince ince k\u0131y\u0131n.Lahanay\u0131, havu\u00e7lar\u0131, frenk so\u011fan\u0131n\u0131 ve kuru \u00fcz\u00fcmleri geni\u015f bir salata kasesine al\u0131n.Bekletmeden sosu d\u00f6k\u00fcn ve iyice kar\u0131\u015ft\u0131r\u0131n: sosun asitli\u011fi, lahanan\u0131n kesildikten sonra geli\u015ftirdi\u011fi ac\u0131l\u0131\u011f\u0131 ve keskinli\u011fi azalt\u0131r.Servis zaman\u0131na kadar buzdolab\u0131nda saklay\u0131n.Servis etmeden \u00f6nce iyice kar\u0131\u015ft\u0131r\u0131n.Tad\u0131na bak\u0131p tuzunu ve karabiberini ayarlay\u0131n: taze \u00e7ekilmi\u015f karabiber lahanaya \u00e7ok yak\u0131\u015f\u0131r.\t\n\t\n\t\t\u0130\u015flemi h\u0131zland\u0131rmak i\u00e7in \u015feker ve tuz miktarlar\u0131n\u0131 iki kat\u0131na \u00e7\u0131kar\u0131n ve yaln\u0131zca 10 dakika bekletin. Daha uzun beklerse lahana fazla tuzlu olabilir.\nMor lahana veya beyaz lahana ile mor lahana kar\u0131\u015f\u0131m\u0131 da kullan\u0131labilir. Rendelendi\u011finde coleslaw daha diri bir dokuya sahip olur ve salata olarak servis edilir; k\u0131y\u0131ld\u0131\u011f\u0131nda ise sandvi\u00e7lerin i\u00e7ine veya sosisli sandvi\u00e7lerin \u00fczerine konur. \u00c7e\u015fitlendirmek i\u00e7in ince do\u011franm\u0131\u015f k\u0131rm\u0131z\u0131 so\u011fan, rendelenmi\u015f rezene, rendelenmi\u015f Granny Smith elmas\u0131 veya ba\u015fl\u0131 ba\u015f\u0131na bir \u00f6\u011f\u00fcn olmas\u0131 i\u00e7in so\u011fuk tavuk par\u00e7alar\u0131 ekleyin.\nSalatay\u0131 \u00f6nceden haz\u0131rlayabilir ve buzdolab\u0131nda 5 g\u00fcne kadar saklayabilirsiniz: sostaki \u015feker ve sirke, bakterilerin \u00e7o\u011falmas\u0131na elveri\u015fsiz bir ortam olu\u015fturur.\nBu y\u00f6ntem, D\u00fc\u015f\u00fcn\u00fcyorum, \u00d6yleyse Pi\u015firiyorum adl\u0131 blogdan esinlenmi\u015ftir.\n\t\n\t\n\t\tSaladeAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=193708"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193708\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/193424"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=193708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=193708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=193708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}