The word “coleslaw” comes from the Dutch word, “koolsla”, “kool” meaning cabbage and sla, lettuce or salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America.
We have coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. Our way of preparing it is ridiculously easy, with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper.
We also often make coleslaw without mayonnaise. Sometimes we dress it simply with seasoned rice vinegar. (See links at the bottom of the recipe for more coleslaw ideas.)
Sometimes we add some shredded green apple to the mix. Are you a coleslaw eater? If so, what’s your favorite way of preparing it?
If you are making a lot of coleslaw, it's easiest to use a mandoline to slice the cabbage.
However you slice the cabbage, you'll have an easier time of it if you cut the heat first in quarters, from the top through the core. Then lay a quarter wedge of cabbage on its side and cut out the core.
- 4 cups thinly sliced cabbage (green or purple, or a mix)
- 1 carrot, grated (large holes of a box grater)
- 2 green onions, thinly sliced on the diagonal
- 4 Tbsp mayonnaise
- 1 teaspoon yellow mustard
- 2 teaspoons cider vinegar or wine vinegar
- 1/8 teaspoon freshly ground black pepper (more to taste)
Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.
Taste and add more salt and pepper if needed.