The delicious known as coleslaw said to have originated in Amsterdam by way of Germany, and it came to America when Dutch immigrants landed in what would become Manhattan around the turn of the 18th century. Its original name was koolsla, which translates into “cabbage salad”, which charming English speakers saxonized into cole slaw. It has since become a staple at barbecues, both as a side dish for smoked meat, or as a topping for burgers, hot dogs, and shredded pork. Cole slaw is often used as a substitute for lettuce on many sandwiches, most famously on a Reuben, where it takes the place of another cabbage-based salad site item called sauerkraut. This how-to is for a simple coleslaw that you can make at home with a few ingredients.
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The first ingredient to acquire is, of course, fresh cabbage. A head should do, and white cabbage makes the traditional slaw, though some substitute it for another type called savoy. Other cabbages like Napa and Red cabbage have more “grassy” taste that make them a poor base for slaw, as it’s really more about the texture of the vegetable holding together the other ingredients. It is recommended you check the farmer’s market if they are in season to get the freshest cabbage, but the local grocery store should carry them out of season. The next ingredient is the base, for which most people use good old-fashioned mayonnaise. About four tablespoons should be enough; add more if you want your slaw to be creamier. You can substitute the mayo for a salad dressing like Miracle Whip if you prefer its tangier, less oily flavor, but it is not recommended you substitute this with traditional salad dressing (ranch, Italian, etc.), as these flavors can clash with the other ingredients. You’ll also need to find a fresh red onion, a half-cup of cider vinegar, and about a half-tablespoon of lemon juice. Preparation of cole slaw is all slicing, chopping, and mixing. The cabbage can be chopped as thoroughly or coarsely as you prefer, but bear in mind that most people prefer it finely shredded if you’re serving a party. The onion should be sliced thin, and then sliced again in the other direction to form little cubes. Take the shredded cabbage, onion, mayonnaise, vinegar, and lemon juice and whisk them thoroughly in a large bowl. “Whisking” means to stir rapidly with lightly movements similar to how you’d scramble an egg. That’s all there is to it, you have successfully cole slaw.
Many cooks like to add extra vegetables and/or nuts to enhance the texture, like carrots cut similar to the onions, celery, green peppers, and almonds. Some add sugar to balance the acidic nature of the vinegar and lemon juice. Of course, sugar will also make your slaw a bit on the sweet side, so I don’t recommend more than a tablespoon and a half. You might also find that a little black pepper gives your slaw that extra kick it’s missing. However you choose to consume it, cole slaw is great with vegetarian beans as the other side. Enjoy!
