It’s the season for cookouts, backyard barbecues, and picnics. Along with the traditional hamburgers and hot dogs, refreshing, easy to make sides are always a must. Together with potato salad, coleslaw is right at home at any family reunion or pot luck.
Coleslaw History
Coleslaw has been a part of the American kitchen since the late 1700s. One of the basic recipes of the 18th century would take cabbage cut into thin strips which were mixed with melted butter, vinegar and oil. The Dutch of New Amsterdam – now New York – accustomed a shredded cabbage salad which they called koolsla, meaning literally “cabbage salad”. The English referred to it as “cold salad” until the mid 1800s when the usage of the word “cole” meaning “cabbage” was reintroduced to the English lexicon.
Basic Dressing
To this day, coleslaw dressing is usually made of a vinegar or mayonnaise base, all though there are several popular recipes which call for yogurt and lemon/lime juice instead of either vinegar or mayonnaise.
Additions to the Traditional Slaw
Depending on one’s background or preferences, a variation of additions can and have been incorporated to the cabbage salad. More commonly used are onions, green, or red peppers, apples, and pineapples. But coleslaw can be made with anything from fresh fruit such as pears or peaches to different types of nuts, fresh herbs - thyme, rosemary, sage, basil, or dill - and cheeses like feta, ricotta, cheddar and Parmesan. These extras have kept the slaw contemporary and relevant.
This coleslaw recipe is similar to those served in steak houses in the Southwest region of the U.S. The vibrant colors make this slaw as appealing to the eye as it is to the palate. Its mixture of sweet and savory makes this light salad the perfect accompaniment to anything from bratwurst to barbecued chicken.
Summer Slaw Recipe
Ingredients – serves 6-8
- 1 large green cabbage quartered, cored and shredded
- 1 small red cabbage quartered, cored and shredded
- 1 lb carrots shredded
- 1 15oz can crushed pineapple
- 1 ½ cups low fat mayonnaise
- ½ sugar
- Salt and pepper to taste
Directions
- Hand mix or toss both types of shredded cabbage along with the shredded carrots.
- Stir in the mayonnaise. Mix well.
- Add the crushed pineapple ensuring to use plenty of juice.
- Lastly, stir in the sugar, salt and pepper and refrigerate for an hour before serving.
This super easy and tasty recipe is always a hit at any summer get together or pot luck.
Sources:
Perelman, Deb. “Kitchen Window: Coleslaw You Could Be a Star”. NPR.org, August 8, 2007. Retrieved 2009-07-06
