History of coleslaw
The word ‘coleslaw’ comes from the Dutch word, ‘koolsla,’ with ‘kool’ meaning cabbage and ‘sla’ meaning salad or lettuce. It was in the late 1700s in New York that this word entered the English language and became popular at picnics or barbecues in the United States.
Best cabbage for coleslaw
Green, white, savoy, or red cabbage, any cabbage will do. We like to eat a ‘rainbow’ and love to add extra colour with carrots and radishes. We sometimes choose to add thinly sliced chillies for a bit of a ‘kick.’ The best way to finely shred the vegetables is with the use of a mandoline slicer. A great final addition is a sprinkling of seeds for extra crunch and texture.
Best dressing for coleslaw
A great dressing should be creamy with a hint of sweetness and a touch of tang. Mayonnaise makes a great base, and the addition of extra ingredients make it the perfect dressing for a coleslaw.
For the dressing
- Combine all ingredients for the dressing, season to taste with salt and pepper.
- Mix all shredded vegetables together and toss with the dressing.
- Sprinkle the spring onions and seeds on top.