Coleslaw's origins are ancient, with Romans dressing shredded cabbage with vinegar, eggs and spices. The term itself is Dutch in origin, stemming from the word koolsla which means cabbage salad. Arriving in America with Dutch immigrants in the late 17th and early 18th century, coleslaw was first mentioned in an 18th century cookbook, The Sensible Cook: Dutch Foodways in the Old and New World by Peter G. Rose. Adding mayonnaise to coleslaw became common with the invention of the condiment in 1912, when Richard Hellman bottled mayonnaise. Those who live in the southern United States include buttermilk in their coleslaw, and either way, the fact remains: coleslaw is a classic and crunchy American favorite.
Recipe Servings: 6
Ingredients
- 3 cups cabbage, shredded softer inner leaves
- 3–4 medium carrots, grated
- 1 small red onion, finely chopped
- 1 small jalapeno, finely chopped
- 1 Tbsp wine vinegar
- 1 Tbsp lime juice
- 4 Tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 Tbsp fresh cilantro, chopped
Directions
- Combine cabbage, carrots, and onion in a glass bowl.
- Whisk vinegar, lime juice, oil, salt, and pepper for the vinaigrette.
- Taste and adjust seasonings as needed for a light, savory tang.
- Cover and allow flavors to blend for 30 minutes before serving.
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