FORT WORTH, Texas. — There are almost as many recipes to make coleslaw as there are people. As long as it contains the base vegetable, cabbage, pretty much anything else goes. Indeed, they range from savory to sweet. The base can be mayonnaise, sour cream, buttermilk, or vinegar. But where did it come from? How long have we been making and eating this wonderfully tasty and crunchy concoction?
When the Dutch came to North America in the seventeenth century one of the recipes brought was chilled cabbage salad, koolsla. According to Culinary Lore, “kool” is Dutch for cabbage and “sla” is an abbreviation of the word salade.
The New World anglicized and so did many Dutch words including kool. Consequently, settlers started saying, “cole” and added a “w” to sla: coleslaw.
While creamy coleslaw is quite common this is the recipe I prefer. When taken to pot-lucks, parties, and other get-togethers there will rarely be leftovers.
Coleslaw with Apple Cider Vinaigrette Dressing
1 package shredded coleslaw mix (about 6 cups)
1 medium to large sweet apple, chopped
1 ½ teaspoons Dijon mustard
1 ½ teaspoons sugar
¼ teaspoon salt
¼ teaspoon black pepper (or less to taste)
1/3 cup apple cider vinegar
2/3 cup oil (grapeseed, canola, vegetable, etc.)
Chop apple into small pieces then toss with coleslaw mix in a large bowl.
Next, add to blender the next five ingredients and combine. Then, with blender running, slowly drizzle oil into mixture until it thickens. Carefully fold into cabbage and apple blend. Cover, refrigerate. Serve immediately; however, best when made a day ahead.