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Vinaigrette coleslaw; perfect for pot-luck and parties

Written By | Apr 4, 2018

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?

In the 1600’s Dutch settlers brought a recipe for cabbage salad called koolsla. (The Fall of New Amsterdam by Jean Leon Gerome Ferris)

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.)

Pick a sweet apple to compliment the sourness from the apple cider vinegar. (Natural Grocers)


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.


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Claire Hickey

Claire Hickey was born the last year of the Baby Boom and spent the first half of childhood in Chicago. She has always loved to write but wanted to create pieces worth reading. Her curiosity and love of research lead her to create her column based on the “garbage in garbage out” theory to provide interesting and thought-provoking pieces that enrich her readers. She also believes life is a banquet and loves to learn new things. Her professional pedigree includes Cosmetology, Surgical Technology, and the Culinary Arts. When not working she loves to spend time with family and friends. She lives in Fort Worth.