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Salads

Cabbage Slaw (Cold Slaw)

sjfegan

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4
Servings

Ingredients

  • 1/2 head cabbage, finely shredded
  • 2 tbsp vinegar
  • 1 tbsp sugar
  • 2 tbsp butter, melted
  • Salt and pepper to taste

Method

  1. Combine the shredded cabbage in a bowl.
  2. Whisk together the vinegar, sugar, melted butter, salt and pepper.
  3. Pour the dressing over the cabbage and toss well.
  4. Let sit for 15–20 minutes before serving to allow the cabbage to soften slightly.

Introduction: Shredded cabbage dressed with a tangy vinegar dressing, an early ancestor of coleslaw reflecting Dutch colonial culinary influence.

Cultural Background: Coleslaw traces its roots to Dutch settlers in colonial New York, the name derived from the Dutch ‘koolsla’ meaning cabbage salad, and this simple vinegar-dressed version predates the mayonnaise-based versions that became common much later.

Tips: Shred the cabbage as finely as possible for the traditional texture. Let the salad rest, as this softens the cabbage and allows the flavours to develop.

Variations: Add a little grated carrot for extra colour, a later addition to the classic recipe. Adjust the vinegar and sugar ratio to taste.

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: This is a cold salad and is not reheated.

Nutrition: Per serving (approx.): 60 kcal, 1 g protein, 4 g fat, 6 g carbohydrate.

FAQs:

Q: Where does the word ‘coleslaw’ come from?

A: It derives from the Dutch ‘koolsla’, meaning cabbage salad, reflecting the dish’s origins among Dutch settlers in colonial New Amsterdam (later New York).

Q: Was mayonnaise used in early coleslaw?

A: No, early versions like this one used a simple vinegar and butter dressing; mayonnaise-based coleslaw became common much later.

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