Coleslaw Salad

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Caroline is going to be super thrilled about this recipe post! "Coleslaw" was invented by the Dutch! 

Who knew?! I for one had no idea until right now as I'm writing this post. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word comes from the Latin "colis", meaning "cabbage". This now makes so much sense to me as in Swedish it would be "kålsallad".

Coleslaw is generally eaten as a side dish with foods, such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. I personally love serving it with pulled pork. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard.

There are so many variations of the recipe, not just within the United States (it is typically associated with American cuisine), but also across various European countries. My first memory of eating coleslaw was at Kentucky Fried Chicken on Repulse Bay Beach in Hong Kong. It was my favorite dish there. But the recipe I'm sharing with you today is one that my sister Anna sent me a few years back, which I've tweaked with apples. Here we go:

Ingredients: 


  • ½ white cabbage (1 lb, almost 500g), outer leaves removed and the core cut out, shredded
  • 3 medium carrots, peeled and shredded
  • 2 crunchy apples, peeled and cut into cubes (either Granny Smith or Gala)
  • ½ cup loosely packed fresh parsley leaves, coarsely chopped
  • ½ cup (85g) mayonnaise
  • 1.5 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon celery seeds
  • 1/8 teaspoon fine sea salt or more to taste
  • 1/8 teaspoon fresh ground black pepper or more to taste
Directions:
  1. Finely shred the cabbage and put into a large bowl. 



  2. Add the shredded carrot, cubed apples and chopped parsley to the cabbage and toss to mix. 


     


  3. In a separate smaller bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt and pepper together. Taste for acidity and seasoning, then adjust as desired.  

  4. Pour the dressing over the salad, then mix well. 

  5. Let it sit in the fridge for about an hour to let the flavours mingle and the cabbage to soften. 

Enjoy!
💗Helena

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