Source: Rochelle cir. 2000’s
Cole slaw is a term drawn from the early Dutch American settlers. Given to their famous dish which traveled along with them, cole slaw has been around for several hundred years. In fact, I read that during the late 17th and early 18th century so many Dutch immigrated to New York. Many called it New Amsterdam. As so many of our American traditions that began with early European roots. Cole Slaw is in every corner of the world. What makes it original ? Is it the sauce or how it’s served ? The sauce is a traditional version of a creamy, sweet and savory sauce. Combined with yogurt, mayonnaise, or even buttermilk, the addition of a rice vinegar and sugar give it the sweet touch to this lovely salad.
This slaw is super easy and great to serve with burgers, sandwiches, or a side to a nice grill meal. I was inspired to make this recipe when I finally purchased my Julienner (slicer) which allowed me to overt the usual “shredded” version of this salad.
A Julienner is a very inspirational tool to have in the kitchen. When used with caution, you can really spruce up your everyday meals. Your creativity comes into this recipe with how your dress it. You can choose light, with olive oil and vinegar; you can go more aioli by adding mayonnaise; or go more Eastern by adding some curry.
However, for those looking for a traditional “cole slaw” dressing, I’ve included it below. My version is a base of yogurt and some extra’s, making this dressing the best option for this salad.
Cole Slaw or Shredded Carrot & Cabbage Salad
- 1 head cabbage white/purple, or both, if you want to use both green and purple, then use 1/2 head each
- 6-8 medium carrots
- 1 TBS mustard
- 3 TBS apple vinegar best is vinegar with the “mother”
- 4 TBS mayonnaise
- 4 TBS yogurt natural or greek yogurt
- 1 TBS sugar natural or raw
- 1 pinch himalayian salt
- 1 pinch ground pepper
- Wash and clean your vegetables before you slice.
- Peel carrots, only because if you leave the skin on, they tend to discolor and brown slightly.
- With your julienner, using small attachment, slice carrots
- Next, with a large sharp kitchen knife, slice the cabbage by first slicing in half, lay the half face down and begin fine, close cuts until at the end. If you choose to cut the core out, do so before you begin slicing.
- Assemble sliced carrots and cabbage into a bowl for mixing. Set aside