23 February, 2018

Green Cabbage of Courage – Coleslaw

Green Cabbage of Courage – Coleslaw
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Coleslaw is such a versatile dish and can be prepared with a large variety of ingredients. Here’s what Wikipedia has to say,

“Coleslaw (from the Dutch term koolsla meaning ‘cabbage salad’), also known as coleslaw or slaw, is a salad consisting primarily of finely-shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise.”

There are hundreds of recipes on the internet and in cookbooks, all varying just slightly to dramatically in ingredients. I’ve seen it made with different varieties of cabbage which can add color and present a more pleasing vision to the eye. Then there are the variations that don’t include cabbage at all and are made with ingredients such as apples, carrots, and beets.

And there is the issue of the dressing. Should it be a vinaigrette base? or mayonnaise? or yogurt? or mustard? Sweetened with sugar or honey or ?? Of course, it all depends on the variation of coleslaw you are making. 

So let’s not make it too complicated here. This recipe is one that my mother made (her second husband was Irish in case you are wondering where coleslaw fits into the Italian cuisine) and that’s the recipe I use.

My hubby loves coleslaw and even rates a restaurant by the flavor of its coleslaw. Me, I’m not a fan, so I don’t get creative with ingredients and hubby prefers the traditional flavors. Just a heads up, one head of cabbage makes a lot of coleslaw even after it has been dressed and shrinks. 

The most challenging part of making this coleslaw is that I have to have hubby available to taste test. I cook by taste and since I don’t like coleslaw I’m not sure how it is “supposed to” taste. So I mix the dressing, call hubby to the kitchen to taste, mix in more sugar usually (he like it sweet), another taste, etc. I try to make this a day ahead as I’ve heard it’s better after the flavors marry together. 

Finely shred cabbage.

Whisk dressing ingredients together.

The dressing should be thickish when adding it to the cabbage. Don’t be tempted to thin it out so it is easier to mix with the cabbage. That will result in a watery mess a day or two later. The natural juices of the cabbage will thin out the dressing as it sits.

Green Cabbage Coleslaw
Serves 4
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  1. 1 small head of cabbage
  2. 1/4 cup Miracle Whip (option: 1/4 cup mayonnaise and 1/4 teaspoon white vinegar)
  3. 1/4 cup milk
  4. 1/2 teaspoon sugar (or more if you want it sweeter)
  1. Shred cabbage into thin strips. Set aside.
  2. Whisk mayonnaise, milk and sugar together. Mixture will be thickish.
  3. Thin mayonnaise mixture with more milk as necessary to get the consistency you like. Be careful not to make it too thin as it will be too watery once it sits a day.
  4. Combine cabbage and dressing until thoroughly coated. (Best made a day ahead.)
Christina's Food And Travel http://christinasfoodandtravel.com/


7 thoughts on “Green Cabbage of Courage – Coleslaw”

  • Julia Loyacano
    February 23, 2018 at 8:15 am

    This looks great Christina. I will try and make this. Have a great weekend. Love you Julia

  • Mary Lou Hart
    February 24, 2018 at 8:15 am

    Uh…..we’ve had the conversation about Miracle Whip. Do we need to review?? :))))

  • Mary Lou Hart
    February 24, 2018 at 8:17 am

    Question—what is your method for getting your cabbage cut so nicely?

    • February 24, 2018 at 4:46 pm

      Sharp knife.;) I’ve cut the cabbage in the food processor before and it does a good job. This was a small head so it was just as easy to thinly slice it.

  • Pat
    February 26, 2018 at 11:36 am

    I combine lightly cooked edaname beans with the cabbage for additional flavor! Thanks for featuring one of my favorite foods.

    • February 26, 2018 at 1:44 pm

      Thank you, Pat, for the great idea of adding edamame. I will try that next time – and who knows – it might convert me to a coleslaw lover. 🙂

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