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.