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Cole slaw recipes abundant

The word cabbage comes from the French word caboche, a dialectal term for "head." The cabbage family includes Brussels sprouts, broccoli, cauliflower and kale Cabbage comes in many varieties and an array of colors from nearly white to green to pu...

The word cabbage comes from the French word caboche, a dialectal term for "head."

The cabbage family includes Brussels sprouts, broccoli, cauliflower and kale Cabbage comes in many varieties and an array of colors from nearly white to green to purple. It also comes in an assortment of shapes.

In this country, the most popular cabbage comes in a compressed head of closely wrapped leaves. The color ranges from green to almost white.

Savoy cabbage is less tightly packed than other varieties and has crimped leaves and a softer flavor.

The term "Chinese cabbage" includes Napa cabbage, celery cabbage, Peking cabbage, bok choy and several other varieties. These are less strongly flavored than other cabbages.


Cole slaw is a salad made with shredded cabbage. The name "cole slaw" - or "cold slaw" - comes from the Dutch koolsla, which means "cool cabbage." The shredded cabbage is mixed with a mayonnaise or vinaigrette sauce along with other ingredients. About the only thing recipes for cole slaw have in common is cabbage.

Common ingredients used in cole slaw are carrots, onion, celery and bell peppers. Other recipes call for apples, dried cranberries, jalapeños, pineapple, pickles, raisins, raspberries, bacon or ham, hard-cooked eggs, various nuts, seeds, herbs and condiments, with yogurt and heavy cream and on and on.

I make cole slaw with cabbage shredded using the slicing blade of my food processor and carrot grated using the grating blade of the processor. I add 1 cup of dressing that comes in a pint jar and is kept refrigerated in the produce section of the supermarket. Cole slaw recipes abound. There are ethnic recipes for cole slaw using specific ingredients from a country's cuisine. There are recipes for cole slaw suitable for every celebration and season. There are recipes from every state and most likely for every cook in the country.

Cole Slaw

¹/- cup sour cream 2 tablespoons mayonnaise 2 tablespoons apple cider vinegar ½ tablespoon dry mustard 2 tablespoons sugar 1 teaspoon caraway seed ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 3 cups shredded cabbage ½ cup shredded carrots

Mix sour cream, mayonnaise, vinegar, mustard, sugar and caraway seed together in a large bowl until smooth. Add salt and pepper to taste. Add cabbage and carrots and toss until evenly coated. Serves 6. Summer Slaw

(Adapted from the New York Times)

1 large head Savoy cabbage, shredded 2 carrots, peeled and grated 2 stalks celery, finely sliced 4 shallots, finely minced 1 cup mayonnaise ¼ cup yogurt 2 tablespoons honey 2 teaspoons white wine vinegar Salt and freshly ground black pepper ²/- cup finely chopped pecans ½ cup dried cranberries


In a large bowl, combine cabbage, carrots, celery and shallot. Toss to mix. In a small bowl, combine mayonnaise, yogurt, honey and vinegar. Whisk until smooth. Pour over slaw, and toss until vegetables are well coated. Season with salt and pepper. Add pecans and cranberries, and toss again until well mixed. Cover, and refrigerate until serving. Serves 8 to 10.

Alice Waters's Cole Slaw

1 medium cabbage (about 3 pounds), outer leaves removed 1 large jalapeño pepper ½ small red onion, cut in half through the stem, peeled and thinly sliced 1 cup loosely packed cilantro leaves, coarsely chopped 3 to 4 tablespoons fresh lime juice 3 to 4 teaspoons red wine vinegar

¼ to ¹/- cup olive oil

1½ teaspoons sea salt or to taste

½ teaspoon freshly ground pepper or to taste

Large pinch of sugar or to taste

Quarter cabbage through the core. Remove the core. Cut quarters crosswise in half. Finely shred, using a sharp knife. Place shredded cabbage in a very large bowl (you will have about 5½ quarts). Cut open jalapeño, discard seeds and dice it fine. Add jalapeño, onion and cilantro to cabbage and toss to mix. Sprinkle with lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.


Let salad sit for 1 hour, tossing occasionally. Drain and taste and adjust seasonings. Wait another hour. Serve at room temperature. Serves 8 to 12.

Napa Cole Slaw with Dill


3 cups thinly sliced Napa cabbage (about ¾ pound) 1 carrot, grated 1 tablespoon minced fresh dill ¼ teaspoon sugar ¼ teaspoon salt 2 tablespoons olive oil 2 teaspoons red wine vinegar, or to taste

In a bowl combine cabbage, carrot and dill. Sprinkle mixture with sugar, salt and oil, tossing it to combine ingredients. Sprinkle salad with vinegar, tossing again to combine ingredients. Serves 2.

Raspberry Cole Slaw

¼ cup fresh raspberries 3 tablespoons raspberry vinegar 3 tablespoons finely chopped fresh tarragon Salt and freshly ground pepper ¼ cup plus 2 tablespoons olive oil ¾ pound red cabbage, thinly sliced ¾ pound green cabbage, thinly sliced

In a food processor, combine raspberries, raspberry vinegar and half of the chopped tarragon. Season with salt and pepper and puree. With processor running, add olive oil in a steady stream. In a large bowl, toss cabbages together. Add vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least an hour. Just before serving, stir in the remaining tarragon. Makes 8 servings.

Resources: http://www.epicurious.com; http://whatscookingamerica.net/History/Salad History.htm; "History of Salads and Salad Dressings," by Linda Stradley; "The Food Lover's Companion," by Sharon Tyler Herbst

Readers can reach Forum food columnist Andrea Hunter Halgrimson at ahalgrimson@forumcomm.com

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