Coleslaw was probably consumed in its earliest form in the times of the ancient Romans. However, modern coleslaw could not have arisen until the 18th century as mayonnaise was not yet invented. The term "cole slaw" arose in the 18th century as a partial translation from the Dutch term "koolsla", a shortening of "kool salade", which means "cabbage salad". It was commonly called cold slaw in England until the 1860s when "cole" meaning cabbage was revived. "Cole" originates from the Latin colis meaning "cabbage", and is the origin of the Dutch word as well. In addition to calling it "coleslaw," U.S. Southerners also refer to it as "slaw." Because of this separation of the two syllables and the establishment of "slaw" as its own word, various other kinds of "slaw" are now known, including broccoli slaw or carrot slaw.
and before starting, a note from yiddishe mama — a ukranian jewish food blogger:
To make any coleslaw really delicious, mix cabbage and some salt first and using fingers crumble together for [a] couple minutes. Please adjust amount of salt after this.
1/2 c white vinegar
4 - 5 tbsp white sugar
6 - 7 tbsp vegetable oil
1/2 - 1 tsp salt
1/4 tsp onion powder
1/8 tsp pepper, or more
1 [one pound] bag cabbage slaw mix
1 small clove of garlic, chopped
or make your own mix:
1 small cabbage, finely shredded
[to equal 1 lb/500 g]
2 carrots, shredded coarsely
1/2 small onion, finely sliced
1 clove garlic minced
notes before starting:
- i like to salt the shredded cabbage beforehand and let it drain for about 2 hrs to lose some of its excess water/moisture.
- if using the mix that comes in a bag, red cabbage will colour the mixture pink. not my first choice but all that was available for me.
if using the raw vegetables, prepare them so they are finely sliced. place the vegetables in a medium bowl and pour the dressing over it. let it marinate for one hour, stirring every 15 minutes.
let this marinate overnight and serve the next day.