Cole Slaw Rant

I love Cole Slaw. So, I thought I’d have a look at the origins and variations of this venerable salad.

First of all, it’s COLE slaw, not cold slaw. As to the name, there are two schools of thought, as there are about Harvey. Some say the name is an Anglicization of the Dutch “koolsla” which means cabbage salad. On the other hand, cabbage is a cole crop, a group that includes broccoli , kale and the ever-popular brussels sprout. And then, there is the fact that Spanish for cabbage is “col”, at least in Peru, where cole slaw is “ensalada de col”. The choice is yours. As is the spelling – one word or two – either is correct, as is simply “slaw”.

In any case, everyone agrees that coleslaw starts with shredded or chopped cabbage. And there the agreement ends. All manner of other plant and animal materials have found their way into versions of slaw. The list includes : onions, carrots, peppers, walnuts, raisins, ham and cheese. My preference, inherited from my mother, is just cabbage, onion and carrot. Though, I’ve been known to toy with celery seed and cilantro.

After the ingredient issue comes a wide choice of dressings. My preference is the “classic” slaw dressing, which is mayonnaise base, with buttermilk, sugar, lemon juice and vinegar. When I’m overseas, I settle for mayo and sweet pickle relish. Another American classic is “red slaw”, with a dressing of ketchup and vinegar, aka BBQ slaw in NC. Others prefer a vinaigrette dressing of oil, vinegar and spices.

However you like it, the stuff is good for you. The cabbage base touts a low glycemic index, with lots of good fiber. Though, like beans, cabbage contains a carbohydrate that the human anatomy can’t break down. But, the bacteria of your intestines can and produce methane as a by-product.

So, how about it folks ? How do like your Cole Slaw ??