A Dutch Treat: Koolsalade or . . . Coleslaw

We’ve had a number of cabbage recipes on the blog, but none for good old coleslaw. Then I had some delicious cole slaw made by Enright CSA member Leah Berger last week, and so asked for the recipe. That got me thinking about the name, “coleslaw,” so I had to do a little research on that. Turns out that it was originally a Dutch treat, and kool is the Dutch word for cabbage. Now it has a distinctly American reputation; it’s a staple at fast food chicken places (which have been in the news perhaps too much this past week) and a Southern specialty as well. And if you make a kind of coleslaw and then pickle it, it’s called “chow-chow,” which in fact derives its name from the French word for cabbage, chou.

So, that’s it for the etymology lesson for today. Let’s turn this blog over to Leah and her recipe for cole slaw, along with what she plans to do differently when she makes it again . . .

Spicy No-Mayo Coleslaw

This recipe is from Mark Bittman’s How to Cook Everything. I have only tried making it once, and feel it leaves room for improvement. I would add a little bit of honey or agave nectar and extra olive oil to balance the mustard, and maybe use lime juice and cilantro instead of lemon juice and parsley. He also suggests adding a Granny Smith apple and carrots, using apple cider vinegar, and adding a little onion for a different twist. I added carrot to mine.

Makes 8 servings
2 tablespoons Dijon mustard or to taste
2 tablespoons sherry vinegar, red wine vinegar or freshly squeezed lemon juice
1 small garlic clove, minced
I tablespoon minced fresh chile: jalapeno, Thai serrano, or habanero, or to taste (optional- I used jalapeno and it wasn’t spicy enough for me. If you like spice you might add a little more!)

Whisk above ingredients in a bowl, adding gradually:
¼ c peanut or olive oil

Combine & toss with dressing:
6 cups cored and shredded Napa, Savoy, green and/or red cabbage
1 large red or yellow bell pepper ( I used purple), diced or shredded
1/3 cup chopped scallion, more or less

Sprinkle with:
Salt and pepper to taste

Toss with:
¼ cup chopped parsley leaves