Ever wonder how Coleslaw got its name. According to Wikipedia: “The term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”. The “cole” part of the word ultimately derives from the Latin caulis, meaning cabbage.”
Whether Coleslaw is based on vinegar, lime juice or mayonnaise. I love it. I love it with pulled beef in tacos. I love it on hot dogs, on deli sandwiches,and with fried fish. It goes with everything. My daughter even likes it with her veggie nuggets.
I’ve made this coleslaw with plain green cabbage and with the more delicate Napa cabbage. You can slice them by hand or in a processor. My family likes carrots mixed with the cabbage. I either shred or chop the cabbage in a processor. It adds wonderful color and texture to the cabbage. Prepare in advance and chill til serving.
Note: White vinegar is generally based on corn which is kitniyot and often not consumed by Ashkenazis during Passover. It is recommended to use apple cider or balsamic vinegar for Passover. For this recipe, I prefer the apple cider vinegar.
My Coleslaw with Lime Juice is great with tacos!
Prep time: 15 minutes
Coleslaw
By Published: March 25, 2024
Yield:
- 6 cups (12 Servings)
Ingredients
- 1 1- 11/2 pound green or napa cabbage
- 2 large organic carrots
- 3/4 cup mayonnaise
- 1/3 cup white or unseasoned rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
Equipment
- electric food processor thin slicing blade inserted + steel knife or shredding blade available for carrots
- salad spinner
- large mixing bowl
- small mixing bowl
Directions
- Remove any damaged leaves from cabbage and cut out core. Slice the cabbage by hand or with the processor. Empty sliced cabbage into colander of salad spinner and rinse well. Dry in spinner. Empty dried cabbage into large mixing bowl.
- Peel and trim carrots. Slice thinly or shred in processor. Add carrots to cabbage.
- Mix mayonnaise, vinegar, pepper and sugar together in small mixing bowl. Taste. Adjust seasoning with more sugar if you like it sweeter. Pour over cabbage and carrots and mix well with two spoons. Cover and place in refrigerator. Taste again when chilled. Serve cold or at room temperature.
