Preparation info

  • Serves

    6 to 8

    as a side dish or salad
    • Difficulty

      Easy

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

As Alan Davidson notes in The Oxford Companion to Food, coleslaw is a Dutch dish, appropriated from New Amsterdam settlers by non-Dutch Americans who distorted koolsla (Dutch for cabbage salad) into the confusing but now universal side dish. If made with real mayonnaise and cut nicely, coleslaw rises above the ruck of wan versions served in pleated paper cuplets at fast-food restaurants and in delis. Caraway seeds can be added for a touch of anise flavor. Try slicing in a hot banana pepper for an eye-opening variation.

Ingredients

    Method

    Part of