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Preparation info

  • Serves

    6 to 8

    as a side dish or salad
    • Difficulty


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.


  • 1 large head cabbage
  • 1 large carrot, scraped
  • 1 medium onion, peeled
  • 1 egg yolk
  • β…“ cup vinegar
  • 1 tablespoon mustard
  • 1 cup corn or other non-olive oil
  • Salt
  • White pepper


  1. Discard the outer leaves of the cabbage. Cut the cabbage into quarters. Remove and discard the core.
  2. Cut the cabbage quarters into smaller pieces that can be put through the julienne blade of the processor. Julienne the carrot and the onion.
  3. Mix together the ingredients from step 2 in a large serving bowl.
  4. In a small bowl, whisk together the egg yolk, the vinegar, and the mustard. Then dribble in the oil, whisking vigorously as you go. Add only a little at first, whisking until the sauce β€œtakes.” Then add a little more. After a bit you can increase the additions of oil until you have used it all up. It should be fairly thick.
  5. Add salt and pepper to taste. Then toss with the cabbage and serve.

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