Cole slaw

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The original Dutch recipe for koolsla, hot simmered cabbage with oil and vinegar, was taken and transformed by American settlers into a chilled salad that soon became the main attraction of every party. In spite of the main ingredient being cabbage, it shouldn’t taste of cabbage alone, but more like a dressy, spicy, creamy, refreshing salady thing. Top with a few barbecued prawns, a lobster salad, or grilled salmon for a classy meal.


  • ½ large Savoy cabbage
  • 250 g (9 oz) cherry tomatoes
  • 2 tbsp white wine vinegar
  • 1 tsp sugar
  • 125 ml (4 fl oz) good quality mayonnaise (Broths and Sauces)
  • 125 ml (4 fl oz) natural yoghurt
  • 1 tsp ground ginger
  • 1 tsp Dijon mustard
  • sea salt and freshly ground black pepper


Cut off outer leaves and cut cabbage in half. Slice cabbage as finely as possible, and I mean finely. Cover cabbage with cold water and chill for 1 hour.

Cut tomatoes in half, or quarters, depending on their size. Mix vinegar and sugar until sugar dissolves. Drain cabbage and toss with cherry tomatoes, vinegar and sugar.

Mix mayonnaise, yoghurt, ginger, mustard, salt and pepper in a bowl. Toss vinegared cabbage and tomatoes in dressing with your hands, until well-coated. Taste for seasoning, and adjust vinegar, salt and pepper accordingly. Chill for 2 hours. Give it a quick toss before serving.