It needs to be a very badly tasting coleslaw for me not to like it – seriously, I love coleslaw. And, everyone makes it differently, which is why I never grow tired of reading coleslaw recipes!
Now, before I get too ahead of myself, I need to say one thing – apples, broccoli, daikon, raisins, etc., do not belong in a coleslaw!! I’m not sure where we all went wrong, or who’s responsible for the defamation of coleslaw, but we need to take hold of the reigns and turn this coleslaw fancying pandemic around! No more additives! I’ve even seen coleslaw with pineapple in it – the nerve!
Because education is fun, let’s learn about a little trivia about coleslaw! The term “coleslaw” arose in the 18th century during the process of Englishing, or converting words to an English-speaking norm. The Dutch term “koolsla” (“kool” in Dutch sounds somewhat like “cole”) or “koolsalade” means cabbage salad, hence, coleslaw.
I’ve only ever tried two types of coleslaw – the oil-based, vinegary coleslaw, and the sweeter taste of a creamy coleslaw. I prefer the latter. It’s probably because we tend to like dishes the way they were prepared in our mother’s kitchens. My mom’s coleslaw was always the same – cabbage, carrot, and a creamy dressing. And, that, Dear Reader, is what I’m going to give you today.
Now, some people prefer to shred or grate the cabbage, but I prefer the cabbage to be chopped. I find that the coleslaw maintains a crunchiness rather than becoming soft and soupy.
- 1 medium-sized cabbage, halved and finely chopped lengthwise
- 2 medium carrots, peeled and shredded
- ½ cup mayonnaise
- 3 tablespoons milk
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- In a large mixing bowl, add the cabbage and the carrot. Set aside.
- In a small mixing bowl, whisk together the remaining ingredients to form the dressing.
- Pour the dressing over the cabbage and carrot and toss to coat completely.
- Transfer to a glass dish with a tight-fitting lid and refrigerate for a minimum of 3 hours.