You are thinking seriously? Really? She is sharing a basic coleslaw recipe with us today? Yes, I am sharing a basic, but fabulous coleslaw recipe with you today. Why is it fabulous? It’s fabulous because the colorful cabbage and carrots were taken directly from the dirt to my table. The flavors are crisp and fresh tasting. The colors pop with the combination of red and green cabbages, with carrots.
I typically think about preparing coleslaw in the summer months to serve alongside barbecue or my contribution at a potluck gathering. What I don’t think about is that the main ingredients in coleslaw are not summer produce, they are fall/winter harvests. So why do I eat coleslaw in the summer but rarely in the winter?
I could not quite define why we call a salad of shredded cabbages and carrots “coleslaw” what I learned is that, “cole” is a rarely used English word “for the plants of the cabbage” used in the late 18th century. Very interesting.
Gardening or purchasing seasonal vegetables makes you think about your food in a new way. From now on, I may stick to serving coleslaw in the cooler months, and stick to summer vegetables to fill my barbecues and potluck side dishes in the warmer months.
Fresh Cabbage Slaw
8 cups chopped cabbage (mix of green and red)
1/4 cup carrots, shredded
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1-1/2 tablespoons white vinegar
2-1/2 tablespoons lemon juice
Chop cabbage and carrots.
In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving.