Karen’s ‘Slaw

Our family has never loved “coleslaw”.  Too much mayonnaise perhaps.  It’s probably not a bad family trait given its more unhealthy attributes.  However, coleslaw does have the benefit of masking the bitter taste of cabbage.  Like other vegetables, too include beets, radishes, & turnips, I am trying to acquire a taste for cabbage because I know it’s good for you.

I was also curious about the etymology of the word.  Coleslaw just sounds so bizarre and I can’t find any obvious English or Latin root to tip me off.  Hence, wikipedia:

The term “cole slaw” arose in the 18th century as a partial translation from the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad” It was commonly called cold slaw in Britain until the 1860s when “cole” (meaning cabbage) was revived. “Cole” originates from the Latin, colis, meaning “cabbage”, and is the origin of the Dutch word as well. In addition to calling it “coleslaw”, U.S. Southerners also refer to it as “slaw”.

I was forced to eat coleslaw first during my time in JVC.  In the prairies of Montana, I was already a double-headed oddity for refusing meat.  I reasoned there was only so much I could pass on.  Considering that I proclaimed myself a vegetarian, it was absurd to say I didn’t eat coleslaw or that I even disliked it given that seemed to be the predominant staple for the vegetable side dish out on the range.  That was the first time I witnessed it being made.  William grabbed a package of “salad express” mix and a bottle of “cole slaw dressing.”  I smiled though my eyes watched in semi-shock and horror as the already bland, colorless “salad” mix was covered with white-ish goop, filled with preservatives.  Instinctually, I wanted to rinse the entire dish under water, in a collander.  But, instead I smiled and appreciated the effort.  I really needed to make the slaw recipe by own, however, if I were ever to learn to like it.



for salad

1 packaged of Trader Joe’s broccoli slaw(or any prepackaged slaw found at the grocery store)

1/4 of red cabbage, shredded

1/2 cup of dried cranberries or golden raisins

1/2 cup of chopped walnuts

1 package of tofu, cubed, boiled and cooled


equal parts of Trader Joe’s Goddess Dressing (or Annie’s Goddess dressing) and non-fat yogurt.

Now, for the picture.  I wasn’t able to really make the ‘slaw look pretty.  It’s not an easy feat.  Also I ate this throughout the week at work, mixing the dressing just before I ate it. Although my office is a little more relaxed than some, I felt a little weird doing food styling in the break room.  Here are the main ingredients waiting to be assembled:



One thought on “Karen’s ‘Slaw

  1. Yeah, you know how you suggested I make slaw with my napa cabbage? It didn’t happen.

    Made me think of how I had to learn to like sauerkraut in the Czech Republic. I do like some cabbages now–savoy in particular is yummy–but regular old green cabbage I still find awful. However, with my new preserving book, I am going to make sauerkraut as that is quite yummy (sour and salty, of course!) and we can relive our trip to Strasbourg and choucroute garni!

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