Coleslaw became a mandatory salad with fried chicken since its inception by the KFC. I’ve recently uploaded broasted chicken recipe which is similar to KFC. This is the main reason why I’m sharing this coleslaw recipe.
The term coleslaw came from the Dutch term koolsla, meaning cabbage salad. The kool part is the Dutch word for cabbage and the sla part is a Dutch abbreviation of the word salade. In the late seventeenth and early eighteenth centuries, Dutch settlers flooded into New York, so much so that the city was originally called New Amsterdam. They brought with them their recipe for chilled cabbage salad, which today is a mixture of the shredded vegetable with mayonnaise, salad dressing, sour cream or buttermilk with vinegar, sugar and other seasonings added.
The word kool eventually was anglicized into cole. Along the line, the original meaning of kool became a bit confused and many people thought it meant cold, especially since the salad was indeed served chilled. So there was an attempt to turn coleslaw into cold slaw, but it never really took hold. However, the term cold slaw is sometimes seen on restaurant menus, which, to me, is as offensive as tomatoes and carrots in a Caesar salad!
The word cabbage came into the English language in the Fifteenth century and gradually replaced the word cole. The term has persisted in Scotland as kale, which refers to a cabbage whose leaves curl outward instead of inward to form a head. The Dutch word for this was boerenkool, meaning “farmer’s cabbage.” Today, in the United States, kale, once an important but humble green, is being recognized for its superb nutritional content, and its ability to grow in the worst of soils. Most people think of kale as one specific vegetable but in fact there are many different cultivars, some with different names.
Coleslaw is a dish that can be enjoyed at any time of year, and is a popular dish in other parts of the world, such as Germany and the Netherlands, where the dish originated. The term “coleslaw” comes from the Dutch word koolsla, meaning “cabbage salad.” Although it often appears as more often as a garnish with meals you eat in a restaurant, similar to the parsley nobody ever eats, coleslaw can actually be a tasty way of getting a range of nutritional benefits.
Cabbage is a cruciferous vegetable, in the same category as broccoli, Brussels sprouts and cauliflower. Cruciferous vegetables are renowned for their ability to protect against cancer. Experts recommend that you eat a minimum of one and a half cups of cruciferous vegetables two to three times a week in order to reap the greatest benefits from this cancer fighter. Cabbage, in particular, is an excellent source of a compound called sinigrin, which is particularly effective in helping to prevent cancer of the colon, prostate and bladder.
The health benefits of cabbage tend to be greater when it is eaten raw, which is an advantage that coleslaw has over other dishes that involve cooked cabbage. Cooking destroys the delicate myrosinase enzymes that provide cabbage with its cancer-fighting compounds.
In addition to its cancer-fighting ability, cabbage lowers “bad” LDL cholesterol, is a good source of fiber, and is high in vitamin C and vitamin K. It also provides you with calcium, potassium, vitamin A, vitamin B6, manganese and folate. It is also high in glutamine, an amino acid with anti-inflammatory properties. In addition to all these health benefits, cabbage is also low in calories, at only 50 calories per cup.
This coleslaw is easy to make. I chopped everything in food pro and added vinegar, salt and sugar and combined. Later added the mayo.
You can also chop it finely by hand. Try this out with the broasted chicken and let me know your feedback.
Add the coleslaw and carrots into a mixing bowl.
Pop in the sugar, salt and vinegar. Combine well.
Add the mayonnaise and incorporate thoroughly.
Chill and serve.