I love coleslaw and am always looking for different versions of it.
Coleslaw comes from the Dutch word “koolsla” with “kool” being cabbage and “sla” meaning salad. The earliest settlers on our eastern shores were many people of Dutch heritage who brought cabbage seeds on their voyage and started growing cabbage patches throughout the area. These settlers supposedly served cabbage in their “old-country” ways, mainly as shredded cabbage salad or “koolsla.”
This recipe is from Southern Living magazine. There are so many variations of coleslaw and it is an absolute staple at barbecues and picnics. I am a huge fan of freshly ground black pepper and that is why this recipe caught my eye!
What I also like about this recipe is that there is not a large amount of sugar such as most slaw recipes contain. It has a great buttermilk based dressing with lemon juice, cider vinegar and olive oil. It’s a delicious peppery coleslaw and one of our favorites!
Here’s the recipe:
For the slaw:
½ head green cabbage, cored and grated
1 large carrot, peeled and grated
½ cup onion, chopped fine
¼ cup parsley leaves, chopped
For the dressing:
½ cup buttermilk
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon celery seed
2 teaspoons sugar
Toss together slaw ingredients.
Whisk together the dressing ingredients.
Pour over vegetables.
What makes your coleslaw different ~ do you add a secret ingredient?