Coleslaw

Coleslaw

By
From
Encyclopedia of Food and Cookery

An American invention, coleslaw derives from the Dutch words kool sla, meaning cabbage salad. It can be hot or cold, crisp or wilted, and is an excellent accompaniment to sausages and cold or barbecued meats.

Choose green, red, Savoy or Chinese cabbage and shred finely (see directions under Cabbage). Put cabbage into iced water and leave for 30 minutes. Drain and dry well. For a crisp slaw, refrigerate in a plastic bag and mix with dressing shortly before serving. For wilted slaw, mix immediately with dressing, cover and refrigerate until needed.

See also Salads.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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