Spring Recipes

Spring Recipes: Coleslaw

The time of the leafy greens is upon us!

The time of the leafy greens is upon us!

With our season of seemingly eternal winter coming to an end, the time has finally arrived to celebrate the classic cool-weather crops! Leafy greens like kale, chard, spinach, and cabbage are finally hitting their stride, what with deep freeze of winter past and the intense, leaf-wilting heat of summer still a month or two away. And, with the dawn of warmer weather, it’s hard to find a more enjoyable time to fire up the grill and enjoy the hamburgers, pulled pork, and other soul-satisfying entrees that seem so oddly out of place in the dead of winter. So, with the simultaneous burgeoning of cold crops and picnic foods, I can think of no better time of year to whip up the classic Dutch salad (or sandwich ingredient) coleslaw!

Literally translating to “cabbage salad” from the Dutch “koolsla,” coleslaw is a creamy, often vinegared amalgam of sliced cabbage and, quite honestly, whatever other veggies (or fruits!) you may have on hand. While coleslaw’s key component, mayonnaise, was only invented in the 1800’s, shredded cabbage salads have been eaten since the age of ancient Rome, some 2000 years ago! So, whether you prefer your coleslaw creamy and modern, or vinegary and archaic, this classic salad makes a perfect pairing with any of your favorite warm weather foods! So, let’s dig in!

Coleslaw Recipe

Ingredients

  • 1 medium carrot
  • 1 medium head of cabbage
  • 1/3 cup granulated sugar
  • 1/4 cup milk (I used soy)
  • 1/2 cup mayonnaise
  • 2 1/2 Tablespoons lemon juice
  • 1 1/2 Tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon celery seed

Directions

  1. Peel and shred the carrot, and finely chop the head of cabbage. Set aside.
  2. In a large mixing bowl, whisk together the sugar, milk, mayonnaise, lemon juice, vinegar, salt, pepper, and celery seed until smooth and creamy. Pour in the shredded carrot and chopped celery, and stir until the vegetables are fully coated in the mayo mixture.
  3. Cover and refrigerate for at least 2 hours or overnight so that the cabbage can fully absorb the flavors of the dressing.
  4. After refrigerating, serve cold with a dusting of freshly ground pepper or on your favorite spring/summer sandwich! Enjoy!

 

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As always, thanks for stopping by for this kitchen excavation! I hope to see you next time for another taste of history’s cumulative cookbook!

Keep digging!
~Nate

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Categories: Cooking, History, Spring Recipes | Tags: , , , , , , , | 1 Comment

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