Dirt to Table Experience: Fresh Cabbage Slaw "Coleslaw"

You are thinking seriously?  Really?  She is sharing a basic coleslaw recipe with us today?  Yes, I am sharing a basic, but fabulous coleslaw recipe with you today.  Why is it fabulous?  It’s fabulous because the colorful cabbage and carrots were taken directly from the dirt to my table.  The flavors are crisp and fresh tasting.  The colors pop with the combination of red and green cabbages, with carrots.

I typically think about preparing coleslaw in the summer months to serve alongside barbecue or my contribution at a potluck gathering.  What I don’t think about is that the main ingredients in coleslaw are not summer produce, they are fall/winter harvests.  So why do I eat coleslaw in the summer but rarely in the winter?

I could not quite define why we call a salad of shredded cabbages and carrots “coleslaw” what I learned is that, “cole” is a rarely used English word “for the plants of the cabbage” used in the late 18th century. Very interesting.

Gardening or purchasing seasonal vegetables makes you think about your food in a new way.  From now on, I may stick to serving coleslaw in the cooler months, and stick to summer vegetables to fill my barbecues and potluck side dishes in the warmer months.

 Fresh Cabbage Slaw 
Serves 6-8

8 cups chopped cabbage (mix of green and red)
1/4 cup carrots, shredded
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1-1/2 tablespoons white vinegar
2-1/2 tablespoons lemon juice
Chop cabbage and carrots. 
In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice.  Beat until smooth.  Add the cabbage and carrots.  Mix well.  Cover and refrigerate for at least 2 hours before serving.

44 thoughts on “Dirt to Table Experience: Fresh Cabbage Slaw "Coleslaw"

  1. I love anything cabbage (check out my blog for a picture to smile about), and this one is just delicious! I love the dressing recipe, it's different from what I have, and it's lighter too. Mmmm, cabbage… Thank you, Velva, for sharing!


  2. Your slaw looks delicious and I'm always on the hunt for that perfect dressing recipe – the one that just suits my taste. Isn't it amazing how much better picked and ate today tastes? Maybe this is why farmers markets are once again becoming popular.


  3. Che bella e fresca insalata. Mi piacciono molto i cavoli e quella salsina di condimento sembra davvero gustosa. Piacere di consocerti e grazie della visita. A presto, buona domenica


  4. It's always so interesting to me learning of other people's slaw recipes. I've grown up in North Carolina and have eaten it so many different ways, but my family always did a sweet- vinegar and celery seed slaw (minus the mayo, believe it or not!), which is totally not traditionally southern! This looks and sounds great!


  5. We eat coleslaw in the winter here as agree it is lovely to use produce fresh from the garden.Apologies for not calling by to comment very often, time just seems to get swallowed up by real life at present!


  6. I love cole slaw. BUT, there's good slaw and bad slaw. Your dressing is similar to mine…gotta have that right balance of sweet, tart and creamy. The fact that this is from dirt to table makes it even more special. Now, you have me craving this.


  7. Ahhhhh….so THAT's what the buttermilk was for! Hey I LOVE a really good and simple slaw. Seems so easy and yet, so many mess it up…too much sugar, too much mayo, ingredients too old! WELL DONE! Your slaw is very similar to mine and how fresh and crunchy it must be coming right from your garden, Velva! I'm up too with my cabbage entry with a traditional Polish dish from my family.http://ladivacucina.blogspot.com/2012/02/battle-cabbage-with-la-diva-cucina.htmlGood luck!


  8. This is incredibly beautiful and colorful! I bet it would be so awesome for a barbeque! (I'm clearly loving this early spring weather)


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