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
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.