This is a great recipe for a sweet, vinegar based cole slaw. I do like mayonnaise and buttermilk slaws as well, but this version brings back memories of summer evenings warm enough to eat outside and veggies freshly picked from the garden. Cole slaw is a must for barbecues and picnics, fried chicken and hot dogs, friday night fish fries and pot lucks at the town park. Sometimes referred to as “German” or “Carolina” cole slaw, I prefer the vinegar version with fresh cabbage from the garden or farmers market, as it balances well with the earthier flavor of non-mass farmed cabbages.
I always assumed that the name came from a person or place named “Cole”, but the name is actually an Anglicization of the Dutch term “koolsla”, itself from “koolsalade”, which means “cabbage salad” in Dutch. “Kool” and “Cole” derive from the Latin, colis, meaning “cabbage”. Kool.
- 4 C Cabbage (Green and or Red)
- 1 Onion (small, minced)
- 1 Carrot (peeled, coarsely grated)
- 1 Bell Pepper (red or yellow for color, sliced fine)
- 1⁄3 C Lucini Pinot Grigio Italian Wine Vinegar
- 1⁄2 tsp Dry Mustard
- 1⁄2 tsp Celery Seed
- 1⁄2 tsp Salt
- 1⁄4 tsp Black Pepper (fresh, ground)
- 1⁄4 C Sugar
- 1⁄4 C Lucini Tuscan Basil Infused Extra Virgin Olive Oil
Toss shredded and minced vegetables together in a large bowl. Combine sugar, salt, pepper celery seed, mustard seed, vinegar, and pepper; whisk together. Toss with vegetables; cover and refrigerate for several hours or overnight. Taste for sweetness and spices – many people prefer more sugar.