Cole Slaw from Scratch is a beloved dish in the United States and beyond. Its rich history dates back to the Netherlands. Its origins can be traced to the 17th century when it was known as “koolsla,” which translates to “cabbage salad.” The Dutch, known for their culinary prowess, introduced the dish to the New World during the colonial era, quickly gaining popularity among American settlers.
In the early 19th century, the recipe for cole slaw began to evolve as different ingredients were added to the traditional combination of cabbage and vinegar dressing. The Southern United States played a significant role in shaping the dish, as the region’s culinary traditions often incorporated mayonnaise. As the creamy version of cole slaw gained popularity, it eventually became the most common variety in the United States by the mid-20th century.
The adaptability of cole slaw allowed it to become a staple at potlucks, barbecues, and other gatherings across the country. Various regional variations emerged, with different ingredients and dressings used to create unique flavors. For example, some Southern recipes included bacon or ham, while others incorporated carrots, onions, or fruit.
In the latter half of the 20th century, Cole Slaw began to gain international recognition. Its popularity spread beyond the United States, with many countries adapting the dish to suit local tastes and ingredients. Today, cole slaw can be found on menus across the globe, showcasing the dish’s versatility and enduring appeal.
Despite the numerous variations, the essence of cole slaw remains the same: a refreshing, crunchy salad that combines shredded vegetables with a tangy dressing. Its history is a testament to the power of cultural exchange and a simple dish’s ability to unite people. Whether enjoyed at a backyard barbecue or a fancy restaurant, Cole Slaw continues to be a beloved and iconic part of American cuisine.
Cole Slaw from Scratch
Ingredients
- 6 cups shredded cabbage
- 2 cups shredded carrot
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon celery seed
- salt and pepper to taste ( I like to use whit pepper for this recipe)
Instructions
- In a large bowl combine your shredded carrots and cabbage
- in a seperate bowl combine you Mayo,vinegar, sugar, celery seed,salt and pepper mix it until it is well incorporated.
- combine the two and refrigerate for at least an hour
- enjoy
