Summer’s here and coleslaw–the cold, creamy, and crunchy side dish that’s as familiar to summer picnic tables and pot luck spreads as hamburgers, hot dogs, and paper-wrapped popsicles–is back on the menu in a big way. Of Dutch origins, (the name comes from the Dutch word koosla, a combination of kool, “cabbage,” and sla, “salad”) […]
Summer’s here and coleslaw–the cold, creamy, and crunchy side dish that’s as familiar to summer picnic tables and pot luck spreads as hamburgers, hot dogs, and paper-wrapped popsicles–is back on the menu in a big way. Of Dutch origins, (the name comes from the Dutch word koosla, a combination of kool, “cabbage,” and sla, “salad”) coleslaw in America dates back (in print, anyway) to 1785. The dish’s star ingredient is shredded raw cabbage, most often dressed with mayonnaise, but variations range from tangy to spicy to sweet depending on what veggies, seasonings, and dressings you add.
Homemade coleslaw — the classic summer side salad. Photo Credit : Aimee Seavey
Here, this classic coleslaw recipe first combines shredded cabbage and carrots with diced onion, green pepper, and celery. Then, a mixture of mayonnaise, sugar, vinegar, mustard, and celery seed is whisked together and added to the veggies. Once the slaw is dressed, it chills in the fridge for a few hours so the flavors can really meld together before it’s served and enjoyed (immediately, of course, since the mayonnaise will spoil if it sits in the sun).
Some folks choose to add a little sweetness to their coleslaw in the form of raisins or diced pineapple, but I like a straightforward approach.
Shredded cabbage, carrots, and a few other veggies are tossed with a mayonnaise dressing flavored with celery seed. Photo Credit : Aimee Seavey
While coleslaw is enjoyed nationwide (in the south it’s a common BBQ side dish), to me, here in New England, coleslaw is the applesauce to summer’s fried seafood pork chop. Can you picture a plate of fried whole belly clams or lobster roll without the scoop of coleslaw on the side? Like the first dip of your toes into the frigid Atlantic in June or experiencing the swooping terror of seagulls at lunchtime, the pungent aroma of coleslaw is a seaside summer trademark. When I made this batch at home, it only seemed right to make fried fish sandwiches for supper to go with it. My only regret was not thinking ahead for the french fries and onion rings! Especially onion rings…
The perfect side dish for a fried fish sandwich – don’t forget the pickle. Photo Credit : Aimee Seavey
With cookout season in full swing, now is the perfect time to pick up a head of cabbage and get chopping! How do you like your coleslaw?
This post was first published in 2014 and has been updated.
Aimee Tucker is Yankee Magazine’s Home Editor and the Senior Digital Editor of NewEngland.com. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
