The word “slaw” comes from the Dutch “sla,” a contraction of the French word “salade.” “Cole,” as in cole slaw, is the generic name for the cabbage family. Although green cabbage is often the centerpiece vegetable, slaws can be made from any vegetable or fruit that can be finely sliced or shredded. Red cabbage, broccoli, kohlrabi, and turnips are all good choices. For more delicate slaws, use napa, savoy, or Chinese cabbage. Carrots, celery, and onions are often used in traditional slaws, but don’t limit yourself: We’ve grated parsnips and beets into slaws and sliced in fresh fennel and multi-colored bell peppers. Crisp, tart fruits like Crispin apples and Bosc pears make perfect additions.
Creamy, mayonnaise-based dressings are most familiar, but creamy dressings can also start with buttermilk, yogurt, or sour cream. Equally good are slaws tossed with sweet and sour dressings or savory vinaigrettes. When it comes to herbs and spices, your inspiration is the limit.
- 1 ½ cups thinly sliced fresh fennel
- 3 cups thinly sliced green cabbage
- 3 cups thinly sliced red cabbage
- 3 cups peeled, cored, and thinly sliced apples
- 1½ cups thinly sliced celery
- ⅓ cup vegetable oil
- 2 teaspoons ground caraway seeds
- 1½ cups buttermilk
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- salt to taste
- Place the fennel, green and red cabbage, apples, and celery in a bowl.
- In a separate small bowl, whisk together the oil, caraway, buttermilk, sugar, and vinegar.
- Pour the marinade over the vegetables and toss thoroughly.
- Cover and refrigerate for about 1 hour.
- Add salt to taste just before serving.
PER 11-OUNCE SERVING: 240 CALORIES, 4.2 G PROTEIN, 13.7 G FAT, 29 G CARBOHYDRATES, 3.6 G SATURATED FATTY ACIDS, 2 MG CHOLESTEROL, 114.5 MG SODIUM, 5.4 G TOTAL DIETARY FIBER