Most of us are familiar with Cole slaw. The term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”.
The 1770 recipe book The Sensible Cook: Dutch Foodways in the Old and New World contains a recipe attributed to the author’s Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, since it was only during the mid-18th Century that mayonnaise was invented. According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; of course if you want vege-bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients. I tend to stick to the basic recipe of vegan mayo, carrots and cabbage though I have been known to add finally chopped dill pickles.
Another variation is to replace the cabbage with finally grated broccoli steps. Of course you have to peel off the thick out layer but from there it is pretty much like Cole slaw.
For the lifehacker it is important to make use of every part of a fruit or vegetable whenever possible. In the East coast of the USA we never heard of broccoli slaw but apparently it has been a classical part of traditional Southern American Cuisine
Broccoli slaw is a variation of traditional coleslaw with shredded raw broccolistalks substituted for cabbage. It may also contain mayonnaise, carrots, vinegar or lemon juice, sugar, salt and pepper. It is commonly served at potlucks or “covered dish” parties. It is also called broccoli cole slaw or broccoli slaw salad.
I was surprised to learn that Broccoli slaw is sometimes served with ramen, and the television cook Paula Deen has suggested it. Classic Southern broccoli slaw has considerable mayonnaise, of course you can by vegan mayonnaise in most health food or natural food stores. A modern modified Southern recipe removes the ramen noodles so popular in the south in the sixties, keeps the mayonnaise, and uses almonds. Of course if you want you can add virtually any type of nut.
If you make your own mayo you can replace the sugar with Agave Syrup and the salt with Vegit, a low sodium salty tasting herbal product.
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