One of the Dutch recipes that didn’t come by way of the Amish.
Back when old New York was once New Amsterdam (that is to say, the 17th century), Dutch immigrants with access to the cabbages that grew near the Hudson river would shred them and toss them with vinegar to make a cabbage (kool) salad (sla).
At some point between the Big Apple’s name change and the 18th century introduction of mayonnaise, koosla became coleslaw. Why they changed it, I can’t say. People just liked it better that way.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Cole Slaw Dressing
2 Tbsp. vinegar
2 Tbsp. sugar
3 Tbsp. mayonnaise
3 Tbsp. cream and salt to taste.
Beat well, pour over vegetable and serve at once.