I’m going to have to turn to Wikipedia for “coleslaw” because it just doesn’t sound nice or yummy and whatever “cole” or “slaw” have to do with cabbage and salad is beyond me.
“The term coleslaw arose in the 18th century as an Anglicisation of the Dutch term ‘koolsla’, a shortening of ‘koolsalade’, which means cabbage salad. It is originally from Ireland and was made at the end of the month from leftover vegetables and cream.”
Trust us, english speakers, to bastardize real languages.
Anyway, this makes an awesome and simple coleslaw.
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb cabbage, quartered, cored, and diced (8 cups)
3 medium carrots, shredded
3 granny smith apples, diced
1/4 cup finely diced shallot or red onion
handful of pumpkin or sunflower seeds, or both
Source: Modified from Gourmet, Aug 2004