Slaws expands the definition of winter salad

As we make our way through the depths of winter, what is available seasonally affects what we want to eat and what we cook.

In the main course section, we tend to turn to dishes like slow roasts, walks, stews, and the like. But in many homes, including mine, dinner is not complete without a salad. And unlike in the summer, when delicate lettuce, juicy tomatoes and fresh herbs abound, the harvest is less slender.

This is when our definition of authority can use some expansion and creativity.

Enter: Slws.

Or cabbage salad – what’s the difference? Really nothing. Technically, cabbage salad includes cabbage, whether it’s green, red, or napa, while the cabbage category can include all kinds of crunchy vegetables that are chopped or chopped. However, the two words are used interchangeably most of the time.

The Merriam-Webster dictionary says that the word “coleslaw” is derived from the Dutch “koolsla” which combines “kool” (cabbage) and “sla” (salad). At its simplest, the classic American coleslaw is a mixture of chopped or shredded cabbage with mayonnaise, vinegar and perhaps a little sugar plus, of course, salt and pepper.


In the south and other grill-heavy parts of the country, cabbage salad is often served with slow-cooked meat, either on the side or perhaps piled on a pulled pork or smoked brisket sandwich. Slaw is also popular with hot dogs in some parts of the United States, such as West Virginia.

They can be found on or alongside various sandwiches in other areas, such as New York’s Reuben made with corned beef (with slaw instead of sauerkraut, it’s called rachel!), pastrami sandwiches or hamburgers. Fried chicken is another dish frequently served with slaw.

Not all balls are made with mayonnaise. In North Carolina, for example, cabbage is usually completely pickled and not at all creamy. A must have accompaniment to pulled pork in the area.

Many of us think of cabbage primarily in the summer, when we roast outdoors or host a barbecue for friends. And that’s a shame, because cabbage is made from cabbage and other hardy vegetables, especially root vegetables, perfect for the cold-weather cooking months.

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