Koolsla…aka Cabbage Salad
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Okay, I’m talking about Coleslaw, referred to in the South as “Slaw”.
As I was preparing to post this recipe, I started wondering whoever came up with the word “slaw”. It doesn’t really sound like anything appetizing; probably why I wouldn’t try it as a child. Maybe I would have if I had been asked if I wanted some Koolsla.
The term “cole slaw”, arose in the 18th century as a partial translation of the term “koolsla”, a shortening of “koolsalade” which means “cabbage salad”. It was commonly called cold slaw in England, and then “cole” (meaning cabbage ) was revived. “Cole” originates from the Latin, colis, meaning “cabbage”, and is the origin of the Dutch word as well. Just a little trivia for you.
In the US Coleslaw usually consists of raw, shredded cabbage, carrots, mayonnaise, or it’s substitutions, and sometimes mustard. There are many variations; Asian coleslaws contain the typical ingredients, in addition to dry noodles, but no mayonnaise.
Coleslaw is a kool summertime side dish eaten with barbecue, fish, and other fried foods. This is an Asian Coleslaw I make often and serves as a great companion at most any meal. It would make a nice addition to your Labor Day picnic, also vegetarian friendly.
Asian Coleslaw
(1) 16 ounce bag Coleslaw mix
1 bunch green onions, chopped
2 packages Ramen noodles,* crushed / broken up – bite size
(You will need one of the seasoning packs for the dressing)
¾ Cup Sunflower seed kernels
Toss above ingredients together in a large bowl.
Dressing:
1 Cup Vegetable oil
½ Cup sugar
1/3 Cup White Vinegar
1 pack of dry seasoning mix from Ramen Noodles
Mix dressing well and pour over slaw mix, toss until well blended. Cover and refrigerate overnight or several hours in advance of serving.
*You can use any variety of Ramen noodles; such as chicken, beef, or pork, but if you are preparing as a Vegetarian Dish use the Oriental Style Ramen Noodles.
Bon Appetite
The Backseat Gourmet
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Yum, that Asian slaw sounds great. I have you in my RSS.
Comment by Going Like Sixty — August 9, 2007 @ 3:58 pm
[…] Seven. I have this website playing in background. Good taste in music too. The Asian Cole Slaw sounds good. […]
Pingback by Blogging While Drinking/Drunk at Going Like Sixty — August 9, 2007 @ 4:09 pm
COLE slaw?!? Shoot … when I was growin’ up, it was just plain ol’ SLAW! Now ya got every type of slaw IMAGINABLE on the market.
We need a SLAW LAW! Natch, we gotta give folks awhile to get USED to it (’cause there are so many slaws), so it needs to be a SLOW SLAW LAW!
Some will read about it and say they SAW SLOW SLAW LAW FLAWS.
Now, gettin’ back to reality (besides, my tongue’th twith-ded) …
BG (incidentally, why “BACK-SEAT”?!? Girl, COME on up here with UUUUUSSSS!!! You do a TASTE-TEMPTING job!), I tried the slaw recipe (hmph … YOU try fixin’ a dish left-handed … with cats who love cabbage … during a thunderstorm that knocked the LIGHTS out … but, I succeeded!), and it was FANTASTIC!!
Realllll quick question, Hope: What’s the difference between green onions and what they call “scallions”? I’d really like to know …
Thanks … and KEEP UP THE EXCELLENT WORK!!!
The Rock Relic
Comment by The Rock Relic — August 11, 2007 @ 3:10 am
Thanks for comment GLS…hope you like it.
Comment by Hope — August 11, 2007 @ 9:58 am
Actually green onions, scallions, or sometimes called spring onions are all the commonly used terms; they’re the same thing.
Glad you liked the Slaaaw, Relic. I always knew it as slaw too, not coleslaw.
Back seat….huumm…don’t want the wheel..sit back, observe, make my own decisions or should I say modifications (recipes) then let you know how I would do it different. (in a nut shell).
regards
Hope
Comment by Hope — August 11, 2007 @ 10:11 am