Coleslaw is part of the Australian vernacular – a ubiquitous dish that appears at every buffet, BBQ and feast. Thinly sliced cabbage with grated vegetables in a delicious creamy dressing. I admit a good coleslaw is worth hovering over.
But slaw, without the cole, can come in many forms. The word comes from the Dutch sla, a shredded or chopped salad of raw vegetables, coated in a dressing (and cole comes from kool which means cabbage).
Crisp vegetables that can be shredded easily are best for slaw. What comes to mind, in addition to cabbage (green, red, savoy and Chinese or Napa), are carrots, parsnips, cucumbers, radishes (especially long white daikon), celery, celeriac, kohlrabi, onions, zucchini, fennel, turnips, capsicum, snow peas, asparagus, jicama, radicchio, witlof, beetroot, green mango, green papaya and even apples and Asian pears. A true farmer’s market collection.
We have some exciting slaw recipes for you, and only three of them contain cabbage! They are salads for all seasons – don’t restrict yourself to Summer slaws.