About Coleslaw.

When I moved to North Carolina in 1989, I quickly discovered that I had a lot to learn about living in the south. Take coleslaw, for example. Originally created by the dutch. The term "coleslaw" arose in the 18th century as an anglicization of the Dutch name "koolsla" ("kool" in Dutch sounds like "cole"), meaning "cabbage salad." The "cole" part of the word comes from the Latin colis, meaning "cabbage."

In the article, "The Origins of Coleslaw: Going Dutch"

Deb Perelman writes

"The Dutch, who founded the state of New York, grew cabbage around the Hudson River. Although the combination of shredded cabbage and other common coleslaw ingredients can be traced back to Roman times, it wasn't until the mid 18th century that mayonnaise was invented, so coleslaw as we know it is about 250 years old." Kitchen Window (2007 NPR)

New Jersey, where I was raised, has two kinds of coleslaw. Chopped or shredded.  When I moved to North Carolina, my knowledge of this savory dish was significantly expanded.

 In the south," Slaaaw is all you need to say. Coleslaw is so prevalent in North Carolina, the cole part is not required. When you ask for slaaaw, everyone will immediately know you are asking for this delightful southern staple. Slaw in the south is as essential as sweet in your tea. I will say more about that in another post. 

The south has 6,500 variations of slaw. The southern slaw can be red slaw, white slaw, chopped, shredded, and vinegar slaw. It would not surprise me to discover that the south has even created a red, white, and blue slaw. 

King of slaw in North Carolina is the always popular slaw that is made to be placed on the top of a barbecue sandwich.  Barbecue slaw is made from someone's granny's special recipe with secret ingredients. This recipe can only be shared with New Jersey natives if they are willing to take a blood oath. The oath must be taken while Pinky swearing and turning to the right three times on one foot. 

  New Jersey cooks make one slaw. The simple Jersey recipe includes cabbage, carrots, a small amount of onion, mayo, and celery seed.  

My first introduction to slaw in North Carolina occurred when I was invited to eat lunch with Dr. Artley from Elon University at Kimber's restaurant in Gibsonville. Kimbers was Dr. Artley's favorite restaurant. I know this because he ate lunch there every day for many years. 

That fateful day in Kimber's restaurant I ordered a sandwich. To my surprise, the waitress asked me, "do you want slaw on it?" Wait, what! In New Jersey, coleslaw is put in a small souffle cup next to your sandwich along with a pickle to keep it company. I had never thought of putting slaw on a sandwich. I replied, a very tentative, yes to the waitress. Minutes later, my lunch arrived in its slaw topped glory. After that first bite, I thought, "The next time, I will go all out and try slaw on my burger. I would like a dill pickle, please.