The name coleslaw is of Dutch origin, “kool” for cabbage and “sla” for salad.

“The time has come to talk of many things  Of shoes  and ships  and sealing wax-Of cabbages  and kings.”

Although that line was written in 1872, this versatile vegetable is still a favorite today, appearing on lunch and dinner plates around the globe

Coleslaw’s popularity across America can be credited to a New York City deli owner, Richard Hellmann, who in 1903 created the formula for mayonnaise and began marketing it in 1912.

It was immediately successful as an easy, tasty dressing for shredded cabbage.

When shopping for cabbage, look for solid, heavy, firm heads, with few loose leaves with the savoy variety the leaves are naturally looser.

Avoid heads that look as if there is separation of leaves from the core, or that have discolored or dried outer leaves.

A head of cabbage will keep well, in a loosely sealed plastic bag, in the refrigerator for 1-2 weeks and if it is sliced for 5-6 days. Cabbage should be cut using a stainless steel knife because use of a carbon knife will turn green cabbage black and red cabbage blue. Do not overcook cabbage. If you do, the result will be an overly strong flavor.