Slaw, or coleslaw as it is more commonly referred to as is a type of cabbage salad, made by shredding raw cabbage then covering it in either a mayonnaise or vinaigrette. Making coleslaw with vinaigrette is better for long term storage, as it grants it the same effect as pickling. Raw cabbage is the only truly defining ingredient in coleslaw. The other vegetables used in its making like, carrots, pickles, onions, etc. can vary according to the cook.
Health Benefits
As previously mentioned, coleslaw’s defining ingredient is cabbage. Cabbage is a leafy green cruciferous vegetable that comes in a multitude of colors: red, white, green, and purple. It can be eaten raw or cooked and will taste great either way. Eating cabbage regularly can help to treat constipation, headaches, and stomach ulcers. It also is a good counter against obesity and certain skin disorders like eczema. You can even use cabbage to help prevent scurvy, jaundice, gout, and rheumatism.
Ingredients
oz coleslaw mix: 16
tbsps onion diced: 2
cup creamy salad dressing: 2/3
tbsps vegetable oil: 3
cup white sugar: 1/2
tbsp white vinegar: 1
tsp salt: 1/4
tsp poppy seeds: 1/2
How To Make Slaw
- Combine the onion and coleslaw mix in a large bowl.
- Whisk together the poppy seeds, salad dressing, sugar, vegetable oil, sugar, vinegar, and salt in a medium bowl.
- Blend thoroughly.
- Pour the dressing mixture over the coleslaw mix.
- Toss to coat.
- Chill for at least 2 hours before serving.
Trivia
Bok choi is a Chinese variation of cabbage.