Coleslaw dates back to the ancient Romans, although it didn’t really kick into gear until mayo was invented in the 18th century. (Can you imagine life before mayo?)

“Cole” comes from the Latin word colis. But the Dutch called the salad koolsla, which I find more appealing so I’m stealing from them. We also have reason to believe that the Dutch practically invented tulips so they have really got it going on. But enough with the history lesson.

I like a salad that won’t wilt overnight; you can make Kool Slaw on a Friday and eat it all weekend. Have it with (or inside) a sandwich, pop open a beer, and it’s a kool day.

Kool Slaw

Serves 6 to 8.

Note: From Jessica Harper.

• 1 small head savoy cabbage

• 2 carrots, peeled

• 1 apple, cored and finely chopped

 1/4 c. finely chopped fresh parsley

 1/4 c. chopped finely chopped fresh dill, optional

• 1 c. mayonnaise

• 1/4 c. buttermilk

• 1 tbsp. cider vinegar

• 1 tbsp. Dijon mustard

• 1 tsp. honey

 1/2 c. almonds, roasted and chopped


Using the slicer blade with a food processor, shred the cabbage and transfer it to a salad bowl.

Switch to the grater blade in the food processor and grate the carrots. Add the carrots, apple, parsley and dill to the cabbage and mix well.

Combine the mayonnaise, buttermilk, vinegar, mustard and honey in a separate bowl.

Toss the slaw with as much dressing as you like. Sprinkle the nuts on top immediately before serving.

Nutrition information per each of 8 servings:

Calories 290 Fat 26 g Sodium 260 mg

Carbohydrates 13 g Saturated fat 4 g Total sugars 6 g

Protein 4 g Cholesterol 10 mg Dietary fiber 5 g

Exchanges per serving: 2 vegetable, 5 fat.