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Classic dish has a new name, same great taste

Jessica Harper

I’m told that 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? One more reason to be glad that, in the birth lottery, you got a later century.)

“Cole” comes from the Latin word colis, you will be interested to know. 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

1 small head Savoy cabbage

2 carrots, peeled

1 apple, cored and finely chopped

1/4 cup finely chopped fresh parsley

1/4 chopped finely chopped fresh dill (optional)

1 cup mayonnaise

1/4 cup buttermilk

1 tablespoon cider vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1/2 cup almonds, roasted and chopped

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

Switch to the grater blade in the food processor to grate the carrots in the processor.

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, and serve. Serves 8.

Per serving: 300 calories; 25 g fat (4 g saturated fat; 75 percent calories from fat); 15 g carbohydrates; 8 g sugar; 12 mg cholesterol; 279 mg sodium; 5 g protein; 5 g fiber.