Here’s a little history behind this summertime cookout staple:
Many culinary experts and historians believe that coleslaw has been consumed, in its most basic form, since Roman times.
However, modern coleslaw, which is made with mayonnaise, could not have been developed until the 18th century, when mayonnaise was created.
In its simplest form, coleslaw is a white cabbage salad. Other fruits and vegetables such as apples, pineapples, red cabbage, and carrots may also be added to the salad.
Once the vegetables have been shredded, a tart dressing made of oil and vinegar is added.
Here is a classic summertime side that’s easy to make!
Machine Shed Cole Slaw
12 cups (1 1/2 – 16 ounce packages) shredded cabbage with carrot (coleslaw mix)
1 cup mayonnaise or salad dressing
1/2 cup sugar
1/2 teaspoon celery seeds
1. Place cabbage with carrot in a very large bowl. Set aside.
2. In a medium bowl stir together mayonnaise, sugar and celery seeds. Add to cabbage mixture and toss to coat.
3. Cover and chill up to 4 hours. Makes 8 servings.