You might wonder, as I did, where “cole slaw” got its name. According to an article called “The History of Cole Slaw” at chadsbbq.com, it comes from a Dutch word “koosla,” meaning “cabbage salad.” According to farmflavor.com, it’s possible to grow cabbage in all 50 states. It’s best from late fall to early spring. I’ve noticed that some cabbage heads are very dense, and others are not. You can’t always tell by the size of the head just how much cole slaw it will yield.

When I was young, our family had a favorite restaurant we often visited on Sunday after church.

Their cole slaw was very tasty. After I was married, I decided to try to make a cole slaw recipe to imitate it. It doesn’t taste exactly like it, but I always enjoy it. I like it kind of tangy, but for those who like their cole slaw a little sweeter I have made the dressing flexible. I have also made the recipe flexible by suggesting optional items to add for variety. I like to do that once in a while. My dad was crazy about cole slaw. When we cared for him in the last part of his life on earth, I used the food processor to chop the cabbage fine.

Cabbage is an inexpensive food. According to the healthline.com website, cabbage is loaded with nutrients, especially Vitamins C and K.  It also says it may help fight inflammation, improve digestion, protect your heart, lower blood pressure and LDL cholesterol levels, and provide soluble fiber.

In addition, doctors used cabbage to heal ulcers decades before they used antibiotics.

To see a printable copy of the recipe, CLICK HERE.

(There are two copies of the recipe on the sheet, in case a relative or friend asks for the recipe.)