A New Slaw In Town

One of the dishes we are making for our party later on today is pulled pork sliders. I wanted to make something for the sliders that would really make them pop and come to life. A lot of times when we see sliders in restaurants, they are topped with some kind of a cole slaw, so that is what I am doing too, only I chose to make a completely different kind of slaw. There is a new slaw in town today. This new slaw is so bright and colorful and festive; which makes it just perfect for the season. It can be eaten either by itself or on top of the sliders as intended.

What makes this slaw so different? Yes, I did add some red/purple cabbage, and all the other things you might add into a deliciously tangy cole slaw, but I also added shaved Brussels sprouts. I used the Brussels sprouts instead of green cabbage, for a new twist.

The roots of coleslaw recipes make their way back to ancient Rome. Roman citizens would often eat a meal featuring cabbage, eggs, vinegar, and other spices. My cole slaw however, doesn’t date back as far the ancient Romans, but does have some roots from the Netherlands.  In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770. As with anything that has been around for such a long time, there are many, many different varieties. The possibilities are endless in fact. There is no right or wrong way to make a slaw. The only necessary ingredient is shaved or chopped cabbage. The rest is left up to the imaginations of the creators and the cooks.

Most cole slaws around the world are made with some kind of a vinaigrette, whereas in the United States, the most popular versions are made with a mayonnaise based dressing, especially when served along side anything that is BBQed. So BBQed/smoked sliders and cole slaw is a perfect combination and will be one of many dishes served at our party.

Brussels Sprouts and Purple Cabbage Cole Slaw

1-1 1/2 lbs shredded Brussels sprouts, stems removed

1/2 cup shredded red or purple cabbage

1 red bell pepper, cut into matchsticks

1 jalapeno, diced very fine

4-5 TBSP red wine vinegar

1 TBSP sugar

1/2 tsp cayenne pepper, or to taste

4-5 TBSP olive oil

salt & pepper to taste

3 TBSP fresh parsley, chopped

Once everything is cut and chopped, just toss it all together and refrigerate until you are ready to use it. Like with a lot of things with a vinaigrette dressing, this is best when it sets for awhile, to let all the flavors really come to life and blend together.

The shredded Brussels sprouts.

This brightly colored salad is perfect anytime, but I think all its festive colors make it a perfect holiday salad too.

When hosting our dinner parties, my favorite way to serve everything is buffet style, so everyone can help themselves, especially when hosting a potluck. This colorful cole slaw will be set up next to the sliders, and I will make one up to show people, but the rest is up to the guests and how they decide to make up their plates. We are expecting about 70-80 people today. It should be a real fun and festive day.

Make everyday as fun and festive as you can. Enjoy all your days and make the most of everyday. Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

29 thoughts on “A New Slaw In Town”

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