The word coleslaw is derived from the Dutch term “koolsla”, meaning cabbage salad. “Kool” meaning cabbage and “sla” the Dutch abbreviation for “salade”. In the late seventeenth, New York was flooded with Dutch settlers and with them, they brought their recipe for chilled cabbage salad, which today is a mixture of the shredded vegetables with mayonnaise, vinegar, sugar and other seasonings.
Eventually, both words were anglicized into “coleslaw”. Though, the word “slaw”, is no longer limited to coleslaw. It has become a term for any type of dressed salad with shredded vegetables, whether sweet, savory, chilled or warm. Not limited to cabbage; fennel, beets, carrots, broccoli or a number of other vegetables can be used. Main thing is that they are able to maintain their crunch and not turn into a soggy mess while allowing the flavors to meld. But, on the other hand you can just serve them up right away!
Crunchy, tangy, this coleslaw, with the mix of with sweetness of dried, cranberries and the nutty taste of roasted pumpkin seeds is soooo good.
Coleslaw with Cranberries and Roasted Pumpkin Seeds
For the coleslaw:
- 1 small head white cabbage, shredded (or 2-3 julienned broccoli stalks)
- 1/2 small head red cabbage, shredded
- 1 carrot, shredded
- handful of dried cranberries or goji berries
- 2 tablespoons toasted pumpkin seeds
For the dressing:
- 3 heaping tablespoons mayonnaise or Greek-style yogurt (use more if you like it really creamy)
- 1 tablespoon white vinegar or cider vinegar
- 1 tablespoon pickle juice, from a jar of pickles, preferably dill
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly grated black pepper
Place the cabbage, carrot, and dried berries in large salad bowl; set aside.
Place the mayonnaise, vinegar, pickle juice, sugar, salt and pepper in a small mixing bowl and whisk until completely combined.
Pour the dressing over the salad and toss until fully coated.
Refrigerate for 30 minutes to allow the flavors to fully develop and meld together. Mix in toasted pumpkins seeds before serving. Enjoy!
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