I first visited Washington State when my (at the time) boyfriend invited me to come visit his parents.
I took him up on his offer, met the parents, and now the then-boyfriend is my husband and father of my two children. My, how time flies!
At the time that I visited Washington State, I purchased a Washington cookbook – The Best of the Best of Washington State – and over the past six years I have been cooking my way through this gosh darn cook book! (I will finish this cookbook someday…. Someday!)
While tackling this particular recipe, I called my Mother-in-Law to chat, and tell her I was cooking a recipe from her region and me and the kiddos were thinking of her. While we were chit-chatting, I COMPLETELY forgot that I had bacon in the oven… until I smelled the smoke!
Slightly burnt bacon aside, I think this recipe came out marvelously! So check it out!
A Little Bit About the Recipe
Coleslaw (also known as cole slaw or simply slaw) is a salad consisting primarily of finely-shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. Prepared in this manner, coleslaw can be pickled for up to four weeks if it is stored in an airtight container. Another way to make coleslaw is to use foods that already contain vinaigrette: mayonnaise, for example, is commonly used.
Coleslaw is frequently served as a side dish in traditional meals in many countries. The term coleslaw that we use today came from the Dutch term koolsla, meaning “cabbage salad”. The kool part is the Dutch word for cabbage and the sla part is a Dutch abbreviation of the word salade. In the late seventeenth and early eighteenth centuries, Dutch settlers flooded into the United States. They brought with them their recipe for chilled cabbage salad, which today is a mixture of the shredded vegetable with mayonnaise, salad dressing, sour cream or buttermilk with vinegar, sugar and other seasonings added.
All of that said, THIS recipe that I am sharing with you today is a German coleslaw. Traditional German coleslaw – or “Krautsalat” – consists of finely shredded cabbage marinated with oil and vinegar.
In 1890, Germans were the second largest immigration group to come to the Pacific Northwest. They came to America to escape war and famine, and to satisfy a desire for liberty and take advantage of economic opportunity. Many settled in the Eastern part of the country at first, but ended up coming West in search of good, cheap land, the opportunity to practice their trades or sell their wares. They found homes either on the fertile farmlands of Washington State.
So this, is at it’s very roots, is a Washington State recipe, embracing the roots of German immigrants who adopted the name of American, and helped to make this state a great, prosperous, and gorgeous region of the United States of America!
You Will Need:
6 cups shredded cabbage
2 cups shredded carrots
8 bacon strips, cooked and crumbled
12 green onions, thinly sliced
½ cup apple cider vinegar
1/3 cup olive oil
1/3 cup sugar (or honey)
1 teaspoon salt
Combine cabbage, carrots, bacon, and onions.
In a jar with a tight fitting lid, mix the vinegar, oil, sugar and salt. Shake well.
Just before serving, pour the dressing over the cabbage mixture and toss.
Are you a fan of coleslaw? Share below!