26 Nov



The term coleslaw originates from an Anglicisation of the Dutch term ‘koolsla’ that is a shortening of the term ‘koolsalade’ which means cabbage salad. It is a salad which primarily consists of shredded raw cabbage though it may also include shredded carrot, onions, peppers, various spices and apples.

In the United Kingdom, coleslaw almost always contains carrot and onion in addition to cabbage. Some variations include nuts such as walnuts and dried fruits such as sultanas or raisins. Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats, and may be accompanied by French fries or potato salad as another side dish. It is commonly included in fish fries in the United States. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard.


Cabbage has a long history of use both as a food and a medicine. It was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head. It is thought that wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers. It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions.While it’s unclear when and where the headed cabbage that we know today was developed, cultivation of cabbage spread across northern Europe into Germany, Poland and Russia, where it became a very popular vegetable in local food cultures. The Italians are credited with developing the Savoy cabbage. Russia, Poland, China and Japan are a few of the leading producers of cabbage today.


Cabbage is an excellent source of vitamin K and vitamin C. It is also a very good source of fiber, manganese, and folate. Cabbage is also a good source of molybdenum, vitamin B6, potassium, thiamin (vitamin B1), and calcium. Raw cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation. Raw cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation.

Cabbage is also unique for it rich supply of glucosinolates. These phytonutrients can be converted by the body into isothiocyanates that have special detoxification and anti-cancer properties. Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment).


Mostly we do not think about cabbage as source of any type of fat. And we are right in this overall type of thinking. Cabbage is not a fatty food! But among the little bit of fat it contains, there is a surprising amount of one particular omega-3 fatty acid called alpha-linolenic acid, or ALA. There is actually far more ALA in 100 calories of cabbage than there is in 100 calories of salmon! While fish like salmon do contain most of their omega-3s in the form of EPA (eicosapentaenoic acid) or DHA (docosahexaenoic acid) rather than ALA, the amount of total omega-3s in 100 calories of cabbage (520 milligrams) is still substantial in comparison to the amount of total omega-3s in 100 calories of salmon (798 milligrams) – source

This is a healthier version of the coleslaw with just a hint of sweetness from honey,and using just tiny amount of light mayo and the silky greek yoghurt. To tell the truth, I have always disliked eating cole slaw and passed it along to my hubby. When ever we eat out or have home delivery coleslaw and hummus are given along with every meal here. First time tasted it at the KFC, I thought it was some weird dessert of saudi arabian people,but then i came to know it is just an american cabbage salad. Then wanted to try it at home for my husband,he likes it very much. I experimented a little, omitted the vinegar and lime juice (which was what giving it a sour tangy taste) The result – a creamy salad, which tastes even better after a day.

serves 4


  • 2 tbls – light mayonnaise
  • 1 full cup – greek yoghurt
  • 2 full tsp – honey
  • 2 tsp – milk
  • salt and pepper to taste
  • 3 cups finely shredded white cabbage
  • 1 cup finely shredded purple cabbage
  • 1 large carrot shredded
  • 2 tsp minced green onion



Finely chop or shred the cabbage and carrots into very thin strips. Combine the mayonnaise,greek yoghurt,honey,milk,salt and pepper and beat untill smooth in a large bowl. Add the cabbage and the minced sprig onion and mix well. Cover and refrigerate till 4 hrs or overnight before serving.



Since cabbage can interfere with the uptake of iodine, those with goiter conditions should consult their physician before eating cabbage.
Although consumption of cabbage may aggravate a pre-existing thyroid condition, it is generally not the initiating factor of such a condition. 



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