May 5, 2002 – Coleslaw, or cabbage slaw, sides up nicely next to any entree from grilled hamburgers to fried chicken and fish. Try a new twist on this favorite salad by stirring in jerk seasoning for a zesty flavor.
Jerk seasoning is a blend of ingredients such as chilies, thyme, cinnamon, ginger, allspice, cloves, garlic and onions that originated in Jamaica. This flavoring is typically rubbed into meats such as beef, pork and chicken before cooking. However, jerk is a versatile seasoning that also tastes good with vegetables –like the cabbage and carrots in this coleslaw recipe.
The name "coleslaw" comes from the Dutch word, koolsla, and meaning "cool cabbage." Typically the cabbage is mixed with a mayonnaise-type base or with an oil and vinegar vinaigrette. Oftentimes, other ingredients such as chopped onion, celery, sweet pepper, pickles, bacon, herbs and dried fruits like raisins are added. In fact, there are probably as many variations on coleslaw as there are cooks.
Jerk Coleslaw
2 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup raisins
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon dry jerk seasoning.
Combine the cabbages, carrots and raisins in a large bowl; set aside. Blend together the mayonnaise, sugar, vinegar and seasoning. Spoon over cabbage mixture and toss well. Cover and chill before serving.
Makes 8 servings. Per serving: 175 calories, 16 gms fat (76 percent fat calories), 8 mg cholesterol, 197 mg sodium.
*Speedy tip: Jump-start the preparation for this recipe by using pre-shredded cabbage found in the produce section at the supermarket.
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