Colorful Coleslaw

The name coleslaw is of Dutch origin, "kool" for cabbage and "sla" for salad.

As the English novelist, Lewis Carroll, wrote: "The time has come to talk of many things: Of shoes - and ships- and sealing wax-Of cabbages - and kings." Although that line was written in 1872, this versatile vegetable is still a favorite today, appearing on lunch and dinner plates around the globe.

Coleslaw's popularity across America can be credited to a New York City deli owner, Richard Hellmann, who in 1903 created the formula for mayonnaise and began marketing it in 1912. It was immediately successful as an easy, tasty dressing for shredded cabbage.

Cabbage varieties include green, red/purple, and savoy or crumpled leaf. Purple cabbage has higher levels of vitamin C, while savoy cabbage has more vitamin A, calcium, iron and potassium. Cabbage is also a good source of vitamin K. Vitamin K is a fat-soluble vitamin and it is best absorbed with dietary fat. Like others in the vegetable family, cabbage is low in calories, fat, and cholesterol.

When shopping for cabbage, look for solid, heavy, firm heads, with few loose leaves; however, with the savoy variety the leaves are naturally looser. Avoid heads that look as if there is separation of leaves from the core, or that have discolored or dried outer leaves.

A head of cabbage will keep well, in a loosely sealed plastic bag, in the refrigerator for 1-2 weeks; and if it is sliced for 5-6 days. Cabbage should be cut using a stainless steel knife because use of a carbon knife will turn green cabbage black and red cabbage blue. Do not overcook cabbage. If you do, the result will be an overly strong flavor.

Cabbage makes a delightful slaw, can be used in place of lettuce on a sandwich, in stir fry, or sautéed with other vegetables; it's a nice addition to a green salad, or a pasta dish. Cabbage is not only healthy, but tasty, for a great looking, healthy addition to any table, try this recipe:

Colorful Coleslaw

4 cups cabbage, finely shredded

1 large carrot, grated

1 red bell pepper, seeded and sliced

1 orange, peeled, seeded, and cut into bite sized pieces

¼ cup coarsely chopped walnuts

Toss lightly with low fat dressing or mayonnaise

Let set in the refrigerator one hour before serving

Makes 4 to 6 servings