In the States, a shredded cabbage salad was prepared by the Dutch immigrants who settled near New York’s Hudson River; they called the dish koosla. Over time, koosla moved South and morphed into “coleslaw,” that regional staple of church picnics and barbecue dinners.
Even with such a complicated name, this recipe couldn’t be easier. However, don’t let the ease of this recipe fool you as it boasts tons of flavor. Follow my step-by-step instructions for this delicious and hearty favorite.