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cream-coated salads. During the 1800’s the Shakers were using cabbage for their similar but sweeter salads. The Pennsylvania Dutch (German descendents) used grated turnips instead of cabbage.
Creating the texture for coleslaw is a matter of personal taste or preference. Grating is often the preferred method. Any type of cabbage will make good coleslaw, however, experiments have proven that it is at its best when more than one kind of cabbage is used. Coupled with the cabbage in coleslaw, one often finds grated carrot, celery seed, and diced
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