We tend to use either shredded cabbage (packaged cole slaw) or romaine as a base for our lunchtime salads, loading them with an assortment of whatever ingredients we have on hand. But we never thought to combine the two until we saw this recipe for BLT Slaw.
In the basic, the tomato of the “BLT” is blended into the dressing. But we added extra cherry tomatoes as a garnish for a pop of color.
Long part of the culinary repertoire, “koolsla” or “koolsalade” in Dutch means cabbage salad. Cabbage, the “kool” is pronounced “cole.” “Sla” is short for “salade.”
Instead of being pulled into bite-size pieces like lettuce, the cabbage was sliced.
The term got anglicized in the 18th century as cole slaw (and sometimes, cold slaw). Over time, shredded cabbage slaw was joined by other options, like broccoli and carrot slaws. In English, “slaw” came to specify a salad of shredded vegetables.
We adapted this recipe from one called Bistro BLT Slaw on the SafestEggs.com website.
The recipe accessorizes slaw with not just with bacon and tomato, but accents of avocado and blue cheese. Blended with a homemade, mayo-like slaw dressing, this combination of fresh flavors is high in fiber and low in carbs. (If you don’t offer extra dressing in Step 4, it’s lower in calories, too.)
You can also add diced chicken or other protein to turn the salad into a main course.
Because the dressing contains raw eggs, like Caesar salad, pasteurized eggs like Safest Choice guarantee against the possibility of rare, though still plausible, salmonella poisoning.
To pasteurize eggs, an all-natural, gentle water bath kills the potentially harmful bacteria in the eggs without changing the texture or nutrition. The eggs still look, cook and taste like raw eggs. Here’s more on pasteurized eggs.
Ingredients For 8 Side Servings
For The Slaw