One of the main things people seem to remember from Griggs Family Restaurant is the Cole Slaw. None of that sickly sweet, mayonaisey stuff, no pickle juice, no pineapple, not for Josephine, no siree. This was a slaw that made your taste buds stand up and salute! Vinegar and Pepper! Yeee-haw!
Did you know that cabbage in Spanish is col, as well as repolllo? I didn't, until I read Mrs. Grigg's Cookbook.
So, if you've ever wondered where "Cole Slaw" came from, there's your answer. Now, as for the word "Slaw"... ¿quíen sabe?
I also happen to think that the oil and vinegar in this recipe made for a slaw that would "hold up" as they say in restaurants. No fears about bad mayonaise here, you could probably just jar this up and keep it on the shelf. Just kidding... (A little...)
So here it is:
1/4 c. olive oil or Wesson oil (from the book)*2 T. vinegar (white, as I remember, but apple cider vinegar would be nice.)
1 tsp. salt
1 tsp. coarse grind black pepper (that's not how I remember it in the restaurant, I remember fine ground pepper straight from the can)*I have to note that I ended up adding 2T. more of vinegar. You might want to add more, somehow I think that Mrs. Griggs didn't share everything with us on this one. Please tell me what you think.
"After cabbage is shredded, mix remaining ingredients together. Add to slaw, mix well and chill before serving." I used latex gloves and my hands. This takes a lot of tossin'.
This is a fresh, healthy and zing-y accompaniment to any Mexican dish, and a great alternative to plain old shredded iceberg.