Roman Coleslaw
Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis isn’t your backyard barbecue coleslaw. It’s a recipe that dates back to ancient Rome, and the flavors are nothing like what you’d expect from a cabbage salad. Olive oil, white wine, ground cumin, caraway seeds, and liquamen (a Roman fish sauce similar to modern Asian fish sauce) create a dressing that’s savory, earthy, and aromatic.
The cabbage gets boiled until tender before dressing, which is the big departure from modern slaw. Cooked cabbage absorbs the dressing like a sponge, soaking up every drop of that cumin and caraway oil. Raw cabbage would just sit there with the dressing sliding off.
Liquamen is the ingredient that makes this taste authentically Roman. If you can’t find it, substitute a splash of good quality fish sauce. It adds a salty, umami depth that regular salt can’t replicate. Just a tablespoon goes a long way.
Kitchen Tips
- Drain the boiled cabbage thoroughly. Waterlogged cabbage dilutes the dressing and makes the whole dish taste washed out.
- Chop the cabbage while it’s still warm for easier cutting. Cold boiled cabbage turns slippery and clumps together.
- Toast the cumin and caraway seeds briefly in a dry pan before grinding for a more intense, nuttier flavor.
- This slaw actually improves after sitting for an hour as the dressing fully penetrates the cabbage.
Variations
- With leeks: Add boiled, sliced leeks to the dressed cabbage for extra sweetness and a more complex texture, as suggested in the original Roman notes.
- Modern twist: Add a squeeze of lemon juice in place of the white wine for a brighter, more acidic finish.
Ingredients
Directions
1) Peel off the tough outer layers of the cabbage and core the remainder.
Boil the cored cabbage in enough water to cover for 15 to 20 minutes, until tender.
Drain, then rinse the cabbage in cold water until cool.
Drain again, then chop well.
2) Mix together the remaining ingredients and pour over the chopped cabbage.
Mix well and serve.
NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it.
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