These are two weird syllables! Wikipedia tells me it is an Anglicized version of the Dutch word "koolsla" meaning cabbage salad but originated in Ireland. Whatever. It is still good stuff and pretty healthy, too.
3 cups shredded green cabbage (can be part purple cabbage)
1 small carrot, peeled and finely grated
1 can (6 or 7 ounce) unsweetened pineapple tidbits in juice
1/4 cup chopped fresh cilantro
1/2 cup plain Greek yogurt
1/4 cup Miracle Whip salad dressing (can use mayonnaise)
1 tablespoon rice vinegar
1 teaspoon micro-planed fresh ginger root
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon smoked paprika
Mix cabbage, carrot, drained pineapple (reserve liquid) and cilantro in a bowl. In a separate bowl, mix the remaining ingredients together. Thin with 1 or 2 tablespoons of the reserved pineapple juice. Pour over the cabbage etc, mix, cover with plastic wrap and chill.
Hints: I think that the cut of the cabbage is important. I don't like the shreds too thick or too fine, so I use a knife rather than a food processor for the cabbage. I will often make the dressing first in the bottom of a serving bowl, then add the veggies and mix. This may necessitate wiping the bowl's rim to serve but saves on dishes to clean. If you use mayo instead of Miracle Whip, you will probably need to add another 1/2 teaspoon or so of sugar. If you use too much pineapple juice to thin the dressing, it will not stick to the salad very well and will settle to the bottom of the bowl. If you use regular yogurt, you may not need to thin the dressing at all. You can also substitute flat leaf parsley for the cilantro. (If you use mayo, regular yogurt and parsley you are solidly in the "Highway" version.)
In Austria, Amy calls this type of dish "fresh kraut". Which is fabulous the way she makes it. I think we need a good guest blogger on fresh kraut and sour kraut soon. Caraway seeds, bacon and apple cider vinegar--yummy! What do you say Amy?