Getting Artistic With Cool Coleslaw

Diana Helfand
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Wednesday - September 14, 2011
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Specialists in fine art consultation services, co-owners Lauren Faulkner and Greg Northrup have the privilege to work with the finest artists in Hawaii in some of our most spectacular public and corporate spaces. They focus on commissions such as outdoor sculptures, as well as conservation and restoration, and outreach to schools and community groups.

According to Lauren, their mission is simple: “Ultimately, we want to make art an integrated part of our civic and personal spaces. I gain great satisfaction from knowing that our talented artists of Hawaii are appreciated for their truly international reach, skill and vision.”

Lauren, an Aina Haina Elementary and Punahou grad who went on to study art history at the University of Hawaii, was exposed to art as part of her home environment and life. She also speaks at schools and at the university, and she hosts groups at their showroom to share the possibility of a creative career with students.

Many of Hawaii’s greatest working artists today can be found just perusing the artist pages at fineartassociates.com. This “virtual” gallery is a comprehensive starting point for appreciating the arts of Hawaii.


Lauren’s artistic gifts don’t just stop at the showroom, they travel to the kitchen as well. Here’s a delightful, low-fat rendition of her favorite coleslaw.

Early settlers on the East Coast of the United States planted cabbage and made a salad of cold shredded cabbage dressed with vinegar, oil, salt and pepper. The Dutch who founded New Amsterdam (New York state), called this popular salad koolsla, or cabbage salad. Mayonnaise was not invented until the late 18th century, so the recipe as we know it today is only about 200 years old.

LAUREN’S FAVORITE COLESLAW

* 1 large head green cabbage, chopped
* 1/2 head red cabbage, chopped
* 1 leek, sliced thin
* low-fat mayonnaise or fat-free sour cream, to taste
* white vinegar * dill
* grape tomatoes and carrot curls, for garnish

Toss well and chill.


Note: I use a potato peeler to get carrot strips, curl them and set them in ice water in the fridge for a couple of hours so the curl will stay.

For Dressing:

Proportion 1 to 1 low-fat mayonnaise/fat-free sour cream. Thin with white vinegar to easily pour. Season with salt and pepper and lots of dill!

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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