Last Sunday, in a Murray Hill apartment, Becky Silverman set her plastic container of homemade coleslaw on a crowded kitchen counter. She was one of ten guests at a potluck lunch marking the unofficial start of summer gatherings. The dish—shredded cabbage, carrots, and a tangy dressing—drew polite interest, a familiar sight as communal meals return to city routines.
As schools prepare to close and rooftop parties pick up, coleslaw appears more frequently at group events. At Brooklyn's Prospect Park on Saturday, families spread out picnic blankets with containers of the salad alongside fried chicken and watermelon. In Sunnyside, a church basement hosted a graduation potluck where trays of creamy slaw disappeared quickly.
Prices for cabbage remain steady at Union Square Greenmarket, with recent bunches selling for $3.50 each. Vendors report an uptick in home cooks asking for recipe tips. "It’s easy to make ahead and bring," said one shopper, balancing a tote of vegetables on Monday morning.
Some hosts offer specific instructions on sign-up sheets to avoid duplicate dishes. Becky, who works as a teacher, says she now texts the group before preparing her version. "Last time, there were three bowls of coleslaw. We just mixed them all together."
With Memorial Day gatherings approaching, city cooks continue to debate vinegar versus mayonnaise-based dressings, but few question coleslaw’s place on the potluck table.