Coleslaw

Coleslaworcole slaw(from theDutchtermkoolsla[ˈkoːlslaː], meaning 'cabbage salad'), also known simply asslaw, is aside dishconsisting primarily of finely shredded rawcabbagewith asalad dressingorcondiment, commonly eithervinaigretteormayonnaise. This dish originated in theNetherlandsin the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted bypickling.
Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears,or apples, and using dressings like mayonnaise or cream.
The term "coleslaw" arose in the 18th century as ananglicisationof the Dutch termkoolsla("kool" in Dutch sounds like "cole") meaning "cabbage salad".The "cole" part of the word ultimately derives from the Latincaulis, meaning cabbage.
The 1770 Dutch cookbookThe Sensible Cook(Dutch:De Verstandige Kock) contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, andoil. The most commonly prepared recipe for coleslaw is a recent innovation, owing to the invention ofmayonnaiseduring the mid-18th century.
According toThe Joy of Cooking(1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream-based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are mentioned explicitly as possible added ingredients.
There are many variations of the recipe, which include the addition of other ingredients such as redcabbage,pepper, shreddedcarrots,onion, gratedcheese,pineapple, orapple, mixed with asalad dressingsuch as mayonnaise or cream. Variousseasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Other slaw variants include broccoli slaw, which uses shredded raw broccoli instead of cabbage.Cream,sour cream, orbuttermilkare also popular additions. Buttermilk coleslaw is most commonly found in the southern United States.
TraditionalGermanKrautsalat(cabbage salad) consists of finely shredded cabbage marinated with oil and vinegar.Sometimes onions or apples are added.
Coleslaw with cooked ham and sliced pepper (juliennecut) inItalyis calledinsalata capricciosa(capricious salad).
In Poland, cabbage-based salads resembling coleslaw are commonly served as a side dish with the second course at dinner, next to meat and potatoes. There is no fixed recipe, but typical ingredients include shredded white cabbage (red andChinese cabbageare also common), finely chopped onions, shredded carrots, andparsleyordill leaves, with many possible additions. These are seasoned with salt, black pepper and a pinch of sugar and tossed with a dash of oil (typically sunflower or rapeseed) and vinegar, while mayonnaise-based dressings are uncommon. An alternative, usually served with fried fish, is made withsauerkraut, squeezed to eliminate excess salty brine and similarly tossed with carrots, onions, black pepper, sugar and oil. Any simple salad of that kind, i.e. one made with shredded raw vegetables, is known as asurówka(Polish:surowy'raw'). If cabbage is the base ingredient, it is called asurówka z (kiszonej) kapusty, or a "(soured) cabbage salad". The English name "coleslaw" is mainly associated with the mayonnaise-dressed cabbage. It is often written as "colesław" or "kolesław" (pronounced[kɔˈlɛswaf]), because of the similarity to many names ending with "-sław" (e.g.Bolesław).
InEastern Slavic cultures(Russia, Ukraine and Belarus), a salad of fresh shredded cabbage mixed with carrots, apples, cranberries etc., is traditionally dressed with unrefinedsunflower oil.The cabbage can be marinated before with vinegar producingcabbage provençal(Russian:капуста провансаль,romanized:kapusta provansal).A similar salad is also made ofsauerkraut.
InSweden, a particular type of cabbage salad made with a seasoned vinaigrette is typically served with pizza and known aspizzasallad(pizza salad).When other vegetables are added, the recipe may be calledråkostsallad(raw-food salad) orveckosallad(week salad), noting its long fridge-life.The term coleslaw (Swedish:coleslaw, orSwedish:kålsallad) is reserved for cabbage salad with mayonnaise-based dressing and is typically seen as American cuisine.
In theUnited Kingdom, coleslaw often contains carrot and onion in addition to cabbage and is usually made with mayonnaise orsalad cream. Some variations include grated cheese such ascheddar, nuts such aswalnutsand dried fruits such as sultanas orraisins.
In theUnited States, coleslaw often contains buttermilk, mayonnaise or substitutes, and carrot. However, many regional variations exist, and recipes incorporating preparedmustardor vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known asred slaw, is made using ketchup and vinegar rather than mayonnaise.It is frequently served alongsideNorth Carolina barbecue, includingLexington style barbecue, where, unlike in the rest of the state, a red slaw is the prevailing variety.
Hot slaw, which is flavored withjalapeñochilies and mustard, was named the first official state food ofTennesseein 2024.
In Israel, a common coleslaw type consists of red cabbage and mayonnaise. It often includes salt, pepper, and lemon juice. The salad is often served as a topping option at food stands. It is also mass-produced and purchased in stores.