Coleslaw

Coleslaw

Coleslaw made with mayonnaise
Alternative names	Slaw
Type	Salad
Course	Side dish
Place of origin	Netherlands
Main ingredients	Fine shredded raw cabbage; vinaigrette (acetic acid (vinegar essence) or vinegar, vegetable oil, salt) or mayonnaise and salad cream

Coleslaw (also known as cole slaw or simply slaw) is a salad consisting primarily of finely-shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. Prepared in this manner, coleslaw can be pickled for up to four weeks if it is stored in an airtight container. Another way to make coleslaw is to use foods that already contain vinaigrette: mayonnaise, for example, is commonly used.

Coleslaw is frequently served as a side dish in traditional meals in many countries, and can be seen in major fast food chains as well.

There are many variations of the recipe, which include the addition of other ingredients such as red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. A variety of seasonings, 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 in place of the cabbage. Cream, sour cream, or buttermilk are also popular additions. Buttermilk coleslaw is most commonly found in the southern United States.

Traditional German coleslaw ("Krautsalat") consists of finely shredded cabbage marinated with oil and vinegar. Sometimes onions or apples are added.

Coleslaw with cooked ham and sliced pepper (julienne cut) in Italy is called "Insalata Capricciosa" (capricious salad).

In Russia and Ukraine, a salad of fresh shredded cabbage, mixed with carrots, apples, cranberries etc., is traditionally dressed with unrefined sunflower oil. The cabbage can be marinated before with vinegar producing cabbage provençal (Russian: капуста провансаль, tr. kapusta provansal). A similar salad is also made of sauerkraut.