Slaw

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 (from the dutch koolsla meaning cabbage salad), also known as cole slaw or slaw, is a salad consisting primarily of finely-shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Coleslaw may be served as a side dish, and is offered by some United States-based fast food chains.

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 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).

Various cabbage-based salads that resemble 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 and Chinese cabbage are also not uncommon), finely chopped onions, shredded carrots, and parsley or dill 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 with sauerkraut, squeezed to get rid of excess salty brine and similarly tossed with carrots, onions, black pepper, sugar and oil.