|Place of origin||Netherlands, Germany, Poland, Sweden|
|Main ingredients||fine shredded raw cabbage; vinaigrette (acetic acid (vinegar essence) or vinegar, vegetable oil, salt) or mayonnaise and salad cream|
Coleslaw (often labeled and read as Cole 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.
Cabbage salad variations
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 Sweden, a traditional coleslaw made with a vinaigrette consisting of vinegar or acetic acid (vinegar essence), vegetable oil, salt, and seasonings is classically served with pizza and known as "pizzasallad" (pizza salad). Another vegan recipe adds carrots and leeks and is called "veckosallad" (week salad) for its notable durability.
In the United Kingdom, coleslaw almost always contains carrot and red onion in addition to cabbage. Some variations include nuts such as walnuts and dried fruits such as sultanas or raisins.
In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is an essential part of "Lexington style" North Carolina barbecue. Vinegar-based coleslaw is commonly served at Barberton chicken restaurants.
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut; the sandwich is commonly called a Rachel to differentiate it from the Reuben.
Excessive consumption of cabbage may lead to increased intestinal gas which causes bloating and flatulence due to the trisaccharide raffinose, which the small intestines cannot break down. Excessive cabbage consumption may also decrease one's store of Vitamin K.
|This article needs additional citations for verification. (July 2014)|
The 1770 recipe book The Sensible Cook: Dutch Foodways in the Old and New World contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century.
The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch rhymes with "cole") or "koolsalade" meaning "cabbage salad". The term "cold slaw" was used until 1860.
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- Perelman, Deb. (2007-08-08) "Coleslaw: You Could Be a Star". NPR. Accessed 2009-06-24.