Coleslaw

Coleslaw is a salad made primarily from finely shredded raw cabbage, often mixed with other vegetables such as carrots. It is typically dressed with a mayonnaise-based dressing in North American preparations, though lighter vinaigrettes or sour cream-based dressings are common in other regions. The dish is known in many cuisines and can be served with a variety of seasonings and add-ins.

The term coleslaw derives from the Dutch koolsla, meaning cabbage salad, and the preparation has a long history in Europe and the United States. In the United States, the modern version commonly features green cabbage, carrots, and a creamy dressing, while lighter or acidic dressings are favored elsewhere and may omit mayonnaise.

Typical preparations combine shredded cabbage with a dressing of mayonnaise, vinegar or lemon juice, sugar, salt, and pepper. Some recipes blend in yogurt or sour cream; red cabbage is sometimes used for color. Additional ingredients may include onions, apples, herbs, or celery seed.

Coleslaw is most often served as a side dish to fried foods, grilled meats, or barbecues, and it is a common topping or accompaniment for sandwiches and burgers. It can be prepared in advance, but may become soggy if left unrefrigerated for long.

Nutritionally, coleslaw provides dietary fiber and vitamins C and K, with fat content varying by dressing. Proper storage requires refrigeration; mayo-based versions should be kept cold and consumed within a few days.