Slaw

Slaw, short for coleslaw, is a salad of finely shredded raw cabbage, frequently accompanied by other vegetables and a dressing. The term coleslaw derives from the Dutch word koolsla, meaning cabbage salad, and slaw is the shortened form used in English.

Ingredients vary by region but the common base is cabbage, usually green, sometimes red or savoy, with optional additions such as carrots, onions, apples, or herbs. Some versions include other crunchy vegetables like celery or bell pepper, or even jicama. In some cuisines, sauerkraut is used to add tang and texture.

Dressings range from mayonnaise-based creams to vinaigrette-style emulsions. A classic American version blends mayonnaise, vinegar or lemon juice, sugar, salt, and pepper; there are lighter vinaigrette-slaws and yogurt- or sour cream–based variations. Some versions are dairy-free and rely on oil, vinegar, and herbs.

Slaw is commonly served as a side dish with barbecued or fried foods, sandwiches, fish, or picnics. It can be prepared in advance and stored refrigerated, though mayonnaise-based slaws should be kept cold and used within a few days.

Historically, coleslaw is linked to European cabbage dishes; in the United States it became a staple of Southern barbecue and American picnic cuisine. Variants exist in many countries, reflecting local ingredients and tastes, from German Krautsalat to lighter vinegar-based slaws in Asia and the Americas.