coleslaws

Coleslaws are salads built around finely shredded raw cabbage, often with carrots and sometimes onions or peppers. The dressing varies by region, but the most common version is a mayonnaise-based sauce. Other popular styles use vinaigrette, yogurt or sour cream, or oil.

Cabbage types include green, red (purple), or a mix. Carrots add color and sweetness; optional ingredients may include onions, apples, raisins, celery seed, mustard, sugar, or lemon juice. Vegan versions use plant-based mayonnaise or oil-based dressings.

Preparation typically involves shredding or finely slicing the cabbage and mixing with the stated dressing. Some cooks salt or sweeten the cabbage to draw moisture and improve texture. The dish is often refrigerated for a few hours to let flavors meld. Coleslaws are common as side dishes with barbecue, fried seafood, sandwiches, and tacos.

History and etymology: The term coleslaw derives from the Dutch kool slaa, meaning cabbage salad. Similar cabbage salads exist in German and other European cuisines. In the United States, coleslaw became a widespread accompaniment to grilled and fried foods in the 19th and 20th centuries, especially with barbecue.

Nutrition and variants: Mayo-based coleslaw can be high in calories; lighter versions use yogurt or vinaigrettes. The dish offers fiber and vitamin C from cabbage; salt and sugar can affect sodium and carbohydrate content. Plant-based versions broaden dietary options.