Give the author some cabbage and she'll whip up coleslaw that's a standout at any summer meal. Deb Perelman for NPR hide caption
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Deb Perelman for NPR
Give the author some cabbage and she'll whip up coleslaw that's a standout at any summer meal.
Deb Perelman for NPR
Recipes for blue cheese coleslaw, Napa cabbage and sesame seed slaw, and spicy radicchio slaw with pecans.
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About the Author
Deb Perelman writes about food, technology and the daily grind in New York City. Her cooking blog, Smitten Kitchen, was the recipient of a 2006 Food Blog Award in the Humor category.
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Coleslaw has lost its way. Relegated to a side dish, it is an afterthought and frequently forgotten until the very last moment of picnic, barbecue or beach blanket prep.
At that point, a bucket of something white and listless is grabbed from a grocery store shelf, and set out aside a spread of carefully prepared food where it is largely ignored.
But it wasn't always this mundane. Its origins can be traced back as far as the ancient Romans, who served a dish of cabbage, vinegar, eggs and spices. The Dutch who founded New York state grew cabbage around the Hudson River that they used in a shredded cabbage salad they called koosla (kool means cabbage and sla is salad).
Both the vinegar- and mayonnaise-based varieties of coleslaw appear to have a long history in this country. A recipe in The Sensible Cook: Dutch Foodways in the Old and New World, made by the author's Dutch landlady in 1770, mixes thin strips of cabbage with melted butter, vinegar and oil. Since mayonnaise was a mid-18th-century invention, coleslaw as we most commonly know it is only about 250 years old.
By my own tastings — and hoo boy, have I tested a lot of coleslaw this summer — there are a lot places where modern-day coleslaw can go awry. Often, it is sopped with such a heavy helping of dressing, the cabbage flecks are left to swim in their sauce rather than be mellowed into a cohesive flavor by it. This situation is worsened by Slaw Flaw 2, in which the salad ingredients are left too long in their dressing, and become soggy and limp.
With rare exceptions (such as the pickled slaw below, where a long lead time is best), coleslaw does not get better with age, rendering almost all store-bought varieties inferior to the crunchy, bright flavors from the home kitchen.
Not only did we stop making coleslaw at home, we stopped innovating when we did. Today, you are equally likely to be invited to a Korean, Southwestern or New American-style backyard barbecue. Even the potato salad at these parties will be updated with olives, radishes or curry powder. But we're still just mulching cabbage and carrots with unseasoned mayo for the coleslaw.
It doesn't have to be this way. The average U.S. supermarket has up to four, if not more, varieties of cabbage: the featherweight Napa, its rounded sister Savoy, the classic green — which is dense and actually white inside — and purple and white mille feuille-ed "red" varieties. When you're looking to step up your next slaw, try a different type of cabbage, but don't stop there.
Add matchsticks of seasonal fruit to freshen up a classic slaw; try pears in the fall or sturdy peaches in the summer. Herbs — fresh thyme, rosemary, dill — can bring a classic slaw into the modern age with ease.
Even unusual extras such as nuts, dried fruits, spices or hearty lettuces such as iceberg and frisee can transform a dull slaw with minimal effort.
And whether you choose crumbles of Cabrales, cubes of ricotta salata or coarse gratings of Parmesan, nobody complains when you update a dish with cheese.
There are also innumerable ways to refocus a slaw in homage to a worldly cuisine. Add some cilantro, cumin and green or jalapeno pepper for a Tex-Mex style party. Coriander, fennel seeds, curry powder and onion would be perfect for an Indian potluck. Glass noodles, seedless cucumber and firm-ripe mango with a cayenne, lime and rice vinegar dressing could transform an ordinary slaw into something resembling an inside-out Vietnamese summer roll. Or try dill, slivers of new pickles and minced garlic for a slaw that plays on Eastern European flavors.
Forgettable coleslaw, your days are numbered.
Spicy Radicchio Slaw with Pecans
Napa Cabbage and Sesame Seed Slaw
FAQs
Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century.
What is KFC coleslaw made of? ›
There are only 3 vegetables: You can buy a bag of pre-shredded coleslaw and finely chop that, if you prefer. But keep in mind that true KFC Coleslaw only contains green cabbage, carrots, and onions, so don't use the packaged cabbage that has red cabbage or any herbs.
What country invented coleslaw? ›
The dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770.
What is the dressing made of in coleslaw? ›
What Is Coleslaw Dressing Made Of? This creamy, mayo-based dressing uses ingredients you likely have on hand: sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise. The resulting dressing is just the right balance of sweet, tangy, creamy, and peppery!
What is a coleslaw slang? ›
In a bizarre new trend sweeping online forums and apps, cheaters have taken to calling their affair partners 'coleslaw' because they are a 'side dish'. While most people are familiar with the terms 'ghosting' and 'love bombing', the little-known new term has left many in the dark.
Why is coleslaw now called slaw? ›
Whatever the reason for the formation, people familiar with the food item began tinkering with its name. For instance, the Latin-based cole was substituted for cold and the spelling variant slaugh was used with cold or cole. The name was also chopped to slaw or slaugh.
Why did KFC stop selling coleslaw? ›
The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.
What is Popeyes coleslaw made of? ›
Made with cabbage, red pepper, carrot and onion, this awesome recipe for coleslaw has all of the ingredients you love about traditional coleslaw and is topped with a slightly sweet dressing that sets it apart from many other coleslaw recipes…
Why is coleslaw healthy? ›
Coleslaw salad is rich in fiber because of the presence of raw cabbage. The RDA of fiber for an adult is 30g per day. It can become challenging to consume this much amount of fiber per day. However, 120 g portion of cabbage is sufficient to meet 10% of daily fiber needs.
Why did Chick Fil A get rid of coleslaw? ›
The chain announced on New Year's Eve 2015 that it was removing the side, citing an effort to revamp its menu and make room for healthier items. It left the menu for good on January 18, 2016, and has not returned.
Chopped pork barbecue sandwiches with coleslaw served on the sandwich are common in North Carolina. The term "barbecue" in North Carolina commonly refers specifically to barbecued, chopped pork, whereas other barbecued foods are often referred to by their actual food name.
Can you eat coleslaw raw? ›
Tips. Cabbage, especially when eaten raw such as in this slaw recipe, is a healthy food. Cabbage is a cruciferous vegetable, which has been found to have cancer-preventive benefits.
What is Amish coleslaw made of? ›
CABBAGE, MAYONNAISE (SOYBEAN OIL, EGG YOLKS [EGG YOLKS, SALT], HIGH FRUCTOSE CORN SYRUP, WHITE DISTILLED VINEGAR, MUSTARD [WATER, DISTILLED VINEGAR, MUSTARD SEED, SALT, SPICES], WATER, SALT), FRUCTOSE, SUGAR, CARROTS, CONTAINS LESS THAN 2% OF APPLE CIDER VINEGAR, GLUCONO DELTA LACTONE, PEA FIBER, ERYTHORBIC ACID (TO ...
What is Mexican coleslaw made of? ›
How to Make Mexican Coleslaw. First, stir together the mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl. Next, add the coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro in a large bowl. Gently stir in the mayonnaise mixture.
What's the difference between coleslaw and slaw? ›
The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.
What does "slaw" mean? ›
Slaw is a cold salad commonly made from sliced or chopped raw vegetables, especially cabbage or carrots, mixed with a dressing made with mayonnaise or vinegar.
What is the difference between slaw and cole slaw? ›
Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.
What is the translation of coleslaw to English? ›
Coleslaw is an American English word from the 18th century, based on the Dutch koolsla, combining kool, "cabbage," and sla, "salad."
What is a coleslaw Webster's definition? ›
noun. cole·slaw ˈkōl-ˌslȯ : a salad made of raw sliced or chopped cabbage.
