Traditional coleslaw is a salad that typically consists of shredded cabbage, carrots, and sometimes other vegetables like onion, bell pepper, or celery. The vegetables are mixed together and dressed with a creamy sauce made from mayonnaise, vinegar, sugar, and salt. The mayonnaise provides the creaminess and the vinegar provides a tangy, acidic flavor that helps to cut through the richness of the mayonnaise. The sugar balances out the tanginess of the vinegar and adds a touch of sweetness to the dressing. Some variations of coleslaw may include additional ingredients like raisins, nuts, or herbs for added texture and flavor. Coleslaw is a popular side dish and is often served with barbecued meats, sandwiches, or as a topping for hot dogs or burgers.
What's the difference between cabbage slaw and coleslaw?
Cabbage slaw and coleslaw are very similar dishes, with only a few differences between them.
Coleslaw is a salad made with shredded cabbage and a dressing that typically includes mayonnaise, vinegar, sugar, and salt. Sometimes other ingredients like carrots, onions, or celery are added. The dressing is usually creamy and tangy, and the salad is served cold.
Cabbage slaw, on the other hand, is a salad made with shredded cabbage and a vinaigrette-style dressing that typically includes oil, vinegar, and salt. Other ingredients like carrots, onions, or herbs may also be added. The dressing is usually tangy and light, and the salad is served cold.
The main difference between the two is the type of dressing used. Coleslaw has a creamy dressing made with mayonnaise, while cabbage slaw has a lighter, oil-based dressing made with vinegar. Coleslaw tends to be creamier and richer, while cabbage slaw is lighter and more refreshing. However, the terms "coleslaw" and "cabbage slaw" are often used interchangeably, and the difference between the two can be quite subtle.
A classic coleslaw recipe that serves 4-6 people:
Ingredients:
- 1/2 head green cabbage, thinly sliced
- 1/4 head red cabbage, thinly sliced
- 1 large carrot, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a large bowl, combine the sliced green and red cabbage with the grated carrot.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- Pour the dressing over the cabbage and carrot mixture, and toss to coat evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld and the cabbage to soften slightly.
- Before serving, give the coleslaw a good stir and taste for seasoning. Adjust the salt, pepper, or vinegar as needed.
- Serve cold and enjoy!
Optional: You can add other ingredients to your coleslaw to suit your taste, such as sliced onions, chopped herbs like parsley or cilantro, or sliced jalapenos for some heat. You can also experiment with using different types of vinegar or mustard to give your dressing a unique flavor.
