Slaws

What Is the Difference Between Coleslaw and Slaw?

It all comes down to cabbage. Coleslaw comes from the late 1700s Dutch word koolsla (kool means cabbage and sla is a contraction of salade). The Dutch, who founded the state of New York, grew cabbage around the Hudson River. Although the combination of shredded cabbage and other common coleslaw ingredients can be traced back to Roman times, it wasn’t until the mid 18th century that mayonnaise was invented, so coleslaw as we know it is about 250 years old. Raw cabbage is the only entirely consistent ingredient in coleslaw, according to one of America’s most respected cooking lexicons, “The Joy of Cooking”. The type of cabbage, dressing, and added ingredients vary widely.

So “slaw” without the “cole” is just a shredded or chopped salad of raw vegetables, coated in a vinegar-based dressing. If the dressing isn’t mostly vinegar, it’s mayonnaise. Mayonnaise itself contains either vinegar or lemon juice, so it provides the same acidic purpose.

Whether you prefer creamy or bright slaw, we can all agree that the best takes on this cookout classic are crunchy, light and refreshing. Slaws make good use of cabbage, fennel, snow peas and more. Crunch is crucial. Vibrant, crunchy vegetables and a flavoursome dressing are telltale signs of a great slaw.