There are many variations of the recipe, which include the addition of other ingredients such as red
cabbage,
pepper, shredded
carrots,
onion, grated
cheese,
pineapple, or
apple, mixed with a
salad dressing such as mayonnaise or cream. Various
seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Other slaw variants include broccoli slaw, which uses shredded raw broccoli instead of cabbage.
Cream,
sour cream, or
buttermilk are also popular additions.
Europe , Germany Traditional
German Krautsalat (cabbage salad) consists of finely shredded cabbage marinated with oil and vinegar. Sometimes onions or apples are added. Coleslaw with cooked ham and sliced pepper (
julienne cut) in
Italy is called
insalata capricciosa (capricious salad). In Poland, cabbage-based salads resembling coleslaw are commonly served as a side dish with the second course at dinner, next to meat and potatoes. There is no fixed recipe, but typical ingredients include shredded white cabbage (red and
Chinese cabbage are also common), finely chopped onions, shredded carrots, and
parsley or
dill leaves, with many possible additions. These are seasoned with salt, black pepper and a pinch of sugar and tossed with a dash of oil (typically sunflower or rapeseed) and vinegar, while mayonnaise-based dressings are uncommon. An alternative, usually served with fried fish, is made with
sauerkraut, squeezed to eliminate excess salty brine and similarly tossed with carrots, onions, black pepper, sugar and oil. Any simple salad of that kind, i.e. one made with shredded raw vegetables, is known as a
surówka ( 'raw'). If cabbage is the base ingredient, it is called a
surówka z (kiszonej) kapusty, or a "(soured) cabbage salad". The English name "coleslaw" is mainly associated with the mayonnaise-dressed cabbage. It is often written as "colesław" or "kolesław" () (the latter by analogy with
Bolesław). and
Ukrainian variety dressed with sunflower oil In
Eastern Slavic cultures (Russia, Ukraine and Belarus), a salad of fresh shredded cabbage mixed with carrots, apples, cranberries etc., is traditionally dressed with unrefined
sunflower oil. The cabbage can be marinated before with vinegar producing
cabbage provençal (). A similar salad is also made of
sauerkraut. When other vegetables are added, the recipe may be called
råkostsallad (raw-food salad) or
veckosallad (week salad), noting its long fridge-life. The term coleslaw (, or ) is reserved for cabbage salad with mayonnaise-based dressing and is typically seen as American cuisine. In the
United Kingdom, coleslaw often contains carrot and onion in addition to cabbage and is usually made with mayonnaise or
salad cream. Some variations include grated cheese such as
cheddar, nuts such as
walnuts.
United States In the
United States, coleslaw often contains buttermilk, mayonnaise or substitutes, and carrot. However, many regional variations exist, and recipes incorporating prepared
mustard or vinegar without the dairy and mayonnaise are also common. Throughout the South, coleslaw is served alongside
hushpuppies and French fries as side dishes for fried fish. In the
Lexington, North Carolina area,
red slaw is made using ketchup and vinegar rather than mayonnaise. It is frequently served alongside
North Carolina barbecue, including
Lexington style barbecue, where, unlike in the rest of the state, a red slaw is the prevailing variety. In
Memphis, Tennessee, coleslaw has mayonnaise and is served as a topping in
pulled pork barbecue sandwiches. == See also ==