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The Crunchy Truth About Slaw and Coleslaw

As the sun shines bright and the smell of sizzling meat wafts through the air, our minds turn to the perfect accompaniment: slaw. But what’s the difference between slaw and coleslaw, anyway? The answer might surprise you.

A Matter of Regional Taste

Functionally, there is no difference between slaw and coleslaw. The tangy, crunchy, sometimes creamy vegetable dish is the same thing, regardless of what you call it. However, the way it’s made depends on regional and personal factors. From the smoky, fatty meat of barbecue to the delicate flavors of fish tacos, slaw adds a welcome zing to any dish.

A Dutch Legacy

Coleslaw has its roots in the late 1700s Dutch word “koolsla,” which combines “kool” (cabbage) and “sla” (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 dates back to Roman times, it wasn’t until the mid-18th century that mayonnaise was invented, making coleslaw as we know it about 250 years old.

The Evolution of Slaw

Raw cabbage is the only consistent ingredient in coleslaw, according to “The Joy of Cooking.” The type of cabbage, dressing, and added ingredients vary widely. “Slaw” without the “cole” is simply a shredded or chopped salad of raw vegetables, coated in a vinegar-based dressing. Mayonnaise itself contains either vinegar or lemon juice, providing the same acidic purpose.

Regional Twists

Our slaw-making varies by region and taste too. In West Virginia, slaw and chili fight for territory aboard the state’s traditional hot dog. In North Carolina, slaw is an integral part of barbecue cuisine, with three different types defined by color: white slaw made with mayonnaise; yellow with a little mustard added; and Lexington red slaw made with ketchup and no mayonnaise.

Global Inspirations

Across the pond, Harley’s Smokehouse Barbecue Restaurant in Kinvere near Birmingham, England, makes its slaw with shredded white and red cabbage, carrots, onions, coriander, buttermilk, lime, chipotle chili, salt, and pepper. This innovative recipe considers mayonnaise-drenched coleslaw too heavy for barbecue meat.

Slaw and Coleslaw Recipes to Try

Get creative with these mouth-watering recipes:

• Tangy Cabbage Slaw: Spice up your slaw with garlic, cumin, cayenne, and lime juice.
• Carrot Slaw: Carrots take center stage in this sweet and satisfying slaw dressed with red wine vinegar and country-style Dijon mustard.
• Broccoli Slaw: Toss in a bag of shredded broccoli with your shredded red and green cabbage for a healthy, satisfying slaw mixed with Greek yogurt and vinaigrette.
• Cabbage and Carrot Herbed Slaw: A colorful mix of red cabbage, carrots, spicy radishes, cilantro, Italian parsley, and red onion, brightened by two kinds of citrus.
• Kale Apple Coleslaw with Poppy Seed Dressing: Blurring the line between slaw and salad, this recipe features raw vegetables, chopped in thin strips, plus cider vinegar and kale.
• Spicy Lime and Jalapeño Coleslaw: For heat lovers, this slaw packs a punch, balanced by the welcome contrast of lime.
• Fennel Apple Slaw: Fennel, apple, and endive, thinly sliced and doused with white wine vinegar, make a refreshing new rendition of traditional slaw.