A salad made primarily of cabbage is most commonly referred to as coleslaw or cabbage slaw. Cabbage salads come in many varieties but generally contain shredded or chopped raw cabbage as the main ingredient. Cabbage has been cultivated and consumed for over 4,000 years, and cabbage salads have long been popular side dishes and appetizers. While coleslaw recipes vary regionally, the term “coleslaw” comes from the Dutch word “koolsla” meaning cabbage salad.
What are the origins of cabbage salad?
Cabbage originated in Europe and the Mediterranean as a form of wild cabbage. It has been cultivated since at least 1000 BC. Cabbage was brought to America by early colonists where it thrived and became a staple crop.
Primitive cabbage salads are believed to have originated during Roman times. Romans used cabbage as a popular foodstuff. They consumed cabbage raw, cooked, fermented into sauerkraut, and in salads. The expansion of the Roman empire spread cabbage and cabbage recipes like coleslaw across Europe.
Cabbage continued to be commonly grown and eaten in Europe throughout the Middle Ages. Raw cabbage salad recipes were often flavored with oils, vinegar or cream. The Dutch were among the first to embrace raw cabbage salads, lentering the term “koolsla.” As trade routes expanded during the 17th century, recipes for cabbage salads spread across Europe.
When European colonists settled in America, they brought cabbage with them. Colonists adopted Native American traditions of eating cabbage with corn and bean dishes. Cabbage grew particularly well in the Carolinas, leading to the nicknames “cabbage patch” and “cabbage town” for settlements in that region.
By the 18th century, cabbage salads were an established staple across colonies and early America. Regional coleslaw recipes emerged with the use of local ingredients like mayonnaise. The term “coleslaw” became more common after 1841 when a recipe using that name was published in the Dutch Settlement cookbook.
What are the different regional varieties of cabbage salad in America?
There are many regional variations of cabbage salad recipes across different parts of the United States. Some of the most distinct styles include:
Carolinas-style: Known for a tart, vinegar-based coleslaw dressing. Recipes can include cider or white vinegar, sugar, salt, pepper, and vegetable oil. The coleslaw has a shredded, fine texture.
Memphis-style: Features a sweet, creamy barbecue-inspired dressing. Recipes typically include mayonnaise, apple cider vinegar, sugar, and yellow mustard. The cabbage is chopped rather than shredded.
Texas-style: A creamy, mayonnaise-based slaw with shredded cabbage. Onion, bell pepper, jalapeño, and cilantro are common additional ingredients. The coleslaw is often served on barbecue sandwiches.
New York-style: A lighter, vinegar-based coleslaw made with largely mayo-free dressing. Common ingredients are white vinegar, olive oil, parsley, scallion, salt, and pepper. The cabbage shreds are fine.
Pennsylvania Dutch-style: Sweet, creamy dressing made with apple cider vinegar, mayonnaise, sugar, and whole milk or buttermilk. The cabbage is finely shredded. Caraway seeds are a popular accent.
Midwestern-style: Sweet, creamy coleslaw with shredded cabbage, often containing mayonnaise, sugar, vinegar, and milk or buttermilk. Onion, bell pepper, and carrot shreds are frequently added.
California-style: Shredded green and red cabbage, carrots, and onion tossed in oil and vinegar dressing. Often contains additions like raisins, sunflower seeds, or avocado.
Key differences in coleslaw recipes by region:
| Region | Dressing base | Texture | Extra ingredients |
|---|---|---|---|
| Carolinas | Vinegar | Fine shred | N/A |
| Memphis | Mayonnaise | Chopped | Apple cider vinegar, yellow mustard |
| Texas | Mayonnaise | Shredded | Onion, bell pepper, cilantro |
| New York | Vinegar | Fine shred | Olive oil, parsley, scallion |
| Pennsylvania Dutch | Mayonnaise | Fine shred | Apple cider vinegar, buttermilk, caraway seeds |
| Midwestern | Mayonnaise | Shredded | Onion, bell pepper, carrot |
| California | Oil & vinegar | Mixed shreds | Raisins, sunflower seeds, avocado |
As shown, coleslaw recipes vary significantly by region in terms of the dressing base, cabbage texture, and unique ingredients. However, the common thread is raw cabbage as the main component.
What are the different ways cabbage can be prepared for coleslaw?
There are a few main ways cabbage is prepared and cut to make coleslaw:
Shredded: Thinly slicing cabbage into long shreds or strips. This can be done by hand or with tools like a mandoline slicer, food processor, or blender. Shredded cabbage gives coleslaw a light, tender texture.
Chopped: Cutting cabbage into small, bite-sized pieces. Chopped cabbage has a chunkier, heartier texture than shredded. A chef’s knife, food processor, or blender can chop cabbage.
Julienne: Cutting cabbage into matchstick-size pieces 2-3 inches long and 1/8-inch wide. Julienne cabbage provides a noodle-like texture. It requires manual slicing or a mandoline.
Ground or grated: Processing cabbage through a grater or food processor yields a fine, fluffy texture. It incorporates dressing easily.
Wedges or chunks: Cutting cabbage into large wedges or chunks leaves cabbage with crunch. Wedges are often used in creamy baked coleslaws.
Cabbage can also be sliced thinly into ribbons with a knife or mandoline. The slicing technique impacts the mouthfeel and visual appeal of the coleslaw.
Common ways to cut cabbage for coleslaw:
| Cut | Description | Texture |
|---|---|---|
| Shredded | Thin strips | Light, tender |
| Chopped | Bite-size pieces | Chunky, hearty |
| Julienne | Matchstick strips | Noodle-like |
| Ground/grated | Fine texture | Fluffy |
| Wedges/chunks | Large pieces | Crunchy |
The cut of cabbage suits different coleslaw styles. Fine shredding works well for light vinegar-based and New York-style coleslaws. Chopping creates substantial texture for Memphis-style. Grating cabbage makes a smooth Midwestern-style salad.
What ingredients are commonly added to coleslaw recipes?
While raw cabbage is the foundation of coleslaw, various other ingredients are often used to add flavor, texture, color and nutrition:
Carrots: Shredded or julienned carrots complement cabbage’s texture. Carrots provide color, sweetness, and nutrients like vitamin A.
Onions: Minced onions add bite, sharpness, and moisture. Red, yellow or white onions are commonly used. Onion increases nutrition.
Bell peppers: Shredded red or green peppers contribute color, crunchy texture and subtle sweetness. Peppers add antioxidants like vitamin C.
Herbs & greens: Herbs like parsley, cilantro and dill add freshness. Kale, spinach or arugula mixed with cabbage provide color and nutrition.
Fruits & veggies: Ingredients like shredded broccoli, apple, raisins, dried cranberries, shredded Brussels sprouts or shredded kohlrabi are used in some recipes. They provide flavor and texture.
Nuts & seeds: Toasted nuts like pecans, peanuts or almonds add crunch. Sunflower seeds provide nutty flavor.
Cheese: Shredded cheddar, Swiss, mozzarella or blue cheese contribute creaminess, flavor and protein.
Meat: Cooked, crumbled bacon is a savory addition to some coleslaw recipes.
The possibilities for add-ins are endless. Everything from corn to jicama to water chestnuts could be used to customize coleslaw.
What are the most common dressings and seasonings used for coleslaw?
Coleslaw dressing is what really differentiates the flavor of cabbage salads. Common bases include:
Mayonnaise: The most popular foundation provides creamy texture and richness. Mayonnaise must be combined with an acidic ingredient like vinegar or lemon juice to avoid spoilage.
Sour cream or yogurt: Likewise add creaminess and tangy flavor. Greek yogurt makes an especially thick, protein-packed dressing.
Vinegar: Cider, white, rice wine, red wine, balsamic and other vinegars lend sharp acidity. Vinegar is often blended with oil in vinaigrettes.
Milk or buttermilk: Whole milk or buttermilk contribute creamy body, slight tartness and binding qualities. Buttermilk is common in Southern coleslaws.
Oil: Vegetable, canola, olive, avocado or other oils provide moisture and richness when combined with acidity. Oil is used in vinaigrettes.
Beyond the base, coleslaw dressing often contains seasonings like:
– Sugar or honey: For balanced sweetness to counter acidity
– Salt and pepper: To season to taste
– Spices: Such as dry mustard, celery seed, dill, parsley, tarragon, chili powder, curry powder, etc.
– Acidic components: Lemon juice, lime juice, rice vinegar, wine vinegar, etc.
– Herbs: Such as parsley, cilantro, dill, chives, basil
– Aromatics: Minced garlic, onion, scallion
– Umami flavors: Soy sauce, fish sauce, Worcestershire sauce
The dressing ingredients not only impact the coleslaw’s flavor but also its texture and creaminess. Oil and dairy add smoothness, while acidity from vinegar or citrus provides tang.
What are some common variations of cabbage salad recipes?
While traditional coleslaw sticks to shredded fresh cabbage, vegetables and dressing, there are many creative spins:
– Asian coleslaw: With ginger, rice vinegar, sesame oil, soy sauce, cilantro
– Greek coleslaw: With lemon, olive oil, oregano, yogurt, feta cheese
– Waldorf coleslaw: Made with apples, celery, walnuts, mayonnaise
– Fruit coleslaw: With additions like raisins, pineapple, orange segments
– Broccoli slaw: Using shredded raw broccoli instead of cabbage
– Kale slaw: Substituting kale for all or part of the cabbage
– Roasted veggie slaw: With roasted cauliflower, sweet potatoes, Brussels sprouts
– Slaw with veggies: Like edamame, corn, jicama, bell pepper, carrot
– Slaw with herbs: Like cilantro, basil, dill, mint
– Creamy baked coleslaw: Topped with cheese, nuts, breadcrumbs
The options are endless for putting unique spins on traditional coleslaw. Different veggies, fruits, herbs and spices can transform the flavor profile and nutrition.
What are the best ways to incorporate coleslaw into meals?
Coleslaw has long been served as a classic picnic and potluck side dish. However, it also stars in many main dishes and snacks:
– On sandwiches: Coleslaw provides crunch layered on BBQ, pulled pork, hot dogs, burgers, po’ boys
– As salad topped with protein: Spoon coleslaw over grilled chicken, steak tips, sautéed shrimp
– In wraps or sandwiches: Stuff pita bread, tortillas or rolls with coleslaw and other fillings
– On tacos: Top fish or carnitas tacos with tangy cabbage slaw
– In bowls: Create energizing grain bowls layered with coleslaw, quinoa, avocado, nuts
– Beside fried foods: Cut the richness of fried chicken, calamari, eggrolls or tempura with coleslaw
– As a crunchy garnish: Top chili, soups, baked potatoes, nachos or flatbread pizza with coleslaw
– In sliders: Use coleslaw in lieu of lettuce on mini-burgers or bbq pork sliders
– In baked goods: Add shredded cabbage to muffins, breads for moisture and texture
Cabbage slaw works with sweet, savory, spicy and rich flavors. Its versatility makes it an ideal accompaniment or star ingredient in appetizers, mains and snacks.
What are the benefits of eating coleslaw?
Cabbage salad offers a few valuable health advantages:
– High in antioxidants: Contains compounds like anthocyanins and kaempferol that reduce inflammation and oxidative damage
– Excellent source of vitamin C and K: Cabbage has 50% DV of vitamin C and vitamin K per cup for immunity and blood clotting
– Rich in fiber for digestion: Raw cabbage provides 2-3g of dietary fiber per cup to promote regularity
– Contains sulforaphane: This sulfur compound has been shown to have anti-cancer properties
– Low in calories: 1 cup of cabbage salad has about 15 calories, making it a diet-friendly side dish
– Helps regulate blood sugar: Thefiber and sulfur compounds in cabbage help moderate blood glucose response
While high in nutrients, cabbage salads are low in fat and calories. Unlike some mayo-laden preparations, healthier oil and vinegar-based coleslaw dressings contribute heart-healthy fats. Overall, in moderation, cabbage slaw can be part of balanced, nutritious eating.
Conclusion
Cabbage salads have been cherished for centuries, and for good reason. The classic combination of shredded cabbage, crispy veggies and zesty dressing is endlessly adaptable. Cabbage is healthful and affordable. Regional variations provide intrigue. From the Pennsylvania Dutch to Californian recipes, coleslaw in its many forms satisfies. Whether eaten as a flavorsome garnish, crunchy sandwich filler or vibrant side, cabbage slaw is here to stay.