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Coleslaw, What Is It?

Coleslaw got its name from koolsla, a Dutch word introduced into England in the late 18th century that means “cold cabbage salad,” according to “ Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking ” by Joseph E. Dabney.

Many versions of coleslaw appear on restaurant menus. The basis is usually green cabbage and carrots, but innovative chefs also use jicama and chayote, and add apples, pineapple, mango, grapes, snow peas, peanuts, walnuts or macadamia nuts.

The cabbage can be green, Napa, red or Savoy. Look for firmly packed, crisp leaves, avoiding those with soft spots, cracks, or discoloration. Heads should feel heavy for their size. Store cabbage in a plastic bag in the vegetable drawer of the refrigerator up to 2 weeks.

A common complaint some cooks have with slaw is that it tends to become watery and bland once dressed and allowed to sit. Cabbage salads are diluted by the cabbage itself because the cells are full of water, which leaches out once a salad is allowed to sit, according to Cook's Illustrated.

By salting the shredded cabbage ahead of time, you can draw out the liquid. While this method does take just a bit of crunch out of the cabbage, the salads still have a nice pickle-crisp texture.

So grab some unshelled sunflower seeds, some bacon bits or ramen noodles, and add a little variety to that traditional summer dish.

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