Here's everything worth knowing about coleslaw and how to pick it, what it is, how to store it, and what to use instead, plus 9 recipes to cook tonight.

What is coleslaw?

Coleslaw is a salad of finely shredded raw cabbage in a dressing, served cold as a side or piled onto sandwiches. The name comes from the Dutch koolsla, meaning "cabbage salad," and the dish has been on American tables since colonial times.

In recipes the word does double duty. It means the finished salad, and it also means the bagged "coleslaw mix" of pre-shredded cabbage and carrot that cooks use as a shortcut ingredient in stir-fries and wraps.

Cabbage, dressing, time. That is the whole game.

Two dressing styles dominate. Creamy slaw leans on mayonnaise for richness, while vinegar slaw stays light and tangy and holds up far better in the heat.

Making and Using Coleslaw

A good slaw starts with the cut. Shred the cabbage thin so it softens slightly in the dressing without turning to mush, then toss it with carrot for color and sweetness. A Quick & Easy Sweet & Sour Slaw skips the mayo entirely for a bright vinegar dressing.

Dressing too early is the classic trap. Salt and acid pull water out of the cabbage, so a slaw dressed an hour ahead weeps into a soggy puddle. Dress it close to serving, or salt and drain the cabbage first to control the bleed.

Bagged coleslaw mix is a genuine time-saver beyond the salad. It wilts fast in a hot pan for an easy stir-fry, fills a Chicken & Coleslaw Wrap, and adds crunch to a sandwich, as in Ham & Cheese Sandwiches with Coleslaw.

Chinese Coleslaw a la Poggi takes the cabbage in a toasted, sesame-dressed direction.

Pairing and Common Mistakes

Coleslaw is built to cut richness. It pairs with fried chicken, pulled pork, barbecue, burgers, and fish tacos, where its cold crunch and acidity slice through fat and smoke. A splash of vinegar or pickle juice in the dressing sharpens that contrast.

One common mistake is shredding too coarse. Thick ribbons stay tough and refuse to take up the dressing, so keep the knife or grater fine.

The second mistake is under-seasoning. Cabbage is bland and needs more salt and acid than you expect, so taste and adjust right before serving, when the flavors have settled but the crunch is still there.

What to Use Instead

If you have no green cabbage, red cabbage works the same way with a bolder color, and a bag of slaw mix saves the shredding. Napa or Savoy cabbage make a softer, more delicate slaw.

For a no-cabbage slaw, shredded broccoli stems, kale, Brussels sprouts, or even raw beet and carrot all take a slaw dressing well. Each brings its own crunch and a different sweetness.

When a recipe wants coleslaw as a topping and you have none made, a quick handful of shredded cabbage tossed with vinegar and a pinch of salt stands in fine.

Buying and Storing Coleslaw

For homemade slaw, choose a cabbage that feels heavy and firm with tight, crisp leaves and no browning at the cut edge. Bagged slaw mix should look dry and fresh, not wet or slimy in the bag, with a use-by date well ahead.

Dressed coleslaw keeps 3 to 5 days covered in the fridge at 40°F (4°C), though it softens and weeps more each day, so it is best in the first day or two.

Creamy mayo-based slaw spoils faster than vinegar slaw and should not sit out more than 2 hours at room temperature.

Coleslaw does not freeze if it is creamy, since mayo separates and the cabbage goes limp. A vinegar slaw freezes better, but expect softer cabbage on thawing. For make-ahead, store the shredded cabbage and the dressing separately and combine them the day you serve.

Quick facts

In Chinese

凉拌卷心菜

British (UK) term

Coleslaw

en français

salade de chou

en español

ensalada de col

Recipes using coleslaw

There are 9 recipes that contain this ingredient.

All 9 recipes