This article’s lead section may be too short to adequately summarize the key points. Cabbage coleslaw “cole” part of the word ultimately derives from the Latin colis, meaning cabbage.
Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. This section possibly contains original research. Traditional German Krautsalat consists of finely shredded cabbage marinated with oil and vinegar. Sometimes onions or apples are added. In Israel, a common type of coleslaw consists of red cabbage and mayonnaise. It often includes salt, pepper, and lemon juice.
The salad is often served as a topping option at food stands. It is also mass-produced and purchased in stores. In Russia, various cabbage-based salads that resemble coleslaw are commonly served as a side dish with the second course at dinner, next to meat and potatoes. In Russia and Ukraine, a salad of fresh shredded cabbage, mixed with carrots, apples, cranberries etc. A similar salad is also made of sauerkraut. In the United Kingdom, coleslaw often contains carrot and onion in addition to cabbage, and is often made with mayonnaise or salad cream.