Enter: Slaws.
Or coleslaws — what’s the difference? Really nothing. Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.
Merriam-Webster Dictionary says “coleslaw” comes from the Dutch “koolsla,” which combines “kool” (cabbage) and “sla” (salad). At its simplest, classic American coleslaw is a mixture of chopped or grated cabbage with mayonnaise, vinegar, and maybe a bit of sugar, plus salt and pepper, of course.
In the South and other barbecue-heavy parts of the country, coleslaw is often served with slow-cooked meats, either on the side or perhaps piled onto a pulled pork or smoked brisket sandwich. Slaw is also popular on hot dogs in some parts of the U.S., such as West Virginia.
It can be found on or alongside various sandwiches in other regions, like the New York deli-style Reuben made with corned beef (with slaw instead of sauerkraut), or pastrami sandwiches or hamburgers. Fried chicken is another dish frequently served with slaw.