Easy Asian Slaw Recipe (Asian Cabbage Salad) - The Kitchen Girl (2024)

FAQs

What is the origin of the Asian slaw? ›

Asian slaw does have its roots in diasporic Chinese foodways, with sources saying it was popularised at Madame Wu's Garden in Santa Monica, 'a trendy Chinese restaurant that added the salad to the menu per Cary Grant's request'.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Most people refer to sliced or shredded raw cabbage coated with mayo- or vinegar-based dressing as coleslaw (or just slaw).

The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.

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.

While cabbage salad often consists only of one vegetable seasoned and dressed, coleslaw can include a few other ingredients like shredded veggies, fruits, or seasonings to give some variety to the dish. While both feature cabbage as the star of the show, the different dressings set the two apart.

Mayonnaise/Miracle Whip

Considering that most coleslaw recipes use mayonnaise, it's safe to assume that KFC does it as well. With its fat, its salt, and its slightly acidic taste, mayo is exactly what's needed to balance and enhance the vinegar, salt, and sugar found in coleslaw.

Classic coleslaw is full of shredded cabbage and carrots. The dressing, however, is made with mayonnaise and sugar. There is usually about ½ a cup of mayonnaise and usually a couple tablespoons of sugar. That adds up to more calories and more fat than you're probably looking for in a salad.

Cole slaw is usually loaded with mayonnaise - and that means a lot of calories. There's not much nutrition in the cabbage. The sauce in the baked beans has calories, but you're getting more nutrients with baked beans than you are with coleslaw. When eating coleslaw, you are taking in more calories with fewer nutrients.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

What is KFC's coleslaw made of? ›

KFC coleslaw has a sweet and tangy taste with a creamy texture. The coleslaw is made with shredded cabbage, carrots, and onions, and is dressed with a sweet and tangy dressing that includes vinegar, sugar, and a blend of spices.

It is all about what you like as any cut of cabbage makes good cole slaw. Shredded cabbage is the finest cut you can make either by very very finely slicing the leaves or by using a grater, like a box graters largest holes. You could also use a mandolin on a very fine setting.

US. noun. a salad made of shredded raw cabbage, often mixed with salad dressing and seasoning. : also cole slaw.

The dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770.

Its origins can be traced back as far as the ancient Romans, who served a dish of cabbage, vinegar, eggs and spices. The Dutch who founded New York state grew cabbage around the Hudson River that they used in a shredded cabbage salad they called koosla (kool means cabbage and sla is salad).

Food historians trace the origins of coleslaw all the way back to ancient Rome. But it was the Dutch who are credited with giving the dish its unusual name in the late 1700s when they referred to it as “koolsla”—a melding of the words “kool” (cabbage) and “sla” (salad).

The cabbage is the result of centuries of natural cross-breeding between two popular vegetables: the small green bok choy of southern China and the turnip of northern China. It made its way to Korea in the 13th century, Southeast Asia in the 15th century, and finally to Japan in the 19th century.

The name is from Dutch koolsla, a combining of kool (meaning "cabbage") with sla ("salad") that results in a word that means "cabbage salad."