Slaw is made from thinly shredded cabbage, often with carrots and onion. The dressing can be creamy with mayonnaise or tangy with vinegar and a little sugar. Apples, herbs or seeds can add extra flavor.

Slaws are sturdier than green salads, so they hold up well after dressing. They are crunchier than pasta or grain salads and are usually served as a side or a topping. They are great on burgers, tacos and sandwiches.

Questions folks ask

How do I keep coleslaw from getting watery?

Salt the shredded cabbage, let it sit, and drain it well before dressing.

Can I make slaw ahead?

Yes. Many slaws taste better after resting in the fridge for a few hours.

Can I use a bagged mix?

Yes. Bagged shredded cabbage saves time.

Kitchen tips

Shred the cabbage thin for the best bite.
Salt the cabbage and let it sit briefly, then drain for a less watery slaw.
Let the slaw rest in the fridge for a while so it softens a little.
Taste and adjust sweet, salt and tang.
Use it as a topping for sandwiches and tacos.