Coleslaw is one of those sides that shows up everywhere — from backyard barbecues to pub schnitty plates, fish and chip shops to fancy food trucks. But how did this crisp, tangy salad become such a staple? Turns out, coleslaw’s history is as layered as the cabbage it’s built on. Let’s explore the journey of slaw — and why we can’t imagine BBQ without it.
From “Koolsla” to Coleslaw: A Dutch Beginning
The word “coleslaw” comes from the Dutch term koolsla, meaning “cabbage salad.” Dutch settlers brought the idea to the Americas in the 1700s, where shredded cabbage tossed with vinegar and oil became a refreshing way to balance rich, fatty foods — especially smoked or roasted meats.
In those early days, slaw was often simple: cabbage, a splash of vinegar, and maybe a few caraway seeds or onions. Mayonnaise hadn’t even entered the picture yet.
The Mayo Revolution
It wasn’t until the early 20th century that mayonnaise-based dressings started to replace the sharp vinegar ones in American recipes. As mayo became more commercially available, creamy coleslaw began to rise in popularity — especially in the Southern U.S., where it found its forever home alongside BBQ pork, fried chicken, and hush puppies.
This creamy style spread quickly. It was easy to make, kept well, and added the perfect cooling bite next to hot, smoky meats. By the mid-20th century, it was a picnic and BBQ staple.
Slaw Around the World
Just like potato salad, coleslaw has gone global — with every region adding its own spin:
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Germany: Offers tangy cabbage salads dressed with mustard and vinegar — often warm or served alongside sausages.
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Korea: While not “coleslaw” in name, Korea’s kimchi is another form of dressed cabbage — spicy, fermented, and packed with umami.
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Australia: We’ve made it our own with shredded carrot, red onion, and often a touch of sweetness — and you’ll find it on everything from steak sangas to pulled pork rolls.
In Japan and Southeast Asia, cabbage salads often feature rice vinegar, sesame oil, or chili — a lighter, fresher take that balances fatty grilled meats beautifully.
The Feedlot Favourite
At The Feedlot, we don’t overthink slaw — but we do make it punchy. Our go-to dressing is a simple mix of mayonnaise, apple cider vinegar, a splash of avocado oil, lots of garlic, and a generous hit of our Cattle Call rub for the salty umami depth and just the right kick.
Don’t be shy with the salt — between the cabbage and vinegar, it takes more than you think to really bring the flavours to life.
Toss it through finely shredded green cabbage and carrot, let it sit for 10–15 minutes, and serve it as a side — or better yet, load it onto brisket sandwiches, smoked chicken wraps, or fried fish tacos.
Why Coleslaw Works
Like potato salad, coleslaw has stuck around for centuries because it’s:
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Affordable: Cabbage is cheap, lasts forever, and feeds a crowd.
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Versatile: It can be creamy, tangy, spicy, or sweet — whatever your BBQ needs.
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Textural: The crunch cuts through rich proteins and saucy mains.
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Portable: Perfect for picnics, potlucks, and platters.
So next time you're building a BBQ plate, don’t treat coleslaw like an afterthought. It’s not just filler — it’s flavour, balance, and history, all in one bowl. And when it’s done right, it might just outshine the main act.