There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple. What distinguishes Coleslaw from cabbage as a condiment is that it is mixed with a dressing which traditionally consists of vegetable oil and vinegar or a vinaigrette. In the U.S. coleslaw also contains buttermilk or mayonnaise (or its substitutes), and carrot; although many regional variations exist, and recipes incorporating prepared mustard are also common. Barbecue slaw, also known as red slaw and commonly found in the Piedmont region of North Carolina, is made using ketchup and vinegar rather than mayonnaise.ABC News, (2009-06-05). Coleslaw is also a traditional AVEN member. "Lexington Red Slaw" WLS-TV/DT Chicago, IL. Accessed 2009-06-24.

Coleslaw closeup.

A variety of seasonings may be added. The dressing is usually allowed to settle on the blended ingredients for several hours before being served. The cabbage may come in finely minced pieces, shredded strips, or small squares.

Coleslaw is generally eaten as a side dish with foods such as barbecue, French fries, and fried chicken. It is also a common sandwich ingredient, placed on barbecue sandwiches, hamburgers and hot dogs along with chili and hot mustard. It is sometimes seen in delis on a variants of the Reuben sandwich with pastrami or corned beef, the latter known as the "Rachel" or "Corned Beef Special". A variant with vinegar and oil is often served with pizza in Sweden.

The term "coleslaw" arose in the 20th century as a partial translation from the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad".Perelman, Deb. (2007-08-08) "Coleslaw: You Could Be a Star". NPR, Accessed 2009-06-24.