Summers can never be complete without salads. Salads are enriching, soothing, and refreshing. Coleslaws and Salads are two readily available salads often had during BBQ and picnics. Salads are essential for our body to maintain a calorie count, improve digestion and add fiber. It is low in calories and filling for complete health improvements.
Coleslaw vs Salad
The main difference between Coleslaw and Salad is that Coleslaw primarily constitutes cabbage. The main ingredient in a coleslaw salad is raw and shredded cabbage. On the other hand, Salad is an amalgamation of raw or cooked vegetables and fruits. It may or may not contain shredded cabbage in the final dish.
Coleslaw is a type of salad derived from a Dutch term called Koolsla. The term Koolsla was converted in Cole as the term Kool was confused with the term Cool. Cole means Cabbage in Latin, whereas Slaw is used to describe a salad. It is a popular side dish or a condiment.
Salad is a perfect dish consisting of a mixture of natural, organic raw ingredients. Salads consist of leafy greens like kale, spinach, lettuce, arugula, and more. The term Salad is derived from the french word Salade. Salt is a fundamental part of Salad as vegetables are prepared with a brine solution.
Comparison Table Between Coleslaw and Salad
| Parameters of Comparison | Coleslaw | Salad |
| Longevity | Coleslaw lasts longer and there is no change in the taste. | Salad may not last as long as a Coleslaw and require proper storage measures. |
| How to serve | It can be served hot and cold. | Salad is usually served cold or warm at room temperatures. |
| Type of Meal | It is typically served as a side dish. | It can accompany as a side dish or a complete meal. |
| Main Ingredients | Shredded cabbage, vinaigrette, salt, salad cream | Vegetables, grains, eggs, meat, fruits, and nuts |
| Fat Content | Coleslaw has a higher fat content because of the traditional mayonnaise dressing. | Salads have a comparatively lower fat content. |
What is a Coleslaw?
Coleslaw is a side dish that constitutes a mixture of cabbage, pineapple, carrot, red cabbage, onion, and often cheese. These ingredients are mixed with dressings like cream, mayonnaise, vinegar dressing, and more. It uses seeds like celery seeds, flax seeds, and sunflower seeds.
The cabbage is cut into various shapes such as mini squares, finely shredded in long lengths, or fine stripes. Coleslaw is customizable and the cabbage adds a crunch and crispy texture. It is a light salad and does not get soggy or limp readily.
Coleslaw is ideal for traveling and can be served in numerous ways. It can retain its taste well and is a perfect side dish with chicken, fish, sandwiches, and burgers. Coleslaw is accompanied by spices and condiments like mustard, sour cream, buttermilk, and cream.
A 100 grams of Coleslaw contribute to Vitamin A from carrots and cabbage and Vitamin E from mayonnaise because of its plant oils content. Market coleslaw may contain a large amount of sodium and should be checked thoroughly while buying.
It is a perfect accompaniment to grilled and barbeque dishes. It is a great way to incorporate vegetables into a diet with fun ingredients. It is nutritionally rich and flavorsome.
What is a Salad?
Salad is a perfect summer accompaniment to deal with heat. It is customizable and is optimum to fulfill the daily leafy greens requirement of a day. There are various ways of incorporating salad into a diet.
You can serve a variety of vegetables, fruits, and nuts in a salad with delicious dressings and sauces. Popular vegetables used in salads are kale, cucumber, tomato, onion, radish, carrot, etc. Popular fruits and dry fruits like strawberries, apples, pineapples, pine nuts, walnuts, raisins, peanuts, and more.
Salads are perfect for maintaining a healthy weight and energy. They are a major contributor to disease prevention. It is proven that salads are ideal to normalize and ensure healthy bowel movements. Salad intake is a nutritious accessory to prevent injurious diseases like various cancers of the intestine, mouth, skin, breast, and throat as well.
Salads include various colorful vegetables and fruits. It makes it easy to feed people of all ages and is laden with nutrients like vitamins, minerals, and roughage.
Salad is ideal for heart health to prevent cardiovascular ailments and heart attacks. It is perfect to enhance gut health and helps improve skin tone. Salads should be consumed with fewer dressings and in moderate amounts with cooked meals.
Main Differences Between Coleslaw and Salad
- Coleslaw is primarily composed of raw vegetables. While salads may consist of raw and cooked vegetables.
- Coleslaw is a single type of salad. On the other hand, salads may have variations like main salads, dessert salads, appetizer salads, etc.
- Coleslaw with mayonnaise is less healthy than a salad and has added sugars and fats. Salad is healthier in the long run and pose numerous health benefits.
- There are 69 calories in 100 grams of Coleslaw. On the other hand, Salads have fewer calories with 17 calories per 100 grams of salad.
- The crispy and crunchy cabbage ensures that the Coleslaw maintains a fresh texture for a long time. Whereas Salads are more prone to becoming soggy, chewy, and inedible with exposure to air for long. It should be consumed fresh.
Conclusion
Coleslaw and Salad are perfect to improve the digestion process and enhance the overall health of a person. They are necessities for healthy and sustainable living. The inclusion of fresh green leafy vegetables and fruits is mainly accompanied by candied nuts, croutons, deli meats, etc.
A common mistake that people often make with coleslaw and salad is that people add processed foods which add to the texture, crunch, flavor, but may lack in nutrition. You can either buy in-store products or create coleslaw and salads at home.
Homemade salads provide quality control, control on the amount of added sugars and salts, oils, and other ingredients, and the health factor of the overall salad.
References
- https://www.sciencedirect.com/science/article/pii/S095671351500211X
- https://www.tandfonline.com/doi/full/10.1080/10436928.2017.1273725