Coleslaw doesn't seem to get the credit it deserves.

Coleslaw is essentially cabbage, the ugly duckling of the vegetable world. Carrots, peas, potatoes, and green beans are far more popular veggies, which is understandable. Most American kids hate cabbage, it smells funny when you cook it, and eating it raw is not typically preferred... except for slaw.

Coleslaw has been around since Roman times, according to Gastro Grub.com. The ancient dish was a shredded cabbage salad, dressed with vinegar, eggs, and spices. Dutch immigrants are responsible for bringing an early recipe for coleslaw to the United States, but the big evolution in the coleslaw universe didn't occur until the 18th century.

Photo by Eric Prouzet on Unsplash
Photo by Eric Prouzet on Unsplash
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The magic ingredient.

Mayonaisse was invented in the late 1700s and people quickly started putting the creamy, oily, eggy mixture in recipes everywhere. Most coleslaw recipes in the United States include mayo as a main ingredient. Popular in the South, coleslaw is frequently enjoyed at backyard BBQs and gatherings in Montana too.

Photo by Heather Ford on Unsplash
Photo by Heather Ford on Unsplash
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Coleslaw is rising in popularity.

According to TasteWise.com, coleslaw might be having a moment. Internet chatter about the dish is up nearly 40% from 2023 and thirteen percent of all restaurants in the US now offer slaw.

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I like coleslaw. It's cheap and easy to make at home and it's usually a side item when I order fish and chips at Montana restaurants. Unless the menu specifies "house-made", I assume most restaurants use the same food service brand of slaw. It probably comes in a five-gallon bucket. And while this pre-made slaw is usually ok, it's nothing special.

Albertsons Summer Slaw. Credit Michael Foth, TSM
Albertsons Summer Slaw. Credit Michael Foth, TSM
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Is this the best store-bought coleslaw in Montana?

If you love coleslaw, do yourself a favor next time you're at Albertsons and get their Summer Slaw (photo above) from the deli counter. My spouse brought a container home a few weeks ago and we devoured it. OMG, it is so freakin' good!

I've been craving it since, so I picked up more today to go with the brats I'm tossing on the grill tonight. I'm not sure what exact ingredients make the Summer Slaw so addicting; perhaps it's the addition of small diced tomatoes and little cucumber pieces. It probably has a higher sugar content than regular slaw too. Either way, it's delicious.

Note: I, nor this media outlet, were compensated for this story. My love of Albertsons Summer Slaw is my own opinion. 

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