But recently, many operators have upped their game, adapting their slaw recipes to make it a stand-out dish in its own right that’s primed for summer menus.
Slaw on the uptake
Kale may be last year’s trend, but demand for it remains high thanks to its health credentials and versatility as an ingredient.
Swapping the cabbage for kale and turning coleslaw to kaleslaw is growing in popularity, with a host of recipes for it swarming the web.
Health-conscious cooks can consider swapping out the mayonnaise typically found in coleslaw for light vinaigrette or garnishing the kaleslaw with nuts for added texture.
UK wholesaler Brakes recently moved to cash in on the trend by releasing a kaleslaw alongside its range of summer barbecue superfood product launches.
The fennel countdown
Switching minor ingredients or adding spices and herbs can be a quick way to give your slaw a unique taste and selling point.
Gourmet burger chain Byron recently introduced jalapeño and coriander slaw to its menu.
And diners at Noble Inns’ executive chef Neil Rankin’s eclectic London diner Bad Egg can order a fennel and apple vinegar slaw.
Lovely Pubs site the Boot, in Lapworth, Warwickshire, is another pub to incorporate fennel into the dish, offering an orange and fennel slaw alongside the menu’s main courses.
Restaurant chain Wahaca serves up a Mexican summer slaw, made with pumpkin seeds, cabbage, lettuce, onion, carrot, chili and coriander and topped with a mayonnaise, garlic, lime and chipotle dressing.