We might have a revolution on our hands.

Coleslaw as we know it might be at complete risk of change as its key ingredient, cabbage, might be sidelined for – wait for it – cheese, in a new foodie rebellion dividing the internet.

‘Cheeseslaw’ has begun to make a ripple across the net from down-under, as it has come to knowledge that a small town near Adelaide, Australia has it as its staple dish, taking the role of both side and sandwich filler.


The word ‘Cheeseslaw’ has just been immortalised in the Macquerie Dictionary, the dictionary of Australian English, after it was submitted by epidemiologist Margaret Lesjak in March.

Typically, coleslaw is a happy mixture of cabbage (red or white), carrots and mayonnaise swirled together in a blissful or, depending on your taste buds, horrific, mix that we are familiar with at most family gatherings, parties or as an appendage to salads.

Cheeseslaw though is, you guessed it, coleslaw but with cheddar cheese instead of cabbage.

The townsfolk of Broken Hill, a community of roughly 17,000 north-east of Adelaide, claim this as a local dish that can be seen quite commonly in takeaways.

However it is doubtful that this is the result of culinary genius, but more of environmental necessity, as they just don’t have enough rain to grow cabbages.


Broken Hill is located in a dusty patch of Australia with a hot desert climate. Winters are mild and dry, and summers are hot and dry with the occasional dust storms and very little rain, and so at some point in time someone decided that cheeselaw was the next best thing.

The dish goes with practically everything: sandwiches, burgers, toast – you name it, it goes with it.

A versatile dish, this could be the talk of your next dinner party, or cause for concern from your work colleagues.

Some people even eat it ‘raw’ from the tub. Wonderful.

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