Best 4 Almost Famous Coleslaw Recipes

In the realm of summertime cookouts and backyard barbecues, coleslaw stands as a refreshing and versatile side dish, offering a symphony of flavors and textures to complement grilled meats, burgers, and hot dogs. This classic dish, believed to have originated in the Netherlands, has undergone countless interpretations over the years, resulting in a diverse array of recipes that cater to various tastes and preferences. This article presents a collection of coleslaw recipes that encompass the spectrum of flavors, from classic and creamy to tangy and refreshing. Whether you seek a traditional mayonnaise-based dressing or a lighter vinegar-based alternative, the recipes featured here offer a delightful selection to elevate your next barbecue or potluck gathering.

Let's cook with our recipes!

CREAMY COLE SLAW

Creamy Cole Slaw image

Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Steps:

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

CONFETTI COLESLAW

Confetti Coleslaw image

Provided by Food Network Kitchen

Categories side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 small head red cabbage (about 1 3/4 pounds)
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds or 2 teaspoons caraway seeds
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

THE ULTIMATE COLESLAW

The Ultimate Coleslaw image

Provided by Tyler Florence

Categories side-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 tablespoon Dijon mustard
Drizzle extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon sugar or pinch
1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)

Steps:

In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

THE BEST CREAMY COLESLAW

The Best Creamy Coleslaw image

We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

Toss together the cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

Tips:

To save time, use pre-shredded cabbage and carrots, or a food processor with a shredding attachment.
To make the coleslaw extra creamy, add an extra tablespoon of mayonnaise or sour cream.
If you like a tangy coleslaw, add an extra tablespoon of vinegar or lemon juice.
For a sweeter coleslaw, add a tablespoon of sugar or honey.
Add some chopped celery or red onion for a crunchy texture.
If you're making the coleslaw ahead of time, let it sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Conclusion:

Almost Famous Coleslaw is a delicious and easy-to-make side dish that is perfect for any occasion. It's creamy, tangy, and sweet, with a crunchy texture that will keep you coming back for more. So next time you're looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!