Best 5 The Ultimate Coleslaw Recipes
**Coleslaw: A Refreshing and Versatile Side Dish**
Coleslaw, a classic side dish with a refreshing crunch and tangy flavor, is a staple in many cuisines worldwide. Made from shredded cabbage, coleslaw is often tossed in a creamy or vinegar-based dressing and can be customized with various vegetables, fruits, and herbs to create unique variations. This versatile dish can be served as a side dish for grilled meats, fish, or sandwiches, or as a topping for tacos, burgers, and salads. With its vibrant colors and crisp texture, coleslaw adds a pop of freshness and flavor to any meal.
**In this article, we present a collection of the ultimate coleslaw recipes, each with its own distinct twist:**
1. **Classic Coleslaw**: A timeless recipe that embodies the essence of traditional coleslaw, featuring a creamy mayonnaise-based dressing and a blend of shredded cabbage, carrots, and celery.
2. **Tangy Vinegar Coleslaw**: This recipe offers a refreshing twist on the classic coleslaw, using a tangy vinegar-based dressing that adds a bright and acidic flavor profile.
3. **Asian-Inspired Coleslaw**: This coleslaw recipe incorporates Asian flavors, using a dressing made with rice vinegar, soy sauce, and sesame oil, along with shredded cabbage, carrots, and red bell peppers.
4. **Fruity Coleslaw**: This recipe adds a touch of sweetness and crunch with the addition of fruits like pineapple, grapes, and apples, creating a vibrant and refreshing side dish.
5. **Loaded Coleslaw**: This recipe takes coleslaw to a whole new level, adding a variety of ingredients like bacon, cheese, and hard-boiled eggs, resulting in a hearty and satisfying dish.
6. **Keto Coleslaw**: For those following a low-carb diet, this recipe provides a keto-friendly alternative, using a dressing made with Greek yogurt and olive oil, along with shredded cabbage and other keto-approved vegetables.
7. **Vegan Coleslaw**: This recipe caters to vegans, featuring a creamy dressing made with plant-based mayonnaise and a variety of shredded vegetables, offering a delicious and cruelty-free option.
8. **Tropical Coleslaw**: This recipe transports you to a tropical paradise, using a dressing made with pineapple juice, coconut milk, and lime, along with shredded cabbage and a medley of tropical fruits.
9. **Mexican Coleslaw**: This recipe infuses Mexican flavors into the classic coleslaw, using a dressing made with sour cream, lime juice, and chili powder, along with shredded cabbage and a variety of Mexican-inspired ingredients.
10. **Spicy Coleslaw**: This recipe adds a kick of heat with the use of cayenne pepper and Sriracha sauce in the dressing, along with shredded cabbage and other vegetables, resulting in a fiery and flavorful side dish.
THE BEST CREAMY COLESLAW
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
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.
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
EASY COLESLAW DRESSING
A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.
Provided by GarlicQueen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
Tips:
- Choose the right cabbage. Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a combination of both. Red cabbage will give your coleslaw a slightly sweeter and more colorful flavor.
- Shred the cabbage finely. This will help the dressing to coat the cabbage evenly. You can use a food processor or a sharp knife to shred the cabbage.
- Use a variety of vegetables. In addition to cabbage, you can also add other vegetables to your coleslaw, such as carrots, celery, onions, and bell peppers. This will add flavor and texture to the dish.
- Make your own dressing. A simple dressing made with mayonnaise, vinegar, sugar, and salt is all you need for a delicious coleslaw. You can also add other ingredients to your dressing, such as mustard, celery seeds, or caraway seeds.
- Let the coleslaw chill. After you've made your coleslaw, let it chill in the refrigerator for at least 30 minutes before serving. This will help the flavors to meld together.
Conclusion:
Coleslaw is a versatile dish that can be served as a side dish, a salad, or even a main course. It's a great way to use up leftover cabbage and other vegetables. With so many different variations, there's sure to be a coleslaw recipe that everyone will enjoy. So next time you're looking for a quick and easy dish to make, give coleslaw a try. You won't be disappointed!
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