50 Ways to Leave Your Slaw Lover


Cole slaw is such an iconic dish of summer. It goes with practically anything. I found these 50 variations in “Food Network” magazine. Now it really does go with everything.  In the classic recipe sugar is called for.  If you prefer, you can use an equivalent amount of sugar substitute.  Also, you will note that there are a number of option without mayonnaise.
slaw

1. Classic Cole Slaw

  • 1/2 head of cabbage, cored and shredded
  • 2 carrots, grated

Dressing:

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt

Instructions:

Place cabbage and carrots in a large bowl.  Whisk together the dressing ingredients.  Pour the dressing over cabbage and toss to combine.

 

2. Blue Cheese-Herb

Make the classic slaw, add:

  • 1 cup crumbled blue cheese
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives

 

3. Buffalo

To the classic slaw, add:

  • 2-4 tablespoons hot pepper sauce (according to your taste)
  • 1 cup thinly sliced celery
  • 1 cup crumbled blue cheese

 

4. Curry Slaw

Substitute Greek yogurt for the sour cream in the classic slaw.

To the classic slaw, add:

  • 1/4 cup mango chutney
  • 1 tablespoon curry powder
  • 1 thinly sliced red bell pepper
  • 1/2 cup raisins
  • 1/4 cup chopped cilantro

 

5. Thousand Island

Soak 1/2 cup thinly sliced red onions in cold water for 15 minutes; drain and add to classic slaw before adding the dressing.

To the classic slaw, add:

  • 1/4 cup sweet pickle relish
  • 1/4 cup chopped fresh parsley

Substitute sweet chili sauce for the sour cream in the classic dressing

 

6. Waldorf

Omit carrots.

To the classic slaw, add:

  • 3/4 cup chopped apple
  • 3/4 cup chopped celery

wpid-slaw1.jpg

 

7. Kohlrabi-Apple

Make the classic dressing adding:

  • 3 tablespoon prepared horseradish
  • 1 tablespoon grainy mustard
  • 1 extra teaspoon sugar

Toss with:

  • 1/4 head of shredded cabbage
  • 2 kohlrabi, julienned
  • 2 apples, julienned
  • 1/4 cup chopped dill

 

8. Grape-Pecan Slaw

Prepare the classic slaw, but use red cabbage.

Toss in:

  • 1 cup halved red grapes
  • 1/2 cup chopped and toasted pecans
  • 1/4 cup chopped green onions

 

9. Barbecue Chicken

To the classic slaw, add:

  • 2 cups shredded cooked chicken (rotisserie works well)
  • 2 chopped green onions

To the classic dressing stir in 1/3 cup barbecue sauce

 

10. Cajun

To the classic slaw, add:

  • 1 cup julienned celery
  • 1 cup julienned bell pepper
  • 2 chopped green onions

To the dressing, stir in 2 tablespoons Creole mustard and 2 teaspoons Cajun seasoning.

 

11. Chipotle

Omit the carrots.

To the classic slaw, add:

  • 1/4 cup chopped cilantro
  • 1 cup thinly sliced jicama
  • 1 cup thinly sliced red bell pepper
  • 2 chopped green onions

To the classic dressing, add 2 tablespoons pureed chipotles in adobo.

 

12. Crispy Slaw

Combine 1/2 a head of shredded cabbage in a colander with 1 tablespoon kosher salt.  Let sit 4 hours, then rinse and dry.

Toss with the dressing from the classic Cole slaw.

 

13. Carrot-Pineapple

In a large bowl, whisk together:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt

Add:

  • 12 carrots, shredded
  • 1 cup raisins
  • 1 cup diced pineapple
  • 1/4 cup shopped chives

 

14. Kale Slaw

In a large bowl, whisk together:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 teaspoon Kosher salt
  • 1/3 cup olive oil

Add:

  • 5 cups shredded cabbage
  • 5 cups shredded kale (Tuscan, if available)
  • 2 carrots, shredded
  • 1/2 cup toasted sunflower seeds

 

15. Light

Whisk together:

  • 1/2 cup low-fat mayonnaise
  • 1/2 cup Greek yogurt
  • 3 tablespoons cider vinegar
  • 3 tablespoons milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • salt to taste

Toss:

  • 1/2 head shredded green cabbage
  • 1 shredded carrot
  • 14 cup chopped dill

 

16. Broccoli Ranch

Whisk together:

  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt

Toss:

  • 2 12-ounce bags broccoli slaw
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives
  • 1/4 cup chopped dill

 

17. Thai

Puree:

  • 1/2 cup peanut butter
  • 1/3 cup rice vinegar
  • 2 limes, juiced
  • 1 tablespoon grated ginger root
  • 1 tablespoon soy sauce

Toss:

  • 1/4 head shredded Napa cabbage
  • 8 shredded carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • 1/2 cup chopped peanuts

 

18. Pepper

Soak a thinly sliced red onion in cold water for 15 minutes; drain.

Whisk:

  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon chopped thyme
  • 1/4 cup olive oil

Toss:

  • 1 poblano pepper, thinly sliced
  • 4 bell peppers, thinly sliced (assorted colors)
  • red onion (soaked)
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper

 

19. Hot-Dressed

In a food processor, pulse to chop:

  • 1/2 a head of cabbage that has been rough chopped
  • 3 carrots

In a saucepan, boil for one minute:

  • 1/4 cup cider vinegar
  • 2/3 cup vegetable oil
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon mustard powder
  • 1 teaspoon celery seed

Pour the dressing over the vegetables.

wpid-slaw.jpg

 

20. Apple-Fennel Slaw

Toss together and let sit in a colander for an hour, before rinsing and draining well:

  • 1/2 head of Savoy cabbage, shredded
  • 1 tablespoon kosher salt

Dressing:

  • 1/4 cup vegetable oil
  • 1/4 cup walnut oil
  • 1/4 cup cider vinegar
  • 2 1/2 teaspoons sugar
  • 1 1/2 tablespoons Dijon mustard

Add:

  • 1 fennel bulb, trimmed and thinly sliced
  • 1 apple, cored and thinly sliced
  • 3/4 cup chopped walnuts

 

21. Creamy

Prepare the Hot-Dressed Slaw (number 19) and let cool.  Stir in 1/2 cup mayonnaise.

 

22. Green Goddess

In a food processor or blender, puree the dressing:

  • 1/2 cup parsley
  • 1/2 cup chives
  • 1/3 cup buttermilk
  • 1/3 cup olive oil
  • 1/3 cup mayonnaise
  • 2 tablespoons tarragon
  • 2 tablespoons fresh lemon juice
  • 2 anchovies

Toss with:

  • 24 ounces bagged broccoli slaw mix

 

23.  Korean Slaw

Puree:

  • 1/2 cup kimchi
  • 3 tablespoons vegetable oil
  • 3 tablespoons rice vinegar
  • 2 tablespoon soy sauce
  • 4 teaspoons sesame oil
  • 2 teaspoons sugar

Toss with:

  • 1/4 head Napa cabbage, shredded
  • 3 Asian pears, julienned
  • 1 cucumber, thinly sliced
  • 1/2 cup chopped kimchi

Garnish with sesame seeds.

 

24. Caesar Slaw:

In a colander, toss together and let sit one hour, before rinsing and draining well:

  • 1/2 head shredded Savoy cabbage
  • 1 tablespoon kosher salt

Puree:

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 anchovies
  • 1/4 teaspoon honey

Toss with cabbage and top with:

  • crumbled croutons

 

25.  Basic Vinaigrette Slaw

Whisk together:

  • 1/2 cup white wine vinegar
  • 2/3 cup olive oil
  • 1 tablespoon kosher salt
  •  2 tablespoons sugar

Toss with:

  • 1/2 head red cabbage, shredded
  • 1/2 head green cabbage, shredded
  • 4 carrots, shredded

 

26. Confetti Slaw

Prepare the dressing for the Basic Vinaigrette Slaw (number 25).  Toss with

  • 1/4 head red cabbage
  • 1/4 head green cabbage
  • 3 carrots, shredded
  • 2 bell peppers, thinly sliced
  • 1/2 cup chopped parsley

 

27. Herb

Prepare the Basic Vinaigrette Slaw (Number 25), add:

  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped tarragon

 

28. Beet

Whisk together:

  • 1/3 cup balsamic vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon honey
  • 1/2 cup olive oil

Toss with:

  • 1/4 head red cabbage, shredded
  • 4 cups peeled and shredded raw beets

Top with:

  • chopped pistachios

 

29. Jicama

Whisk together:

  • 3 tablespoons lime juice
  • 1 1/2 teaspoons ancho chile powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup vegetable oil

Toss with:

  • 1 large jicama, julienned
  • 1 cup diced pineapple
  • 1/2 English cucumber, julienned (you can use an ordinary one, but scrape out some of the seeds and liquid)
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped cilantro

 

30. Mediterranean

Whisk:

  • 1/3 cup yogurt
  • 1/3 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 minced garlic clove
  • a few dashes of hot sauce

Toss with:

  • 1/2 head shredded red cabbage
  • 2 shredded carrots
  • 1 thinly sliced cucumber
  • 1 thinly sliced red bell pepper

 

31. Turnip-Bacon

Cook 4 slices bacon until crisp; crumble. Whisk:

  • 2 tablespoons bacon drippings
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons grainy mustard
  • 1 teaspoon celery seeds
  • 1/3 cup sour cream

Toss with:

  • 6 cups julienned turnips
  • 3 cups shredded green cabbage
  • 1/4 cup chopped parsley

Top with the crumbled bacon

 

32. Grape–Goat Cheese

Whisk:

  • 1/2 cup olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt

Add:

  • 1/2 head roughly chopped Napa cabbage
  • 1/2 cup grapes
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped toasted hazelnuts

Garnish with chopped chives.

 

33. Vietnamese

Whisk:

  • 1/3 cup white vinegar
  • 2 1/2 tablespoons sugar
  • 1/3 cup vegetable oil

Toss with:

  • 3 cups julienned daikon radish
  • 3 cups julienned carrots
  • 2 cups julienned English cucumber
  • 1 minced jalapeno pepper
  • 1/4 cup chopped mint
  • 1/4 cup chopped cilantro

 

34. Dijon

Whisk together:

  • 1/4 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 2/3 cup olive oil

Toss with:

  • 1/2 head shredded green cabbage
  • 1/4 head shredded red cabbage
  • 2 shredded carrots
  • 2 sliced green onions

 

35. Chicago

Prepare Dijon Slaw (No. 34), swapping yellow mustard for the Dijon.

Toss with:

  • 1/2 head shredded green cabbage
  • 2 shredded carrots
  • 1/2 cup sweet pickle relish
  • 1/2 cup chopped pickled sport peppers
  • 2 teaspoons celery seeds

 

36. Honey-Mustard

Prepare Dijon Slaw (No. 34), swapping honey mustard for the Dijon mustard and omitting the sugar.

Add:

  • 2 julienned apples
  • 1/2 cup toasted sliced almonds
  • honey to taste

 

37. Ham and Egg

Prepare Dijon Slaw (No. 34), adding:

  • 1/4 pound diced ham
  • 2 chopped hard-cooked eggs

 

38. Celery Root

Whisk together:

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • juice of 2 lemons
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt

Toss with:

  • 1/4 head shredded green cabbage
  • 4 cups shredded celery root
  • 1/4 cup chopped parsley

 

39. Brussels Sprout

Cook 4 slices bacon until crisp; crumble. Whisk together:

  • 2 tablespoons of the bacon drippings
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/3 cup sherry vinegar

Toss with:

  • 6 cups shredded Brussels sprouts
  • 1 thinly sliced shallot
  • the bacon
  • salt
  • freshly ground black pepper

 

40. Cobb

Puree 1 avocado, 1/3 cup each lemon juice, olive oil and water, and 1/2 teaspoon kosher salt. Toss with 1/2 large head shredded green cabbage, 1 cup each diced tomato and crumbled blue cheese, and 3 chopped hard-cooked eggs. Top with 1/2 cup crumbled cooked bacon.

 

41. Southwestern

Toss:

  • 3 cups shredded red cabbage
  • 3 cups shredded green cabbage
  • 1 tablespoon kosher salt

Let sit in a colander 1 hour, then rinse and dry well. Make the dressing for Cobb Slaw (No. 40).

Toss with:
  • the cabbage
  • 1 cup corn
  • 1 thinly sliced poblano chile1 small bunch chopped green onions

 

42. Wasabi–Snow Pea

Whisk:

  • 1 cup mayonnaise
  • 2 teaspoons wasabi paste
  • 2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt

Toss with:

  • 1/2 head shredded Napa cabbage
  • 2 cups thinly sliced snow peas
  • 2 teaspoons sesame seeds

 

43. Asparagus

Whisk:

  • 1/4 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 cup olive oil

Toss with:

  • 1/2 head shredded Napa cabbage
  • 1 pound thinly sliced asparagus
  • 2 thinly sliced shallots
  • 1 cup shaved Parmesan cheese

soy slaw

44. Soy-Ginger

Whisk:

  • 1/3 cup rice vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons orange juice
  • 1 tablespoon sugar
  • 1 tablespoons grated ginger
  • 1 teaspoon sesame oil
  • 1/2 cup vegetable oil

Toss with:

  • 1/2 head shredded Napa cabbage
  • 2 shredded carrots
  • 1 cup thinly sliced snow peas
  • 2 thinly sliced Fresno chiles
 

45. Spicy Bok Choy

Prepare Soy- Ginger Slaw (No. 44), but use 9 cups thinly sliced bok choy instead of the cabbage.  Add 2 tablespoons Sriracha to the dressing.

 

46. Ramen-Ginger

Prepare Soy-Ginger Slaw (No. 44), omitting the chiles and add:

  • 2 carrots, shredded
  • 2 red bell peppers, thinly sliced
  • 2 cups crumbled raw ramen noodles
  • 1/4 cup roughly chopped green onions

 

47. Zucchini-Mozzarella

Whisk together:

  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/3 cup olive oil

Toss in:

  • 3 shredded zucchini
  • 1 cup julienned tomato
  • 1 cup shredded fresh mozzarella
  • 1/2 cup shredded basil
  • toasted pine nuts

 

48. Green Papaya–Peanut

Whisk together:

  • 3 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1 teaspoon kosher salt
  • 2 sliced Thai bird chiles

Toss with:

  • 6 cups julienned green papaya
  • 1 large julienned red bell pepper
  • 1/2 cup chopped cilantro
  • 1/2 cup peanuts
 

49. Mango-Peanut

Prepare the Green Papaya–Peanut Slaw (No. 48), but omit the salt and substitute julienned firm mango for the papaya.

 

50. Fennel-Orange

Soak 1 cup thinly sliced red onion in cold water for 15 minutes; drain.

Whisk:

  • 1/4 cup champagne vinegar
  • 2 tablespoons grainy mustard
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons sugar
  • 2/3 cup olive oil

Toss the dressing with:

  • 5 cups julienned fennel
  • 5 cups shredded green cabbage
  • the red onion
  • segments from 2 oranges

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