50 Cole Slaw Recipes

1. Classic ColeslawWhisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons apple cider vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt. Mix with 1/2 shredded cabbage and 2 grated carrots.

2. With blue cheese and herbsMake Classic Coleslaw (No. 1) by adding 1 cup crumbled blue cheese and 1/4 cup each chopped parsley and chives.

3. BuffaloMake classic coleslaw (No. 1) by adding 2-4 tbsp. hot sauce, 1 cup each thinly sliced ​​celery and crumbled blue cheese.

4. With raisins and curry seasoningMake a classic coleslaw (No. 1), substituting yogurt for the sour cream and adding 1/4 cup of the dressing. mango chutney with curry spiceAdd 1 thinly sliced ​​bell pepper, 1/2 cup raisins and 1/4 cup chopped cilantro.

5. In RussianSoak 1/2 cup chopped red onion in cold water for 15 minutes, then drain. Make classic coleslaw (No. 1), substituting sweet sour cream for the onion. chili sauce and add 1/4 cup of sweet and sour vegetable marinade and chopped parsley. Stir in the sautéed onion.

6. Waldorf SaladFollow the classic coleslaw recipe (No. 1), substituting 3/4 cup each chopped apple and celery for the carrots. Add 1/2 cup chopped toasted walnuts.

7. With apple and kohlrabiMake a classic coleslaw dressing (No. 1) by adding 3 tablespoons horseradish, 1 tablespoon whole-grain mustard, and 1 more teaspoon sugar. Toss with 1/4 head shredded cabbage, 2 kohlrabi, and 2 apples (cut into strips), and 1/4 cup chopped dill.

8. With grapes and pecansMake a classic red cabbage salad (No. 1). Toss with 1 cup red grapes (cut in half), 1/2 cup chopped toasted pecans, and 1/4 cup chopped chives.

9. With chicken and barbecue sauce. Make classic coleslaw (No. 1), stir in 1/3 cup. barbecue sauce, 2 cups chopped cooked chicken meat and 2 chopped green onions.

10. With Cajun seasoningMake Classic Coleslaw Dressing (No. 1) by adding 2 tablespoons Creole mustard and 2 teaspoons Cajun seasoningMix with 1/2 shredded head of white cabbage, 2 grated carrots, 1 cup each of celery and bell pepper cut into strips, and 2 chopped green onions.

11. With chipotle peppersMake a classic coleslaw (No. 1) by tossing 2 tablespoons of puréed chipotle peppers in adobo sauce into the dressing. Omit the carrots. Stir in 1/4 cup chopped cilantro, 1 cup each of thinly sliced ​​red bell pepper, jicama, and green onion.

12. CrispyIn a colander, combine 1/2 head of shredded white cabbage with 1 tablespoon of salt. Let sit for 4 hours, then rinse with water and dry thoroughly. Prepare the classic salad dressing (No. 1) and toss with the cabbage.

13. Carrot and pineappleMix 1/2 cup mayonnaise and sour cream, 2 tablespoons each lemon juice and sugar, and 1 teaspoon salt. Add 12 grated carrots, 1 cup each raisins and diced pineapple, and 1/4 cup chopped chives.

14. From kaleCombine 1/4 cup lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon sugar, 1 teaspoon salt, and 1/3 cup olive oil. Add 5 cups each shredded cabbage and Tuscan kale, 2 grated carrots, and 1/2 cup toasted sunflower seeds.

15. EasyMix 1/2 cup each low-fat mayonnaise and Greek yogurt, 3 tablespoons each apple cider vinegar and milk, 1 tablespoon Dijon mustard, 1 teaspoon sugar, and salt to taste. Stir in 1/2 shredded cabbage, 1 grated carrot, and 1/4 cup chopped dill.

16. Broccoli with Ranch DressingCombine 1/2 cup buttermilk, 1/4 cup each mayonnaise and sour cream, 3 tablespoons apple cider vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Mix with prepared broccoli salad (two 12-ounce packages), and add 1/4 cup each chopped parsley, chives, and dill.

17. In ThaiPuree 1/2 cup peanut oil, 1/3 cup rice vinegar, the juice of 2 limes, 1 tablespoon each of grated ginger and soy sauce. Stir in 1/4 shredded Chinese cabbage and 8 grated carrots. Add 1/2 cup each of chopped cilantro, green onions, and peanuts.

18. With pepperSoak 1 thinly sliced ​​red onion in cold water for 15 minutes, then drain. Whisk together 2 tablespoons apple cider vinegar, 1.5 teaspoons sugar, 1/2 teaspoon chopped thyme, and 1/4 cup olive oil. Toss with 1 thinly sliced ​​poblano pepper, 4 bell peppers of varying colors, red onion, 1/2 teaspoon salt, and black pepper to taste.

19. With hot dressingIn a food processor, pulse 1/2 a chopped head of white cabbage and 3 carrots until finely chopped. Boil 1/4 cup apple cider vinegar, 2/3 cup vegetable oil, 2 tablespoons sugar, 2 teaspoons salt, 1 teaspoon each of mustard powder and celery seeds for 1 minute. Pour the dressing over the vegetables.

20. With apple and fennelIn a colander, combine 1/2 head of shredded Savoy cabbage with 1 tablespoon of salt. Let stand for 1 hour, then rinse with water and dry well. Toss with 1/4 cup each of vegetable oil, walnut oil, and apple cider vinegar, 2.5 teaspoons of sugar, and 1.5 tablespoons of Dijon mustard. Add 1 head of fennel and 1 apple (thinly sliced), and 3/4 cup of chopped walnuts.

21. With mayonnaise dressingPrepare the coleslaw with hot dressing (No. 19) and let cool. Stir in 1/2 cup of the dressing. homemade mayonnaise.

22. With Green Goddess dressingPuree 1/2 cup parsley, 1/2 cup chives, 1/3 cup each buttermilk, olive oil, and mayonnaise, 2 tablespoons each tarragon and lemon juice, and 2 anchovies. Toss with prepared broccoli salad (two 350g packages).

23. In KoreanPuree 1/2 cup kimchi, 3 tablespoons each of vegetable oil and rice vinegar, 2 tablespoons soy sauce, 4 teaspoons sesame oil, and 2 teaspoons sugar. Stir in 1/4 shredded Napa cabbage, 3 julienned pears, 1 thinly sliced ​​cucumber, and 1/2 cup chopped kimchi. Sprinkle with sesame seeds.

24. "Caesar"In a colander, combine 1/2 head of shredded Savoy cabbage with 1 tablespoon of salt. Let stand for 1 hour, then rinse and dry well. Puree 1/2 cup of olive oil, 1/4 cup of lemon juice, 4 anchovies, and 1/4 teaspoon of honey. Mix with the cabbage and crumbled croutons.

25. With vinaigrette dressingWhisk together 1/2 cup white wine vinegar, 2/3 cup olive oil, 1 tablespoon salt, and 2 tablespoons sugar. Add to shredded red and white cabbage (1/2 head each) and 4 grated carrots.

26. "Rainbow"Prepare the vinaigrette dressing for the cabbage salad (No. 25). Mix with shredded red and white cabbage (1/4 head each), 3 grated carrots, 2 thinly sliced ​​bell peppers, and 1/2 cup chopped parsley.

27. With greensPrepare the salad with vinaigrette dressing (No. 25), adding 2 tablespoons each of chopped parsley, dill, chives, and tarragon.

28. With beetsWhisk together 1/3 cup balsamic vinegar, 2 teaspoons salt, 1 teaspoon honey, and 1/2 cup olive oil. Toss with 1/4 head shredded red cabbage and 4 cups peeled and grated raw beets. Sprinkle with chopped pistachios.

29. With jicamaWhisk together 3 tablespoons lime juice, 1.5 teaspoons chili powder Add ancho, 1/4 teaspoon cayenne, and 1/4 cup vegetable oil. Toss with 1 large julienned jicama, 1 cup diced pineapple, 1/2 julienned English cucumber, 1/2 thinly sliced ​​red onion, and 1/4 cup chopped cilantro.

30. MediterraneanMix 1/3 cup each of yogurt and tahini (sesame paste) with 3 tablespoons of lemon juice, 1 teaspoon of honey, 1 crushed garlic clove, and a splash of hot sauce. Combine with 1/2 shredded red cabbage, 2 grated carrots, thinly sliced ​​Persian cucumber, and red bell pepper.

31. With turnips and baconFry 4 slices bacon until crisp, then crumble. Combine 2 tablespoons each of bacon drippings, vegetable oil, apple cider vinegar, and grainy mustard. Add 1 teaspoon of celery seed and 1/3 cup of sour cream. Toss the dressing with 6 cups of julienned turnips, 3 cups of shredded cabbage, 1/4 cup of chopped parsley, and crumbled bacon.

32. With grapes and goat cheeseWhisk together 1/2 cup olive oil, 2 tablespoons each Dijon mustard, honey, and white wine vinegar, and 1/2 teaspoon salt. Add 1/2 head of chopped Napa cabbage, 1/2 cup grapes, 1/4 cup crumbled goat cheese, and 1/4 cup chopped toasted hazelnuts. Sprinkle with chopped chives.

33. Vietnamese-style radishBeat 1/3 cup. natural vinegar, 2.5 tbsp. sugar and 1/3 cup. vegetable oil. Mix with 3 cups each of julienned daikon and carrots, 2 cups of julienned English cucumber, 1 minced jalapeño, and 1/4 cup each of chopped mint and cilantro.

34. With Dijon dressingWhisk together 1/4 cup apple cider vinegar, 2 tablespoons Dijon mustard, 1 tablespoon each sugar and salt, and 2/3 cup olive oil. Combine with 1/2 head white cabbage, 1/4 head red cabbage (shredded), 2 grated carrots, and 2 chopped green onions.

35. Chicago StyleMake Coleslaw with Dijon Dressing (No. 34), substituting table mustard for Dijon. Toss with 1/2 shredded cabbage, 2 grated carrots, 1/2 cup sweet vegetable marinade, 1/2 cup chopped gherkins, and 2 teaspoons celery seed.

36. With honey and mustardMake Dijon Coleslaw (No. 34), substituting honey mustard for Dijon mustard and using honey instead of sugar. Stir in 2 julienned apples and 1/2 cup toasted sliced ​​almonds.

37. With egg and hamPrepare the Dijon Coleslaw (No. 34) by adding 100g diced ham and 2 hard-boiled eggs.

38. With celery rootWhisk together 3/4 cup mayonnaise, 1/4 cup sour cream, the juice of 2 lemons, 2 tablespoons Dijon mustard, 1 teaspoon sugar, and 1/2 teaspoon salt. Stir in 1/4 shredded cabbage, 4 cups grated celery root, and 1/4 cup chopped parsley.

39. From Brussels sproutsFry 4 slices bacon until crisp, then crumble. Whisk 2 tablespoons each of bacon drippings, olive oil, and maple syrup with 1/3 cup sherry vinegar. Toss with 6 cups shredded Brussels sprouts, 1 thinly sliced ​​shallot, and bacon, and season with salt and pepper to taste.

40. Cobb SaladMash 1 avocado with 1/3 cup each lemon juice, olive oil, and water, and 1/2 teaspoon salt. Toss with 1/2 large shredded white cabbage, 1 cup chopped tomatoes, 1 cup crumbled blue cheese, and 3 chopped hard-boiled eggs. Sprinkle with 1/2 cup crumbled bacon.

41. Texas StyleIn a colander, combine 3 cups each shredded red and white cabbage with 1 tablespoon salt. Let stand for 1 hour, then rinse and drain well. Make Cobb Salad Dressing (No. 40); toss with cabbage, 1 cup corn, 1 thinly sliced ​​poblano pepper, and 1 small bunch green onion.

42. With wasabi and green peasWhisk together 1 cup mayonnaise, 2 teaspoons each of wasabi paste and rice vinegar, and 1 teaspoon each of sugar and salt. Stir in 1/2 a shredded head of Chinese cabbage, 2 cups of thinly sliced ​​snap peas, and 2 teaspoons of sesame seeds.

43. With asparagusWhisk together 1/4 cup lemon juice, 1 tablespoon Dijon mustard, 2 teaspoons sugar, and 1/2 cup olive oil. Combine with 1/2 head shredded Napa cabbage, 1 pound thinly sliced ​​asparagus, 2 chopped green onions, and 1 cup shredded Parmesan.

44. With ginger and soy sauce. Mix, whisking, 1/3 cup. rice vinegar, 3 tablespoons each soy sauce and orange juice, 1 tablespoon each sugar and grated ginger, 1 teaspoon sesame oil and 1/2 cup vegetable oil. Toss with 1/2 shredded Chinese cabbage, 2 grated carrots, 1 cup thinly sliced ​​snap peas and 2 thinly sliced ​​Fresno chili peppers.

45. Spicy Bok Choy SaladFollow the recipe for Ginger and Soy Sauce Salad (No. 44), using 9 cups of thinly sliced ​​bok choy instead of the napa cabbage. Add 2 tablespoons of Sriracha sauce to the dressing.

46. ​​Japanese fast foodFollow the recipe for Ginger and Soy Sauce Salad (No. 44), omitting the chili peppers and adding 2 grated carrots and 2 thinly sliced ​​red bell peppers. Add 2 cups crumbled dried ramen noodles and 1/4 cup chopped green onions.

47. With zucchini and mozzarellaWhisk together 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/3 cup olive oil. Toss the dressing with 3 grated zucchini, 1 cup each julienned tomatoes and mozzarella, and 1/2 cup chopped basil. Sprinkle with toasted pine nuts.

48. Green papaya with peanutsCombine 3 tablespoons fish sauce, 1/4 cup each lime juice and vegetable oil, 1 teaspoon salt, and 2 sliced ​​bird's eye chilies. Toss the dressing with 6 cups julienned green papaya, 1 large red bell pepper (cut into strips), 1/2 cup chopped cilantro, and 1/2 cup chopped peanuts.

49. With mango and peanutsFollow the recipe for Green Papaya and Peanut Salad (No. 48), omitting the salt and substituting julienned mango for the papaya.

50. With fennel and orangeSoak 1 cup of thinly sliced ​​red onion in cold water for 15 minutes, then drain. Whisk together 1/4 cup champagne vinegar, 2 tablespoons wholegrain mustard, 1 tablespoon salt, 1.5 teaspoons sugar, and 2/3 cups olive oil. Toss the dressing with 5 cups julienned fennel and 5 cups shredded cabbage. Add the red onion and the wedges of 2 oranges to the salad.




Votes: 26