Coleslaw is a classic side dish that shows up at barbecues, picnics, and family gatherings. It’s one of those versatile dishes that can be made in so many different ways. Each variation has its own unique twist, making it stand out. Whether you prefer it creamy, tangy, sweet, or spicy, there’s a coleslaw recipe out there for everyone. Let’s dive into 12 different types of coleslaw and see what makes each one special. From the traditional creamy version to exotic flavors, this list has something for every taste bud.
Contents
- 1 Classic Creamy Coleslaw
- 2 Lexington Red Slaw
- 3 Buttermilk Coleslaw
- 4 Red Cabbage Coleslaw
- 5 Asian Coleslaw
- 6 Apple Coleslaw
- 7 Jalapeño Coleslaw
- 8 Greek Yogurt Coleslaw
- 9 Pineapple Coleslaw
- 10 Broccoli Slaw
- 11 Mexican Coleslaw
- 12 Mustard Coleslaw
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Classic Creamy Coleslaw
Classic creamy coleslaw is a quintessential side dish that balances sweetness and tanginess with a creamy texture. The base consists of finely shredded green cabbage (4 cups) and shredded carrots (1 cup) for color and crunch. The dressing is made by whisking together 1/2 cup of mayonnaise, 2 tablespoons of white vinegar, 1 tablespoon of sugar, and 1 teaspoon of mustard. Toss the vegetables with the dressing until everything is well-coated, then refrigerate for at least an hour to let the flavors meld. The result is a smooth, creamy coleslaw that pairs perfectly with fried chicken, pulled pork, or barbecue ribs. It’s a classic for a reason: simple, delicious, and versatile for any occasion.
Lexington Red Slaw
Lexington red slaw, originating from North Carolina, is a tangy, ketchup-based variation of traditional coleslaw. Shredded green cabbage (4 cups) is combined with a bold dressing made from 1/2 cup of ketchup, 1/4 cup of apple cider vinegar, 2 tablespoons of sugar, and 1 teaspoon of hot sauce. The lack of mayonnaise makes it a lighter and spicier alternative, perfect for warm weather barbecues. Toss the cabbage with the dressing and let it sit in the refrigerator for a few hours to develop the flavors. The ketchup gives the slaw its distinct red color and adds a unique, slightly sweet flavor. It’s most commonly paired with smoked meats, particularly pulled pork.
Buttermilk Coleslaw
Buttermilk coleslaw offers a tangy twist on the traditional creamy version by incorporating buttermilk into the dressing. Start with 4 cups of finely shredded cabbage and 1 cup of shredded carrots. The dressing combines 1/2 cup of buttermilk, 1/4 cup of mayonnaise, 2 tablespoons of white vinegar, 1 tablespoon of sugar, and a pinch of celery seed. The buttermilk adds a rich tang that is lighter than a mayonnaise-only dressing, giving the slaw a refreshing and slightly sour bite. Toss the cabbage mixture with the dressing and let it chill for at least an hour before serving. This coleslaw is particularly good with fried seafood or grilled chicken.
Red Cabbage Coleslaw
Red cabbage coleslaw is visually stunning and adds a sweet, slightly peppery flavor to the dish. Use 4 cups of thinly sliced red cabbage and combine it with 1/2 cup of raisins or thinly sliced apples for added sweetness. The dressing can be creamy or vinegar-based; for a vinegar dressing, mix 1/4 cup of apple cider vinegar, 1 tablespoon of honey, and 2 tablespoons of olive oil. Toss the cabbage and fruit with the dressing and let it sit for an hour to allow the flavors to blend. The vibrant purple color of the cabbage adds visual appeal to any plate, while its slightly sweet taste complements roasted meats and fish. Plus, red cabbage is packed with antioxidants, making this coleslaw a healthy option.
Asian Coleslaw
Asian coleslaw is a fresh and zesty variation that includes flavors like soy sauce and sesame oil. For the base, use 4 cups of shredded napa cabbage, 1 cup of shredded carrots, and 1/2 cup of thinly sliced bell peppers. The dressing is a combination of 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, and 1 teaspoon of honey. Toss the vegetables with the dressing and top with toasted sesame seeds and chopped green onions for extra flavor and texture. This slaw has a lighter, tangier profile than traditional versions, making it a perfect side for Asian-inspired dishes or as a topping for grilled meats.
Apple Coleslaw
Apple coleslaw blends the crispness of cabbage with the sweetness of apples for a refreshing twist. Combine 3 cups of shredded cabbage with 1 cup of thinly sliced apples (Granny Smith or Honeycrisp work well). The dressing is made with 1/4 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey, providing a sweet and tangy flavor. Mix the cabbage and apples with the dressing, then chill for at least 30 minutes. This version of coleslaw adds a fruity dimension to the classic dish and pairs exceptionally well with pork chops or roasted chicken. The apples bring a sweet crunch that contrasts nicely with savory dishes.
Jalapeño Coleslaw
Jalapeño coleslaw adds a spicy kick to the traditional recipe, ideal for those who enjoy a bit of heat. Use 4 cups of shredded cabbage, 1/2 cup of shredded carrots, and 1-2 finely chopped fresh jalapeños (adjust to taste). For the dressing, whisk together 1/2 cup of mayonnaise, 2 tablespoons of lime juice, and 1 tablespoon of honey. Mix the cabbage, carrots, and jalapeños with the dressing and refrigerate for an hour to allow the flavors to develop. The jalapeños provide a spicy heat that pairs wonderfully with tacos, grilled meats, or fish. The lime juice brightens the dish, adding a fresh zesty finish.
Greek Yogurt Coleslaw
Greek yogurt coleslaw is a healthier version that still provides a creamy texture but with more protein and less fat. Combine 4 cups of shredded green cabbage and 1 cup of shredded carrots in a large bowl. The dressing is made from 1/2 cup of Greek yogurt, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Toss the vegetables with the yogurt dressing and refrigerate for at least 30 minutes before serving. The Greek yogurt adds a tangy richness without the heaviness of mayonnaise, making this slaw a light yet satisfying side dish. It’s great for pairing with lean proteins like grilled chicken or fish.
Pineapple Coleslaw
Pineapple coleslaw adds a tropical twist to the classic dish by incorporating sweet pineapple chunks. Combine 3 cups of shredded cabbage, 1 cup of shredded carrots, and 1 cup of chopped pineapple. The dressing is a mix of 1/4 cup of mayonnaise, 2 tablespoons of pineapple juice, and 1 tablespoon of apple cider vinegar. Toss the vegetables and pineapple with the dressing and chill for an hour. The pineapple adds a burst of sweetness that balances the tangy dressing, making this coleslaw perfect for pairing with grilled seafood or tropical-themed meals. The juicy pineapple chunks create a refreshing contrast with the crisp cabbage.
Broccoli Slaw
Broccoli slaw is a healthy alternative to traditional coleslaw, using shredded broccoli stems as the base. Use 4 cups of shredded broccoli stems and 1 cup of shredded carrots for crunch. The dressing can be made with 1/4 cup of apple cider vinegar, 1 tablespoon of honey, and 2 tablespoons of olive oil. Toss the broccoli and carrots with the dressing and add dried cranberries or sunflower seeds for added texture and flavor. This slaw is nutrient-dense, providing a good source of fiber and vitamins while being light and refreshing. It’s perfect for those looking for a healthier side dish option.
Mexican Coleslaw
Mexican coleslaw, also known as taco slaw, features bold flavors with lime and cilantro as the key ingredients. Combine 4 cups of shredded cabbage with 1 cup of shredded carrots and 1/2 cup of thinly sliced radishes. The dressing is made from 2 tablespoons of lime juice, 1 tablespoon of olive oil, and 1 teaspoon of cumin. Toss the vegetables with the dressing and sprinkle chopped cilantro over the top. The tangy lime juice and the fresh cilantro give this slaw a vibrant, zesty flavor, making it a great topping for tacos or a side dish for grilled meats. nm
Mustard Coleslaw
Mustard coleslaw brings a tangy, spicy flavor to the table, perfect for those who prefer a bolder taste. Combine 4 cups of shredded green cabbage with 1 cup of shredded red cabbage for color. The dressing is made with 1/4 cup of mustard, 2 tablespoons of vinegar, 1 tablespoon of sugar, and 1/4 cup of mayonnaise. Toss the cabbage with the dressing until everything is well coated. The mustard adds a sharp, tangy flavor that contrasts nicely with the slightly sweet vinegar and cabbage. This slaw pairs especially well with barbecued meats, particularly smoked pork and ribs.
This article originally appeared on RetailShout
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