Are you tired of the same old boring salads? Want to add some excitement to your meal routine? Look no further! With just a few simple ingredients and some creative twists, you can transform a humble bagged coleslaw mix into a delicious and unique dish. In this article, we’ll explore 20 easy and mouth-watering recipes that showcase the versatility of coleslaw.
From creamy and indulgent to spicy and tangy, our recipes will take you on a flavor journey around the world. Whether you’re in the mood for something sweet and sour or savory and umami, there’s a recipe here for everyone. So go ahead, get creative, and give your taste buds a reason to rejoice!
[Insert images of the 20 different coleslaw recipes]
Creamy Coleslaw with Apple and Walnuts
A refreshing twist on traditional coleslaw, this recipe adds sweet crunch from apples and walnuts to a creamy dressing.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 cup chopped fresh parsley
– 1/2 cup diced apple (Granny Smith or Fuji work well)
– 1/4 cup chopped walnuts
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cabbage, carrots, mayonnaise, apple cider vinegar, honey, and parsley. Mix until well combined.
2. Add diced apple and chopped walnuts to the bowl. Toss gently to distribute evenly.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled.
Cooking Time: None needed! This recipe is ready in just a few minutes of preparation.
Asian-Inspired Coleslaw with Sesame Dressing
This refreshing coleslaw gets a flavorful boost from the sweetness of sesame oil and the crunch of toasted sesame seeds. Perfect as a side dish or topping for your favorite Asian-inspired dishes.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup thinly sliced red bell pepper
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon honey
– 1/4 teaspoon grated ginger
– Salt and pepper, to taste
– 2 tablespoons toasted sesame seeds
Instructions:
1. In a large bowl, combine cabbage, carrots, and red bell pepper.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and ginger.
3. Pour the dressing over the slaw mixture and toss to coat.
4. Season with salt and pepper, to taste.
5. Sprinkle toasted sesame seeds on top and serve.
Cooking Time: 10 minutes
Spicy Jalapeño Lime Coleslaw
This refreshing coleslaw gets a boost of flavor from spicy jalapeños and a squeeze of fresh lime juice. Perfect for topping tacos, grilled meats, or enjoying as a side dish.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon mayonnaise
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cabbage, carrots, and cilantro.
2. In a small bowl, whisk together jalapeño, lime juice, mayonnaise, and Dijon mustard.
3. Pour the dressing over the slaw mixture and toss until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: None
BBQ Ranch Coleslaw with Bacon
This recipe combines the tanginess of coleslaw with the richness of bacon and the sweetness of BBQ sauce, creating a unique and delicious side dish perfect for picnics or backyard gatherings.
Ingredients:
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup mayonnaise
• 1/4 cup ranch dressing
• 2 tablespoons BBQ sauce
• 6 slices of cooked bacon, crumbled
• 1 tablespoon chopped fresh cilantro (optional)
• Salt and pepper to taste
Instructions:
1. In a large bowl, combine cabbage, carrots, mayonnaise, ranch dressing, and BBQ sauce. Mix well until all the ingredients are fully incorporated.
2. Stir in crumbled bacon and chopped cilantro (if using).
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled.
Cooking Time: 10-15 minutes (prep time), 30 minutes (marinating time)
Tangy Vinegar-Based Coleslaw
A classic coleslaw recipe with a tangy twist, this vinegar-based slaw is perfect for topping burgers, sandwiches, or enjoying as a side dish.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup apple cider vinegar
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon sugar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the shredded cabbage and carrots.
2. In a small bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, and sugar until smooth.
3. Pour the dressing over the cabbage mixture and toss until well coated.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (prep time) + chilling time
Sweet and Sour Pineapple Coleslaw
This refreshing slaw is perfect for hot summer days or as a tangy side dish for your next barbecue. With the sweetness of pineapple and a hint of sourness from the vinegar, it’s a great way to add some excitement to your meal.
Ingredients:
– 2 cups shredded cabbage
– 1 cup grated carrot
– 1 cup diced fresh pineapple
– 1/4 cup granulated sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon mayonnaise
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the shredded cabbage and grated carrot.
2. In a separate bowl, whisk together the sugar, apple cider vinegar, mayonnaise, Dijon mustard, salt, and pepper until well combined.
3. Add the diced pineapple to the wet ingredients and stir until coated.
4. Pour the wet ingredients over the dry ingredients and toss until the slaw is well coated.
5. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: 30 minutes (including chilling time)
Greek Yogurt Coleslaw with Dill
A light and tangy twist on traditional coleslaw, this recipe combines the creaminess of Greek yogurt with the bright flavor of fresh dill. Perfect for hot summer days or as a side dish for your next barbecue.
Ingredients:
– 1 cup Greek yogurt
– 2 cups shredded cabbage
– 1/2 cup grated carrots
– 1/4 cup chopped fresh dill
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, and honey until smooth.
3. Add the chopped fresh dill to the yogurt mixture and stir to combine.
4. Pour the yogurt mixture over the cabbage mixture and toss until the slaw is well coated.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! This coleslaw is best served chilled, straight from the refrigerator.
Mexican Street Corn Coleslaw
This vibrant slaw combines the sweetness of corn with the bold flavors of Mexico, perfect for topping tacos or grilled meats. With its creamy texture and zesty zip, it’s a delicious departure from traditional coleslaw.
Ingredients:
– 1 cup cooked corn kernels (fresh or frozen)
– 1/2 cup shredded red cabbage
– 1/4 cup chopped fresh cilantro
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine corn kernels, red cabbage, and chopped cilantro.
2. In a small bowl, whisk together mayonnaise, lime juice, Dijon mustard, and cumin.
3. Pour the dressing over the corn mixture and toss until well coated.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This slaw is best served chilled or at room temperature.
Buffalo Blue Cheese Coleslaw
This creamy coleslaw gets a bold boost from the flavors of buffalo wings – perfect for topping your favorite sandwiches or serving as a side dish. The combination of crunchy cabbage, tangy blue cheese, and spicy hot sauce will be a hit at any gathering.
Ingredients:
– 2 cups shredded cabbage
– 1/4 cup mayonnaise
– 2 tablespoons hot sauce (such as Frank’s RedHot)
– 1 tablespoon apple cider vinegar
– 1/4 cup crumbled blue cheese
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cabbage, mayonnaise, hot sauce, and vinegar. Mix until well combined.
2. Stir in blue cheese and cilantro.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled.
Cooking Time: 30 minutes
Avocado Lime Coleslaw
This creamy coleslaw gets a boost from the richness of avocados and the brightness of lime juice, making it perfect for topping tacos or grilled meats.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a large bowl, combine cabbage, carrots, and avocado.
2. In a small bowl, whisk together lime juice, olive oil, and Dijon mustard.
3. Pour the dressing over the slaw mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Just before serving, garnish with chopped cilantro or scallions if desired.
Cooking Time: 15 minutes ( prep time) + 30 minutes (refrigeration)
Honey Mustard Coleslaw with Almonds
This refreshing coleslaw recipe combines the sweetness of honey with the tanginess of mustard, all tied together with crunchy almonds. Perfect as a side dish or topping for your favorite barbecue dishes.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup sliced almonds
Instructions:
1. In a large bowl, combine cabbage and carrots.
2. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, salt, and black pepper.
3. Pour the dressing over the cabbage mixture and toss until well combined.
4. Stir in sliced almonds.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This recipe is a quick and easy make-ahead slaw that’s ready when you are.
Curry Coleslaw with Golden Raisins
Add some excitement to your next barbecue or picnic with this unique and flavorful curry coleslaw. The sweetness of the golden raisins pairs perfectly with the warm spices of the curry powder, making it a refreshing change from traditional coleslaws.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon curry powder
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup golden raisins
Instructions:
1. In a large bowl, combine the cabbage, carrots, and raisins.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, curry powder, and honey until smooth.
3. Pour the dressing over the slaw mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: None! This recipe is ready in just a few minutes.
Pomegranate and Feta Coleslaw
This vibrant coleslaw combines the sweetness of pomegranate with the tanginess of feta cheese, creating a delightful side dish perfect for summer gatherings.
Ingredients:
– 2 cups shredded cabbage
– 1 cup grated carrots
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup pomegranate seeds (fresh or dried)
– 2 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine shredded cabbage, grated carrots, and chopped parsley.
2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the slaw mixture and toss until coated.
4. Stir in crumbled feta cheese and pomegranate seeds.
5. Chill in refrigerator for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: None (prep time: 15 minutes)
Peanut Butter Coleslaw with Sriracha
This creamy coleslaw gets a kick from the addition of spicy peanut butter and sriracha, making it a perfect side dish for your next barbecue or picnic.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup creamy natural peanut butter
– 2 tablespoons sriracha sauce
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cabbage and carrots.
2. In a small bowl, whisk together the peanut butter, sriracha, apple cider vinegar, and honey until smooth.
3. Pour the dressing over the cabbage mixture and toss until coated.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None needed! This slaw is ready to go straight from the fridge.
Balsamic Glazed Coleslaw with Cranberries
This refreshing slaw gets a boost from the tangy sweetness of balsamic glaze and the pop of tart cranberries. Perfect for topping burgers, sandwiches, or using as a side dish.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup mayonnaise
– 2 tablespoons balsamic glaze
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup fresh or frozen cranberries
Instructions:
1. In a large bowl, combine cabbage and carrots.
2. In a small bowl, whisk together mayonnaise, balsamic glaze, apple cider vinegar, Dijon mustard, salt, and black pepper.
3. Pour the dressing over the slaw mixture and toss until well coated.
4. Fold in cranberries.
5. Chill in refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: 10 minutes
Kimchi-Style Spicy Coleslaw
This recipe takes the traditional coleslaw to a bold and spicy new level, inspired by the flavors of Korean kimchi. With its tangy slaw base and kick of gochugaru (Korean chili flakes), this dish is perfect for those who like a little heat in their salads.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup mayonnaise
– 2 tablespoons rice vinegar
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon gochugaru (Korean chili flakes)
– 1/2 teaspoon sugar
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, combine cabbage, carrots, mayonnaise, rice vinegar, Gochujang, gochugaru, sugar, salt, and pepper.
2. Mix until well combined and adjust seasoning as needed.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with chopped green onions if desired.
Cooking Time: 10-15 minutes (mostly hands-off)
Mediterranean Coleslaw with Olives
Add a flavorful twist to traditional coleslaw by incorporating the savory taste of olives and Mediterranean spices. This refreshing side dish is perfect for grilled meats, seafood, or as a topping for sandwiches.
Ingredients:
– 2 cups shredded cabbage
– 1 cup grated carrot
– 1/4 cup pitted green olives, sliced
– 2 tablespoons red wine vinegar
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cabbage, carrot, and olives.
2. In a small bowl, whisk together vinegar, olive oil, Dijon mustard, and dried oregano.
3. Pour the dressing over the slaw mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None required!
Maple Dijon Coleslaw with Pecans
Elevate your coleslaw game with this unique recipe that combines the sweetness of maple syrup, the tanginess of Dijon mustard, and the crunch of pecans. Perfect for a summer barbecue or as a side dish for your favorite comfort food.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup mayonnaise
– 2 tablespoons maple syrup
– 1 tablespoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup chopped pecans
Instructions:
1. In a large bowl, combine the cabbage and carrots.
2. In a small bowl, whisk together the mayonnaise, maple syrup, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Sprinkle the chopped pecans on top and serve.
Cooking Time: 10 minutes
Garlic Parmesan Coleslaw
Elevate your coleslaw game with this creamy, savory twist that combines the flavors of garlic and parmesan cheese. Perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 cloves garlic, minced
– 1/4 cup mayonnaise
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated parmesan cheese
Instructions:
1. In a large bowl, combine cabbage and carrots.
2. In a separate bowl, whisk together garlic, mayonnaise, olive oil, vinegar, mustard, salt, and pepper.
3. Pour the dressing over the slaw mixture and toss until well coated.
4. Sprinkle parmesan cheese on top and toss again to combine.
5. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: 0 minutes (prep only)
Tropical Mango Coconut Coleslaw
Perfect for summer barbecues or potlucks, this vibrant coleslaw combines the sweetness of mango with the creaminess of coconut and a hint of spice. This tropical twist is sure to be a hit at any outdoor gathering!
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1 ripe mango, diced
– 1/4 cup unsweetened coconut flakes
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, combine cabbage, carrots, mango, and coconut flakes.
2. In a small bowl, whisk together lime juice, honey, and cumin.
3. Pour dressing over slaw mixture and toss until well combined.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 10 minutes
