Coleslaw Recipes

Recipe: Fennel Slaw

This raw fennel and celery salad brings light and bright flavor to grilled marinated skirt steak. Throw corn tortillas on the grill to make impromptu tacos, a favorite weeknight dinner.

Many Southern cooks grew up peeling celebry to remove the tough outer strings. But you can use a "Y" peeler or skip this step when it's finely chopped.

Recipe: Napa Cabbage-and-Sweet Pepper Slaw

Put this on your pulled pork sandwich and you'll never go back to regular coleslaw again.

Recipe: Broccoli Slaw
Recipe: Mayo-Sour Cream Dressing

Cooking broccoli in boiling water to a bright green takes only a couple of minutes. Be sure to shock it immediately in ice water to keep the color vibrant.

Recipe: Peach-Ginger Slaw

Turn a coleslaw recipe into a special summertime treat with the addition of chopped fresh peaches, pecans, pepper jelly, and fresh ginger. The peaches add a pleasing sweetness to the savory slaw.

Recipe: Jicama-and-Bell Pepper Slaw

Thinly sliced jicama, mint leaves, juicy bell peppers, and Strawberry-Lemonade Jam make for a deliciously refreshing slaw.

Recipe: Fennel-Apple Slaw

This vibrant seasonal salad is an ideal way to showcase your favorite apples—just be sure to use ones that are super crisp, tart, and sweet, and keep the peels on to add color and texture. Can't find fennel? Three ribs of thinly sliced celery make a good substitute in a pinch.

Recipe: South Carolina Slaw

Place 1/2 head thinly sliced cabbage (about 1 lb.) and 1 cup grated carrot in a bowl. Whisk together 1/2 cup apple cider vinegar, 1/4 cup sugar, 1/4 cup vegetable oil, 2 Tbsp. Dijon mustard, 2 tsp. dry mustard, 1 tsp. celery seeds, 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper in a saucepan until sugar dissolves; bring to a boil over medium-high heat. Pour over cabbage mixture; toss to coat. Serve immediately.

Recipe: Central Texas Slaw

Whisk together 1/4 cup white vinegar, 1/4 cup extra virgin olive oil, 2 Tbsp. sugar, 3 to 4 Tbsp. fresh lime juice, 1 1/2 tsp. kosher salt, 1/2 tsp. ground coriander, 1/4 tsp. ground cumin, 1/4 tsp. ground red pepper, and 1/4 tsp. freshly ground black pepper in a large bowl. Add 2 cups thinly sliced red cabbage; 2 cups thinly sliced white cabbage; 1/2 cup shredded carrot; 1 medium jalapeño pepper (with seeds), thinly sliced; 1/2 red bell pepper, thinly sliced; and 1/2 yellow bell pepper, thinly sliced. Toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in 1/2 cup chopped fresh cilantro just before serving.

Recipe: Western North Carolina Slaw

Whisk together 1/3 cup ketchup, 1/3 cup apple cider vinegar, 2 Tbsp. sugar, 1/2 tsp. kosher salt, 1/2 tsp. freshly ground black pepper, and 1/4 tsp. hot sauce in a bowl. Add 1/2 head cabbage (about 1 lb.), grated, and 1/4 large sweet onion, grated; toss to coat. Let stand 1 hour before serving, tossing occasionally.

Recipe: Eastern North Carolina Slaw

Whisk together 1/2 cup white vinegar, 1/4 cup sugar, 1 tsp. kosher salt, and 1/4 tsp. freshly ground black pepper. Add 1/2 head green cabbage (about 1 lb.), grated, and 1/2 cup chopped celery; toss to coat. Let stand 1 hour before serving, tossing occasionally. Serve with hot sauce.

Recipe: Memphis Slaw

Whisk together 1 Tbsp. light brown sugar, 2 tsp. kosher salt, 1 tsp. paprika, 1/2 tsp. dry mustard, 1/2 tsp. dried oregano, 1/2 tsp. freshly ground black pepper, 1/4 tsp. granulated garlic, 1/4 tsp. ground coriander, and 1/4 tsp. onion powder in a bowl. Whisk in 1/2 cup mayonnaise and 1/4 cup apple cider vinegar until sugar dissolves. Cut 1/2 head cabbage (about 1 lb.) into thick slices; cut slices crosswise. Fold cabbage, 1 cup diced green bell pepper, and 1 cup diced red onion into mayonnaise mixture until coated. Let stand 1 hour before serving, tossing occasionally.

Download The Sides Project: BBQ, an e-book by The Workshop Kitchen for more BBQ Sides