The Coleslaw Recipe Collection

Recipes in this PostCabbage

I love cabbage, all year round, but in the summer time, when it’s hot and you want something cool, coleslaw always comes to mind.

Everyone has their favorite, whether it’s a recipe passed down from their grandmother, some kind of science experiment, or even KFC (which really is good coleslaw).

I have a few recipes on this site for coleslaw, and I found one at Miss in the Kitchen that I really want to try. So, without further ado, here is my Coleslaw Collection – well so far, that is.

Honey Coleslaw

Summary: This is my friend, and former chef at Birds, Chef John Farion‘s favorite of my coleslaw recipes.

Ingredients

  • 1/2 head of white cabbage, thinly sliced
  • 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon raw honey

Instructions

  1. Mix the mayonnaise with the vinegar and honey. You will have to mix well because the honey will not want to co-operate. Pour over the cabbage and refrigerate until ready to serve.

Quick notes

Raw honey, especially local honey, has a much brighter taste than honey that has been processed.

Preparation time: 5 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Red and White Coleslaw with Boiled Dressing

Ingredients

  • –Salad–
  • 1/2 head small white cabbage
  • 1/2 head small red cabbage
  • –Boiled Dressing–
  • 6 tablespoons vegetable oil
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon Dijon mustard

Instructions

  1. Slice or shred slaw finely. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day.

Quick notes

You could make this with white or red cabbage.

Preparation time: 2 hour(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: USA (Southern)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Tangy Apple-cabbage Slaw

Summary: I originally found this spicy coleslaw recipe at America’s Test Kitchen with their Southern Barbecue

Ingredients

  • 1 medium head green cabbage cored and chopped fine
  • 2 teaspoons salt
  • 2 Granny Smith apples cored and cut into thin match sticks
  • 2 scallions sliced thin
  • 6 tablespoons vegetable oil
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.
  2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.

Preparation time: 2 hour(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Creamy Cilantro Lime Coleslaw

Summary: I found this recipe in Miss in the Kitchen, and it looked so good I wanted to include it in my arsenal of coleslaw recipes

Ingredients

  • 14 oz slaw mix
  • 1/4 cup cilantro, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk
  • juice from 1/2 lime about 1 tablespoon
  • 2 tablespoons sugar
  • 1/2 teaspoon garlic salt

Instructions

  1. Mix slaw mix and cilantro together in a large bowl, set aside.
  2. In a medium size bowl, add mayo, sour cream, milk and lime juice and whisk together until smooth. Whisk in sugar and garlic salt. Pour over slaw mix, stirring until cabbage is well coated. Cover and refrigerate for at least 30 minutes, stir again before serving.

Quick notes

Please visit Miss in the kitchen for more great recipes.

Preparation time: 30 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Southwestern)

Copyright © 2011 Miss in the Kitchen – used with permission
Recipe by Miss in the Kitchen

Red Cabbage Salad

Ingredients

  • 1/2 head of red cabbage, large shred
  • 1/2 onion, sliced
  • 1 1/2 teaspoons bacon fat
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon water
  • 1 teaspoon caraway seeds
  • 1/4 cup crumbled bacon
  • 1/2 cup raisins
  • 1 apple sliced into match sticks

Instructions

  1. Directions
  2. Melt the bacon fat in a large skillet. Add the cabbage and onions. Sauté until the onion is slightly translucent, then add the vinegar, reduce the heat and cover. Let the cabbage steam for about 5 to 10, then check it. If it is still very crisp, continue cooking it until it is tender, but not soft.
  3. Add the sugar, water, caraway seeds, bacon and raisins, cover and steam for another minute or so.
  4. Remove from the heat and put in a large bowl, then toss in the apple sticks.
  5. Serve at room temperature.

Quick notes

You can make this with the ready-made Hormel Real Bacon Bits, or you can cook bacon and use the fat and crumble the bacon yourself.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Recipe: Asian Coleslaw

Summary: This slaw goes very well with fish.

Ingredients

  • 1 small head of cabbage
  • 1/2 cup mayonnaise
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sherry
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 tablespoon black sesame seed
  • 1 tablespoon candied ginger, thinly sliced.

Instructions

  1. Shred the cabbage finely. Put in a bowl and set aside.
  2. Combine the mayonnaise, sesame oil, sherry, rice vinegar and soy sauce together in a small bowl. Whisk to completely combine.
  3. Add the sesame seeds and ginger to the cabbage and toss to combine.
  4. Pour the sauce over the cabbage, toss to combine.
  5. Put in nice serving bowl and chill until ready to serve.

Variations

If you can find the red pickled ginger, it makes a nice looking presentation. You can use regular sesame seeds instead of the black ones.

Preparation time: 2 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: Chinese

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Mexican Coleslaw

Summary: Serve this with tacos next time.

Ingredients

  • 1/2 head small cabbage, shredded
  • 1 carrot, shredded
— Dressing —
  • 1/2 teaspoon Coleman’s mustard
  • 1 pinch Chipotle Powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon Mexican Oregano (dried)
  • 2 tablespoons Red Wine vinegar
  • 1/4 cup Avocado Oil

Instructions

  1. Make sure the carrot and cabbage are shredded in small pieces.
  2. Have ready a bowl that will not slide on the counter top. If necessary, put a towel under it. Also have ready a good whisk.
  3. Put the mustard, Chipotle, cumin, oregano and vinegar in the bowl.
  4. Whisking constantly, slowly add the avocado oil to the bowl, in a very thin stream. Whisk until the dressing as emulsified.
  5. Pour over the vinegar mixture over the vegetables. Toss and put into a nice bowl. Refrigerate until ready to serve.

Variations

If you want no heat at all, omit the chipotle.

Preparation time: 2 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: Mexican

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Reds Coleslaw

Summary: This is called Reds Coleslaw because of the red wine vinegar and Chipotle powder

Ingredients

  • 1 small head white cabbage
  • 1/2 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon Chipotle powder

Instructions

  1. Shred or chop the coleslaw well. Put the cabbage in a large bowl.
  2. Mix the remaining ingredients together and pour over the cabbage.
  3. Toss so all the cabbage is covered in sauce.
  4. Refrigerate until ready to use.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Southwestern)

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Well, there you have it, and I’m sure I will be adding more coleslaw recipes as the season continues. Got one you want to share? Please feel free to comment!

Tagged , , , , , , , , , , . Bookmark the permalink.

4 Responses to The Coleslaw Recipe Collection

  1. I love your blog, you should add an RSS feed feature so I can get automatic notifications of new blogs. If you set one up please email me! i will bookmark you for now. Again Excellent Blog!

  2. Tousignan says:

    I wish more blog owners had taken the time & care which you obviously take to produce such substantial quality content. Well done.

  3. Fritz Fuchser says:

    Say, you got a nice blog article. Cool.

  4. Brittny Martos says:

    You have a lot helpful ideas! Perhaps I should think of trying to do this myself.