Coleslaw.
The ubiquitous salad is served with all manner of foods, from barbecue and hot dogs to fried chicken and fish tacos.
Despite the popularity of the basic cabbage, carrots, mayonnaise, vinegar and sugar mixture, there are as many variations on this cool salad as there are opportunities to serve it.
Whether you like it cool and creamy or piquant and peppery, there's a slaw for almost every summer meal. No Independence Day spread would be complete without it.
We've gathered some of our favorite variations -- some traditional, some not -- of the refreshing salad.
Not Quite Classic Coleslaw
1/2 medium head green cabbage, finely shredded
1 small red, yellow or green bell pepper, very thinly sliced
1 medium carrot, peeled and julienned
1 tablespoon sweet pickle relish
2 tablespoons dill pickle relish
1 tablespoon minced sweet onion
1 tablespoon granulated sugar
1/3 cup mayonnaise or Miracle Whip
2 tablespoons apple cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon celery seed
Salt and ground black pepper, to taste
In a large bowl, combine the cabbage, bell pepper and carrot.
In a small bowl, whisk together the remaining ingredients. Pour mixture over vegetables and toss to coat. Cover and refrigerate until well chilled. Slaw will keep for several days if refrigerated in an airtight container.
Makes about 4 to 6 servings.
Asian Slaw With Ginger-Peanut Dressing
For the dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice vinegar
2 teaspoons soy sauce
1 teaspoon chili-flavored sesame oil
1 tablespoon peanut butter
1 tablespoon minced fresh ginger (see note)
1 teaspoon minced garlic
For the slaw:
3 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1 1/2 cups shredded carrots
1 small red bell pepper, very thinly sliced
2 green onions, white and green parts, thinly sliced
1/4 cup fresh cilantro, roughly chopped
1/2 cup chopped salted roasted peanuts
In a medium bowl, whisk together the honey, vegetable oil, vinegar, soy sauce, sesame oil, peanut butter, ginger and garlic. Set aside.
In a large bowl, toss together the cabbages, carrots, bell pepper, green onion and cilantro. Add the dressing and toss well to combine. Cover and refrigerate until well chilled. Sprinkle with peanuts just before serving.
Makes 6 servings.
Note: I used Garden Gourmet ginger paste, available in tubes in the produce section.
Carrot, Cabbage, Radish and Apple Salad
For the dressing:
1 teaspoon caraway seeds
1 1/2 tablespoons honey
2 teaspoons grainy mustard
Juice of 1 lemon, divided use
Salt and ground black pepper
1/4 cup mild vegetable oil such as sunflower or canola
For the salad:
1/4 head red cabbage
1/4 head savoy cabbage or napa cabbage
1 tart apple such as Granny Smith
1 large carrot, peeled
10 small radishes, trimmed
2 to 3 tablespoons sunflower seeds
In a bowl, crush the caraway seeds to release their fragrance. Whisk in the honey, mustard and half of the lemon juice. Add the salt and pepper. Gradually add the oil, whisking constantly. Taste and adjust seasoning; set aside.
Remove cores and any discolored leaves from the cabbages. Shred finely and place in large bowl.
Halve and core the apple (do not peel) and cut into matchsticks. Toss apple with the remaining lemon juice and add to the bowl with the cabbage.
Cut carrot into matchsticks and add them to the bowl with the cabbage and apples.
Using a mandoline, thinly slice the radishes and add them to the bowl; toss to combine. Add the dressing and mix to coat. Sprinkle in sunflower seeds.
Makes about 6 servings.
Recipe adapted from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry
This no-cabbage slaw is delicious with grilled foods and as a topping for hot dogs.
Carrot, Cilantro and Chile Slaw
3 to 4 cups julienned carrots OR 1 (10-ounce) bag shredded carrots
2 tablespoons vegetable oil or grapeseed oil
1 tablespoon fresh lime juice
1 1/2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/2 to 1 green chile pepper such as jalapeno, stemmed, seeded, minced
1/2 to 1 red chile pepper such as Fresno, seeds removed, thinly sliced
1/2 cup loosely packed fresh cilantro leaves
3/4 teaspoon ground coriander
Ground black pepper
1 to 2 teaspoons honey
Toss carrots, oil, lime juice, sugar, salt and chile peppers in a large bowl. Let marinate for 15 minutes, tossing occasionally. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt, pepper and honey.
Makes 4 to 6 servings.
Recipe adapted from The Grilling Book: The Definitive Guide From Bon Appetit by Adam Rapoport
Coleslaw With Jicama and Creamy White Balsamic Dressing
1 pound shredded savoy, napa or green cabbage
1 1/2 cups shredded red cabbage
2 cups shredded or julienned carrots
1 large jicama, peeled and cut into large matchsticks
1/2 bunch green onions, trimmed and thinly sliced
1 Granny Smith apple, cored and cut into large matchsticks
3/4 cup dried cranberries
1 tablespoon minced garlic
2 tablespoons lime juice
3 tablespoons honey
1/4 cup vegetable oil
1 heaping tablespoon grainy mustard
1/4 to 1/3 cup white balsamic vinegar
1 cup mayonnaise OR 1/4 cup mayonnaise PLUS 3/4 cup plain yogurt, or to taste
1 teaspoon fennel seeds
Combine the cabbages, carrots, jicama, green onions, apple and dried cranberries in a large bowl.
Whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar and mayonnaise in a medium bowl until the dressing is thoroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. Cover and refrigerate for at least 1 hour or up to 24 hours before serving.
Makes 12 servings.
Recipe adapted from Epicurious.com
Spicy No Mayo Slaw
2 tablespoons Dijon mustard, or to taste
2 tablespoons red wine vinegar OR lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh hot chile pepper, such as jalapeno, serrano or habanero, or to taste
1/4 cup extra-virgin olive oil
6 cups shredded cabbage
1 large red or yellow bell pepper, cored, seeded, and diced or shredded
1/3 cup chopped green onion
Salt and ground black pepper
1/4 cup chopped fresh parsley leaves
To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.
Combine the cabbage, bell pepper and green onion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley.
Recipe adapted from How to Cook Everything by Mark Bittman via Kim Christ
Freezer Slaw
1 1/2 cups granulated sugar
1 cup cider vinegar
3 (10-ounce) packages shredded angel hair cabbage
1 large carrot, shredded
1 small green bell pepper, diced
1 teaspoon celery salt
1 teaspoon mustard seeds
In a small saucepan, bring the sugar and vinegar to a boil, stirring until sugar dissolves; cool.
Combine the cabbage, carrot, green pepper, celery salt and mustard seeds in a large bowl. Pour vinegar mixture over cabbage mixture and toss to coat. Transfer to a large, zip-close freezer bag or other tight container and freeze. Thaw in the refrigerator overnight before serving.
Makes 6 servings.
Recipe adapted from Southern Living Fix It, Freeze It, Heat It, Eat It
Pecan Slaw
Dressing:
1 1/2 teaspoons cumin seeds
1 jalapeno pepper, seeded and chopped
1 clove garlic, peeled
2 green onions, coarsely chopped
1/2 cup fresh cilantro
1/4 cup sweet Thai chile sauce
1/4 cup apple cider or rice wine vinegar
1/4 teaspoon ground black pepper
Slaw:
1/4 cup pecan pieces
1/2 teaspoon dark chili powder
1 teaspoon olive oil
1 cup shredded red cabbage
1 cup shredded green, savoy or napa cabbage
1 red or yellow bell pepper or a combination, thinly sliced
Place cumin seeds in a dry skillet over medium-high heat. Stir until aroma of seeds is released, about 1 minute.
Transfer to a plate to cool.
In a blender or food processor, combine the cumin, jalapeno, garlic, green onions, cilantro, chile sauce, vinegar and pepper and process until smooth; set aside.
Heat oven to 350 degrees.
Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans. Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes. Remove nuts to a bowl and let cool.
In a large mixing bowl, combine cabbages and bell peppers and mix well. Add dressing and mix to coat. Cover and refrigerate until ready to serve. Add nuts just before serving.
Makes 4 servings.
Recipe inspired by Self magazine
Food on 07/02/2014