Coleslaw—From Quick to Quirky
My husband loves California, but once in a while, his Midwestern roots tug at him. Like every time we go to a diner. In this part of the world, they put vinegar in the coleslaw, and mayo on the burger. It’s as if California cooks get confused by the time-difference, and start slinging the mayo at cabbage o’ clock, but by the time it gets to the plate, it lands on burger thirty.
But as I keep reminding him, there’s more than one way to chop a cabbage. Here, we’ve gathered an array of coleslaws which you’ll love, whether you’re a creamy traditionalist or a piquant Left Coast hippie. If you’re heading to a cookout and want to bring a standout side, take your pick of recipes.
Many supermarkets sell pre-shredded slaw mixes — sometimes incorporating carrots or broccoli, just to keep things interesting. This makes your life easier, but you can let your imagination be your guide and shred anything crunchy. We particularly like the recipe that ditches cabbage altogether. Inspiration from Mexico and the Asia bring global flair to two dishes. And, ooh, did you ever think you’d put sweet, crunchy apples in your coleslaw?
The traditional version my husband craves — cleverly multicolored!
This is the basic vinegar-based slaw the West Coast seems to prefer. And it is tasty!
Soy sauce, sesame oil, and peanuts give cabbage an Asian twist.
This clever, tasty recipe rescues the broccoli stalk from the compost heap!
Any dried fruit will do for this holiday favorite, that’s just as nice in summertime!
Crunchy fruit and pickles make this the most unusual slaw around.
Think of the vegetarians — packed with protein, this tasty slaw works as a main dish.
Make all these take-to-a-cookout salad recipes!