Variations on Coleslaw – Make It Your Own (GF)

Today I am sharing one basic coleslaw recipes and 3 variations so you can make different flavor profiles to suit your mood and the other foods you are serving. See how easy it is to alter a recipe – there’s nothing to it! Who’s ready for a summer filled with picnics and barbecues? I am!

Coleslaw has been served at every single picnic, church supper, summer BBQ, and warm weather party I’ve ever attended. Some were phenomenal, others blah, but there is no doubt that it is one of this country’s favorite side dishes. And no wonder – it is simple, fresh, and easy to make. That is a winning combination!

3 different types of cabbage that you can use to make your favorite coleslaw – Napa cabbage is in the center

As much as I love the traditional slightly sweet dressing with celery seeds, I also enjoy a wide variety of different cuisine’s flavor profiles and wanted to share a few with you today. Everyone needs a definitive recipe in their repertoire and the Classic American version could become your new family favorite to accompany everything from grilled meats and seafood to corn on the cob and other vegetables.

But if you are serving teriyaki chicken or other Asian-inspired dishes, give my Asian Influences version a try. You can add even add more vegetables if you want – try some bean sprouts, water chestnuts, bamboo shoots, or other ideas if you like. The sky is the limit when it comes to what ingredients you add! Just make sure you have enough dressing to easily coat everything.

Another of my favorites is the South of the Border combination with a touch of heat and bold flavors. It definitely makes you sit up and take notice – this is no boring side dish, more like a star attraction. Be sure you have enough on hand because people will definitely be coming back for seconds!

Many people like to add red cabbage to their slaws and that is a great way to add a ton of bright color. I don’t add too much because it may bleed and make your entire bowl look pink. But when used in moderation it is a lovely addition. The exception is if you are making a fully red cabbage slaw, a truly beautiful and dramatic dish. 

I love that slaws are served raw and don’t require any cooking. That makes it so much simpler to get this beautiful salad on the table. If you are unsure of your knife handling skills, hit up the salad bar at your grocery store. You can get a wide variety of chopped vegetables there and save yourself a lot of prep time.

The pre-packaged slaw mixes are also a good alternative, but if you use them, be sure they are very well rinsed with cool fresh water and drained thoroughly and patted dry with paper towels. Just be sure you check the label carefully – some of today’s mixes have unusual ingredients in them. Don’t be surprised if you find any number of creative additions that might not be exactly what you are looking for. If you really want to control the contents, it is safest to cut up your own cabbage from scratch.

With the summer just beginning and long warm days and evenings stretching out before us, now is the time to break out these Variations on Coleslaw recipes and give each one a try. I’d love to hear which turns out to be your personal favorite!

Have a wonderful weekend, packed with fun adventures. See you in a few days for Chocolate Monday!

If you try these recipes, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Variations on Coleslaw:

• Slaw Basics: cabbage, onion, bell pepper, celery, carrots, cucumber
• Extra Vegetable Suggestions: green onions, sugar snap peas, cilantro or parsley, baby bok choy, carrots, jalapeno, corn kernels
• Dressing #1: mayonnaise, sugar, vinegar, onion powder, celery seed, thyme, salt and pepper
• Dressing #2: mayonnaise, vinegar, Mirin, sugar, onion powder, ginger, soy sauce, sesame oil, hot chili oil, salt and pepper
• Dressing #3: olive oil, lime juice, sugar, onion powder, cumin, garlic, salt and pepper

Does it matter which kind of cabbage I use?

Not really, they are all similar. I find the Napa cabbage has the mildest flavor. The Savoy cabbage (classic round green one) is a little stronger flavored. And the red cabbage is really pretty but you may wind up with pink dressing. Use whatever you can find in your market and enjoy.

PRO Tip:

Using a very large bowl makes it incredibly easy to toss the ingredients without fear of any escaping and landing on the floor or counter. They can be cumbersome to store, but they are so worth it when making large salads for parties!

How to make Variations on Coleslaw:

1. Prep and assemble the base ingredients.
2. Add/substitute alternative ingredients.
3. Make the dressing of your choice.
4. Toss everything together, cover, and refrigerate, then set out 15 minutes to warm up slightly before serving.

PRO Tip:

My personal favorite type of cabbage for slaw is called Napa cabbage. It is elongated instead of round and more tender than the common Savoy cabbage. If you don’t see the Napa cabbage right away, ask your grocer if they carry it – sometimes they will have more in the back!

PRO Tip:

If you prep your chopped vegetables in advance, the slaws come together very quickly. If you hate using a knife, you can check out the salad bar at your local grocery store. They have a wonderful assortment of pre-prepped vegetables that may ease your chopping time.

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Paring knife
• Cutting board
• Large mixing bowl
• Small bowls
• Mandoline or box grater
• Wooden salad servers

Gluten-Free Tips:

Raw fresh vegetables are naturally gluten-free. Just be sure to check all the ingredients in the dressings and seasonings to be sure they are safe. If you have any questions, contact the manufacturer.

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.

** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In the case of Mirin (sweet rice wine in the Asian version) there are some brands that include wheat. Check the label carefully, look for a gluten-free certificate, and if you have any questions, contact the manufacturer.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: about 8 servings

Variations on Coleslaw - Make it Your Own (GF)

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Today I am sharing a basic coleslaw recipe to start with and 3 different combinations of ingredients and dressings to give you variety and choice. Healthy, delicious, and easy as can be, these are winning coleslaws!

Prep Time 20 minutes

Additional Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Ingredients

Basic Slaw Vegetables

• 1 small Napa cabbage sliced, or medium regular green (Savoy) cabbage, halved, core removed, and sliced thinly
• 1 medium red or white onion, minced
• 1 orange or red bell pepper, chopped finely
• 2 stalks celery, minced
• 3 carrots, minced
• 1 cucumber, seeded and minced
• Kosher salt* and freshly ground black pepper, to taste

Dressing #1 - Classic American

• 1/2 cup (113g) mayonnaise (low fat is fine, but do not use non-fat)
• 3 tsp granulated sugar
• 2 tbsp apple cider or champagne vinegar
• 1/2 tsp onion powder
• 1/2 tsp celery seed
• 1/2 tsp thyme, optional
• Kosher salt* and freshly ground black pepper, to taste

Dressing #2 - Asian Influences

• 3 tbsp mayonnaise (low fat is fine, but do not use non-fat)
• 2 tbsp unflavored rice wine vinegar
• 1 tbsp Mirin (sweet rice wine)**See note below
• 1 tsp granulated sugar
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp soy sauce (gluten-free if needed)
• 1/2 tsp sesame oil
• 1/4 to 1/2 tsp hot chili oil, optional
• Kosher salt and freshly ground black pepper, to taste

Dressing #3 - South of the Border Flavors

• 1/2 cup (8 tbsp; 100g) organic olive oil
• 1/3 cup (5 tbsp; 70g) freshly squeezed lime juice
• 1 tbsp granulated sugar
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 1 small garlic clove, peeled, smashed, and very finely minced
• Kosher salt* and freshly ground black pepper, to taste

Instructions

1. Make the Basic Slaw: In a large mixing bowl, combine the rinsed and patted dry ingredients. Sprinkle liberally with salt and pepper. Toss to evenly season all the ingredients. Add about half the dressing of your choice below, tossing until everything is evenly coated. Taste and adjust seasonings as desired.

2. Cover the bowl and refrigerate until thoroughly chilled, at least an hour. While the slaw rests, the cabbage will give off liquid which dilutes the dressing. After it is chilled, drain off most of the liquid and discard. Add remaining dressing, tossing again until evenly coated. Taste and adjust seasonings if needed. Pull out of the refrigerator about 15 minutes before serving to warm up slightly or keep covered in the refrigerator until needed. Toss again and use tongs or a slotted spoon to serve.

Variations:

3. Dressing #1 - Classic American: In a small bowl, whisk together the dressing ingredients until smooth. Taste and adjust seasonings. Set aside.

4. Assemble the base slaw as directed above and use this dressing as instructed.

5. Dressing #2 - Asian Influences: In a small bowl, whisk together the dressing ingredients until smooth. Taste and adjust seasonings. Set aside.

6. Make the base slaw, substituting 3 minced green onions for the red onion. Add a handful of sugar snap peas that have been cut into small pieces and 2 tbsp fresh cilantro leaves (use parsley if you dislike cilantro). Add 2 baby bok choy, finely shredded to the bowl. Toss everything together and add the dressing as directed in the base recipe.

7. Dressing #3 - South of the Border Flavors: In a small bowl, whisk together the dressing ingredients until smooth. Taste and adjust seasonings. Set aside.

8. Make the base slaw, substituting 3 chopped carrots for the cucumber. Add 1/2 cup chopped cilantro (replace with parsley if you prefer). Add 1/2 to 1 jalapeno that is seeded and very finely minced if you want to add a spicy note. A cup or so of fresh corn kernels add texture and color. Toss everything together and add the dressing as directed in the base recipe.

Recipes found at www.theheritagecook.com

Notes

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. In the case of Mirin (sweet rice wine in the Asian version) there are some brands that include wheat. Check the label carefully, look for a gluten-free certificate, and if you have any questions, contact the manufacturer.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 345Total Fat: 32gSaturated Fat: 5gUnsaturated Fat: 27gCholesterol: 9mgSodium: 200mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 1g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

Create a New Tradition Today!

This recipe is part of Food Network’s weekly Summer Soiree Fest celebration, part of the Pull Up a Chair collection of recipes. See the links below for this week’s inspiring recipes!

Creative Culinary: Apple and Poppy Seed Coleslaw
The Mediterranean Dish: Mediterranean Coleslaw and Salmon Bowl
The Mom 100: Spicy Coleslaw
The Wimpy Vegetarian: Vegan Mango – Melon Slaw with Ginger and Lime
The Heritage Cook: Variations on Coleslaw – Make It Your Own (GF) You are here
Taste with the Eyes: Ode to the Fish Taco – Fancy Halibut with Cabbage Slaw
Elephants and the Coconut Trees: Raw Papaya and Green Mango Slaw
In Jennie’s Kitchen: Fennel & Mint Slaw

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