I’ve been so busy working on the cookbook – coming out this October and available for pre-ordering now (hint hint) 😉 that I haven’t been participating in Food Network’s weekly seasonal celebrations lately. We are now celebrating all the fun and exciting foods that are perfect for these hot summer days with our #SummerSoiree and this week’s theme is coleslaw. I am sharing one basic recipe 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? 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 an all around 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 flavor combinations and wanted to share a couple with you today. Everyone needs a classic in their repertoire and the Classic American version could become your new family favorite to accompany grilled ribs and corn on the cob.
But if you are serving teriyaki chicken or other Asian-inspired dishes, give my Asian Influences version a try. You can even more vegetables if you want – try some bean sprouts, mini corn, water chestnuts, or bamboo shoots, if you like. The sky is the limit when it comes to what fresh 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 be coming back for seconds and maybe thirds!
Many people like to add red cabbage to their slaws and that is a great way to add a ton of bright color. I never add too much because it can bleed and make your entire bowl look pink. But when used in moderation it is a beautiful addition.
Bowl of mini bell peppers add sweetness and bright color
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 the 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 always a good alternative, but if you use them be sure they are very well rinsed with cool fresh water. 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 ingredients that might not be exactly what you are looking for. If you really want to control the ingredients, it is safest to cut up your own 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 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!
Jane’s Tips and Hints:
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!
Gluten-Free Tips:
Raw fresh vegetables are naturally gluten-free. Just be sure to check all the ingredients in the dressing to be sure they are safe. If you have any questions, contact the manufacturer.
- Basic Slaw
- 1 small Napa cabbage or medium regular green cabbage, core removed, and chopped into small pieces
- 1 medium red or white onion, peeled and minced
- 1 orange or red bell pepper, stem and seeds removed, chopped finely
- 2 stalks celery, trimmed and minced
- 3 carrots, trimmed and minced
- 1 cucumber, seeded and minced
- Kosher or fine sea salt and freshly ground black pepper, to taste
- Dressing #1 - Classic American
- 1/2 cup mayonnaise (low fat is fine, do not use non-fat varieties)
- 3 tsp granulated sugar
- 2 tbsp apple cider or champagne vinegar
- 1/2 tsp onion powder
- 1/2 tsp celery seeds
- 1/2 tsp thyme leaves, optional
- Kosher or fine sea salt and freshly ground black pepper, to taste
- Dressing #2 - Asian Influences
- 3 tbsp mayonnaise (low fat is fine, do not use non-fat varieties)
- 2 tbsp unflavored rice wine vinegar
- 1 tbsp Mirin (sweet rice wine)
- 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 or fine sea salt and freshly ground black pepper, to taste
- Dressing #3 - South of the Border Flavors
- 1/2 cup organic olive oil
- 1/3 cup (5 tbsp) freshly squeezed lime juice
- 3 tsp granulated sugar
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1 small garlic clove, peeled, smashed, and very finely minced
- Kosher or fine sea salt and freshly ground black pepper, to taste
- 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.
- Cover the bowl and refrigerate until thoroughly chilled, at least an hour. While the slaw rests, the cabbage will give off a lot of liquid which dilutes the dressing. After it is chilled, drain off the liquid and discard. Add remaining dressing, tossing again until evenly coated. Taste and adjust seasonings. Serve immediately or keep covered in the refrigerator until needed. Use tongs or a slotted spoon to serve.
- Dressing #1 - Classic American: In a small bowl, whisk together the dressing ingredients until smooth. Taste and adjust seasonings. Set aside.
- Make the base slaw as directed above and use this dressing as instructed. No other changes required.
- Dressing #2 - Asian Influences: In a small bowl, whisk together the dressing ingredients until smooth. Taste and adjust seasonings. Set aside.
- Make the base slaw as directed above, substituting 3 minced green onions for the red onion. Add a handful of sugar snap peas that have been trimmed and cut into small pieces and 2 tbsp fresh cilantro leaves (use parsley if you dislike cilantro). Add 2 baby bok choy, trimmed and finely shredded to the bowl. Toss everything together and add the dressing as directed in the base recipe.
- Dressing #3 - South of the Border Flavors: In a small bowl, whisk together the dressing ingredients until smooth. Taste and adjust seasonings. Set aside.
- Make the base slaw as directed above, substituting 3 carrots for the cucumber.
- Add 1/2 cup chopped cilantro (replace with parsley if you don't like cilantro). 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.
- Yield: about 8 servings
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 and check out our Pinterest page for even more ideas!
Creative Culinary: Apple and Poppy Seed Coleslaw
The Mediterranean Dish: Mediterranean Coleslaw and Salmon Bowl
The Mom 100: Spicy Coleslaw
Devour: 5 Ways to Make Your Picnic Slawsome
The Wimpy Vegetarian: Vegan Mango – Melon Slaw with Ginger and Lime
The Heritage Cook: Variations on Coleslaw – How To Make It Your Own (Gluten-Free)
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
Healthy Eats: 7 Summer Slaws That Put the Store-Bought Stuff to Shame
In Jennie’s Kitchen: Fennel & Mint Slaw
FN Dish: 8 Ways to Be in Awe of Slaw
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to email me. Thanks for joining the Heritage Cook Family!
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The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. It is the reader’s sole responsibility to determine which foods are appropriate and safe for their family to consume. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. Please see the Disclaimers page for additional details.
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[…] The Wimpy Vegetarian: Vegan Mango – Melon Slaw with Ginger and Lime The Heritage Cook: Variations on Coleslaw – How To Make It Your Own (Gluten-Free) Taste with the Eyes: Ode to the Fish Taco – Fancy Halibut with Cabbage Slaw Elephants and […]