Today it is time for the Food Network to celebrate 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 3 variations on coleslaw 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, 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!
As much as I love the traditional slightly sweet dressing with celery seeds and sweetened mayonnaise, I also enjoy a wide variety of different cuisine’s flavor combinations and wanted to share a couple with you today. Everyone needs a standard in their repertoire and the Classic American version could become your new family favorite to accompany grilled ribs, hamburgers, sausages, 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 add 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 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 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.
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 the grocery store. You can get a wide variety of chopped vegetables like carrots 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 long warm days and evenings stretching out before us, now is the time to break out these recipes for variations on coleslaw 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!
Did you enjoy these recipes? Let me know in the comments, I love hearing from you!
Does it matter which kind of cabbage I use?
Not really, they are all similar. I find the Napa cabbage 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.
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. The bowls can be cumbersome to store, but they are so worth it when making large salads for parties!
How to make Variations on Coleslaw:
- Prep and assemble the base ingredients
- Prep and add/substitute alternative ingredients
- Make the dressing
- Toss everything together, cover, and refrigerate; set out 15 minutes to warm up slightly before serving
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!
Our Best No Mayo Coleslaw!
FAQ
Is coleslaw healthy or unhealthy Why?
Is coleslaw the same as shredded cabbage?
What can I substitute for coleslaw dressing?
This coleslaw dressing recipe includes just 3 ingredients, which can be substituted with what you have on hand. Mayo. I typically use avocado oil mayo for my coleslaw dressing as it’s the healthiest choice. The good news is that you can use whatever you have on hand — classic or vegan mayo, or even substitute the mayo with Greek yogurt.
What is good substitute for collard greens?
Collard greens are easily substituted by a variety of greens. My favorite leafy green is kale, and it makes a good substitute for collard greens. Kale has a similar taste and texture to collard greens making kale a great sub. Spinach can also be a good substitute for collard greens but keep in mind that it will cook more quickly than kale or collard greens. Another option is cabbage, typically cabbage is inexpensive, and it can be used in many ways, my favorite use is coleslaw, but it can also be used in cooked preparations too.
Can you substitute mayonnaise for coleslaw?
For instance, alternatives like tzatziki sauce, Greek yogurt, sour cream, cooking cream, and more can work well as a replacement for mayonnaise in a coleslaw recipe. If you want to make coleslaw but do not have any mayonnaise, you need to look for mayonnaise substitutes for coleslaw.
What is a healthy alternative to vinegar in a coleslaw recipe?
You can vary the vinegar type in a coleslaw recipe with these varieties: Fresh lemon or lime juice are the obvious healthier alternatives to vinegar. The benefits associated with these citrus juices include a dose of vitamin C, which supports a healthy immune system.