Coleslaw

  1. Classic Coleslaw
  2. Texas Coleslaw
  3. Asian Coleslaw
  4. Asian Coleslaw 2
  5. 2-Phase Coleslaw
  6. Grapefruit Coleslaw
  7. Pineapple Coleslaw
  8. Apple-Chicken Coleslaw
  9. Spicy Peanut Coleslaw

Classic Coleslaw

  • green Cabbage
  • red Cabbage
  • Carrots

OPTIONAL

  • Green Onion
  • Red Bell Pepper
  • Apples
  • Grapes
  • dried Cranberries or Raisins
  • Sunflower seeds
  • Cooked Chicken chunks

Dressing

  • Mayonnaise / Olive Oil
  • Red wine Vinegar / Cider Vinegar
  • white Sugar / Maple Syrup / Honey
  • Dijon Mustard
  • Celery Seed
  • Salt and Pepper

OR

  • Poppyseed dressing

Quick Dressing

  • Mayo
  • Dijon mustard
  1. Chop / grate vegetables and combine.
  2. Toss in dried fruit and sunflower seeds.
  3. Mix dressing ingredients. Pour over salad and mix in.
  4. Serve immediately.

Texas Coleslaw

  • 1 (16 oz) package coleslaw mix
  • 1 (7 oz) can Mexican-style corn, drained
  • ? Or use frozen corn
  • 1 c shredded Cheddar cheese
  • OPT chopped red onion
  • OPT chopped green pepper
  • 2 fresh jalapeno peppers, seeded and chopped ?
  • OR chopped banana peppers
  • OPT 1/2 c chopped fresh cilantro
  • OPT cunchy salad crisps

  • OPT chopped bacon

  • 1 c Ranch-style salad dressing
  • 1/4 t ground cumin
  • 1/4 t ground coriander
  • 1/2 t garlic powder
  • 1 lime, juiced
  • OPT salsa
  • OPT sour cream
  • OPT spicy ranch dressing (instead of spices)
  1. Chop / grate vegetables and combine.
  2. Mix dressing ingredients. Pour over salad and mix in.
  3. Serve immediately.

Asian Coleslaw

  • 5 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 red bell peppers, thinly sliced
  • 2 carrots, chopped
  • 6 green onions, chopped
  • 1/2 cup chopped fresh cilantro

Optional:

  • chopped red onion
  • mandarin oranges

  • chopped green apple

  • toasted ramen/chow mein noodles
  • toasted sesame seeds
  • chopped cashews

  • slivered almonds

  • cooked chicken, cubed

Dressing

  • 6 T rice wine vinegar (OR white/cider/wine)
  • 6 T vegetable oil
  • 5 T peanut butter (OR tahini)
  • 3 T soy sauce
  • 3 T sugar
  • 2 T minced fresh ginger root
  • 1 1/2 T minced garlic

Optional:

  • sesame oil
  • red pepper flakes
  • chili paste / hot sauce
  • lime juice
  1. Chop / grate vegetables and combine.
  2. Mix dressing ingredients. Pour over salad and mix in.
  3. Serve immediately.

Asian Coleslaw 2

  • 3 cups green cabbage or Chinese cabbage , shredded
  • 3 cups red cabbage , shredded
  • 2 large carrots , julienned
  • 3 cups bean sprouts
  • 3 green onions , finely sliced on the diagonal
  • 1/2 cup coriander / cilantro leaves
  • 1/2 cup mint leaves
  • 1/4 cup Asian Fried Shallots (optional), to garnish (Note 1)

Asian Dressing

  • 3 tbsp rice vinegar (Note 2)
  • 3 tbsp soy sauce (Note 3)
  • 2 tsp fish sauce , or more soy (Note 4)
  • 2 tbsp lime juice , or more rice vinegar (Note 5)
  • 3 tbsp peanut oil (Note 6)
  • 1 1/2 tbsp sugar , any type
  • 1/2 tsp birds eye or other red chilli , finely minced (optional)
  • 2 garlic cloves , minced

Chicken option (for meal)

  • 3 cups shredded cooked chicken
  1. Combine the dressing ingredients in a jar and shake well. Combine the salad ingredients, except the Asian Fried Shallots. Pour over dressing and toss to combine. Garnish with Asian Fried Shallots.

Notes Crunchy Fried Shallots - crispy fried shallot pieces, great garnish for Asian salads. Found in the Asian section of supermarket but cheaper at Asian stores! Rice vinegar - can sub with cider vinegar or white wine vinegar. Soy sauce - ordinary all purpose or light soy. Not dark soy. Fish sauce - sub with more soy. Lime juice - Sub with more rice vinegar. Oil - sub with other neutral flavoured oil. Storage - keep dressing separate from salad. Will keep for 3 to 4 days (depending on freshness of beansprouts).

2-Phase Coleslaw

  • 1 small head green cabbage, thinly sliced
  • 1 large carrot, peeled and shredded
  • 4 green onions, finely chopped

Dressing 1

  • 1/2 cup white wine vinegar
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Dressing 2

  • 1/4 cup crème fraîche
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard

Make-Ahead: The cabbage mixture and the dressings can be made 8 hours ahead, covered separately and refrigerated.

  1. In a large bowl, stir the vinegar, sugar, salt, and pepper until the sugar dissolves.
  2. Add the cabbage and carrots and toss to thoroughly coat with the dressing.
  3. Cover with plastic wrap and refrigerate for 30 minutes.
  4. In a small bowl, stir the crème fraîche, mayonnaise, and mustard to blend.
  5. Drizzle the mayonnaise dressing over the cabbage mixture and toss to combine thoroughly. Mix in the green onions and serve.

Grapefruit Coleslaw

  • Red cabbage
  • Carrot, peeled and shredded
  • Green Onions, finely chopped
  • Grapefruit chunks

OPTIONAL

  • Sunflower seeds

  • Walnuts

  • Coleslaw dressing

Pineapple Coleslaw

  • 1 head cabbage, shredded
  • 1 can pineapple chunks, chopped (SAVE THE JUICE)

Dressing

  • 1/2 cup apple cider vinegar
  • ¼ c pineapple juice
  • 1 T brown sugar
  • 1 t black pepper
  • 1 t salt
  1. Put the cabbage in a bowl. Add the chopped pineapple
  2. Mix the vinegar with 1/4 cup of the pineapple juice. Add the rest of the ingredients and mix well. Pour over the cabbage and pineapple.
  3. Toss.

Apple-Chicken Coleslaw

  • 2 cups cubed cooked chicken breast
  • 2 cups coleslaw mix
  • 1 medium apple, chopped
  • 1/4 cup poppy seed salad dressing
  • 5 teaspoons mayonnaise

Spicy Peanut Coleslaw

  • 6 cups green cabbage (shredded)
  • 1 cup carrots (julienned)
  • 1/2 cup radishes (thinly sliced)
  • 1/2 cup scallions (finely chopped)
  • 1/2 cup cilantro leaves (fresh)
  • 1/2 cup golden raisins

Dressing

  • 1/2 cup nonfat greek yogurt
  • 1/4 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 2 tsps hot chile sauce
  • 2 tsps dark sesame oil
  • 1 tsp honey
  • salt (to taste)