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Coleslaw recipes




Source of Recipe


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List of Ingredients








Blue Cheese Coleslaw

3 tablespoons cider vinegar
2 tablespoons finely chopped onion
1 tablespoon sugar
3/4 teaspoon celery seeds
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/4 teaspoon pepper
1 garlic clove, minced
1/4 cup vegetable oil
1 pound cabbage, finely shredded
4 ounces blue cheese, crumbled

Combine vinegar, onion, sugar, celery seeds, salt, mustard, pepper and garlic in a small bowl.

Add oil in a fine steady stream, whisking to blend. Chill, covered, for 1 hour or longer.

Combine the cabbage and cheese in a bowl and toss to mix. Chill, covered, for 1 hour.

Drizzle vinegar mixture over cabbage, toss gently and serve.

Makes 6 servings.

Note: For crisp coleslaw, first soak the shredded cabbage in ice water for 1 hour. Drain and pat dry. Place in a plastic bag and store in the refrigerator until ready to use.

Mike's Coleslaw

15 cups shredded green cabbage
2 cups shredded purple cabbage
1 1/2 cups finely chopped yellow onions
3/4 cup finely chopped green bell peppers
2 tablespoons chopped green onions
2 cups Mike’s Coleslaw Dressing

In large mixing bowl, combine green cabbage, purple cabbage, yellow onions, bell peppers and green onions.

Using hands, toss well.

Add Coleslaw Dressing. Toss and serve.

Serves 12 to 15.

Note: Mike Anderson says that in his restaurants, there is a timer set next to the bowl of coleslaw. Every 15 minutes, he says, new coleslaw is made. This ensures that the coleslaw is always fresh and at its best.

Fiesta Slaw

5 tablespoons fresh lime juice
3 tablespoons low-fat mayonnaise
5 cloves garlic, finely minced
2 teaspoons minced canned chipotle chilies (or to taste)
1 tablespoon honey
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
12 ounces jicama, peeled, cut into thin strips
1/3 cup minced fresh cilantro leaves
Salt and freshly ground black pepper, to taste

Puree first 5 ingredients in a blender or food processor until dressing is smooth. Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to coat.

Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy, about 4 hours. Serve at room temperature.

Makes 10 servings.

Nutritional analysis per serving: 49 cal., 2 g fat, 8 g carbo., 2 g dietary fiber, 39 mg sodium.

Mike's Coleslaw Dressing

1 tablespoon fresh, finely minced garlic
1 1/4 cups mayonnaise
1/3 cup yellow mustard
3 1/2 tablespoons sugar
1 tablespoon black pepper

In a mixing bowl, combine all ingredients.

Stir well and refrigerate.

Makes 2 cups.




Mango Coleslaw is a salad with a taste of the Caribbean. There are dozens of coleslaw recipes, and often their only common ingredient is finely chopped or shredded cabbage.

Mango Coleslaw

1 ripe mango, peeled, pitted and chopped
1 cup julienned tart green apple (see note)
1/2 cup julienned carrot
1/3 cup dried, sweetened cranberries
1/4 cup halved green or red grapes, optional
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons soy sauce
1 teaspoon vegetable oil

Mix together all ingredients in a glass or ceramic bowl.

Note: To “julienne” is to cut into very thin, matchstick strips.

Georgia Coleslaw

1 cup corn oil
1 cup sugar
1 cup apple cider vinegar
2 teaspoons celery seed
2 teaspoons dry mustard
1/4 to 1/2 teaspoon salt
1/4 teaspoon black pepper
1 cabbage, coarsely shredded
1 large onion, sliced in rings
2 green bell peppers, coarsely chopped

Combine the oil, sugar and vinegar in an enamel or stainless steel saucepan.

Bring to a boil, lower the heat and simmer for 5 minutes.

Add the celery seed, mustard, salt and pepper. Let cool slightly.

Combine the cabbage, onion and bell pepper with the marinade in a glass or china bowl. Let stand in the refrigerator for 24 hours.

Red Cabbage Coleslaw

1 red cabbage, about 2 pounds
2 large carrots, finely shredded
1 cup finely shredded jicama
1 1/2 teaspoons canola oil
3/4 teaspoon salt, or to taste
1/2 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons rice vinegar
3 scallions, green part only, finely chopped
1/3 cup chopped cilantro leaves
Freshly ground black pepper

Cut cabbage in half, then in thirds crosswise. Shred each third into a large mixing bowl.

Mix in carrots and jicama. Mix in oil and salt to coat vegetables evenly. Whisk together orange juice, lime juice and vinegar.

Mix into vegetables. Mix in scallions and cilantro. Season with pepper. Cover and refrigerate for 4 to 24 hours, so the cabbage wilts and flavors meld. Slaw keeps up to 3 days tightly covered in refrigerator.

Makes 16 servings.

Tangy Coleslaw

1 cup mayonnaise
8-ounce can crushed pineapple in natural juice, undrained
1/2 cup raisins, chopped walnuts or pecans
1-pound bag packaged coleslaw mix

In large bowl, combine mayonnaise, pineapple and raisins. Stir in coleslaw mix; chill.

Makes 8 servings.


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