50 Slaw Recipes

Food Network Magazine dreamed up dozens of new twists on the classic summer side.

Related To:
130215_FNM_Cover_366.tif

130215_FNM_Cover_366.tif

Classic Slaw (No. 1)

View More Photos

Photo by: Justin Walker

Justin Walker

1. Classic: Whisk 3/4 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons cider vinegar, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss with 1/2 head shredded green cabbage and 2 shredded carrots.

2. Blue Cheese–Herb: Make Classic Slaw (No. 1), adding 1 cup crumbled blue cheese and 1/4 cup each chopped parsley and chives.

3. Buffalo: Make Classic Slaw (No. 1), adding 2 to 4 tablespoons hot sauce and 1 cup each thinly sliced celery and crumbled blue cheese.

4. Curry: Make Classic Slaw (No. 1), substituting Greek yogurt for the sour cream and adding 1/4 cup mango chutney and 1 tablespoon curry powder to the dressing. Add 1 thinly sliced red bell pepper, 1/2 cup raisins and 1/4 cup chopped cilantro.

5. Russian: Soak 1/2 cup sliced red onion in cold water, 15 minutes; drain. Make Classic Slaw (No. 1), substituting sweet chili sauce for the sour cream and adding 1/4 cup each sweet pickle relish and chopped parsley; stir in the onion.

6. Waldorf: Make Classic Slaw (No. 1), substituting 3/4 cup each chopped apple and celery for the carrots. Add 1/2 cup chopped toasted walnuts.

7. Kohlrabi-Apple: Make the dressing for Classic Slaw (No. 1), adding 3 tablespoons horseradish, 1 tablespoon grainy mustard and an extra 1 teaspoon sugar. Toss with 1/4 head shredded green cabbage, 2 each julienned kohlrabi and apples, and 1/4 cup chopped dill.

130215_FNM_SSweetRed_386.tif

130215_FNM_SSweetRed_386.tif

Grape Pecan Slaw Recipe

Photo by: Justin Walker

Justin Walker

8. Grape-Pecan: Make Classic Slaw (No. 1) with red cabbage. Toss in 1 cup halved red grapes, 1/2 cup chopped toasted pecans and 1/4 cup chopped chives.

9. Barbecue Chicken: Make Classic Slaw (No. 1); stir in 1/3 cup barbecue sauce, 2 cups shredded cooked chicken and 2 chopped scallions.

10. Cajun: Make the dressing for Classic Slaw (No. 1), adding 2 tablespoons Creole mustard and 2 teaspoons Cajun seasoning. Toss with 1/2 head shredded green cabbage, 2 shredded carrots, 1 cup each julienned celery and bell pepper, and 2 chopped scallions.

11. Chipotle: Make Classic Slaw (No. 1), whisking 2 tablespoons puréed chipotles in adobo into the dressing; omit the carrots. Toss in 1/4 cup chopped cilantro and 1 cup each thinly sliced red bell pepper, jicama and scallions.

12. Crispy: Toss 1/2 head shredded green cabbage with 1 tablespoon kosher salt in a colander; let sit 4 hours, then rinse and dry well. Make the dressing for Classic Slaw (No. 1); toss with the cabbage.

Carrot-Pineapple Slaw Recipe

Photo by: Justin Walker

Justin Walker

13. Carrot-Pineapple: Whisk 1/2 cup each mayonnaise and sour cream, 2 tablespoons each lemon juice and sugar, and 1 teaspoon kosher salt. Add 12 shredded carrots, 1 cup each raisins and diced pineapple and 1/4 cup chopped chives.

130215_FNM_Tuscan_Kale_242.tif

130215_FNM_Tuscan_Kale_242.tif

Kale Slaw Recipe

Photo by: Justin Walker

Justin Walker

14. Kale: Whisk 1/4 cup lemon juice, 1 tablespoon dijon mustard, 1 tablespoon sugar, 1 teaspoon kosher salt and 1/3 cup olive oil. Add 5 cups each shredded green cabbage and Tuscan kale, 2 shredded carrots and 1/2 cup toasted sunflower seeds.

15. Light: Whisk 1/2 cup each low-fat mayonnaise and Greek yogurt, 3 tablespoons each cider vinegar and milk, 1 tablespoon dijon mustard, 1 teaspoon sugar, and salt to taste. Toss with 1/2 head shredded green cabbage, 1 shredded carrot and 1/4 cup chopped dill.

Broccoli-Ranch Slaw Recipe

Photo by: Justin Walker

Justin Walker

16. Broccoli-Ranch: Whisk 1/2 cup buttermilk, 1/4 cup each mayonnaise and sour cream, 3 tablespoons cider vinegar, 1 tablespoon sugar and 1 teaspoon kosher salt. Toss with two 12-ounce bags broccoli slaw and 1/4 cup each chopped parsley, chives and dill.

17. Thai: Purée 1/2 cup peanut butter, 1/3 cup rice vinegar, the juice of 2 limes and 1 tablespoon each grated ginger and soy sauce. Toss with 1/4 head shredded napa cabbage, 8 shredded carrots and 1/2 cup each chopped cilantro, scallions and peanuts.

18. Pepper: Soak 1 thinly sliced red onion in cold water, 15 minutes; drain. Whisk 2 tablespoons cider vinegar, 1 1/2 teaspoons sugar, 1/2 teaspoon chopped thyme and 1/4 cup olive oil. Toss with 1 thinly sliced poblano, 4 sliced assorted bell peppers, the onion, 1/2 teaspoon kosher salt, and pepper to taste.

19. Hot-Dressed: Pulse 1/2 head roughly chopped green cabbage and 3 carrots in a food processor until finely chopped. Boil 1/4 cup cider vinegar, 2/3 cup vegetable oil, 2 tablespoons sugar, 2 teaspoons kosher salt and 1 teaspoon each mustard powder and celery seed, 1 minute. Pour the dressing over the vegetables.

130215_FNM_SFennelApple_398.tif

130215_FNM_SFennelApple_398.tif

Apple-Fennel Slaw

Photo by: Justin Walker

Justin Walker

20. Apple-Fennel: Toss 1/2 head shredded Savoy cabbage with 1 tablespoon kosher salt in a colander; let sit 1 hour, then rinse and dry well. Toss with 1/4 cup each vegetable oil, walnut oil and cider vinegar, 2 1/2 teaspoons sugar and 1 1/2 tablespoons dijon mustard. Add 1 each thinly sliced fennel bulb and apple, and 3/4 cup chopped walnuts.

21. Creamy: Make Hot-Dressed Slaw (No. 19) and let cool. Stir in 1/2 cup mayonnaise.

22. Green Goddess: Purée 1/2 cup each parsley and chives, 1/3 cup each buttermilk, olive oil and mayonnaise, 2 tablespoons each tarragon and lemon juice, and 2 anchovies. Toss with two 12-ounce bags broccoli slaw.

23. Korean: Purée 1/2 cup kimchi, 3 tablespoons each vegetable oil and rice vinegar, 2 tablespoons soy sauce, 4 teaspoons sesame oil and 2 teaspoons sugar. Toss with 1/4 head shredded napa cabbage, 3 julienned Asian pears, 1 thinly sliced cucumber and 1/2 cup chopped kimchi. Top with sesame seeds.

24. Caesar: Toss 1/2 head shredded Savoy cabbage with 1 tablespoon kosher salt in a colander; let sit 1 hour, then rinse and dry well. Purée 1/2 cup olive oil, 1/4 cup lemon juice, 4 anchovies and 1/4 teaspoon honey. Toss with the cabbage and some crumbled croutons.

25. Basic Vinaigrette: Whisk 1/2 cup white wine vinegar, 2/3 cup olive oil, 1 tablespoon kosher salt and 2 tablespoons sugar. Toss with 1/2 head each shredded red and green cabbage and 4 shredded carrots.

130215_FNM_Confetti_055.tif

130215_FNM_Confetti_055.tif

Confetti Slaw Recipe

Photo by: Justin Walker

Justin Walker

26. Confetti: Make the dressing for Basic Vinaigrette Slaw (No. 25). Toss with 1/4 head each shredded red and green cabbage, 3 shredded carrots, 2 thinly sliced bell peppers and 1/2 cup chopped parsley.

27. Herb: Make Basic Vinaigrette Slaw (No. 25), adding 2 tablespoons each chopped parsley, dill, chives and tarragon.

28. Beet: Whisk 1/3 cup balsamic vinegar, 2 teaspoons kosher salt, 1 teaspoon honey and 1/2 cup olive oil. Toss with 1/4 head shredded red cabbage and 4 cups peeled and shredded raw beets. Top with chopped pistachios.

29. Jicama: Whisk 3 tablespoons lime juice, 1 1/2 teaspoons ancho chile powder, 1/4 teaspoon cayenne pepper and 1/4 cup vegetable oil. Toss with 1 large julienned jicama, 1 cup diced pineapple, 1/2 julienned English cucumber, 1/2 thinly sliced red onion and 1/4 cup chopped cilantro.

30. Mediterranean: Whisk 1/3 cup each yogurt and tahini with 3 tablespoons lemon juice, 1 teaspoon honey, 1 minced garlic clove and a few dashes of hot sauce. Toss with 1/2 head shredded red cabbage, 2 shredded carrots and 1 each thinly sliced Persian cucumber and red bell pepper.

31. Turnip-Bacon: Cook 4 slices bacon until crisp; crumble. Whisk 2 tablespoons each of the bacon drippings, vegetable oil, cider vinegar and grainy mustard; whisk in 1 teaspoon celery seeds and 1/3 cup sour cream. Toss with 6 cups julienned turnips, 3 cups shredded green cabbage, 1/4 cup chopped parsley and the crumbled bacon.

32. Grape–Goat Cheese: Whisk 1/2 cup olive oil, 2 tablespoons each dijon mustard, honey and white wine vinegar, and 1/2 teaspoon kosher salt. Add 1/2 head roughly chopped napa cabbage, 1/2 cup grapes, 1/4 cup crumbled goat cheese and 1/4 cup chopped toasted hazelnuts. Sprinkle with chopped chives.

130215_FNM_SVietnamese_395.tif

130215_FNM_SVietnamese_395.tif

Vietnamese Slaw Recipe

Photo by: Justin Walker

Justin Walker

33. Vietnamese: Whisk 1/3 cup white vinegar, 2 1/2 tablespoons sugar and 1/3 cup vegetable oil. Toss with 3 cups each julienned daikon and carrots, 2 cups julienned English cucumber, 1 minced jalapeño and 1/4 cup each chopped mint and cilantro.

34. Dijon: Whisk 1/4 cup cider vinegar, 2 tablespoons dijon mustard, 1 tablespoon each sugar and kosher salt, and 2/3 cup olive oil. Toss with 1/2 head shredded green cabbage, 1/4 head shredded red cabbage, 2 shredded carrots and 2 sliced scallions.

35. Chicago: Make Dijon Slaw (No. 34), swapping yellow mustard for the dijon. Toss with 1/2 head shredded green cabbage, 2 shredded carrots, 1/2 cup each sweet pickle relish and chopped pickled sport peppers, and 2 teaspoons celery seeds.

36. Honey-Mustard: Make Dijon Slaw (No. 34), swapping honey mustard for the dijon mustard and omitting the sugar. Add 2 julienned apples, 1/2 cup toasted sliced almonds, and honey to taste.

37. Ham and Egg: Make Dijon Slaw (No. 34), adding 1/4 pound diced ham and 2 chopped hard-cooked eggs.

38. Celery Root: Whisk 3/4 cup mayonnaise, 1/4 cup sour cream, the juice of 2 lemons, 2 tablespoons dijon mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss with 1/4 head shredded green cabbage, 4 cups shredded celery root and 1/4 cup chopped parsley.

39. Brussels Sprout: Cook 4 slices bacon until crisp; crumble. Whisk 2 tablespoons each of the bacon drippings, olive oil and maple syrup with 1/3 cup sherry vinegar. Toss with 6 cups shredded Brussels sprouts, 1 thinly sliced shallot, the bacon, and salt and pepper to taste.

40. Cobb: Purée 1 avocado, 1/3 cup each lemon juice, olive oil and water, and 1/2 teaspoon kosher salt. Toss with 1/2 large head shredded green cabbage, 1 cup each diced tomato and crumbled blue cheese, and 3 chopped hard-cooked eggs. Top with 1/2 cup crumbled cooked bacon.

41. Southwestern: Toss 3 cups each shredded red and green cabbage with 1 tablespoon kosher salt in a colander; let sit 1 hour, then rinse and dry well. Make the dressing for Cobb Slaw (No. 40); toss with the cabbage, 1 cup corn, 1 thinly sliced poblano and 1 small bunch chopped scallions.

42. Wasabi–Snow Pea: Whisk 1 cup mayonnaise, 2 teaspoons each wasabi paste and rice vinegar, and 1 teaspoon each sugar and kosher salt. Toss with 1/2 head shredded napa cabbage, 2 cups thinly sliced snow peas and 2 teaspoons sesame seeds.

43. Asparagus: Whisk 1/4 cup lemon juice, 1 tablespoon dijon mustard, 2 teaspoons sugar and 1/2 cup olive oil. Toss with 1/2 head shredded napa cabbage, 1 pound thinly sliced asparagus, 2 thinly sliced shallots and 1 cup shaved Parmesan.

44. Soy-Ginger: Whisk 1/3 cup rice vinegar, 3 tablespoons each soy sauce and orange juice, 1 tablespoon each sugar and grated ginger, 1 teaspoon sesame oil and 1/2 cup vegetable oil. Toss with 1/2 head shredded napa cabbage, 2 shredded carrots, 1 cup thinly sliced snow peas and 2 thinly sliced Fresno chiles.

130215_FNM_SBokChoy_390.tif

130215_FNM_SBokChoy_390.tif

Spicy Bok Choy Slaw Recipe

Photo by: Justin Walker

Justin Walker

45. Spicy Bok Choy: Make Soy-Ginger Slaw (No. 44), using 9 cups thinly sliced bok choy instead of the cabbage. Add 2 tablespoons Sriracha to the dressing.

46. Ramen-Ginger: Make Soy-Ginger Slaw (No. 44), omitting the chiles and adding 2 each shredded carrots and thinly sliced red bell peppers. Add 2 cups crumbled raw ramen noodles and 1/4 cup roughly chopped scallions.

47. Zucchini-Mozzarella: Whisk together 1/4 cup red wine vinegar, 1 tablespoon dijon mustard, 1 teaspoon kosher salt and 1/3 cup olive oil. Toss 3 shredded zucchini, 1 cup each julienned tomato and fresh mozzarella and 1/2 cup shredded basil with the dressing. Top with some toasted pine nuts.

48. Green Papaya–Peanut: Whisk together 3 tablespoons fish sauce, 1/4 cup each lime juice and vegetable oil, 1 teaspoon kosher salt and 2 sliced Thai bird chiles. Toss 6 cups julienned green papaya, 1 large julienned red bell pepper and 1/2 cup each chopped cilantro and peanuts with the dressing.

130215_FNM_Mango_297_2.tif

130215_FNM_Mango_297_2.tif

Mango-Peanut Slaw Recipe

Photo by: Justin Walker

Justin Walker

49. Mango-Peanut: Make Green Papaya–Peanut Slaw (No. 48), omitting the salt and substituting julienned firm mango for the papaya.

50. Fennel-Orange: Soak 1 cup thinly sliced red onion in cold water, 15 minutes; drain. Whisk 1/4 cup champagne vinegar, 2 tablespoons grainy mustard, 1 tablespoon kosher salt, 1 1/2 teaspoons sugar and 2/3 cup olive oil. Toss the dressing with 5 cups each julienned fennel and shredded green cabbage. Toss in the red onion and the segments from 2 oranges.

Keep Reading

Next Up

50 Potato Salads

Bring a different version to every barbecue, picnic and potluck this summer.

Mix and Match Pasta Salad

Design your perfect picnic dish. This recipe leads to thousands of combinations!

Bobby's Summer Pasta Salad Alternatives

Mix up Bobby's cool summer salads for your next potluck, picnic or outdoor get-together.

Giada's Picnic Picks

Cook up a few of Giada's favorite picnic foods for your next summer get-together.

50 Picnic Salads

Don't forget the sides! Round out your menu with these crowd-pleasers from Food Network Magazine. 

50 Punch Recipes

Get dozens of punch-bowl recipes for your next big bash.

50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

50 Burger Recipes

Fire up the grill! Food Network Magazine created 50 sizzling burgers — enough to keep you satisfied all season long!

Strategies for Packing a Fuss-Free Beach Lunch

Packing a meal for the beach or a picnic doesn't have to be stressful.

Food Network Magazine: Aug/Sept 2009 Recipe Index

Find easy recipes for appetizers, main dishes, sides and desserts from Food Network Magazine.

On TV