It's Slaw Good: 6 Must-Make Summertime Slaws — Summer Soiree

These six crunchy, tangy coleslaw favorites are must-haves for this summer's outdoor cookouts, barbecues and picnics.
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To bite into a drippy pulled pork sandwich, to gnaw at tender smoked ribs or even to fathom going at a mound of falling-apart brisket without a side of slaw close at hand would be a summertime travesty, up there with never making it to the beach. Though coleslaw is rather unassuming — traditionally nothing more than shredded raw cabbage in a mayo-based dressing — it lends a bright, creamy and tangy crunch to everything it meets, making it a must-have for this summer's outdoor cookouts, barbecues and picnics. Be sure to whip up these six favorites this summer.

Creamy Cole Slaw; Bobby Flay

Photo by: Tara Donne

Tara Donne

Hey, if it ain't broke, don't fix it. Bobby Flay's Creamy Coleslaw (pictured above) is the quintessential slaw, with nothing but raw shredded cabbage and carrots, plus a creamy, tangy dressing.



Food Stylist: Stephana Bottom Prop Stylist: Leslie Siegel

Photo by: Andrew McCaul

Andrew McCaul

The Neelys'  Sweet and Spicy Coleslaw for Food Network Magazine gets its sweet side the traditional way, from sugar and a little apple cider vinegar, but it gets its warming dose of heat from a half teaspoon of cayenne pepper.

Bobby's healthy  Red Cabbage Slaw isn't just different from the rest in terms of color; it also comes with a vibrant range of flavors. Tossed in a dressing of orange and lime juices, as well as fresh basil and cilantro, this crunchy cookout side gives you that bright, crunchy dish you crave all summer without the need for mayo.



Jamie Kimm Marina Malchin

©Con Poulos

Con Poulos

Most coleslaw recipes only call for cabbage, but Food Network Magazine's  Bell Pepper Slaw also comes loaded up with a spectrum of bell peppers in orange, yellow and red hues. Refrigerating the slaw for at least one hour after making it ensures that all the flavors of mustard and celery seeds, Dijon mustard, apple cider vinegar and a little sugar have a chance to meld together.

Photo by: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Armando Rafael Moutela, 2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Bring jicama into your next slaw for a juicy kind of crunchiness. Bobby's Jicama Slaw combines it with shredded napa cabbage and carrots, and tosses it all with an ancho chile-spiked lime vinaigrette and cilantro.



Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

Even if you consider something as low-key as coleslaw to be an American treasure, it's always good to give it a little extra flair. Do up your next batch by going for Food Network Kitchen's  Asian Red Cabbage Slaw with Peanuts. With a little heat from mustard and ginger, and some crunch from peanuts, this slaw is coated with a dressing of peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime.

Get more slaw recipes from our friends:
The Heritage Cook:  Gluten-Free Red and Green Slaw

Creative Culinary:  Coleslaw with Warm Bacon Dressing

Virtually Homemade:  Easy Asian Slaw with Roasted Chicken

Napa Farmhouse 1885: The Best Slaw Recipes
Weelicious:  Asian Slaw
Homemade Delish: Jalapeno and Peach Slaw
Daisy at Home: Fresh Vegetable Slaw
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