Slaw Recipe Ideas

Find a slaw recipe from Food Network Magazine that's just right for your next gathering.

From: Food Network Magazine

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Photo By: Justin Walker

Classic (No. 1)

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.

Grape-Pecan (No. 8)

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 red cabbage, 2 shredded carrots, 1 cup halved red grapes, 1/2 cup chopped toasted pecans and 1/4 cup chopped chives.

Carrot-Pineapple (No. 13)

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.

Kale (No. 14)

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.

Broccoli-Ranch (No. 16)

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.

Apple-Fennel (No. 20)

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.

Confetti (No. 26)

Whisk 1/2 cup white wine vinegar, 2/3 cup olive oil, 1 tablespoon kosher salt and 2 tablespoons sugar. 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.

Vietnamese (No. 33)

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.

Spicy Bok Choy (No. 45)

Whisk 1/3 cup rice vinegar, 2 tablespoons Sriracha, 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 9 cups thinly sliced bok choy, 2 shredded carrots, 1 cup thinly sliced snow peas and 2 thinly sliced Fresno chiles.

Mango-Peanut (No. 49)

Whisk together 3 tablespoons fish sauce, 1/4 cup each lime juice and vegetable oil and 2 sliced Thai bird chiles. Toss 6 cups julienned mango, 1 large julienned red bell pepper, and 1/2 cup each chopped cilantro and peanuts with the dressing.