Coleslaw Recipes
Coleslaw with Apples

Serves 4
-If you like, add some shredded carrots.

Whisk 1/2 cup lowfat lemon yogurt

with 2 Tbsp cider vinegar,

1 Tbsp light mayonnaise

and 1/4 tsp each salt

and ground pepper in a medium bowl.

Add 4 cups thinly sliced
or shredded green and red cabbage

and 1 Golden Delicious apple, cut in thin wedges.

Fabulous Slaw

1/4 cup salad oil
2 tablespoons vinegar or lemon juice
2 tablespoons mayonnaise
2 teaspoons sugar
1/4 teaspoon salt 
1/4 teaspoon fresh ground pepper

In a small mixing bowl whisk together oil, vinegar or lemon juice, mayonnaise, sugar, salt, and pepper. Set aside.

2 slices of bacon
3 cups shredded green or red cabbage or a mixture of both
1 cup shredded peeled carrots, yellow summer squash, zucchini or a combination
1 cup shredded white radishes or julienne-cut peeled cucumber, red or yellow sweet pepper, celery or combination

Save some cabbage leaves for decoration

Cook bacon till crisp; drain and crumble bacon. Set aside 

In a large salad bowl toss together shredded cabbage and shredded and or julienne-cut vegetables. Add salad dressing; toss gently to coat. Turn into a salad bowl lined with cabbage leaves, if desired. Sprinkle with bacon. Serve at once or cover and chill for up to 24 hours.


Ramen Cabbage Salad

In this exciting version of cole slaw, the raw noodles provide crunch, while the seasoning packet flavors the dressing.

1/4 cup sesame seeds
1/3 cup sliced almonds
1 head cabbage -- finely chopped
6 green onions -- sliced thin
2 packages Ramen noodles -- original flavor
2/3 cup oil
2 tablespoons water
1/4 cup cider vinegar
1 tablespoon sugar
Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted. Watch carefully, they can burn quickly.
Mix cabbage and green onions in a large bowl. Crush ramen noodles in the package. Open and remove broth packets.

To make dressing, mix oil, water and vinegar in a jar with a tight lid. Add sugar and 1 packet of broth. Shake well. Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture. Pour on dressing and toss well. Serve immediately. About 12 servings


Hawaiian Cole Slaw

4 cups fresh, shredded green cabbage
1 11 oz. can mandarin oranges
1 cup crushed pineapple, drained
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
(use freshly grated if you have it)
1 tbsp. orange juice
1/4 tsp. white pepper
1/2 cup mayonnaise or miracle whip

Shred the cabbage into a large bowl.  

Drain the orange sections and reserve the juice.  Drain and measure the pineapple. 

Add salt and spices to the cabbage. 

Add orange juice and pepper
and toss lightly.  Add the drained fruit, tossing it all/  Stir in the mayonnaise.  Chill well before serving. 

About 6 servings.


Cabbage & Celery Root Slaw with cider-dijon dressing

1/2 medium head green cabbage, thinly sliced (about 8 cups)
1/2 small head red cabbage, thinly sliced (about 4 cups)
2 red bell peppers, cut into matchstick-size strips
3 cups matchstick-size strips peeled celery root (from 1 medium head)
2/3 cup mayonnaise
2 tablespoons  mustard (your favorite kind)
2 tablespoons apple cider vinegar
4 teaspoons sugar (a substitute can be used)
2 teaspoons celery seeds

Mix first 4 ingredients in large bowl. Whisk mayonnaise and
next 4 ingredients in small bowl to blend. Pour dressing over
vegetables. Season with salt and pepper. (Can be made 6 hours
ahead. Cover; chill.)

Makes 6 servings


Warm Cabbage Slaw

2 tablespoons butter
6 cups shredded cabbage (1/2 medium head)
1 medium apple, chopped
1 tablespoon sugar
1 teaspoon prepared mustard
¯ teaspoon salt
2 tablespoons cider vinegar
1/3 cup mayonnaise

In large frying pan, melt butter.

Stir in cabbage and apple.

Combine vinegar, sugar, mustard and salt; add to cabbage.

Cook and stir until heated through, about 2 minutes.

Remove from heat and stir in mayonnaise. Serve immediately. Makes 4-6 servings.


Overnight Coleslaw

12 cups shredded cabbage
(1 medium head)
2 teaspoons sugar
1 green pepper, chopped
1 teaspoon dry mustard
1 medium red onion, chopped
1 teaspoon celery seed
2 carrots, shredded
1 teaspoon salt
1 cup sugar 1 cup vinegar
1/4 cup vegetable oil

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside.

In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly.

Cover and refrigerate overnight.
Stir well before serving.
12 - 16 servings.


Chutney- Pineapple Slaw

2 Tbsp. chutney
1/2 tsp. grated orange peel
2 Tbsp. fresh orange juice
2 1/2 cups shredded cabbage
1/2 cup shredded carrot
1 cup coarsely fresh pineapple
---or one 8 oz pineapple tidbits
1/4 cup raisins

In a large bowl, combine chutney, orange peel, and orange juice. Mix well.

Add shredded cabbage and carrot, pineapple, and raisins; toss to mix.

Serve immediately or cover and chill until serving time.

Serves four.


Oriental Super Slaw

8 ounces green cabbage, shredded
4 ounces napa cabbage, shredded
2 ounces raw carrot, grated
2 ounces red cabbage, shredded
1/3 cup rice wine or white wine vinegar
1/3 cup white sugar
1/2 tsp. ground ginger
1 Tbsp. smooth peanut butter
10 ounces raw or 8 ounces cooked lean beef top round

Broil or grill beef until desired doneness, slice into thin slivers.

Mix dressing ingredients: vinegar, sugar, peanut butter, and ginger in blender of food processor until smooth.

Toss dressing, vegetables, and beef strips. Chill at least 2 hours before serving.

Makes 4 servings.

This is an official 5 A Day recipe


Aunt Nettie's
Country Cole Slaw

1/2 large head green cabbage, shredded
1 C. (237 ml) red cabbage, shredded
2 medium carrots, shredded
1 large apple, chopped
1/2 C. (118 ml) raisins, plumped in hot water to cover
3 or 4 dates, chopped
1/2 C. (118 ml) of any chopped nuts

1/2 C. (118 ml) soy mayonnaise
2 to 4 T. lemon juice
1 T. white miso
Freshly ground black pepper
1 t. caraway seeds (optional)

1.Combine the cabbage, carrots, apples, raisins, dates and nuts in a large bowl and toss to distribute ingredients evenly.

2.Combine dressing ingredients in a small bowl, pour over the slaw, and mix well. Makes about 4 to 6 servings.


Napa Cabbage
and Carrot Slaw with Toasted Sesame Seeds

serves 6

3 carrots, shredded
1 small head Napa cabbage, shredded
1 bunch green soring onions,
----- thinly sliced
1/4 cup coarsely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon sugar
1 tablespoon sesame oil
1/2 teaspoon Tabasco
1/3 cup vegetable oil
1/4 cup toasted sesame seed

In a large bowl, combine the carrot, cabbage, onion, and cilantro. Combine the remaining ingredients, except the sesame seed, until blended and toss with the cabbage mixture. Sprinkle with sesame seed.


Honey Mustard Cabbage Slaw

1/4 cup cider vinegar
1/4 cup country style mustard
2 tablespoons brown sugar
1 tablespoon Cole Slaw Seasoning
1 teaspoon Black Pepper
1/2 cup reduced-calorie mayonnaise
1/2 cup reduced-calorie sour cream
3 cups shredded green cabbage
3 cups shredded red cabbage
1/2 cup chopped green onions
1 cup chopped red delicious apple
1/2 cup dark raisins -- optional

In large bowl, whisk together the vinegar, Mustard, sugar, Cole Slaw Seasoning, Pepper, mayonnaise and sour cream until smooth. Add both cabbages, green onion, apples and raisins; toss to coat. Cover and refrigerate at least 3 hours. Makes 8 servings.


Curried Slaw

 2 tablespoons Indian style curry paste


2 tablespoons curry powder sautéed in 1 tablespoon peanut oil until fragrant

2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
1 tablespoon Dijon-style mustard
2 teaspoons honey
6 tablespoons olive oil
Salt and freshly ground black pepper
1/2 head green cabbage, thinly sliced
1 carrot, peeled and grated
1 red chili pepper, deveined, seeded and thinly sliced

In a small bowl, whisk together the curry, lemon juice, vinegar, mustard, and honey. Slowly whisk in the oil. Season with the salt and pepper and set aside. Place the cabbage in a large bowl and toss it with the carrot and chili pepper. Cover and refrigerate until ready to serve.


Spicy Peanut Slaw

2 pounds green cabbage - shredded
1 pound red cabbage - shredded
2 carrots, peeled, shredded
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
1/2 cup finely chopped sweet red onion
1 tart green apple (such as Pippin or Granny Smith), cored, shredded, tossed with 2 teaspoon lemon juice
1 clove garlic, minced

For Dressing:
1 cup mayonnaise
1/3 cup sour cream
1/4 cup brown sugar
2 teaspoons Tabasco sauce
2 tablespoons lemon juice
1 tablespoon cider vinegar
2 cups roasted peanuts
Lemon juice and Tabasco sauce, to taste

Toss all salad ingredients in a large bowl.

Whisk mayonnaise and next 5 ingredients in medium bowl to blend well. Pour dressing over the vegetables. Add peanuts. Toss until well coated. Season to taste with salt and pepper. Add additional lemon juice and Tabasco, if desired. Cover and refrigerate until ready to serve.

Festive Coleslaw

For Salad:

1/2 medium green cabbage, shredded
1/2 medium red cabbage, shredded
8 stalks celery, chopped
1 bunch radishes, sliced
6 carrots, peeled and grated
3 onions chopped
2 cups mayonnaise
1/2 cup olive or safflower oil
1/4 cup white wine vinegar

Combine cabbages, celery, radishes, carrots, onions and bell peppers in a large bowl and toss until combined. Combine the remaining ingredients, pour over salad and mix well.

Reprinted by permission of Weldon Russell. All rights reserved.   

Low-Calorie Coleslaw

Source: Eating Well
Makes 10 servings

1 cup low-calorie mayonnaise
1/2 cup plain low-fat yogurt
1/4 cup prepared mustard
3 tablespoons white wine vinegar
1-1/2 teaspoons dried tarragon
1/4 teaspoon celery seed
2 large heads green cabbage, shredded (about 10 cups)

In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, tarragon, celery seed, and black pepper to taste.
Add the cabbage to the dressing and mix until all the cabbage is evenly coated.
Cover and refrigerate briefly before serving.

Reprinted by permission of Doubleday.
All rights reserved.


Red Cabbage Slaw
with Turkey Cracklings

Source: Food & Wine

8 ounces reserved skin from the turkey
1/4 cup olive oil
1 large head of red cabbage--halved, cored and finely shredded
2 bunches of scallions, cut diagonally into 1-inch pieces
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
4 heads of Bibb lettuce,
-----separated into leaves

In a large enameled cast-iron casserole, cook the turkey skin over moderately low heat, turning occasionally, until 1/4 cup of fat has been rendered and the skin is browned and crisp, about 15 minutes. Using a slotted spoon, transfer the skin to paper towels to drain, then coarsely chop it.
Add the olive oil to the rendered fat in the casserole and raise the heat to high. Add the cabbage and cook, stirring occasionally, until wilted, about 4 minutes. Add the scallions, balsamic vinegar, honey, and lemon juice and toss for 30 seconds; season with coarse salt and pepper.
Arrange the lettuce leaves on a large platter and spoon the slaw on top. Sprinkle with the turkey cracklings and serve.

Recipe created by Sanford D'Amato.
Reprinted by permission of Food and Wine. All rights reserved.


Tricolor Asian Coleslaw
2 tablespoons oriental sesame oil
2 tablespoons vegetable oil
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
1 tablespoon soy sauce (not sodium-reduced)
1 tablespoon hoisin sauce
1 1/2 to 2 teaspoons chile garlic sauce
1 large garlic clove, quartered
4 cups (packed) thinly sliced cored Napa cabbage (about 3/4 pound)
1 cup grated peeled carrot
1 cup grated peeled jicama
2 ounces (about 20) Chinese peas or snow peas, cut lengthwise into very thin strips
1/2 red bell pepper, cut lengthwise into very thin strips
1/2 cup very thinly sliced red onion
Chopped roasted peanuts

Blend first 8 ingredients in mini-processor until smooth. Season dressing to taste with salt and pepper.
Combine all vegetables in large bowl. Add dressing and toss to coat. Let stand at least 2 hours or cover and refrigerate up to 8 hours, tossing occasionally. Sprinkle with peanuts and serve.
Recipe created exclusively for by Selma Elaine Brown. --


Tricolor Slaw with Buttermilk Poppy Seed Dressing

Source: Burt Wolf's Menu Cookbook
Makes 6 servings
3 cups shredded green cabbage

3 cups shredded red cabbage

3 carrots, peeled and shredded

For Dressing:
1 1/2 cups buttermilk
1/2 cup nonfat sour cream or nonfat mayonnaise
1/4 cup sugar
1 tablespoon fresh lemon juice (optional)
1 tablespoon poppy seeds
1 1/2 teaspoons salt

In a large bowl, combine the green and red cabbage and the carrots.
TO MAKE DRESSING: In a small bowl, stir together all the ingredients.
Pour the dressing over the cabbage and carrot mixture. Refrigerate for at least 2 hours before serving.
Reprinted by permission of Doubleday. All rights reserved. --


Minted Slaw

Source: Burt Wolf's
Local Flavors, Ottawa, Canada

Serves 6

1 small head cabbage, outer leaves discarded
1 1/2 cups grated carrots
1 cup golden raisins
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup canola oil
Salt and freshly ground black pepper

Cut the head of cabbage into 4 wedges and cut out the core. In the top of a food processor with the shredding blade attachment shred the cabbage. Place the cabbage into a large non-reactive bowl and add the carrots, raisins, mint, and parsley.

In a glass jar with a tight fitting lid combine the vinegar, sugar and oil. Shake well and season to taste with salt and pepper. Pour the dressing over the cabbage and toss the slaw until well coated. Cover and refrigerate for 1 hour before serving.


Red Cabbage, Red Onion and Fresh Fennel Coleslaw

Making this coleslaw one day ahead allows the flavors to blend and results in optimal flavor.

For Salad:
6 cups very thinly sliced red cabbage (about 1 pound)
2 cups very thinly sliced fresh fennel bulb
2 cups very thinly sliced red onion

For Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fennel seeds
1 tablespoon Dijon mustard
3/4 teaspoon salt

3/4 teaspoon coarsely ground black pepper

Combine cabbage, fennel and onion in large bowl. Blend oil, vinegar, fennel seeds, mustard, salt and pepper in blender until seeds are chopped. Pour dressing over vegetables and toss to coat evenly.
Cover and refrigerate coleslaw 1 day for flavors to develop, tossing occasionally.
Recipe created exclusively for by Selma Elaine Brown. --