Coleslaw 3 Ways

Impress your guests with these 3 easy coleslaw recipes that satisfy any taste bud!

Skip the tub of supermarket coleslaw and pack one of these three varieties the next time you’re hosting — or heading to — a cookout or picnic.

1. Picnic Slaw Recipe
Serves: 6
Prep time: 10 minutes
Chill time: 10 minutes
Difficulty: Easy
Cost: $

1 head cabbage, sliced thin
1 small red cabbage, sliced thin
1 jalapeno pepper, sliced
1 small red onion, sliced
2 cloves garlic, minced
1/3 cup white wine vinegar
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon Worcestershire
Pinch of salt

In a medium bowl, combine all ingredients and mix together thoroughly
Let slaw sit, covered, in the refrigerator for about 10 minutes before serving

2. Asian-inspired Coleslaw Recipe
Serves: 6
Prep time: 5 minutes
Cook time: 15 minutes
Difficulty: Easy
Cost: $


Slaw Recipe
1 bag (16 ounces) pre-shredded cabbage
3 scallions, chopped
1/4 cup peanuts
1/4 cup sesame seeds
1/4 cup mandarin orange slices
1 package (3 ounces) ramen noodles
1/2 cup sliced almonds

Dressing Recipe
1/2 cup olive oil
6 teaspoons cider vinegar
5 teaspoons sugar
1/4 teaspoon black pepper
1 ramen noodle seasoning packet


  1. Preheat oven to 250 F
  2. Combine shredded cabbage, scallions, peanuts, sesame seeds and orange slices in medium-sized bowl
  3. Blend noodles and almonds in food processor, place mixture on cookie sheet and bake for 10-12 minutes
  4. Toss crunchy noodle mixture with cabbage mixture, set aside
  5. Mix all dressing ingredients in small bowl and immediately toss with coleslaw mixture

3. Apple Fennel Slaw
Serves: 4-6
Prep time: 10 minutes
Difficulty: Easy

1 cup mayonnaise
2 tablespoons honey
Juice of 1 orange
1 tablespoon white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 fennel bulbs, thinly sliced
2-3 tablespoons fennel leaves, de-stemmed and chopped
1 Granny Smith apple, cored and julienned
1/2 cup golden raisins 


  1. In a large bowl, whisk together mayonnaise, honey, orange juice, vinegar, salt and pepper
  2. Add fennel, apples and raisins, and then toss to coat. Chill until ready to serve


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