Eleven Variations on Slaw and Other Cabbage Salads

All-American Cole Slaw
Alaska Cooperative Extension Slaw
Creamy Cole Slaw
Sweet and Tangy Party Slaw
Confetti Slaw
Apple Coleslaw
Cabbage Salad
German Cole Slaw
Mexican Cole Slaw
Napa Cabbage and Carrot Slaw with Toasted Sesame Seeds
Oriental Slaw

The word “cole slaw” comes from the Dutch koolsla, which means cabbage salad. That name doesn’t give a clue about what, besides cabbage, went into the Dutch mother of all cole slaws. Which is appropriate becomes no matter what you might have heard about how slaw must have vinegar or must be made with mayonnaise, in fact it can have just about anything else in it, as long as shredded cabbage is the chief ingredient.


Cabbage from the Warehouse District Farmers Market in New Orleans, Louisiana, March 25, 2006.

These recipes generally fall into two groups: creamy slaws dressed with mayonnaise, cream or yogurt and and tangy slaws dressed with vinegar or citrus juice. But some, bridging the divide, are dressed with a tangy-creamy sauce. Other ingredients tossed in to liven up the cabbage include almonds, apples, grated carrots, pimento peppers and even toasted ramen noodles. You could try mixing and matching from among these recipes to come up with variation all your own.

All-American Cole Slaw [top]

1 ½ lb green cabbage, quartered, cored and shredded
3 tablespoon cider or malt vinegar
2/3 cup mayonnaise
1 small onion grated (optional)
2 medium carrot grated
¼ teaspoon salt or to taste

In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.

The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.

For a very limp slaw, refrigerate several hours or overnight.

Alaska Cooperative Extension Slaw [top]

1 quart cabbage, finely chopped
1⁄2 tsp salt
3 tbsp vinegar
1⁄2 cup green pepper, chopped
1⁄4 cup cream
1⁄4 cup diced sweet pickle
2 tablespoon prepared mustard
1 tablespoon sugar

Mix cabbage with green pepper and pickles. Combine sugar, salt, vinegar, cream and mustard; pour over cabbage, blend well, serve at once.

Creamy Cole Slaw [top]

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth.

Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.

Source: Your Guide to Southern U.S. Cuisine

Sweet and Tangy Party Slaw [top]

1 cabbage, finely shredded
1 medium red onion, quartered and thinly sliced
1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
2/3 cup vegetable oil

Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. A wonderful topping for barbeque sandwiches.

Source: Your Guide to Southern U.S. Cuisine

Confetti Slaw [top]

¼ small head green cabbage cut in thin strips (about 2 cups)
2 carrots, peeled and grated ( about 1 cup)
¼ cup raisins
¼ cup peanuts
½ cup yogurt, vanilla
1 Tablespoon orange juice

Combine cabbage, carrots, raisins and peanuts in mixing bowl. In small bowl, stir together yogurt and orange juice. Before serving, add yogurt mixture to cabbage and combine thoroughly.

Apple Coleslaw [top]

2 cups cabbage
1 medium grated carrot
1/2 chopped green pepper
1 chopped apple
5 tablespoons yogurt, lowfat
1 tablespoon mayonnaise, lowfat
1 teaspoon lemon juice
1/4 teaspoon dill weed

Wash the cabbage. Cut it into fine shreds, until you have 2 cups of cabbage.

Peel the carrot. Grate it with a grater. Chop half a green pepper into small pieces. Remove the core, and chop the apple. Put the cabbage, carrot, green pepper, and apple in a large mixing bowl. Stir together.

Put the yogurt, mayonnaise, lemon juice, and dill weed in a small bowl. Stir together to make a dressing.

Pour the dressing over the salad. Toss to mix. Add salt and pepper to taste.

Cabbage Salad [top]

4 cups shredded or thinly sliced cabbage
1/4 cup grated or finely sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped green pepper
1 teaspoon finely chopped onion
1/2 teaspoon dill or basil or parsley
1/2 cup mayonnaise, light or low-fat
1/2 cup yogurt, plain nonfat
1 teaspoon mustard
1/2 teaspoon lemon juice
1/2 teaspoon sugar

Wash and prepare vegetables for chopping. Use a cheese grater or slice all vegetables thinly with a sharp knife. Put in a large bowl. Add herbs to taste.

Mix mayonnaise, yogurt, mustard, lemon juice, and sugar in a small bowl. Blend well. Add to vegetables.

Mix well. Keep in refrigerator until ready to eat.

German Cole Slaw [top]

1 head of cabbage, shredded or chopped briefly in food processor
2 medium onions, cut in rings
1 green pepper; chopped
1 jar pimento peppers; chopped and drained
1 cup sugar
1 cup white vinegar
¾ cup canola oil
1 tablespoon salt
1 teaspoons celery seeds (up to 2)

Combine cabbage, green pepper, onion and pimento in large bowl. Mix sugar and celery seed into this mixture.

Combine vinegar, oil and salt in pan and bring to a boil. Pour immediately over cabbage. Refrigerate, stirring several times.

Make at least 8 hours before serving.

Mexican Cole Slaw [top]

½ cup shredded red cabbage
½ cup shredded green cabbage
1 medium carrot, pared, grated
¼ cup low fat yogurt
¼ teaspoon ground cumin
⅛ teaspoon salt
1 pinch fresh ground pepper

Combine all ingredients in a medium mixing bowl. Serve at once or refrigerate and serve cold.

Napa Cabbage and Carrot Slaw with Toasted Sesame Seeds [top]

3 carrots, shredded
1 small head Napa cabbage, shredded
1 bunch green 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.

Oriental Slaw [top]

1 pound cabbage, finely shredded
2 (3-ounce) packages ramen noodles, any flavor
1 (2-ounce) package slivered almonds
1/4 cup butter
1 cup vinegar
1 cup oil
3/4 cup sugar
2 tablespoons soy sauce
2 green onions, chopped

Remove seasoning packets from noodles and set packets aside. Crumble noodles in package. In a skillet over medium heat, cook noodles and almonds in butter until lightly browned; set aside.

For dressing, combine vinegar, oil, sugar, soy sauce and seasoning packets from noodles in a jar; put lid on and shake well to blend. Refrigerate dressing.

Immediately before serving, toss together noodle mixture, dressing, onion and cole slaw.

Source: Alabama Farmers Federation’s Country Kitchen