The official definition of cole slaw is cabbage salad, and it traditionally is made with mayonnaise, vinegar and seasonings. Many fresh options are venturing onto the “cole slaw” scene, including apples, broccoli and more. Try some recipes to create your own cole slaw style.
Spicy Cilantro Slaw
3 cups shredded cabbage
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
2 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1 to 1 1/2 teaspoons finely chopped habanero, serrano or jalapeño pepper
Combine ingredients in a medium bowl; toss well to coat. Great served with grilled fish.
Snap Pea Slaw
2 cups sugar snap peas, trimmed and thinly sliced crosswise
1/2 cup grated radishes
1/4 cup very thinly vertically sliced shallots
2 teaspoons rice vinegar or cider vinegar
1 tablespoon sesame oil
1/4 teaspoon kosher salt
Combine peas, radishes and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.
Thinly Sliced Fennel Slaw
1 cup thinly sliced fennel bulb (about 1 small)
1/2 cup thinly sliced red bell pepper
1/4 cup vertically sliced red onion
2 teaspoons coarse-grain Dijon mustard
2 teaspoons extra virgin olive oil
2 teaspoons fresh lime juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/8 teaspoon sugar
Combine ingredients in a small bowl. Cover and chill up to 2 hours.
Diced Apple Slaw
3/4 cup sour cream
1/4 cup granulated sugar
3 tablespoons apple cider vinegar
2 tablespoons ranch seasoning and salad dressing mix
3 cups shredded cabbage
3 green apples, cored and diced
3 green onions, thinly sliced
3 stalks celery, chopped
Salt and pepper
Whisk sour cream, sugar, vinegar and ranch seasoning in large bowl to blend.
Add cabbage mixture, apples, green onions and celery. Toss to coat. Season, to taste, with salt and pepper. Cover tightly and chill for 20 minutes or up to 4 hours. Serve cold.
Carrot Slaw
2 pounds carrots, about 12 to 15 medium
1/2 cup mayonnaise
Pinch kosher salt
1/3 cup sugar
1/2 cup canned, crushed pineapple, thoroughly drained
1/2 cup raisins
2 teaspoons curry powder
1 teaspoon minced garlic
Pinch celery seed and/or caraway seed, optional
Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
In a large mixing bowl whisk mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic and celery seed and/or caraway seed. Add carrots and toss. Serve immediately or refrigerate for 1 hour to serve cold.
Broccoli Slaw with Turkey Bacon
4 slices turkey bacon (I prefer turkey bacon pieces)
1 large bunch broccoli (about 1 1/2 pounds)
1/4 cup low-fat or nonfat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped
1/2 cup finely diced red onion (1/2 medium)
Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on high for 2 1/2 to 3 minutes.) Drain on paper towels. Chop coarsely.
If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time
Bell Pepper Slaw
3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped
3 tablespoons whole-grain Dijon mustard
1/2 cup mayonnaise
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow flavors to develop.
Add mustard and mayonnaise and toss to coat. Refrigerate until ready to serve.
Blue Cheese Cole Slaw
1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) blue cheese
1 cup chopped fresh parsley leaves
Cut the cabbages in half, then quarters, and remove cores. Using the food processor slicing blade, place pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don’t fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick. Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Save a handful of the grated vegetables for garnish.
Change to the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
In a medium bowl, whisk mayonnaise, mustards, vinegar, celery salt, kosher salt and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss. Cover with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Tammy Kelly is director, Lenoir County Cooperative Extension Center, 1791 N.C. 11/55, Kinston, NC 28504. Reach her at 252-527-2191 or Tammy_Kelly@ncsu.edu.