Salad recipe

When you think of slaw, do you picture shredded cabbage drenched in mayo? Think again. We’ve got 6 unique slaw recipes you just have to try before summer ends.

1. Bleu Cheese Cabbage Slaw

Bleu Cheese Cabbage Slaw

(from Food Network)

This slaw is close to a classic, but tangy bleu cheese takes it to the next level.


  • 1 cup mayonnaise
  • 3 tbsp white wine vinegar
  • 1 tsp chipotle puree
  • 2 heaping tbsp Dijon mustard
  • 1/2 tsp celery salt
  • 1/2 tsp celery seed
  • 1/2 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 1 small red onion, grated
  • 2 carrots, julienned
  • 3/4 cup crumbled blue cheese
  • 1/4 cup chopped fresh flat-leaf parsley or cilantro leaves
  • Salt and freshly ground black pepper
  • Potato chips, lightly crushed


  • Whisk the mayo, mustard, vinegar, chipotle puree, celery salt and celery seed together in a large bowl.
  • Add the cabbage, onion, and carrot and stir to combine.
  • Fold in the bleu cheese and parsley. Top with potato chips.
  • Season with salt and pepper, and serve immediately.

2. Classic Coleslaw

Classic Coleslaw

(from Bon Apetit)

Everyone needs a classic coleslaw recipe in their repetoire.


  • 1 cup mayonnaise
  • 1½ Tbsp apple cider vinegar
  • 1 Tbsp honey
  • ¾ tsp celery seeds
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ medium green cabbage, thinly sliced
  • ½ medium red cabbage, thinly sliced
  • 2 medium carrots, peeled; julienned or grated


  • Whisk mayo, vinegar, honey, celery seeds, salt, and pepper together in a large bowl.
  • Add the cabbage and carrots to the dressing and toss.
  • Cover and chill until you are ready to serve. Serve immediately or make up to 8 hours ahead and store in the fridge.

3. Fresh Fennel and Lemon Slaw

Fresh Fennel and Lemon Slaw

(from The Kitchn)

If you’ve never had fennel, don’t skip this one. It’s mild licorice flavor will quickly become a new favorite.


  • 1 large fennel bulb
  • 1/2 head green cabbage
  • 1 head red radicchio
  • 2 lemons
  • 3 Tbsp orange juice
  • 3 Tbsp red wine vinegar
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1/3 cup olive oil
  • Salt and pepper


  • Finely chop the fronds of the fennel bulb. Thinly slice the stalks and bulb.
  • Do the same with the cabbage and radicchio. Toss all the vegetables together in a bowl.
  • Zest the lemons over the bowl and toss with the vegetables.
  • Season to taste with salt and pepper.
  • Whisk the dressing ingredients together. Taste and adjust as needed.
  • Toss the dressing with the salad. Refrigerate for an hour before serving.

4. Kale-Apple Coleslaw with Poppy Seed Dressing

Kale-Apple Coleslaw with Poppy Seed Dressing

(from The Chow)

This recipe uses crisp kale and apple instead of typical cabbage as the base.

Dressing Ingredients:

  • 3 Tbsp cider vinegar
  • 2 Tbsp honey
  • 2 tsp Dijon mustard
  • 1 1/2 tsp poppy seeds
  • 1/4 tsp kosher salt
  • Freshly ground black pepper
  • 3 Tbsp vegetable oil
  • 1/3 cup small-dice red onion

Coleslaw Ingredients:

  • 1 pound flat-leaf kale (about 2 bunches)
  • 2 medium Granny Smith or Fuji apples, or 1 of each


  • For the dressing: Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl. Season with pepper, and whisk to combine.
  • Slowly pour in the oil, whisking the entire time until everything is incorporated.
  • Add the onion. Stir to combine and set aside.
  • For the coleslaw: Wash and dry the kale. Remove and discard the stems. Arrange the leaves into stacks and slice crosswise into 1/4-inch ribbons. Add them to the dressing.
  • Core the apples and cut them into 1-1/2-inch-long matchsticks. Add to the dressing.
  • Toss to combine all the ingredients.
  • Let the coleslaw sit for at least 15 minutes at room temperature, up to 1 day in the refrigerator for the flavors to really meld. Toss before serving.

5. Hawaiian Coleslaw

Hawaiian Coleslaw

(from Taste of Home)

Sweet tangy pineapple makes this summer slaw the perfect side to BBQ chicken.


  • 3 cups shredded cabbage
  • 3/4 cup shredded carrot
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/3 cup mayonnaise
  • 4 tsp sugar
  • 4 tsp white vinegar


  • In a small bowl, combine the cabbage, carrot, and pineapple together.
  • In another bowl, whisk the mayo, sugar, and vinegar together.
  • Pour wet ingredients over the pineapple mixture and toss to coat. Serve immediately.

6. Spiralized Summer Slaw with Mint

Spiralized Summer Slaw with Mint

(from My Modern Cookery)

Invest in a spiraler- you’ll never look at veggies the same way again.


  • 1⁄4 cup chopped mint
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 clove of garlic, finely minced
  • Kosher salt and freshly ground black pepper, to taste
  • 5 small radishes, julienned or spiralized
  • 4 scallions, thinly sliced
  • 2 carrots, julienned or spiralized
  • ¼ English cucumber, julienned or spiralized
  • ½ cup shredded red cabbage
  • 1 bunch asparagus, trimmed and shaved using a vegetable peeler or mandoline


  • Whisk mint, olive oil, vinegar, garlic, salt, and pepper in a bowl.
  • Add radishes, scallions, carrots, asparagus, cabbage, and cucumber.
  • Toss to combine and serve.

About the Author: KELLY TURNER

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