The ultimate coleslaw recipe is ridiculously easy, endlessly customizable. How to make it

Robin Miller
Updated ·4 min read
4

Creamy, crunchy, sweet and tangy, coleslaw is the quintessential summer side dish.

The term coleslaw originates from the Dutch word koosla (kool for cabbage and sla for salad). While some say the dish originated in the Netherlands, origins can be traced all the way back to the ancient Romans who prepared a dish of cabbage, vinegar, eggs and seasonings. And since all good recipes tend to travel the globe, the iconic shredded cabbage salad has been enjoyed in American homes since 1770.

No picnic, barbecue, or tailgate is complete without the requisite cabbage salad. As mundane as it often is. Yes, I said mundane.

It doesn’t matter if it’s the slaw from your grocery store or a batch you made with a bagged mix and bottled dressing, all too often it can end up a bit bland. Yet we keep piling the stuff on our plates. Why is it that we tend to refresh other summer favorites like potato salad, salsa and guacamole, but keep making the same old, dull slaw?

While I’m not suggesting we make sweeping changes to the beloved salad, a few tweaks can mean the best coleslaw you’ve ever had.

How to make coleslaw

To pep-up America’s favorite picnic side dish, consider making a few swaps.

Consider other cabbages. In the recipe below, I used green and purple cabbages (the classic combo), but you can also add red, Napa and Savoy cabbages for their distinct flavors and color characteristics. Shredded Brussels sprouts are also a fun add-in. If desired, you can substitute a bag of pre-shredded cole slaw mix. Can you use broccoli slaw mix, too? Why not!

Add additional ingredients for flavor and texture. Fresh herbs can easily transform a lackluster salad into a vibrant one. I added parsley and dill to the recipe below, but you can also add oregano, basil, thyme, mint and chives. Green onions add a wonderful, sweet onion essence. Also consider seasonal fruits and vegetables, like pears and apples in the fall and peaches and mangos in the summertime.

For added crunch, try toasted pine nuts or almonds, sunflower seeds, pumpkin seeds and pepitas.

Cheese might not seem traditional, but it’s an excellent addition to coleslaw. I recommend grated parmesan, and crumbled feta, goat and blue cheese.

You can skip the mayonnaise. If you’re not a fan of mayo, you can substitute plain Greek yogurt (I suggest full-fat yogurt) or ¼ cup good-quality olive oil. If you’re a fan of Miracle Whip, that also works.

Give your coleslaw time to marinate. For the best results, prepare your coleslaw at least 4 hours before serving. This gives the flavors a chance to meld and evolve while softening the cabbage. And since coleslaw often travels to outdoor outings, keep it chilled on route and don’t leave it out for more than 2 hours. If necessary, set your bowl of coleslaw in a bigger bowl of ice to keep it chilled.

Think globally. You can easily transform the recipe below into one with international flair.

For a Tex Mex-inspired slaw, use lime juice instead of cider vinegar, cumin instead of celery seeds, cilantro instead of the parsley and dill and add 1 teaspoon dried oregano. For added kick, add a minced jalapeño. For an Asian-themed slaw, use mirin instead of cider vinegar and add 1 tablespoon soy sauce and 1 teaspoon sesame oil. For added kick, add 1 to 2 teaspoons of sriracha sauce.

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The ultimate coleslaw recipe

Once prepared, coleslaw will last up to 5 days in the refrigerator (stored in an airtight container). Coleslaw doesn’t freeze well, so use it up before time runs out. That shouldn't be hard, as this slaw makes a great topping for burgers, grilled seafood and shellfish, sandwiches, tacos or tossed with leafy greens.

Makes: 4 to 6 servings

Ingredients:

  • ½ cup mayonnaise of choice

  • 2 tablespoons honey

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon celery seeds

  • Salt and freshly ground black pepper

  • ¼ cup chopped fresh parsley

  • 2 tablespoons chopped fresh dill

  • 3 cups shredded green cabbage

  • 2 cups shredded purple cabbage

  • 1 cup shredded carrots

Instructions:

  1. In a large bowl, whisk together the mayonnaise, honey, cider vinegar, celery seeds, ½ teaspoon salt and ¼ teaspoon black pepper. Fold in the parsley and dill. Fold in the cabbages and carrots. Stir until the vegetables are well coated.

  2. Cover with plastic wrap and refrigerate for at least 4 hours. Stir and season to taste with salt and black pepper before serving.

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Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: Coleslaw recipe: This easy side dish is easy to upgrade. Here's how