Top 10 Best Coleslaw Recipe Variations You Must Try Today

Classic Coleslaw

Ingredients:

• 1 medium head green cabbage (about 2 lbs), finely shredded
• 2 large carrots, julienned or grated
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Prepare the vegetables: Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and finely shred the cabbage using a sharp knife or food processor. Peel the carrots and either julienne them into thin strips or grate them coarsely.
2. Make the dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, black pepper, and garlic powder (if using) until smooth and well combined.
3. Combine ingredients: Add the shredded cabbage and carrots to the bowl with the dressing. Toss everything together until the vegetables are evenly coated with the creamy dressing.
4. Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld. The coleslaw can be made up to 24 hours in advance.
5. Final touches: Before serving, give the coleslaw a final stir and adjust seasoning if needed. Serve chilled as a side dish with barbecue, fried chicken, or sandwiches.

Tips: For best results, salt the shredded cabbage lightly and let it sit for 30 minutes, then drain excess water before mixing with dressing. This prevents the coleslaw from becoming watery.

KFC-Style Coleslaw

Ingredients:

• 1 medium head green cabbage (about 2 pounds), finely chopped or shredded
• 1/4 cup carrots, finely chopped or grated
• 2 tablespoons onion, finely minced
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tablespoons white vinegar
• 2 1/2 tablespoons lemon juice

Instructions:

1. Prepare the vegetables: Finely chop or shred the cabbage into small, uniform pieces. Grate or finely chop the carrots. Mince the onion very finely. Place all vegetables in a large mixing bowl.
2. Make the dressing: In a separate bowl, whisk together sugar, salt, and black pepper until combined.
3. Add wet ingredients: Add milk, mayonnaise, buttermilk, white vinegar, and lemon juice to the dry mixture. Whisk thoroughly until the dressing is smooth and well combined.
4. Combine: Pour the dressing over the chopped vegetables. Toss everything together until the cabbage and carrots are evenly coated with the creamy dressing.
5. Chill and rest: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to meld and the vegetables to soften slightly.
6. Final mixing: Before serving, give the coleslaw a final stir as the dressing may have settled. Taste and adjust seasoning if needed.
7. Serve: Serve chilled as a side dish with fried chicken, burgers, or barbecue. Store leftovers in the refrigerator for up to 3 days.

Tips:

• For the most authentic texture, chop the cabbage very finely rather than using large shreds
• The key to KFC-style coleslaw is the sweet-tangy balance – adjust sugar and vinegar to taste
• Don’t skip the resting time – it’s crucial for developing the proper flavor and texture

Creamy Coleslaw

This rich and luxurious coleslaw variation combines multiple creamy ingredients to create an exceptionally smooth and indulgent side dish perfect for upscale gatherings.

Ingredients:

• 1 medium head of green cabbage (about 2 pounds), finely shredded
• 2 large carrots, julienned or grated
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 oz cream cheese, softened
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, finely chopped (optional)

Instructions:

1. Prepare the vegetables: Shred the cabbage finely using a sharp knife or food processor. Grate or julienne the carrots. Place both in a large mixing bowl.
2. Make the creamy dressing: In a separate bowl, whisk together the softened cream cheese until smooth. Add mayonnaise and sour cream, whisking until well combined and creamy.
3. Season the dressing: Add apple cider vinegar, sugar, celery seed, salt, and pepper to the creamy mixture. Whisk until all ingredients are fully incorporated.
4. Combine: Pour the creamy dressing over the shredded cabbage and carrots. Toss thoroughly to ensure all vegetables are evenly coated.
5. Add finishing touches: If using, fold in the chopped green onions for added freshness and color.
6. Chill and serve: Refrigerate for at least 1 hour before serving to allow flavors to meld. Can be stored in refrigerator for up to 3 days. Toss again before serving if needed.

Serving suggestions: This creamy coleslaw pairs perfectly with barbecue dishes, fried chicken, or as an elegant side for dinner parties. The rich texture makes it ideal for special occasions.

Vinegar-Based Coleslaw (Carolina Style)

Ingredients:

• 1 medium head green cabbage (about 2 lbs), finely shredded
• 2 medium carrots, julienned or grated
• 1/2 cup white vinegar
• 1/4 cup apple cider vinegar
• 1/3 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the vegetables: Remove the outer leaves from the cabbage and cut into quarters. Remove the core and finely shred the cabbage using a sharp knife or mandoline slicer. Julienne or grate the carrots. Place both vegetables in a large mixing bowl.
2. Make the dressing: In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, vegetable oil, celery seed, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring until the sugar completely dissolves.
3. Combine and dress: Pour the hot vinegar mixture over the shredded cabbage and carrots. Toss thoroughly to ensure all vegetables are well coated with the dressing.
4. Let it marinate: Allow the coleslaw to cool to room temperature, then cover and refrigerate for at least 2 hours, preferably overnight. The flavors will develop and the cabbage will soften slightly.
5. Final touches: Before serving, stir in the chopped fresh parsley and adjust seasoning with additional salt, pepper, or vinegar if needed.
6. Serve: This tangy coleslaw pairs perfectly with barbecued pork, pulled chicken, or any grilled meats. It can be stored in the refrigerator for up to 3-4 days.

Chef’s Tips:

• For extra crunch, add some thinly sliced bell peppers or onions
• The hot dressing technique helps break down the cabbage slightly while maintaining its crisp texture
• This coleslaw actually improves with time as the flavors meld together

Asian Coleslaw

This Asian-inspired coleslaw brings together traditional coleslaw vegetables with bold Asian flavors, creating a refreshing and exotic side dish that pairs perfectly with grilled meats, Asian entrees, or as a light lunch option.

Ingredients:

• 4 cups green cabbage, finely shredded
• 2 cups purple cabbage, finely shredded
• 2 large carrots, julienned or grated
• 1 red bell pepper, thinly sliced
• 4 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, roughly chopped (optional)
• 2 tablespoons sesame seeds, toasted

For the Asian Dressing:

• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the vegetables: In a large bowl, combine the shredded green and purple cabbage, julienned carrots, sliced red bell pepper, chopped green onions, and fresh cilantro.
2. Make the dressing: In a small bowl, whisk together rice vinegar, sesame oil, vegetable oil, soy sauce, honey, minced ginger, minced garlic, and red pepper flakes until well combined. Season with salt and pepper to taste.
3. Combine: Pour the dressing over the vegetable mixture and toss thoroughly to ensure all ingredients are well coated.
4. Add toppings: Sprinkle the chopped peanuts (if using) and toasted sesame seeds over the coleslaw and gently mix.
5. Chill and serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled as a side dish or light meal. The coleslaw will keep in the refrigerator for up to 3 days.

Chef’s Tips:

• For best results, use a mandoline or sharp knife to achieve uniformly thin vegetable cuts
• Toast sesame seeds in a dry pan for 2-3 minutes for enhanced flavor
• Add the dressing just before serving to maintain crispness
• Customize with additional Asian ingredients like edamame, snow peas, or mango strips

Apple Coleslaw

This Apple Coleslaw is a delightful twist on the classic recipe, adding crisp apples for natural sweetness and extra crunch. Perfect for fall gatherings and holiday meals.

Ingredients:

• 4 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 2 large carrots, julienned or grated
• 2 medium apples (Honeycrisp or Granny Smith), cored and diced
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Prepare the vegetables: Wash and finely shred both green and red cabbage using a sharp knife or mandoline. Grate or julienne the carrots into thin strips.
2. Prepare the apples: Core and dice the apples into small, bite-sized pieces. To prevent browning, you can toss them with a little lemon juice.
3. Make the dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed until smooth and well combined.
4. Combine ingredients: Add the shredded cabbages, carrots, and diced apples to the bowl with the dressing.
5. Toss and season: Gently toss all ingredients until evenly coated with the dressing. Add chopped parsley and season with salt and pepper to taste.
6. Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Sprinkle with chopped walnuts if desired before serving.

Serving Tips: This Apple Coleslaw pairs wonderfully with grilled meats, pulled pork sandwiches, or as a fresh side dish for barbecues and potluck dinners. Best consumed within 2-3 days for optimal freshness.

Broccoli Coleslaw

This nutritious Broccoli Coleslaw is a healthier alternative to traditional coleslaw, packed with vitamins and fiber. Perfect as a side dish or light lunch.

Ingredients:

• 1 bag (16 oz) pre-packaged broccoli slaw mix
• 1/2 cup sunflower seeds
• 1/2 cup dried cranberries
• 1/4 cup red onion, finely diced
• 1/2 cup carrots, shredded (optional)

For the Light Dressing:

• 1/3 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Prepare the dressing: In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, pepper, and olive oil until smooth and well combined.
2. Prepare the vegetables: If using fresh broccoli slaw mix, ensure it’s properly washed and drained. Finely dice the red onion.
3. Combine ingredients: In a large mixing bowl, add the broccoli slaw mix, diced red onion, and shredded carrots if using.
4. Add toppings: Sprinkle the sunflower seeds and dried cranberries over the vegetable mixture.
5. Dress the salad: Pour the prepared dressing over the broccoli mixture and toss thoroughly until all ingredients are evenly coated.
6. Chill and serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Can be made up to 24 hours in advance.
7. Final touch: Before serving, give it a final toss and adjust seasoning if needed. Serve chilled as a healthy side dish.

Serving suggestions: This broccoli coleslaw pairs perfectly with grilled chicken, fish, or as a topping for sandwiches and burgers. It also makes an excellent standalone light lunch.

Memphis-Style Coleslaw

This Memphis-Style Coleslaw is the perfect side dish for barbecue, offering a delightful balance of sweet and tangy flavors that complement smoked meats beautifully.

Ingredients:

• 1 medium head green cabbage (about 2 pounds), finely shredded
• 2 large carrots, grated
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, finely chopped (optional)

Instructions:

1. Prepare the vegetables: Remove the outer leaves from the cabbage and cut it into quarters. Remove the core and finely shred the cabbage using a sharp knife or food processor. Grate the carrots using a box grater or food processor.
2. Make the dressing: In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
3. Combine ingredients: Add the shredded cabbage and grated carrots to the bowl with the dressing. Toss thoroughly to ensure all vegetables are evenly coated with the dressing.
4. Add finishing touches: If using green onions, fold them into the coleslaw mixture.
5. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for 2-4 hours before serving.
6. Final preparation: Before serving, give the coleslaw a final stir and taste for seasoning. Adjust salt, pepper, or sugar as needed. Serve chilled alongside Memphis-style barbecue or your favorite grilled meats.

Tips: This coleslaw keeps well in the refrigerator for up to 3 days. The flavors actually improve after the first day as the dressing penetrates the vegetables. For extra crunch, add the coleslaw to your barbecue sandwich just before eating.

Mexican Coleslaw

This vibrant Mexican Coleslaw is a perfect fusion of traditional coleslaw with bold Mexican flavors. It’s an excellent topping for fish tacos or as a refreshing side dish for any Mexican meal.

Ingredients:

• 4 cups green cabbage, thinly shredded
• 2 cups purple cabbage, thinly shredded
• 2 large carrots, julienned
• 1/2 cup fresh cilantro, chopped
• 2 jalapeños, seeded and finely diced
• 1/2 cup sweet corn kernels (optional)
• 1/2 cup black beans, drained and rinsed (optional)
• 1/4 cup red onion, thinly sliced

For the Dressing:

• 1/3 cup mayonnaise
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper to taste

Instructions:

1. Prepare the vegetables: In a large mixing bowl, combine the shredded green cabbage, purple cabbage, julienned carrots, chopped cilantro, diced jalapeños, and sliced red onion. If using, add the corn kernels and black beans.
2. Make the dressing: In a separate small bowl, whisk together mayonnaise, fresh lime juice, lime zest, honey, ground cumin, and chili powder until well combined. Season with salt and pepper to taste.
3. Combine and mix: Pour the dressing over the vegetable mixture and toss thoroughly to ensure all ingredients are well coated.
4. Chill and rest: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Final seasoning: Before serving, taste and adjust seasoning with additional lime juice, salt, or pepper as needed.
6. Serve: Give the coleslaw a final stir and serve immediately as a side dish or use as a topping for fish tacos, pulled pork, or grilled meats.

Tips: This coleslaw is best consumed within 24 hours for optimal crunchiness. The lime juice helps keep the vegetables fresh and adds that signature Mexican zing!

Pineapple Coleslaw

Ingredients:

• 4 cups green cabbage, finely shredded
• 2 cups purple cabbage, finely shredded
• 2 large carrots, julienned or grated
• 1 cup fresh pineapple chunks (or canned pineapple, drained)
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon celery seed
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1/4 cup toasted coconut flakes (optional)

Instructions:

1. Prepare the vegetables: Wash and finely shred both green and purple cabbage using a sharp knife or mandoline. Julienne or grate the carrots into thin strips.
2. Prepare the pineapple: If using fresh pineapple, remove the core and cut into small, bite-sized chunks. If using canned pineapple, drain thoroughly and pat dry with paper towels.
3. Make the dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, and celery seed until smooth. Season with salt and pepper to taste.
4. Combine ingredients: Add the shredded cabbages, carrots, and pineapple chunks to the bowl with the dressing. Toss everything together until evenly coated.
5. Add fresh herbs: Fold in the chopped fresh cilantro gently to maintain its bright color and fresh flavor.
6. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, give it a final toss and sprinkle with toasted coconut flakes if desired.
7. Serving suggestion: This tropical coleslaw pairs perfectly with grilled meats, fish tacos, or pulled pork sandwiches at summer barbecues and luaus.

Prep Time: 15 minutes | Chill Time: 30 minutes | Serves: 6-8 people

With these 10 incredible coleslaw recipe variations in your culinary arsenal, you’ll never run out of ways to elevate your meals and impress your guests. From the timeless appeal of classic creamy coleslaw to the bold flavors of Mexican-inspired versions, each recipe offers its own unique charm and perfect pairing opportunities. Whether you prefer the tangy bite of vinegar-based Carolina slaw or the tropical sweetness of pineapple coleslaw, there’s a perfect coleslaw recipe waiting for you to discover. Don’t hesitate to experiment with these recipes, adjust seasonings to your taste, and even create your own fusion combinations. Your journey to coleslaw mastery starts now!