14 Coleslaw Recipes So Crunchy and Fresh They Might Steal the Spotlight From the Main Dish

Coleslaw is one of those side dishes that people take for granted. It shows up next to the barbecue, gets a polite spoonful, and that is it. But a really good coleslaw is crisp, bright and full of flavor, and it can wake up almost any meal. Cabbage is cheap, it keeps for weeks in the fridge and it is packed with fiber and vitamin C. From a creamy classic to sesame, peanut and fennel versions, there is a slaw here for every plate. Need more sides? See our potato side dishes too. Grab a sharp knife and let us get chopping..

Classic Creamy Coleslaw, the Picnic Favorite

This is the coleslaw most of us grew up with at cookouts and church potlucks. Finely shredded green and purple cabbage and carrot are tossed in a creamy, tangy dressing with a little sugar and a pinch of celery seed. Let it rest in the fridge for at least an hour so the cabbage softens just a little while staying crunchy. Quick poll: do you like it A) sweet, B) tangy, or C) right in the middle?

You will need: 4 cups shredded green cabbage, 1 cup shredded purple cabbage, 1 large carrot grated, 2/3 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, salt and pepper.

How to make it: 1. Whisk the mayo, vinegar, sugar, mustard, celery seed, salt and pepper. 2. Toss the cabbage and carrot in a large bowl. 3. Pour the dressing over and mix well. 4. Chill for 1 hour, stir again and serve.

Sesame Ginger Coleslaw

This Asian style slaw skips the mayo and uses a light dressing of rice vinegar, toasted sesame oil, fresh ginger and a splash of soy sauce. It is crunchy, nutty and a little bit sweet. Serve it with grilled chicken, salmon or dumplings, or pile it into a wrap for lunch. It stays crisp for a couple of days, which makes it great for meal prep.

You will need: 4 cups shredded cabbage (green and purple), 1 carrot grated, 2 green onions sliced, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, 1 tablespoon sesame seeds.

How to make it: 1. Whisk the vinegar, sesame oil, soy sauce, honey and ginger. 2. Toss the cabbage, carrot and green onions in a bowl. 3. Pour on the dressing and mix well. 4. Sprinkle with sesame seeds and serve.

No Mayo Vinegar Coleslaw

In much of the South, especially the Carolinas, barbecue comes with a vinegar slaw instead of a creamy one. It is light, tangy and refreshing, and it cuts right through rich smoked meat. Because there is no mayo, it is a safer choice for outdoor parties and long picnics. The flavor gets even better after a night in the fridge. Which side are you on, creamy or vinegar?

You will need: 5 cups shredded cabbage, 1 carrot grated, 1/4 red onion thinly sliced, 1/3 cup apple cider vinegar, 3 tablespoons olive oil, 2 tablespoons sugar, 1 teaspoon celery seed, 1/2 teaspoon salt, black pepper.

How to make it: 1. Warm the vinegar, sugar and salt in a small pot until the sugar dissolves. 2. Whisk in the oil, celery seed and pepper. 3. Pour over the cabbage, carrot and onion. 4. Chill at least 1 hour, tossing once or twice.

Cucumber Dill Coleslaw

Adding cucumber to coleslaw makes it extra cool and juicy, perfect next to spicy or grilled food. Fresh dill and a light sour cream dressing give it a flavor that reminds many people of Eastern European kitchens. Salt the cucumber first and let it drain, so your slaw stays crunchy instead of watery.

You will need: 4 cups shredded green cabbage, 1 English cucumber thinly sliced, 2 tablespoons chopped fresh dill, 1/2 cup sour cream or Greek yogurt, 1 tablespoon white vinegar, 1 teaspoon sugar, salt and pepper.

How to make it: 1. Toss the cucumber with 1/2 teaspoon salt and drain in a colander for 15 minutes. 2. Pat the cucumber dry. 3. Mix the sour cream, vinegar, sugar, dill and pepper. 4. Fold in the cabbage and cucumber and chill 30 minutes.

Thai Peanut Slaw

If you love peanut sauce, this slaw is calling your name. Cabbage, carrots and crunchy peppers are tossed in a creamy peanut lime dressing with a little chili kick, then topped with chopped peanuts and cilantro. It is hearty enough to eat as a light lunch. Add shredded chicken or tofu to make it a full meal.

You will need: 4 cups shredded cabbage, 1 carrot julienned, 1 red bell pepper sliced, 1/4 cup cilantro, 3 tablespoons peanut butter, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon sriracha, 2 to 3 tablespoons warm water, 1/4 cup chopped peanuts.

How to make it: 1. Whisk the peanut butter, lime juice, soy sauce, honey, sriracha and water until smooth. 2. Toss the cabbage, carrot, pepper and cilantro. 3. Add the dressing and mix well. 4. Top with peanuts just before serving.

Rainbow Coleslaw With Bell Peppers

This one is all about color. Red, yellow and green peppers join purple and green cabbage and bright carrots, so the bowl looks like a rainbow. A simple honey lime dressing keeps it fresh and light. It is a fun way to get kids eating more vegetables, because it looks like a party on a plate. How many colors can you count in your bowl?

You will need: 3 cups shredded green cabbage, 1 cup shredded purple cabbage, 1 carrot julienned, 1/2 each red, yellow and green bell pepper thinly sliced, 3 tablespoons olive oil, juice of 2 limes, 1 tablespoon honey, salt and pepper.

How to make it: 1. Slice all the vegetables as thin as you can. 2. Whisk oil, lime juice, honey, salt and pepper. 3. Toss everything together in a large bowl. 4. Let it sit 15 minutes before serving.

Red Cabbage Slaw With Lime

Red cabbage has a deeper, slightly peppery flavor and a gorgeous purple color. A quick toss with lime juice, a little salt and some cilantro turns it into the perfect topping for fish tacos, burgers and grain bowls. The lime even makes the color pop brighter. It takes five minutes and keeps for days in the fridge.

You will need: 1 small head red cabbage finely shredded, juice of 2 limes, 2 tablespoons olive oil, 1/4 cup chopped cilantro, 1 jalapeno finely chopped (optional), 1 teaspoon honey, 1/2 teaspoon salt.

How to make it: 1. Put the cabbage in a bowl and sprinkle with salt. 2. Massage with your hands for 1 minute to soften slightly. 3. Add lime juice, oil, honey, cilantro and jalapeno. 4. Toss well and chill until ready to serve.

Broccoli Slaw With Walnuts and Cranberries

Broccoli slaw uses the crunchy stems and tiny florets of broccoli instead of cabbage. It is a great way to use up stems that usually get thrown away. Toasted walnuts, dried cranberries and a creamy honey mustard dressing make it sweet, savory and very crunchy. It holds up well, so it is ideal for potlucks and holiday buffets.

You will need: 4 cups broccoli slaw or shredded broccoli stems and small florets, 1/2 cup toasted walnuts, 1/3 cup dried cranberries, 2 tablespoons red onion minced, 1/3 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt.

How to make it: 1. Whisk the yogurt, mayo, vinegar, honey, mustard and salt. 2. Toss the broccoli, onion and cranberries with the dressing. 3. Chill for 30 minutes. 4. Stir in the walnuts just before serving so they stay crunchy.

Fennel and Mango Slaw With Mint

Fennel has a gentle, sweet licorice flavor and a wonderful crunch when sliced very thin. Paired with juicy mango, fresh mint and a squeeze of lime, it becomes a bright, tropical slaw that is perfect with grilled fish or shrimp. It is light and refreshing and feels like a little vacation on a plate. Have you ever cooked with fresh fennel?

You will need: 1 large fennel bulb very thinly sliced, 1 ripe mango cut into strips, 1 small carrot julienned, a handful of fresh mint, 2 tablespoons olive oil, juice of 1 lime, 1 teaspoon honey, a pinch of chili flakes, salt.

How to make it: 1. Slice the fennel as thinly as possible, using a mandoline if you have one. 2. Whisk oil, lime juice, honey, chili flakes and salt. 3. Gently toss the fennel, mango and carrot with the dressing. 4. Tear the mint over the top and serve.

Purple Coleslaw for Pulled Pork Sandwiches

A pulled pork sandwich is not complete until it is topped with a heap of tangy coleslaw. The cool, crunchy slaw balances the rich, smoky meat and soaks up a little of the barbecue sauce. This version uses mostly purple cabbage for color and a light creamy dressing that will not make the bun soggy.

You will need: 3 cups shredded purple cabbage, 1 cup shredded green cabbage, 1 carrot grated, 1/3 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 teaspoons sugar, 1/2 teaspoon celery salt, black pepper.

How to make it: 1. Whisk the mayo, vinegar, sugar, celery salt and pepper. 2. Toss with the cabbage and carrot. 3. Chill 30 minutes. 4. Pile generously on pulled pork sandwiches right before serving.

Korean Style Carrot Slaw

This tangy carrot salad is famous across Russia and Central Asia, where Korean families created it decades ago. Long, thin carrot strips are tossed with vinegar, garlic, coriander and hot oil, then left to marinate. It is crunchy, garlicky and a little spicy, and it gets better every day it sits in the fridge.

You will need: 1 pound carrots cut into long thin strips, 3 tablespoons rice or white vinegar, 1 tablespoon sugar, 1 teaspoon salt, 3 garlic cloves minced, 1 teaspoon ground coriander, 1/2 teaspoon chili flakes, 1/4 cup neutral oil.

How to make it: 1. Toss the carrots with vinegar, sugar and salt and let sit 10 minutes. 2. Add garlic, coriander and chili flakes on top. 3. Heat the oil until hot and pour it over the spices. 4. Mix well and chill for at least 2 hours.

Indian Carrot Slaw With Green Chili

In South India, a fresh salad called kosambari is often served at festivals. This carrot version is tossed with lemon juice, coconut, cilantro and a sizzling tempering of mustard seeds and curry leaves. It is fresh, crunchy and full of flavor, and it pairs perfectly with curries and rice. Would you try it with a bit of heat or keep it mild?

You will need: 3 cups grated carrots, 2 tablespoons grated coconut, 1 green chili finely chopped, 2 tablespoons chopped cilantro, juice of 1 lemon, salt, 1 teaspoon oil, 1/2 teaspoon mustard seeds, a few curry leaves.

How to make it: 1. Mix the carrots, coconut, chili, cilantro, lemon juice and salt. 2. Heat the oil and add mustard seeds. 3. When they pop, add curry leaves for a few seconds. 4. Pour the hot oil over the salad, mix and serve.

Savoy Cabbage Coleslaw With Herbs

Savoy cabbage has crinkly, tender leaves that make an extra delicate slaw. Tossed with lots of fresh herbs, lemon and olive oil, it tastes light and garden fresh. This is a lovely side for roast chicken or a fall dinner party, and it feels a bit more elegant than the classic. A few edible flowers on top make it look like a work of art.

You will need: 1/2 head savoy cabbage finely shredded, 1/2 cup mixed herbs (parsley, dill, chives, mint), 1 small apple julienned, 3 tablespoons olive oil, juice of 1 lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper.

How to make it: 1. Whisk oil, lemon juice, mustard, honey, salt and pepper. 2. Toss the cabbage and apple with the dressing. 3. Fold in the herbs. 4. Serve within an hour for the best texture.

Copycat Fast Food Style Coleslaw

Many people have a soft spot for the sweet, finely chopped coleslaw served at fried chicken restaurants. The secret is chopping the cabbage very small and using a sweet, creamy buttermilk dressing. Make it the night before so the flavors come together. Serve it with fried or baked chicken, mashed potatoes and biscuits for a full comfort meal.

You will need: 6 cups very finely chopped green cabbage, 1 small carrot finely grated, 2 tablespoons minced onion, 1/2 cup mayonnaise, 1/4 cup buttermilk, 1/4 cup milk, 1/3 cup sugar, 2 tablespoons lemon juice, 1 tablespoon white vinegar, salt and pepper.

How to make it: 1. Chop the cabbage into tiny pieces, about the size of rice grains. 2. Whisk the mayo, buttermilk, milk, sugar, lemon juice, vinegar, salt and pepper. 3. Mix in the cabbage, carrot and onion. 4. Cover and chill overnight for the best flavor.