Coleslaw Recipes 

Coleslaw is very popular.  It is usually served as a side dish.  There are countless recipes for variations of coleslaw. Here are a few suggestions: 

Cole Slaw 

  • 1 medium head cabbage (about 8 cups) 
  • ¼ cup chopped celery
  • ½ cup sugar 
  • 1 cup mayonnaise
  • 3 Tbsp cider vinegar 
  • ¼ cup grated carrots, optional
  • ¼ cup chopped green pepper,  
  • Salt & pepper to tasteoptional 
  • 1 medium onion, diced 

Chop or grate cabbage to the texture you desire.  Place cabbage in large mixing bowl and add the chopped celery, the onion, the green pepper and carrots, if using.  Add the salt, pepper and sugar.  Combine all these ingredients together.  In another bowl combine the mayonnaise and the vinegar whisk together until creamy.  Pour dressing over the coleslaw and mix well.  Chill before serving. 

Coleslaw Plus 

Use the same basic coleslaw recipe above and add 1 small can of small shrimp and one package of mixed vegetables.  Rinse the shrimp and drain well.   Cook the mixed vegetables according to package directions.  Drain and allow vegetables to cool.  Mix the shrimp and the vegetables into the coleslaw. 

Crunchy Coleslaw 

  • ½ medium head of cabbage
  • 2 Tbsp vegetable oil 
  • 2 Tbsp white wine vinegar
  • 2 tablespoons sugar 
  • ¼ cup sliced almonds
  • 1 small onion, chopped 
  • 1 cup wonton strips
  • salt & pepper to taste 

Chop or grate the cabbage.  In a small bowl whisk together the dressing of oil, vinegar, sugar, salt and pepper.  Break the wonton strips into smaller pieces.  In mixing bowl combine the cabbage, onion, almonds and wonton strips. Pour dressing over cabbage mixture and mix well.  Chill before serving. 

Bleu Cheese Coleslaw 

  • 1 16 oz package shredded coleslaw mix
  • 1 cup crumbled bleu cheese 
  • 2 lemons, juiced
  • 4 stalks celery 
  • 3 green onions, including the tops
  • 1/3 cup mayonnaise 
  • Salt 7 pepper to taste 

Juice the s lemons.  Thinly slice the celery stalks.  Thinly slice the green onions, including the tops of the green onions.  In mixing bowl mix together the crumbled bleu cheese, mayonnaise,, lemon juice and salt and pepper.  Stir in the celery, green onion and coleslaw mix.  Combine all ingredients and mix well.  Chill before serving. 

Apple Coleslaw 

  • 4 cups shredded cabbage
  • 1 Granny Smith apple 
  • 2 Tbsp honey
  • 1 Tbsp brown sugar 
  • 2 teas white vinegar
  • ½ cup shredded carrots, optional 
  • 2 Tbsp mayonnaise
  • salt & pepper to taste 
  • 1 Tbsp lemon juice 

Peel, core and thinly slice and cut the apple into bite size pieces.  In mixing bowl combine the cabbage, carrots (if using), and apples.  Toss to combine these ingredients.  In another bowl whisk together the honey, brown sugar, lemon juice, vinegar and mayonnaise.  Pour the liquid mixture over the cabbage mixture and mix well.  Season with salt and pepper to taste.  Chill before serving. 

Pineapple Coleslaw 

  • 3 cups shredded cabbage
  • 1 8 oz can crushed pineapple, drained 
  • ¼ cup mayonnaise
  • 2 stalks celery, thinly diced, optional 
  • ¼ cup shredded carrots, optional
  • salt & pepper to taste 

Place cabbage, celery and carrots in mixing bowl and toss together.  Add the mayonnaise, crushed pineapple and salt & pepper and mix well.  Chill before serving.