A marinated coleslaw that keeps well in the fridge for a week.
This red cabbage salad is perfect for potlucks!
This tangy coleslaw is great used as a topping for pulled pork sandwiches.
This broccoli slaw is a light version of a coleslaw because it doesn’t have a heavy mayonnaise dressing–but it’s still delicious! Best if refrigerated overnight.
I love coleslaw but I don’t love the fat and calories from mayonnaise. This slaw is light, fresh, and the perfect topping for fish or shrimp tacos, or it can hold its own as a side dish. Every time I make it I’m asked for the recipe! The Granny Smith apple is the key ingredient that sets this apart from other slaws of this type.
This is an easy, flavorful coleslaw that is great as a stand-alone side dish or as a topping for fish or pulled pork tacos. This coleslaw is best when left to chill overnight.
Polish people love their cabbage in every form and every color! This fresh red cabbage slaw is often made during the autumn months, when bright colors are much appreciated.
This creamy and cheesy slaw is incredible topped on burgers, in pulled pork wraps, beside a steak, or on its own.
The perfect slaw for your burger.
Tired of all the super sweet coleslaw dressings out there? Look no further! Caution – must LOVE garlic!
This is a copycat recipe for the famous garlic coleslaw served at Vincent’s seafood restaurant, a Dallas legend since 1968. Growing up, we had an Easter tradition of dinner at Vincent’s every year. The coleslaw was my dad’s favorite and became mine too! We still go there for Easter but I love being able to recreate this unique recipe at home anytime. Goes great with barbecue ribs, burgers, seafood steam pot, or just as a cool crisp snack. The longer it cures, the better it gets!