The Easiest-Ever Coleslaw Recipes

Coleslaw is one of those foods that I'll order at a restaurant or buy at my local deli, but have never attempted to make at home. It's not because I don't love a good creamy slaw (who doesn't?!), but I guess I just didn't really know where to start — isn't it just shredded cabbage and some mayo? That doesn't seem right (or very appetizing).

But now that it's BBQ season, I decided I needed a handful good coleslaw recipes in my back pocket, so I can show up to a party and contribute some good grub. But I didn't want a traditional slaw; I wanted variations with a little twist. Here are three slaw-inspired recipes to help fuel you through all your summer BBQs.
Photographed by Jackie Alpers.
Asian Peanut Coleslaw
Serves 4

2 tbsp vegetable oil
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
2 tbsp all-natural peanut butter
5 cups shredded Napa cabbage
1 cup very thinly sliced red bell pepper
4 medium scallions, thinly sliced
1/4 cup salted, roasted peanuts, chopped
1. In a mixing bowl, whisk together the vegetable oil, rice wine vinegar, soy sauce, and peanut butter until smooth.

2. Add the Napa cabbage, red pepper, and scallions, and toss to combine.

3. Garnish coleslaw with peanuts.
Photographed by Jackie Alpers.
Photographed by Jackie Alpers.
Broccoli Stem & Carrot Coleslaw
Serves 2


1/4 cup mayonnaise
2 tbsp apple cider vinegar
2 1/2 cups shredded broccoli and carrot
1 tbsp golden raisins
2 tbsp toasted sliced almonds

1. In a mixing bowl, whisk together the mayonnaise and apple cider vinegar.

2. Stir the shredded broccoli and carrot and the raisins into dressing.

3. Garnish coleslaw with toasted almonds.

Photographed by Jackie Alpers.
Photographed by Jackie Alpers.
No-Mayo Confetti Coleslaw
Serves 4


1/4 cup freshly squeezed lemon juice
2 tbsp olive oil
1 tbsp honey
1/4 tsp kosher salt
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots

1. In a mixing bowl, whisk together the lemon juice, olive oil, honey, and salt.

2. Mix the green cabbage, red cabbage, and carrots into the dressing, and toss to combine.
Photographed by Jackie Alpers.

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