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Six Great Coleslaw Recipes: From Classic Coleslaw to Modern Cheesey Slaw: How to Make Homemade Slaw

Updated on July 11, 2018
Gabriel Wilson profile image

Gabriel loves to cook all kinds of foods, from baking to a full roast dinner.

A Traditional Slaw Recipe

Turkey and Coleslaw Open Sandwich
Turkey and Coleslaw Open Sandwich | Source

Make and Rate

5 stars from 2 ratings of Homemade slaw

The Perfect Coleslaw

Coleslaw is a great accompaniment to all types of dishes: a side dish to your steak and chips or fried chicken; great with a sandwich or fresh roll; perfect with your favorite salads and brilliant for picnics; fab with pulled pork burgers and a must on a hotdog. Coleslaw is one of the easiest things you can prepare, and believe me your own slaw is the best slaw! How do I know that? Read on and prepare the cheapest, easiest and tasty coleslaw for all occasions and be your own judge!

You will need the following to make Classic Colesaw:

Ingredients:

  • 1 fresh head of white cabbage, finely shredded as shown
  • 1 large or 2 small good quality carrots (strong and firm) finely shredded or grated
  • 1 small white salad onion very finely sliced
  • Salt and pepper to taste
  • 1 to 2 tablespoons of good quality mayo to bind (do not use low fat)
  • A small pinch of mustard powder (mustard paste will do)
  • A drop of good quality olive oil (helps mix the ingredients)

Method:

  • In a large bowl, mix the cabbage, carrot and onion, till evenly mixed.
  • Sprinkle with salt and pepper; be careful not to overdo the salt as salt will draw water from the vegetables and leave your slaw watery.
  • Add the mustard powder and the oil, mix together.
  • Lastly add the mayo, mixing thoroughly till all the vegetables are evenly coated.
  • Chill for at least an hour before serving.

Cook's Tip:

  • The big tip with coleslaw is never make it too far in advance of serving, a couple of hours is enough. Your slaw should be creamy, rich and seasoned. If you want to finish your dish scatter with snipped chives or chopped flat leaf parsley. Small rocket leaf is also good; the peppery flavor really compliments the white cabbage. Adding vinegar to coleslaw is all about increasing the shelf life and does nothing to add flavour. It's a no-no for me. Make it fresh and keep your vinegar for your chips.

Classic Coleslaw With A Twist

  • Cheesey Slaw:

This has nothing to do with bad jokes. A little cheesey addition to your classic coleslaw adds a delicious rich flavor. Choose a good quality cheese. If you like strong flavour, go for mature cheddar. If not choose a medium to mild cheese like edam. If in doubt add a little parmesan cheese. Grate the cheese (straight from the fridge) into the classic slaw just before serving to the table. Mix in a few snipped chives and you've got a great side dish. I love this slaw with chicken or turkey in a sandwich.

  • Red Cabbage Slaw:

As with the classic slaw, but use half and half of red and white shredded cabbage for a colourful and extra crunchy dish. Make sure you shred the red cabbage very finely, and choose a baby cabbage as the leaves will be nice and tender. Larger red cabbage is best kept for cooking rather than salads as the leaves are a little tougher, which means you'll be chewing your slaw. Not want we want here. Use a red salad onion instead of a white salad onion for a little extra flavour and colour. Works will with cold meats.

  • Radish Slaw:

Choose fresh firm radishes with a nice pink colour. Finely slice the salad radishes and sprinkle through your classic slaw with some finely diced baby spring onions. Simply gorgeous. Excellent with hard cheese, baby gherkins and crusty bread.

  • Chicken Slaw:

Shred some cold cooked chicken breast (left over roast chicken works well) very finely and mix into the classic slaw. This slaw is wonderful in a crusty french baguette (add a little bbq sauce to your baguette for an extra tongue tickler) for lunch or added to a green salad for a late night supper.

  • Bacon Slaw:

Make the classic slaw and add chopped crispy bacon and thinly sliced red salad onions just before serving. This one you can eat simply on it's own, straight out of the bowl or sandwiched between two slices of brown soda bread. One of my favourite ways of eating this slaw is in a toasted panini, the other is on top of a jacket potato. Delicious.

Highly Recommended: tasty coleslaw recipes

If You Love Coleslaw Like Me: You'll Love This Coleslaw Cookbook

Delicious Cheesy Slaw with Snipped Chives

Cheesy Coleslaw
Cheesy Coleslaw | Source

Make Your Own Coleslaw Recipes

Why not get creative with your meal times and add your favorite ingredients to invent your own homemade coleslaw recipes. I'll give you a staring point, try some of the following: curried slaw; yogurt slaw; chilli slaw; red pepper slaw; marie-rose slaw; wild rice slaw; sweet pumpkin slaw; apple slaw; shrimp slaw. Ok that's enough, time to use your own imagination. Go for it people.

There is no limit to what you can add to the classic coleslaw recipe! Look at the main ingredients in your main dish and then add some of them to the slaw to make a complimentary side dish. For example: pulled pork with honey and mustard; mix a little mustard into the mayonnaise and make your slaw. Perfect.

© 2010 Gabriel Wilson

Comments

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    • Gabriel Wilson profile imageAUTHOR

      Gabriel Wilson 

      7 years ago from Madeira, Portugal

      Coleslaw and roast chicken sandwiched together in a crusty baguette; that's my favorite.

      Hope you enjoy saif113sb, tanx for popping in:)

    • saif113sb profile image

      saif113sb 

      7 years ago

      Very very nice and great information.Thanks for the recipes. I'll have to try them for lunch one day.

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