Ready to transform your coleslaw game? These 18 creamy coleslaw recipes with a twist will take this classic side dish from ordinary to extraordinary. From zesty citrus variations to unexpected ingredient combinations, we’ve gathered creative takes that will become your new go-to favorites. Get ready to discover coleslaws that will steal the show at your next barbecue, potluck, or weeknight dinner!
Classic Creamy Coleslaw with Buttermilk Dressing
Viral coleslaw just dropped! Whip up this creamy classic that crunches better than your favorite snack. Seriously, your BBQ game needs this upgrade.
Ingredients
– 1 small head of green cabbage
– 2 medium carrots
– 1/2 cup mayonnaise
– 1/4 cup buttermilk
– 2 tablespoons apple cider vinegar
– 1 tablespoon granulated sugar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon celery seed
– A big pinch of salt
– A couple cracks of black pepper
Instructions
1. Slice the cabbage in half through the core.
2. Remove the tough core from both cabbage halves.
3. Thinly slice the cabbage into shreds about 1/8-inch thick.
4. Peel the carrots completely.
5. Grate the carrots using the large holes of your box grater.
6. Combine the shredded cabbage and grated carrots in a large mixing bowl.
7. Sprinkle the salt over the cabbage-carrot mixture.
8. Toss everything together with your hands for 30 seconds.
9. Let the salted vegetables sit for 10 minutes to draw out excess moisture.
10. Whisk the mayonnaise and buttermilk together in a separate bowl until smooth.
11. Add the apple cider vinegar to the dressing mixture.
12. Stir in the granulated sugar until dissolved.
13. Mix in the Dijon mustard thoroughly.
14. Sprinkle the celery seed into the dressing.
15. Add several cracks of black pepper to the dressing.
16. Whisk all dressing ingredients together for 30 seconds until fully combined.
17. Squeeze handfuls of the salted cabbage mixture over the sink to remove excess liquid.
18. Return the drained vegetables to the dry mixing bowl.
19. Pour the prepared dressing over the vegetables.
20. Toss everything together until every shred is coated in dressing.
21. Cover the bowl tightly with plastic wrap.
22. Refrigerate the coleslaw for at least 1 hour before serving.
Really, the magic happens after chilling—the cabbage stays crisp while soaking up that tangy buttermilk goodness. That creamy crunch makes it perfect piled high on pulled pork sandwiches or alongside grilled burgers. Trust me, you’ll want to make a double batch because this disappears faster than your last TikTok video.
Tangy Apple and Carrot Coleslaw
Let’s revolutionize coleslaw forever. This tangy apple and carrot version CRUSHES boring picnic sides with zero mayo and maximum crunch. Your summer spread just leveled up.
Ingredients
– A big bag of shredded cabbage (about 6 cups)
– 2 large carrots, shredded
– 2 crisp apples (I love Honeycrisp)
– A generous 1/4 cup of apple cider vinegar
– A couple tablespoons of olive oil
– A big squeeze of fresh lemon juice (about 2 tbsp)
– A spoonful of honey (about 1 tbsp)
– A pinch of salt and black pepper
Instructions
1. Grab your large mixing bowl and dump in the 6 cups of shredded cabbage.
2. Peel and shred 2 large carrots directly into the bowl with the cabbage.
3. Core 2 apples and chop them into thin matchsticks for perfect crunch.
4. Pro tip: Squeeze fresh lemon juice over the apples immediately to prevent browning.
5. In a separate small bowl, whisk together 1/4 cup apple cider vinegar and 2 tablespoons olive oil.
6. Add 1 tablespoon honey to the dressing and whisk until completely smooth.
7. Season the dressing with a generous pinch of salt and several cracks of black pepper.
8. Pour the dressing over the cabbage, carrot, and apple mixture.
9. Use tongs to toss everything together for exactly 2 minutes until evenly coated.
10. Pro tip: Let the coleslaw sit at room temperature for 15 minutes before serving to let flavors meld.
11. Give the coleslaw one final toss right before serving.
12. Pro tip: For extra crunch, add a handful of toasted sunflower seeds right at the end.
This coleslaw delivers serious texture contrast between the crisp apples and tender cabbage. The tangy vinegar dressing cuts through rich barbecue flavors perfectly. Try piling it on pulled pork sandwiches or serving alongside grilled chicken for a fresh twist.
Spicy Sriracha Lime Coleslaw
Hate boring coleslaw? This spicy sriracha lime version smacks your taste buds awake. Grab your veggies and let’s make magic happen.
Ingredients
– 1 bag of pre-shredded coleslaw mix
– A couple of juicy limes
– A generous glug of mayonnaise
– A big squeeze of sriracha
– A splash of rice vinegar
– A pinch of sugar
– A sprinkle of salt
Instructions
1. Zest one lime completely using a microplane, catching all the fragrant green bits.
2. Juice both limes into a medium bowl, straining out any seeds with a small sieve.
3. Add 1/2 cup mayonnaise to the lime juice and whisk until completely smooth.
4. Squeeze in 2 tablespoons of sriracha sauce for that signature kick.
5. Pour in 1 tablespoon of rice vinegar to brighten everything up.
6. Sprinkle 1 teaspoon of sugar and 1/2 teaspoon of salt into the dressing.
7. Whisk the dressing vigorously for 30 seconds until everything is fully incorporated and slightly thickened.
8. Tip the entire 14-ounce bag of coleslaw mix into a large mixing bowl.
9. Pour the prepared dressing over the coleslaw mix.
10. Use tongs to toss everything together, making sure every shred is coated evenly.
11. Cover the bowl tightly with plastic wrap and refrigerate for exactly 1 hour to let the flavors meld and the cabbage soften slightly.
12. Give the coleslaw one final toss before serving to redistribute the dressing.
Get ready for the crunchiest, most addictive slaw you’ve ever tasted. The spicy kick builds slowly while the lime keeps everything refreshingly bright. Pile it high on fish tacos or stuff it into pulled pork sandwiches for the ultimate texture upgrade.
Asian-Inspired Sesame Ginger Coleslaw
Forget boring coleslaw forever. This Asian-inspired sesame ginger version brings serious crunch with zero mayo. Fresh, vibrant, and ready in minutes.
Ingredients
– 1 bag of coleslaw mix (about 5 cups)
– 1/4 cup of rice vinegar
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 1 tablespoon of grated fresh ginger
– 1 minced garlic clove
– 1 tablespoon of honey
– 1 teaspoon of sriracha
– 2 tablespoons of toasted sesame seeds
– 1/4 cup of sliced green onions
Instructions
1. Grab a large mixing bowl and pour in your entire bag of coleslaw mix.
2. In a separate small bowl, whisk together 1/4 cup of rice vinegar and 2 tablespoons of soy sauce until combined.
3. Add 1 tablespoon of sesame oil to the vinegar mixture and whisk vigorously for 30 seconds to emulsify.
4. Grate 1 tablespoon of fresh ginger directly into the dressing bowl using a microplane.
5. Mince 1 garlic clove and add it to the dressing mixture.
6. Pour 1 tablespoon of honey and 1 teaspoon of sriracha into the dressing and whisk until smooth.
7. Pour the entire dressing over the coleslaw mix in the large bowl.
8. Use tongs to toss the coleslaw continuously for 1 full minute, ensuring every strand gets coated.
9. Sprinkle 2 tablespoons of toasted sesame seeds evenly over the slaw.
10. Add 1/4 cup of sliced green onions to the bowl.
11. Toss everything together for another 30 seconds to distribute the toppings.
12. Let the coleslaw sit at room temperature for 10 minutes before serving to allow flavors to meld.
Magic happens when the crisp cabbage soaks up that tangy ginger dressing. The sesame seeds add nutty crunch while the sriracha gives just enough kick. Serve it alongside grilled chicken or stuff it into tacos for an unexpected twist.
Vinegar-Based Southern Coleslaw
Y’all need this vinegar-based slaw in your life—it’s the crispy, tangy side dish that transforms basic BBQ into something legendary. Forget the mayo-heavy versions; this one brings the crunch with zero sogginess. Perfect for piling on pulled pork sandwiches or just eating straight from the bowl.
Ingredients
– Half a head of green cabbage, shredded super thin
– A couple of carrots, grated
– Half a cup of apple cider vinegar
– A quarter cup of granulated sugar
– Two tablespoons of vegetable oil
– One teaspoon of celery seeds
– Half a teaspoon of salt
– A pinch of black pepper
Instructions
1. Grab a large mixing bowl and toss in the shredded cabbage and grated carrots.
2. In a small saucepan, combine the apple cider vinegar, granulated sugar, vegetable oil, celery seeds, salt, and black pepper.
3. Heat the saucepan over medium heat for about 3–4 minutes, stirring constantly until the sugar fully dissolves—don’t let it boil.
4. Immediately pour the warm dressing over the cabbage and carrot mixture.
5. Use tongs to toss everything together, ensuring every shred gets coated evenly.
6. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld.
7. Give it one final toss before serving to redistribute the dressing.
8. For best results, chill the slaw in the refrigerator for at least 1 hour before eating to enhance the crispness. Vibrant and sharp, this slaw stays crunchy for days thanks to the vinegar base—no wilting here. Pile it high on fish tacos for a zesty kick, or mix it into grain bowls for extra texture. That tangy-sweet balance makes it addictive straight from the fridge.
Avocado Lime Coleslaw with Cilantro
Who says coleslaw has to be boring? Whip up this zesty avocado lime version that’s creamy, tangy, and packed with fresh cilantro. It’s the ultimate crunchy side that pairs perfectly with tacos, grilled chicken, or fish tacos—no mayo in sight!
Ingredients
– 1 small head of green cabbage, thinly sliced
– 2 ripe avocados, pitted and peeled
– Juice of 2 limes
– A big handful of fresh cilantro, chopped
– 1/4 cup of plain Greek yogurt
– 1 tablespoon of olive oil
– 1/2 teaspoon of salt
– A pinch of black pepper
Instructions
1. Thinly slice the green cabbage using a sharp knife or mandoline for even shreds.
2. Pit and peel the avocados, then scoop the flesh into a medium mixing bowl.
3. Add the lime juice to the avocados immediately to prevent browning.
4. Mash the avocados and lime juice together with a fork until smooth and creamy.
5. Stir in the Greek yogurt, olive oil, salt, and black pepper until fully combined.
6. Fold in the chopped cilantro gently to keep it bright and fresh.
7. Pour the avocado dressing over the sliced cabbage in a large bowl.
8. Toss everything together until the cabbage is evenly coated with the dressing.
9. Let the coleslaw sit for 10 minutes at room temperature to allow the flavors to meld.
10. Serve immediately or chill for up to 1 hour for a crisper texture.
This coleslaw stays creamy without getting soggy, thanks to the avocado base. The lime adds a bright kick that balances the richness, while the cilantro gives it an herby freshness. Try it as a topping for pulled pork sandwiches or alongside spicy shrimp skewers for a refreshing contrast.
Sweet and Crunchy Pineapple Coleslaw
Whip up this sweet and crunchy pineapple coleslaw that’ll steal the show at any BBQ or picnic. Grab your bowl and let’s get mixing—this no-cook side comes together in minutes. Trust us, it’s the perfect balance of tangy, sweet, and seriously satisfying.
Ingredients
– 4 cups of shredded green cabbage
– 1 cup of shredded purple cabbage
– 1 cup of diced fresh pineapple
– ½ cup of shredded carrots
– ½ cup of mayonnaise
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of honey
– A pinch of salt
– A pinch of black pepper
Instructions
1. Combine 4 cups of shredded green cabbage, 1 cup of shredded purple cabbage, 1 cup of diced fresh pineapple, and ½ cup of shredded carrots in a large mixing bowl.
2. In a separate small bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, a pinch of salt, and a pinch of black pepper until smooth.
3. Pour the dressing over the cabbage and pineapple mixture in the large bowl.
4. Toss everything together with tongs or two large spoons until the dressing evenly coats all ingredients.
5. Let the coleslaw sit at room temperature for 10 minutes to allow the flavors to meld.
6. Serve immediately, or cover and refrigerate for up to 2 hours for a crisper texture. Don’t let it sit longer or it’ll get soggy.
7. Garnish with extra pineapple chunks if desired before serving. Dice it up for tacos, pile it on pulled pork sandwiches, or scoop it straight from the bowl—this coleslaw brings a juicy crunch and sweet-tangy kick that’s downright addictive.
Greek Yogurt Coleslaw with Dill
Need a crunchy, creamy side that slaps? This Greek yogurt coleslaw brings the tang with zero mayo guilt. Grab your veggies and let’s make magic happen.
Ingredients
- Half a head of green cabbage, shredded thin
- A couple of carrots, grated
- 1 cup plain Greek yogurt
- A big splash of apple cider vinegar
- A generous drizzle of olive oil
- A handful of fresh dill, chopped
- A pinch of salt and black pepper
Instructions
- Slice the cabbage in half and remove the core.
- Use a sharp knife or mandoline to shred the cabbage into thin strips.
- Peel the carrots and grate them using the large holes of a box grater.
- Combine the shredded cabbage and grated carrots in a large mixing bowl.
- Measure 1 cup of plain Greek yogurt and add it to the bowl.
- Pour 2 tablespoons of apple cider vinegar over the vegetables.
- Drizzle 1 tablespoon of olive oil into the mixture.
- Chop a quarter cup of fresh dill leaves and sprinkle them in.
- Season with 1 teaspoon of salt and half a teaspoon of black pepper.
- Toss everything together until fully coated and creamy.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
- Give the coleslaw one final toss before serving to redistribute the dressing.
Just made this? You’ll love the crisp-tender crunch against that creamy, herby tang. Jazz it up by stuffing it in pita with grilled chicken or scooping it alongside fish tacos for a fresh bite.
Jalapeño Lime Coleslaw for Tacos
Might as well level up your taco game with this zesty slaw that brings the crunch and kick. Forget boring shredded cabbage—this vibrant mix adds serious personality to any protein. Your taste buds won’t know what hit ’em.
Ingredients
– Half a head of green cabbage, thinly sliced
– 1 large carrot, shredded
– 2 fresh jalapeños, seeds removed
– A big handful of fresh cilantro, chopped
– Juice from 2 limes
– 1/4 cup of mayonnaise
– 1 tablespoon of honey
– A generous pinch of salt
– A couple cracks of black pepper
Instructions
1. Slice the half head of green cabbage into thin shreds using a sharp knife or mandoline.
2. Shred the large carrot using the large holes of a box grater.
3. Slice both jalapeños in half lengthwise and scrape out all seeds with a spoon.
4. Finely chop the deseeded jalapeños into tiny pieces.
5. Chop a big handful of fresh cilantro leaves, discarding the thick stems.
6. Combine the shredded cabbage, shredded carrot, chopped jalapeños, and chopped cilantro in a large mixing bowl.
7. Squeeze the juice from 2 limes directly into a separate small bowl.
8. Add 1/4 cup of mayonnaise to the lime juice.
9. Drizzle in 1 tablespoon of honey.
10. Sprinkle a generous pinch of salt and a couple cracks of black pepper into the dressing.
11. Whisk the dressing ingredients vigorously for 30 seconds until completely smooth and emulsified.
12. Pour the dressing over the cabbage mixture in the large bowl.
13. Toss everything together with tongs until every shred is evenly coated.
14. Let the slaw rest at room temperature for exactly 15 minutes to allow the cabbage to slightly soften.
15. Give the slaw one final toss before serving.
A crisp, tangy crunch that cuts through rich taco fillings perfectly. The jalapeño delivers subtle heat while lime keeps it refreshingly bright. Pile it high on fish tacos or serve alongside grilled chicken for an instant flavor boost.
Maple Mustard Coleslaw with Bacon
Kick boring coleslaw to the curb—this maple mustard version with crispy bacon is your new go-to. Grab that bag of coleslaw mix and let’s transform it into something unforgettable. Trust me, your BBQ spread just leveled up.
Ingredients
– A 14-ounce bag of coleslaw mix
– 6 slices of thick-cut bacon
– 1/2 cup of mayonnaise
– 2 tablespoons of Dijon mustard
– 2 tablespoons of pure maple syrup
– A splash of apple cider vinegar (about 1 tablespoon)
– A pinch of salt and a couple of cracks of black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the 6 slices of thick-cut bacon in a single layer on the prepared baking sheet.
3. Bake the bacon for 18–20 minutes, flipping halfway through, until it’s crispy and golden brown.
4. Transfer the bacon to a paper towel-lined plate to drain, then let it cool completely.
5. While the bacon cools, whisk together 1/2 cup of mayonnaise, 2 tablespoons of Dijon mustard, 2 tablespoons of maple syrup, and 1 tablespoon of apple cider vinegar in a large bowl.
6. Season the dressing with a pinch of salt and a couple of cracks of black pepper, whisking until smooth.
7. Crumble the cooled bacon into small, bite-sized pieces.
8. Add the entire 14-ounce bag of coleslaw mix and the crumbled bacon to the bowl with the dressing.
9. Toss everything together until the coleslaw is evenly coated, using tongs for better mixing.
10. Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld.
A crunchy, tangy, and slightly sweet slaw that’s packed with smoky bacon bits. Serve it piled high on pulled pork sandwiches or as a bold side for grilled chicken. The creamy dressing clings to every shred, making each bite a perfect balance of crisp and savory.
Broccoli Slaw with Creamy Poppy Seed Dressing
Perfect your picnic game with this crunchy, creamy broccoli slaw. Pack it for potlucks or pile it high on pulled pork sandwiches. This isn’t your grandma’s coleslaw—it’s brighter, fresher, and ready in 15 minutes flat.
Ingredients
– A 12-ounce bag of broccoli slaw mix
– A couple of green onions, thinly sliced
– 1/2 cup of mayonnaise
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of honey
– 1 tablespoon of poppy seeds
– A big pinch of salt
– A few cracks of black pepper
Instructions
1. Dump the 12-ounce bag of broccoli slaw mix into a large mixing bowl.
2. Thinly slice the green onions and add them to the bowl with the slaw mix.
3. In a separate small bowl, measure 1/2 cup of mayonnaise.
4. Pour 2 tablespoons of apple cider vinegar into the mayonnaise.
5. Squeeze 1 tablespoon of honey into the dressing mixture.
6. Sprinkle 1 tablespoon of poppy seeds into the dressing.
7. Add a big pinch of salt to the dressing ingredients.
8. Crack black pepper over the dressing mixture to taste.
9. Whisk all dressing ingredients together vigorously for 30 seconds until completely smooth and emulsified. (Tip: Whisking thoroughly prevents a separated dressing.)
10. Pour the prepared dressing over the broccoli slaw and green onions in the large bowl.
11. Toss everything together with tongs or two large spoons until every strand is evenly coated. (Tip: Tossing from the bottom up ensures no dry spots remain.)
12. Let the slaw sit at room temperature for 10 minutes before serving to allow flavors to meld. (Tip: This resting time softens the broccoli slaw slightly for better texture.)
Vibrant with crunch and creaminess, this slaw stays remarkably crisp even after chilling. The poppy seeds add subtle nuttiness against the tangy-sweet dressing. Try it as a taco topping or alongside grilled chicken for a fresh twist.
Red Cabbage and Kale Coleslaw with Almonds
Tired of boring coleslaw? Transform your side dish game with this vibrant, crunchy creation that packs serious flavor and texture. Grab your knife and get ready to make the most Instagram-worthy slaw of your life.
Ingredients
– Half a head of red cabbage, thinly sliced
– A big bunch of kale, stems removed and leaves chopped
– A generous handful of sliced almonds
– A couple of tablespoons of olive oil
– A good squeeze of fresh lemon juice
– A splash of apple cider vinegar
– A pinch of salt and black pepper
– A teaspoon of honey or maple syrup
Instructions
1. Thinly slice half a red cabbage using a sharp knife or mandoline for uniform pieces.
2. Remove the tough stems from a big bunch of kale and chop the leaves into bite-sized pieces.
3. Place the sliced cabbage and chopped kale in a large mixing bowl.
4. Toast a generous handful of sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
5. Whisk together a couple of tablespoons of olive oil and a good squeeze of fresh lemon juice in a small bowl.
6. Add a splash of apple cider vinegar and a teaspoon of honey or maple syrup to the dressing mixture.
7. Season the dressing with a pinch of salt and black pepper, then whisk vigorously until emulsified.
8. Pour the dressing over the cabbage and kale in the large bowl.
9. Massage the dressing into the greens with clean hands for 2-3 minutes until the kale softens slightly.
10. Add the toasted almonds to the bowl and toss everything together until well combined.
11. Let the coleslaw sit at room temperature for 15 minutes before serving to allow flavors to meld.
Vibrant purple cabbage and dark green kale create a stunning color contrast, while the toasted almonds add satisfying crunch to every bite. The tangy lemon dressing cuts through the hearty greens perfectly. Serve this alongside grilled chicken or pile it high on fish tacos for an unforgettable texture experience.
Mexican Street Corn Coleslaw
Nailing that street food vibe just got easier. This Mexican Street Corn Coleslaw brings all the smoky, creamy, tangy goodness of elote straight to your backyard BBQ or weeknight taco spread—no grill required. Get ready to crunch, drizzle, and devour.
Ingredients
– 4 ears of corn, husks removed
– 1 small head of green cabbage, thinly sliced (about 6 cups)
– 1/2 cup of mayonnaise
– 1/4 cup of sour cream
– 2 tablespoons of fresh lime juice
– 1 teaspoon of chili powder
– 1/2 teaspoon of smoked paprika
– 1/4 cup of chopped fresh cilantro
– 1/4 cup of crumbled cotija cheese
– A couple of tablespoons of chopped red onion
– A splash of hot sauce (like Cholula)
– Salt to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully add the 4 ears of corn to the boiling water and cook for exactly 5 minutes.
3. Remove the corn with tongs and immediately plunge it into a bowl of ice water to stop the cooking process—this keeps the kernels crisp and bright.
4. Once the corn is completely cool, pat it dry with paper towels and stand each ear upright on a cutting board.
5. Use a sharp knife to slice downward, removing all the kernels from the cobs.
6. In a large mixing bowl, combine the sliced green cabbage and the corn kernels.
7. In a separate small bowl, whisk together the 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of lime juice, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika until smooth.
8. Pour the dressing over the cabbage and corn mixture, then toss thoroughly with salad tongs to coat everything evenly.
9. Fold in the 1/4 cup of chopped cilantro, 1/4 cup of crumbled cotija cheese, a couple of tablespoons of chopped red onion, and a splash of hot sauce.
10. Taste the slaw and season with salt as needed—the cotija is salty, so go easy at first.
11. Chill the slaw in the refrigerator for at least 30 minutes before serving to let the flavors meld and the cabbage soften slightly.
Keep it crunchy, creamy, and packed with zing—the smoky paprika and lime cut through the richness, while the cotija adds a salty punch. Pile it high on fish tacos, serve it alongside grilled carne asada, or scoop it straight from the bowl with sturdy tortilla chips for maximum texture contrast.
Blue Cheese and Walnut Coleslaw
Grab your crunch craving and forget boring coleslaw forever. This blue cheese walnut version transforms basic cabbage into a tangy, textural masterpiece that’ll disappear at your next BBQ. Get ready for flavor fireworks in every bite.
Ingredients
– 1 small head of green cabbage, thinly sliced
– 2 large carrots, shredded
– 1/2 cup of mayonnaise
– 1/4 cup of sour cream
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of honey
– 3/4 cup of crumbled blue cheese
– 1/2 cup of chopped walnuts
– A pinch of salt
– A couple of cracks of black pepper
Instructions
1. Thinly slice the entire head of green cabbage using a sharp knife or mandoline.
2. Shred the 2 large carrots using the large holes of a box grater.
3. Combine the sliced cabbage and shredded carrots in a large mixing bowl.
4. In a separate medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.
5. Add 2 tablespoons apple cider vinegar to the dressing mixture and whisk vigorously.
6. Drizzle in 1 tablespoon honey while continuously whisking the dressing.
7. Stir in 3/4 cup crumbled blue cheese, reserving 2 tablespoons for garnish.
8. Pour the dressing over the cabbage and carrot mixture in the large bowl.
9. Use tongs to thoroughly toss everything until evenly coated.
10. Toast 1/2 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant.
11. Let the toasted walnuts cool completely before adding to the slaw.
12. Fold the cooled walnuts into the dressed slaw mixture.
13. Season with a pinch of salt and a couple of cracks of black pepper.
14. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
15. Transfer the chilled slaw to a serving dish and sprinkle with the reserved blue cheese.
What makes this slaw unforgettable is the creamy tang from the blue cheese playing against the toasty walnuts. The cabbage stays wonderfully crisp while soaking up that rich dressing. Try it piled high on pulled pork sandwiches or alongside grilled steak for the ultimate flavor upgrade.
Smoky Chipotle Coleslaw for BBQ
Nail your next BBQ with this smoky, crunchy slaw that cuts through rich meats perfectly. Forget boring mayo-drenched versions—this one brings serious heat and texture to your plate. Your pulled pork and ribs just found their soulmate.
Ingredients
– 1 small head of green cabbage
– 2 medium carrots
– 1/2 cup mayo
– 1/4 cup sour cream
– 2 tbsp adobo sauce from chipotle peppers
– 1 tbsp apple cider vinegar
– 1 tsp honey
– 1/2 tsp garlic powder
– A big pinch of salt
– A few cracks of black pepper
Instructions
1. Slice the cabbage into thin shreds using a sharp knife or mandoline for even pieces.
2. Peel the carrots, then grate them using the large holes of a box grater.
3. Combine the shredded cabbage and grated carrots in a large mixing bowl.
4. In a separate medium bowl, whisk together the mayo and sour cream until smooth.
5. Stir in the adobo sauce, apple cider vinegar, honey, garlic powder, salt, and black pepper until fully incorporated.
6. Pour the dressing over the cabbage and carrot mixture in the large bowl.
7. Toss everything together with tongs until every shred is evenly coated.
8. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
9. Give the coleslaw one final toss before serving to redistribute the dressing.
The creamy dressing clings to every crisp shred, with smoky heat that builds slowly and a tangy finish from the vinegar. Pile it high on pulled pork sandwiches or serve alongside grilled chicken—it’s sturdy enough to hold up for hours without getting watery.
Pickled Coleslaw with Turmeric and Ginger
Y’all, forget everything you know about boring coleslaw. This vibrant pickled version brings the crunch with turmeric’s golden glow and ginger’s spicy kick—your taste buds won’t know what hit ’em.
Ingredients
– Half a head of green cabbage, thinly sliced
– 2 medium carrots, shredded
– 1 cup apple cider vinegar
– 1 cup water
– 1/4 cup honey
– 1 tablespoon salt
– 1 teaspoon ground turmeric
– A thumb-sized piece of fresh ginger, grated
– A couple of garlic cloves, minced
– A splash of olive oil
Instructions
1. Combine cabbage and carrots in a large glass bowl.
2. Whisk apple cider vinegar, water, honey, salt, turmeric, grated ginger, and minced garlic in a saucepan.
3. Bring the vinegar mixture to a boil over medium-high heat, stirring until honey dissolves completely.
4. Pour the hot liquid over the cabbage and carrots immediately.
5. Drizzle olive oil over the mixture and toss thoroughly with tongs.
6. Press vegetables down with a plate to submerge them in the liquid.
7. Cool the bowl completely at room temperature for 30 minutes.
8. Transfer everything to an airtight container and refrigerate for at least 4 hours.
9. Stir the coleslaw once after 2 hours to redistribute the pickling liquid.
Keep this crunchy slaw in your fridge for up to a week—the flavors intensify daily. That turmeric-ginger brine gives it an addictive tang that pairs perfectly with pulled pork sandwiches or as a bright topping for fish tacos. The cabbage stays remarkably crisp while soaking up all those golden hues and spicy notes.
Peanut Butter Coleslaw with Crunchy Noodles
Omg, you need this peanut butter coleslaw in your life STAT. Forget boring slaw—this crunchy, creamy dream smashes expectations with every bite. Seriously, your summer cookouts just got a major upgrade.
Ingredients
– 1 bag of coleslaw mix (about 4 cups)
– A couple of crunchy chow mein noodle packs
– A big scoop of creamy peanut butter (about ½ cup)
– A splash of rice vinegar (around 3 tbsp)
– A glug of soy sauce (roughly 2 tbsp)
– A drizzle of sesame oil (1 tbsp)
– A spoonful of honey (1 tbsp)
– A pinch of red pepper flakes
Instructions
1. Whisk together ½ cup peanut butter, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, and a pinch of red pepper flakes in a large bowl until completely smooth.
2. Tip: If the dressing feels too thick, add 1 tbsp of warm water to thin it out without losing flavor.
3. Toss the entire bag of coleslaw mix into the bowl with the peanut butter dressing.
4. Use tongs to thoroughly coat every shred of cabbage and carrot with the dressing.
5. Tip: Let the dressed slaw sit for 10 minutes to soften slightly and absorb the flavors—this prevents sogginess later.
6. Crush 2 packs of crunchy chow mein noodles with your hands directly over the slaw.
7. Gently fold the crushed noodles into the slaw mixture until evenly distributed.
8. Tip: Add the noodles right before serving to keep them maximally crunchy against the creamy slaw.
9. Serve immediately or refrigerate for up to 2 hours.
Zesty peanut butter dressing clings to crisp cabbage, while those crunchy noodles add serious texture drama. Pile it on pulled pork sandwiches or scoop it alongside grilled chicken—either way, that sweet-salty-creamy-crunchy combo is downright addictive.
Fennel and Orange Coleslaw with Honey Dressing
Crisp, crunchy, and citrusy—this isn’t your average coleslaw. Toss tradition aside and dive into this vibrant fennel and orange combo that’ll wake up your taste buds. Perfect for picnics or pairing with grilled favorites.
Ingredients
– Half a small green cabbage, thinly sliced
– 1 medium fennel bulb, fronds reserved
– 2 large oranges
– A couple of tablespoons of olive oil
– A generous drizzle of honey
– A big splash of apple cider vinegar
– A pinch of salt and black pepper
Instructions
1. Thinly slice the green cabbage using a sharp knife or mandoline for even pieces.
2. Trim the fennel bulb, remove the tough core, and slice it thinly.
3. Zest one orange, then juice both oranges into a small bowl.
4. Whisk the orange juice, olive oil, honey, and apple cider vinegar in a large bowl until the honey dissolves completely.
5. Add the sliced cabbage, fennel, and orange zest to the dressing.
6. Toss everything together with your hands or tongs, making sure every piece is coated.
7. Season with a pinch of salt and black pepper, then toss again.
8. Let the coleslaw sit at room temperature for 15 minutes to allow the flavors to meld.
9. Chop the reserved fennel fronds and sprinkle them over the top before serving.
Hearty and refreshing, this slaw brings a satisfying crunch from the cabbage and fennel, balanced by the sweet-tangy honey-orange dressing. Serve it alongside grilled chicken or pile it onto fish tacos for a bright, textural twist that elevates any meal.
Summary
Exciting new takes on a classic side dish await in these 18 creamy coleslaw recipes! From zesty citrus to smoky bacon, there’s a perfect slaw for every cookout and potluck. We’d love to hear which recipe becomes your new favorite—drop us a comment below and don’t forget to share your top picks on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
