Coleslaw Recipes

By Food & Wine
Updated December 22, 2016
Credit: © John Kernick
Between an Asian coleslaw with miso-mustard dressing, a healthy chicken coleslaw and a corn and cabbage coleslaw, we've got every type of coleslaw recipe covered in this gallery.
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Red-and-Green Coleslaw

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This classic coleslaw dressed with mayo and sour cream is excellent on its own or piled onto pulled pork, brisket or smoked-meat sandwiches.

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Creamy Yogurt Coleslaw

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This creamy yogurt coleslaw is the ideal appetizer to serve during a summer party.

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Healthy Chicken Coleslaw

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Adding poached chicken to classic coleslaw makes for a great one-dish meal.

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4 of 10

Smoky Coleslaw

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Coleslaw gets a smoky twist with chipotle and smoked paprika, plus a hint of spice from brown mustard.

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Asian Coleslaw with Miso-Ginger Dressing

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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudites or spooning over broiled or sauteed fish.

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Asian-Style Spicy Coleslaw

Credit: © John Kernick
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Laurent Tourondel traveled extensively throughout Southeast Asia before opening his BLT empire of restaurants in America, and the spicy fish sauce and peanut dressing in this dish come straight out of Vietnam. Any green cabbage can substitute for the napa cabbage; just be sure to serve the slaw immediately after dressing it so that it retains maximum crunch.

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7 of 10

Corn and Cabbage Coleslaw

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This crunchy coleslaw pairs fresh corn with two kinds of shredded cabbage for a gorgeous combination.

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Asian Coleslaw

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This coleslaw gets an Asian flair from fresh Thai basil, soy sauce, ginger and peanuts.

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Chinese Coleslaw

Credit: © Tina Rupp
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The ingenious topping of quick-fried cellophane noodles makes this eye-catching slaw irresistibly crunchy. Wendy Leon likes to serve it alongside Peking duck; tossing it with shrimp or tofu would make for an even healthier main course.

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10 of 10

Asian Coleslaw with Miso-Mustard Dressing

Credit: © John Kernick
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Marcia Kiesel tosses cabbage and celery in a creamy dressing, then cleverly garnishes the slaw with quick-brined celery leaves.

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