The slaw is commonly made with a varying combination of cabbage and mayonnaise, though other ingredients are included and many varieties exist today. The following three recipes for slaw are some of the more popular.
What do you pair slaw with?
Burgers and fries! This is a classic combination when you order a burger and French fries you will almost always receive a side of slaw. You may also receive a side of slaw when you order fish (fried, beer-battered, or fried) as well as other seafood dinners.
Simple Seedy Slaw
- 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
- 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
- 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
- ¼ cup chopped fresh parsley
- Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
- Lemon dressing
- ¼ cup olive oil
- 2 to 3 tablespoons lemon juice, to taste
- 1 clove garlic, pressed or minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- In a medium serving bowl, combine the prepared purple and green cabbage, carrots, and parsley. Set aside.
- Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
- To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons of lemon juice. Add the garlic, cumin, and salt and whisk until thoroughly blended.
- Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
Creamy broccoli slaw
This one can be served as a side dish but it can also be used as a burger topping to give your typical burger an extra pop of flavor and punch of texture!
- 1 cup mayonnaise
- 1 cup chopped toasted pecans
- 1 cup golden raisins
- 1/2 cup chopped scallions
- 2 tablespoons apple cider vinegar
- 2 tablespoons grated lemon zest plus 2 Tbsp. fresh juice (from 3 lemons)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 (12-oz.) pkg. broccoli slaw mix
- Stir together mayonnaise, pecans, raisins, scallions, vinegar, lemon zest and juice, salt, and pepper in a large bowl until combined. Add slaw mix; toss gently until thoroughly coated. Refrigerate 30 minutes. Toss gently, and serve.
Easy Coleslaw Recipe (Coleslaw)
Finally, the slaw recipe is the closest to a ”traditional” slaw recipe. It’s easy and is very popular as a side to fish, seafood, and burgers!
- 14-ounce coleslaw mix with red cabbage and carrots*
- 1/2 cup mayonnaise
- 2 tablespoons white sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- Add the mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper to a large mixing bowl and whisk together until fully combined.
- Add in the coleslaw mix and stir well to combine.
- Refrigerate for at least 2 hours before serving.