5 inspiring recipes for Coleslaw or how to enjoy it to perfection

How to prepare the perfect salad, which is so popular in restaurants and fast food?

What is its charm?

The combination of finely chopped vegetables and a smooth dressing is perfect as a side dish to grilled meats, as a filling for coated baguettes or as a light summer snack.

What are the best coleslaw recipes?

You will find out in our article.

Coleslaw salad with white yogurt

Although the famous recipe is properly prepared with mayonnaise, a very popular variant is the lighter one with white yogurt. The healthier combination tastes great and you won’t feel bad about eating a full bowl. You can use both plain Greek yogurt and plain yogurt.

Ingredients:

• 1 large carrot
• 1 onion
• 1 head of white cabbage (smaller)
• ¼ celery
• 200 g of white Greek yogurt
• 3 spoons of sugar
• 2 teaspoons of wine vinegar
• salt
• pepper

Method:

• Finely grate all the vegetables and mix in a bowl.
• Prepare the dressing by mixing yogurt, sugar and vinegar. Season with salt and pepper.
• Mix the dressing with the sliced vegetables.
• Serve as a side dish or on its own with fresh wholemeal bread.

TIP: If you like the taste of celery, try one of our celery salad recipes.

Red cabbage salad with cranberries

Simple, light and colorful. That’s how you could describe this version of the famous salad, which is suitable as a side dish or as a separate course with fresh bread or as a filling for baguettes with minced meat.

Ingredients:

• 1 small head of red cabbage
• 1 carrot
• 150 g of mayonnaise
• a handful of dried cranberries
• a handful of walnuts
• 1 tablespoon of milk
• 1 tablespoon of vinegar
• 1 tablespoon granulated sugar
• salt
• pepper

Method:

• Grate the carrots and cabbage and mix together.
• Cut the walnuts in half and mix them into the salad together with the cranberries.
• Mix mayonnaise with sugar, vinegar, salt and pepper in a bowl.
• Mix the dressing with the cabbage base and let it sit in the fridge for a while.

Horseradish coleslaw

Once you fall in love with horseradish, you will seek it out often. This spicy vegetable is an ideal killer of germs, so its use is highly recommended. It definitely has its place in the cabbage version, it gives it a pleasant accent.

Ingredients:

• 150 g of mayonnaise
• 1 carrot
• ½ head of cabbage
• 5 tablespoons of freshly grated horseradish
• 3 spring onions
• 30 ml of cream
• salt
• pepper

Method:

• Cut the spring onion into rounds, grate the carrot and cabbage. Mix all the vegetables and horseradish together.
• Mix mayonnaise with cream in a bowl, season with salt and pepper.
• Mix the dressing with the vegetables and chill in the fridge.

Cabbage salad with buttermilk

Do you know how to add a subtle flavor to a salad? Bet on buttermilk! In combination with Dijon mustard, this is a really interesting and tasty option. Don’t be afraid of colors either, and use white and red cabbage as well as yellow and red onions.

Ingredients:

• 500 g grated cabbage (red and white)
• ½ yellow onion
• ½ red onion
• 2 carrots
• 180 ml of buttermilk
• 5 spoons of mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar (or regular wine)
• 2 spoons of granulated sugar
• salt

Method:

• In a large bowl, mix the grated cabbage, carrot and onion cut into wedges. Send it.
• Next, mix the buttermilk, mayonnaise, mustard, vinegar and sugar.
• Mix the dressing with the vegetables and you can serve.

Coleslaw with apples

We must not forget the vegetable and fruit version. This mixed salad with apples is ideal as a snack for your children. It is full of vitamins and pleasantly sweet thanks to the added honey. It also goes well with grilled meats in the summer.

Ingredients:

• 1 small head of white cabbage
• 2 carrots
• 1 red apple
• 1 green apple
• 1 onion (yellow or red)
• a handful of almonds
• 100 g of Greek yogurt
• 3 spoons of mayonnaise
• 2 teaspoons of honey
• 2 teaspoons of vinegar
• salt
• pepper

Method:

• Peel and grate the apples. Mix with grated cabbage, carrot and onion cut into wedges.
• In a separate bowl, mix the yogurt, mayonnaise, honey and vinegar.
• Mix the dressing with the vegetable base and season with salt and pepper to taste.

Bonus tips for dressings 3 times differently

The basis of coleslaw is usually the same, but what gives it that specific taste is the dressing. Perhaps you will be inspired by one of our bonus tips.

Asian dressing

Asian-style slaw? Why not, just play around with the dressing a bit. Mix all the ingredients together, let it sit for a while and then mix it with the salad.

• 3 tablespoons of olive oil
• 1 tablespoon of sesame oil
• 60 ml of rice vinegar
• 3 spoons of honey
• 1 tablespoon of soy sauce
• 1 clove of garlic (wiped)
• 1 tablespoon of grated ginger
• chili to taste
• salt

Sour cream and pineapple juice dressing

We already had yogurt and buttermilk, but how about sour cream? The salad will taste great with it too! Especially when you add pineapple flavor to the dressing.

• Small handful of finely chopped parsley leaves
• 150 g sour cream
• 50 g of mayonnaise
• 3 tablespoons pineapple juice (ideally unsweetened)
• 15 g of granulated sugar
• salt
• pepper

KFC dressing

Have you ever tried Coleslaw from KFC? Its specific taste often leads to finding out how they actually make the salad there. And we know how to do it! Their specific supple dressing is to blame for everything.

• 120 g of mayonnaise
• 60 ml of milk
• 60 ml of buttermilk
• 60 g granulated sugar
• 1 ½ tablespoons of vinegar
• 2 ½ tablespoons of fresh lemon juice
• salt
• pepper

And how do you make this famous salad? And do you know where it even originated? Although his name sounds as if his homeland was in one of the Slavic nations, it is not.

This recipe has been very popular in America since the 18th century, which is why it is often associated with typical American fast food, grilled meats and stuffed buns.

Originally, however, Coleslaw began to be made in the Netherlands, where it is called koolsla, which translates to cabbage salad. Originally, however, it was served warm, so the name “cold slaw” was created for the cold version, which gave rise to the name used today.

Whatever the history of this dish, it is clear that it will retain its popularity for generations to come.