Coleslaw 3 Ways

Coleslaw 3 Ways

Impress your guests with these 3 easy coleslaw recipes that satisfy any taste bud!


Skip the tub of supermarket coleslaw and pack one of these three varieties the next time you’re hosting — or heading to — a cookout or picnic.

1. Picnic Slaw Recipe
Serves: 6
Prep time: 10 minutes
Chill time: 10 minutes
Difficulty: Easy
Cost: $

Ingredients
1 head cabbage, sliced thin
1 small red cabbage, sliced thin
1 jalapeno pepper, sliced
1 small red onion, sliced
2 cloves garlic, minced
75 mL (1/3 cup) white wine vinegar
50 mL (1/4 cup) mayonnaise
15 mL (1 tablespoon) Dijon mustard
15 mL (1 tablespoon) honey
15 mL (1 tablespoon) Worcestershire
Pinch of salt

Instructions

  1. In a medium bowl, combine all ingredients and mix together thoroughly
  2. Let slaw sit, covered, in the refrigerator for about 10 minutes before serving

2. Asian-inspired Coleslaw Recipe
Serves: 6
Prep time: 5 minutes
Cook time: 15 minutes
Difficulty: Easy
Cost: $

Ingredients

Slaw Recipe
1 bag (455 grams) (16 ounces) pre-shredded cabbage
3 scallions, chopped
50 mL (1/4 cup) peanuts
50 mL (1/4 cup) sesame seeds
50 mL (1/4 cup) mandarin orange slices
1 package ramen noodles
125 mL (1/2 cup) sliced almonds

Dressing Recipe
125 mL (1/2 cup) olive oil
30 mL (6 teaspoons) cider vinegar
25 mL (5 teaspoons) sugar
1 mL (1/4 teaspoon) black pepper
1 ramen noodle seasoning packet

Instructions

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  1. Preheat oven to 120 C (250 F)
  2. Combine shredded cabbage, scallions, peanuts, sesame seeds and orange slices in medium-sized bowl
  3. Blend noodles and almonds in food processor, place mixture on cookie sheet and bake for 10-12 minutes
  4. Toss crunchy noodle mixture with cabbage mixture, set aside
  5. Mix all dressing ingredients in small bowl and immediately toss with coleslaw mixture

3. Apple Fennel Slaw
Serves: 4-6
Prep time: 10 minutes
Difficulty: Easy
Cost: $$

Ingredients
250 mL (1 cup) mayonnaise
30 mL (2 tablespoons) honey
Juice of 1 orange
15 mL (1 tablespoon) white vinegar
5 mL (1 teaspoon) salt
2 mL (1/2 teaspoon) black pepper
2 fennel bulbs, thinly sliced
30-45 mL (2-3 tablespoons) fennel leaves, de-stemmed and chopped
1 Granny Smith apple, cored and julienned
125 mL (1/2 cup) golden raisins 

Instructions

  1. In a large bowl, whisk together mayonnaise, honey, orange juice, vinegar, salt and pepper 
  2. 2. Add fennel, apples and raisins, and then toss to coat. Chill until ready to serve

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