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All About Coleslaw

All About Coleslaw

The green salads or slaws I was raised with were either dill-based or sweet & sour based. 

At least, that’s how I would describe them. They always had mayonnaise in them. My mama would cut dill pickles or process them (once she could afford a food processor) and add them to a mayo based bunch of grated cabbage and salt and pepper to taste and that was it. Simple yet delicious. But then we’d go to Kentucky Fried Chicken (before it began going by KFC) and I tasted a new sweet and sour situation. My mouth was pleasantly pleased. Every time I got the chance to have this flavor, I took it! It was like heaven. And being raised poor, we didn’t go to the restaurants very often. So this was a treat. 

I have to mention that in the South slaw is very important. It’s usually at every dinner and often used on top of things or part of things. Hot dogs have slaw. Hamburgers? Slaw. Tacos? Slaw… 

Once I was an adult and began exploring new tastes and found that you could set up coleslaw using all kinds of ingredients. One of my favorites was the standard cabbage, but cut with a knife and not grated at all – adding in a vinaigrette and some feta cheese. I usually had a mayonnaise based concoction, so this was a bit of a revelation for me. There were less fattening options. And when I began my journey into a more vegetable based diet (as vegan as I can handle with no dairy if possible) I realized that neither of these types of coleslaw would work. One had cheese and the other had mayo = eggs. 

Enter a time frame in which I asked various chefs their faves and gathered information on the best of the best. None of these are precisely what a restaurant carries, but it comes very close to some popular ones. Keep in mind my rules of recipes. You may substitute things here and there; adapt them to your tastes. However, my adaptation is usually kept to the main ingredients – kale and broccolini/hearty chewables versus cabbage and carrots. 

Enjoy!

Sweet & Sour Coleslaw

Sweet & Sour Vinaigrette Slaw

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Course: Side Dish
Cuisine: American
Keyword: Coleslaw
Servings: 6
Author: Rachel Adams

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup pure maple syrup the original of this recipe said “preferably Grade B” but I use whatever I have on hand and it hasn’t made a significant difference, truth be told.
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 3 cups cabbage

Instructions

  • Mix all ingredients well in a large bowl then serve.

Notes

BEST WITH: kale, dried berries, roasted nuts/seeds, and chopped broccoli / broccolini, sliced brussel sprouts

 

Sweet & Spicy Coleslaw

Sweet & Spicy Oil and Vinegar Slaw

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Course: Side Dish
Cuisine: American
Keyword: Coleslaw
Servings: 6
Author: Rachel Adams

Ingredients

  • 1/2 cup apple cider vinegar
  • 6 Tbsp. peach nectar or whatever fruit nectar you like
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. vinegar-based hot sauce I prefer Frank’s, but I put that sh*t on everything
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. freshly ground black pepper
  • 3 cups cabbage

Instructions

  • Mix all ingredients in a large bowl and serve.

Notes

BEST WITH: cabbage, carrots, radicchio, green onion for pizzaz!

 

Creamy Coleslaw

Creamy-Seedy-Slaw

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Course: Side Dish
Cuisine: American
Keyword: Coleslaw
Servings: 6
Author: Rachel Adams

Ingredients

  • Ingredients
  • 1/3 cup silken tofu
  • 1/3 cup vegan mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey some vegans do not use honey because it’s an animal byproduct. So you can substitute another type of sweetener here, no problem
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons caraway seeds
  • 3 cups cabbage

Instructions

  • Mix all ingredients in a large bowl and serve.

Notes

BEST WITH: cabbage and carrots

 

Creamy-Dill-Slaw

Creamy Coleslaw with a dill flavored kick.
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Course: Side Dish
Cuisine: American
Keyword: Coleslaw, Dill
Servings: 6
Author: Rachel Adams

Ingredients

  • 3 cups cabbage
  • 1/3 cup silken tofu
  • 1/3 cup vegan mayonnaise
  • 1/4 cup dill relish or cut up dill pickles of your choice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dill weed

Instructions

  • Place all ingredients in a large bowl and mix well.

Notes

BEST WITH: cabbage and carrots and I usually will add paprika to the top.

MADE ANY OF THESE RECIPES?
I’d love to see what you whipped up! Post it on Facebook or Instagram and tag @noobcuisine or use the hashtag #noobcuisine!

I have no idea what I’m doing. There. I got that out of the way. When it comes to cooking, I have no idea what I’m doing - EXCEPT… that I was taught by my mama, my nanny, my granny, and my aunts how to make the basics, very Southern style (Southern U.S./ Heart of Dixie style). I also have learned to handle things on my own, from how to eat on a tight budget when we were a struggling family, to how to spoil myself with the fanciest of dishes when I could afford it. I love food, and because I was so limited when it came to food preparation and design as a child and young woman, I love to explore new options as a middle-aged mother. So, if you were looking for a food expert - sorry. But if you prefer a practical person who admits she’s been a noob to cooking and has learned from good people and through trial and error? I’m here for ya!

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About Noob Cuisine

We are James and Rachel Adams. Welcome to our happy space. We have always been foodies at heart so we created this blog to share our love of food with you and hopefully inspire fellow noob cooks to pick up that spatula and make something amazing.

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