The South’s Favorite Side Dish…Slaw

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It’s about time for BBQ cooking season and no respectable BBQ meal is complete without the slaw. Certainly, we all have our favorite southern coleslaw recipe, and my Mom’s is definitely my favorite. But believe it or not, they’re many versions of the yummy veggie mixture. Give some of these a try at your next cookout!

Ma Pat’s Coleslaw

(Disclaimer, this is not written and of course done by site, taste and texture, so you may have to vary some on the amounts)

1 head of cabbage, coarsely chopped

2-3 TBSP cubed sweet pickles, drained

Salt and Pepper to taste

1 Tbsp. vinegar

1 Tbsp. sugar

½ cup Duke’s mayonnaise; add more or less to reach desired consistency

Add pickle cubes to chopped cabbage and salt and pepper to taste. Add vinegar and sugar, mix well. Stir in mayonnaise and refrigerate.

Brussels Sprout Slaw with Pears, Bacon, Pecans and Blue Cheese

(If you’re not a blue cheese fan, substitute feta or completely eliminate)

1-2 lb. Brussels sprouts, trimmed
1 small pear or tart apple, chopped
2 slices bacon, cooked until crispy and crumbled
1/2 cup chopped walnuts or pecans, toasted
1/4-1/2 cup crumbled blue cheese

Dressing:
1/4 cup olive oil
2 Tbsp. cup grainy Dijon mustard
2 Tbsp. lemon or lime juice
2 Tbsp. apple cider vinegar
1 Tbsp. sugar

In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8”³-1/4”³ slicing disk, or cut them all thinly by hand. Transfer to a large bowl.

In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour. Right before serving, add the apple, bacon, walnuts and blue cheese.

Greek Yogurt Coleslaw

½ cup nonfat plain Greek yogurt

3½ tablespoons cider vinegar

3 tablespoons sugar

1 teaspoon kosher salt

⅛ teaspoon black pepper

6¼ cups shredded cabbage

In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined.

Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly. Yields 4 ½ cups.

Cover and refrigerate until using (preferably at least 30 minutes).

Sweet Potatoes and Cabbage Slaw

2 tablespoons canola oil

1 tablespoon limejuice

1 1/2 teaspoons toasted sesame oil

1/2 teaspoon salt

3 cups coarsely grated peeled sweet potato, (about 1 large)

3 cups thinly shredded Napa, or Savoy cabbage

4 scallions, trimmed and thinly sliced

1 teaspoon finely minced jalapeno pepper with seeds (optional)

Whisk canola oil, limejuice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and jalapeno, if using; toss to combine. Serve immediately. Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.

Serves 6, each serving contains: Calories 82, Fat 6 g, Carbohydrates 7 g, Protein 1 g, Fiber 1 g, Sodium 212 mg, Potassium 104 mg.

Bell Pepper Slaw

½ cup thinly sliced red bell pepper strips

1/2 cup thinly sliced green bell pepper strips

1/4 cup finely chopped seeded jalapeño pepper

1/3 cup chopped green onions

1 (10-ounce) package angel hair coleslaw (about 6 cups), or a head of cabbage

1/4 cup white wine vinegar

2 tablespoons fresh limejuice

1 teaspoon sugar

2 teaspoons canola oil

1/2 teaspoon salt

1/4 teaspoon white pepper

Place first 5 ingredients in a large bowl, tossing to combine.

Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing to coat

Serves 8, each serving contains; Calories 29, Fat 1.3 g, Protein 0.8 g, Carbohydrate 4.5 g, Fiber 0.2 g, Cholesterol 0.0 mg, Sodium 153 mg, Calcium 21 mg.

Southwestern Slaw

1 head of cabbage, shredded
2 carrots, shredded
1 red bell pepper, sliced very thin and cut in smaller pieces
2 green onions, sliced
2-3 ears grilled corn (kernels sliced off) or 1/2 cup frozen corn (defrosted)
handful of chopped cilantro
1 cup chipotle or spicy ranch dressing

2 tablespoons mayo

A few splashes apple cider vinegar
fresh ground pepper

In large bowl combine ranch dressing, mayo, vinegar and black pepper. Taste for seasoning. Add vegetables (minus cilantro) and toss until fully dressed. Refrigerate for 2 hours or until chilled. Toss in cilantro right before serving.

Mexican Coleslaw

6 cups very thinly sliced green cabbage, (about 1/2 head)

1 1/2 cups peeled and grated carrots, (2-3 medium)

1/3 cup chopped cilantro

1/4 cup rice vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Serves 8, each serving contains: Calories 53, Fat 4 g, Carbohydrates 5 g, Protein 1 g, Fiber 2 g, Sodium 97 mg, Potassium 199 mg.

Broccoli Slaw

4 slices turkey bacon

1 12- to 16-ounce bag shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds)

1/4 cup low-fat or nonfat plain yogurt

1/4 cup reduced-fat mayonnaise

3 tablespoons cider vinegar

2 teaspoons sugar

1/2 teaspoon salt, or to taste

Freshly ground pepper, to taste

1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped

1/2 cup finely diced red onion, (1/2 medium)

Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. Drain bacon on paper towels. Chop coarsely.

If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.

Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.

Serves 8, each serving contains: Calories 80, Fat 3 g, Cholesterol 5 mg, Carbohydrates 9 g, Added sugars 1 g, Protein 3 g, Fiber 3 g, Sodium 271 mg, Potassium 181 mg.

Crunchy Bok Choy Slaw

1/4 cup rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons sugar

2 teaspoons Dijon mustard

1/4 teaspoon salt

6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)

2 medium carrots, shredded

2 scallions, thinly sliced

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

Serves 8, each serving contains: Calories 33, Fat 2 g, Cholesterol 0 mg, Carbohydrates 4 g, Added sugars 1 g, Protein 1 g, Fiber 1 g, Sodium 132 mg, Potassium 185 mg.

Written By

Photo of Tammy Kelly, Ed. DTammy Kelly, Ed. DCounty Extension Director (252) 527-2191 (Office) tammy_kelly@ncsu.eduLenoir County, North Carolina
Posted on Apr 22, 2015
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