Clara Bennett – Page 33 – tasteandtome.com

You’ll find coleslaw can be more than a simple side—it’s a canvas for crisp textures and bright, layered flavors that lift burgers, grills, and weeknight bowls. Picture crunchy cabbage, zesty dressings, and surprising twists like sesame-ginger or avocado-lime that wake up every bite. I’ll walk you through twelve easy, pro-level slaws that change the game and leave you planning what to toss together next. Classic Creamy Coleslaw Crisp, creamy, and tangy—this classic coleslaw is the perfect crunchy side for BBQs, sandwiches, or any weeknight meal. Ingredients: 6 cups shredded green cabbage (about 1 small head) 1 cup shredded red cabbage (optional, for color) 1 large carrot, grated 1/4 cup finely chopped red onion (optional) 3/4 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon granulated sugar (or honey) 1/2 teaspoon celery seed (optional) 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper 1–2 tablespoons milk or sour cream (to thin, optional) How to Make: In a large bowl, combine the shredded green cabbage, red cabbage (if using), grated carrot, and chopped red onion. Toss lightly. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth. Taste the dressing and add 1–2 tablespoons milk or sour cream if you want a thinner, creamier texture. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes to let the flavors meld—overnight is even better. Give the coleslaw a quick stir before serving and adjust seasoning if needed. Bring this crunchy, creamy coleslaw to your next meal and watch it disappear! Tangy Vinegar Slaw Bright, zippy vinegar slaw that wakes up any sandwich or BBQ plate. Ingredients: 4 cups shredded green cabbage (about 1 small head) 1 cup shredded red cabbage 1 large carrot, grated 1/4 cup thinly sliced red onion 2 tablespoons chopped fresh parsley (optional) 1/3 cup apple cider vinegar 2 tablespoons granulated sugar 1/4 cup vegetable oil (or light olive oil) 1 teaspoon Dijon mustard 1/2 teaspoon celery seed (optional) 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper How to Make: In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, red onion, and parsley. In a small bowl or jar, whisk together the apple cider vinegar, sugar, oil, Dijon mustard, celery seed, salt, and pepper until the sugar dissolves and the dressing is smooth. Pour the dressing over the cabbage mixture and toss well to coat everything evenly. Taste and adjust seasoning with more salt or a pinch of sugar if you prefer it sweeter. Let the slaw sit at room temperature for 15–30 minutes or chill in the fridge for at least 1 hour to let flavors meld. Give it a final toss before serving and transfer to a serving bowl. Enjoy this bright, tangy slaw alongside burgers, pulled pork, or as a crunchy side that livens up any meal! Asian Sesame Ginger Slaw Bright, crunchy Asian Sesame Ginger Slaw — a zesty, crunchy side that dresses up any meal. Ingredients: 4 cups shredded green cabbage (about half a medium head) 2 cups shredded purple cabbage (or additional green cabbage) 2 cups shredded carrots (about 3 medium carrots) 1 cup thinly sliced red bell pepper 3 green onions, thinly sliced 1/4 cup fresh cilantro leaves, chopped (optional) 2 tablespoons sesame seeds, toasted 2 tablespoons chopped toasted peanuts or cashews (optional, for crunch) Dressing: 3 tablespoons soy sauce (or tamari for gluten-free) 2 tablespoons rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons neutral oil (canola or vegetable) 1 tablespoon honey or maple syrup 1 tablespoon freshly grated ginger 1 clove garlic, minced 1 teaspoon lime juice (optional, for brightness) Pinch of red pepper flakes or 1/2 teaspoon sriracha (optional, for heat) How to Make: Combine the shredded green and purple cabbage, shredded carrots, sliced red pepper, green onions, and cilantro in a large bowl. In a small bowl or jar, whisk together soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes until smooth. Pour the dressing over the cabbage mixture and toss thoroughly so everything is evenly coated. Stir in the toasted sesame seeds and chopped nuts, reserving a little for garnish. Taste and adjust seasoning — add a touch more soy sauce for salt, vinegar for tang, or honey for sweetness. Let the slaw sit for 10–15 minutes to meld flavors before serving, or chill for up to an hour for a crisper bite. Give it a final toss, sprinkle the remaining sesame seeds, and serve. Enjoy this vibrant, crunchy slaw as a side, taco topping, or on its own for a bright burst of flavor. Southern Buttermilk Slaw Bright, tangy, creamy slaw with a true Southern-buttermilk kick. Ingredients: 6 cups finely shredded green cabbage (about half a medium head) 1 cup shredded carrot (about 2 medium carrots) 1/2 cup thinly sliced red onion 1/2 cup mayonnaise 1/3 cup buttermilk 2 tbsp apple cider vinegar 1 tbsp Dijon mustard (or yellow mustard) 1 tbsp honey (or granulated sugar) 1/2 tsp celery seed 1/4 tsp smoked or regular paprika (optional) Kosher salt and freshly ground black pepper, to taste 2 tbsp chopped fresh parsley (optional, for color) How to Make: Toss the shredded cabbage, shredded carrot, and sliced red onion in a large bowl. In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, mustard, honey, celery seed, paprika, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or a splash more vinegar or honey if you like it tangier or sweeter. Fold in chopped parsley if using, cover, and chill for at least 30 minutes to let the flavors meld. Give the slaw a final toss before serving and add a little extra buttermilk if you prefer it creamier. Serve this cool, creamy Southern buttermilk slaw alongside fried chicken, pulled pork, or your favorite sandwich for a delightful crunch. Avocado Lime Slaw Bright, creamy, and zesty — this Avocado Lime Slaw brings a new twist to any sandwich or taco. Ingredients: 2 cups shredded green cabbage (about 1/4 head) 1 cup shredded red cabbage (about 1/8 head) 1 large carrot, peeled and grated 1 ripe avocado 3 tablespoons lime juice (about 1–2 limes) 2 tablespoons mayonnaise (or Greek yogurt for lighter) 1 tablespoon olive oil 1 teaspoon honey or agave (optional, to balance) 2 tablespoons chopped fresh cilantro Salt and black pepper, to taste 1 small jalapeño, seeded and finely chopped (optional, for heat) 1 tablespoon chopped green onion (optional, for bite) How to Make: Add shredded green and red cabbage and grated carrot to a large mixing bowl. Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with lime juice, mayonnaise, olive oil, and honey until smooth and creamy. Stir the chopped cilantro, jalapeño, and green onion into the avocado dressing. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Taste and season with salt and pepper; add more lime if you want extra tang. Let the slaw sit 10–15 minutes to meld flavors, or serve immediately for extra crunch. Enjoy this bright, creamy Avocado Lime Slaw on fish tacos, grilled chicken, or as a revitalizing side! Apple and Cranberry Crunch Slaw Crisp, sweet, and tangy—this Apple and Cranberry Crunch Slaw is a bright, crunchy side that livens up any meal. Ingredients: 3 cups shredded green cabbage (about half a medium head) 1 cup shredded red cabbage 1 large apple (Granny Smith or Fuji), julienned or thinly sliced 1/2 cup dried cranberries 1/2 cup julienned carrots or shredded carrots 1/4 cup chopped toasted pecans or walnuts (optional for extra crunch) 2 green onions, thinly sliced (optional) 3 tablespoons mayonnaise 2 tablespoons plain Greek yogurt (or extra mayo) 1 tablespoon apple cider vinegar 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste A squeeze of lemon juice (optional, to keep apples from browning) How to Make: In a large bowl combine the shredded green and red cabbage, julienned apple, carrots, dried cranberries, green onions, and toasted nuts if using. In a small bowl whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, and a squeeze of lemon juice until smooth. Pour the dressing over the slaw mixture. Toss everything gently but thoroughly so the dressing coats the cabbage and fruit evenly. Taste and season with salt and pepper; adjust sweetness or acidity if needed by adding more honey or vinegar. Let the slaw sit in the fridge for at least 15–20 minutes to meld flavors; stir again before serving. Serve chilled as a crunchy, colorful side—perfect with grilled meats, sandwiches, or on its own for a revitalizing bite. Buffalo Ranch Coleslaw A zippy, creamy coleslaw with buffalo kick — perfect for spicy-sweet cravings. Ingredients: 4 cups shredded green cabbage (about half a medium head) 1 cup shredded purple cabbage (optional, for color) 1 cup shredded carrots (about 2 medium) 1/4 cup chopped green onions 1/4 cup chopped fresh cilantro (optional) 1/2 cup mayonnaise 1/4 cup Greek yogurt or sour cream 2 tablespoons buffalo hot sauce (adjust to taste) 1 tablespoon apple cider vinegar 1 teaspoon honey or maple syrup 1/2 teaspoon garlic powder 1/4 teaspoon smoked paprika Salt and freshly ground black pepper, to taste 1–2 tablespoons milk (optional, to thin dressing) Ranch seasoning packet (1 tablespoon) or 1 tablespoon prepared ranch dressing (optional for extra ranch flavor) How to Make: In a large bowl combine the shredded green cabbage, purple cabbage, and shredded carrots. Add chopped green onions and cilantro, if using, and toss to mix. In a separate small bowl whisk together mayonnaise, Greek yogurt (or sour cream), buffalo hot sauce, apple cider vinegar, honey, garlic powder, smoked paprika, and ranch seasoning or prepared ranch if using. Taste the dressing and add salt, pepper, and milk a little at a time until you reach your desired creaminess and heat level. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Let the slaw chill in the fridge at least 20–30 minutes to let flavors meld (longer for more flavor). Taste again before serving and adjust seasoning or hot sauce if needed. Dig in — this Buffalo Ranch Coleslaw adds a tangy, spicy crunch to sandwiches, tacos, or your next BBQ! Jalapeño Cilantro Slaw Greek Yogurt Dill Slaw Crisp Creamy Greek Yogurt Dill Slaw — light, tangy, and herby for sandwiches or as a revitalizing side. Ingredients: 4 cups shredded green cabbage (about 1 small head) 1 cup shredded red cabbage (optional, for color) 1 large carrot, peeled and julienned or shredded 1/2 small red onion, thinly sliced 1/2 cup plain Greek yogurt 2 tablespoons mayonnaise (optional for extra creaminess) 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill) 1 teaspoon honey or sugar (adjust to taste) Salt and freshly ground black pepper, to taste 1–2 tablespoons olive oil (optional, for gloss) 1–2 tablespoons chopped fresh parsley (optional, for garnish) How to Make: In a large bowl, combine the shredded green and red cabbage, carrot, and sliced red onion. In a smaller bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, Dijon mustard, dill, honey, and olive oil until smooth. Taste the dressing and season with salt and pepper; adjust lemon or honey as needed. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Let the slaw sit in the fridge for at least 15–30 minutes to let flavors meld; toss again before serving. Garnish with chopped parsley if desired and serve chilled. Bright, creamy, and full of fresh dill — this slaw makes any meal feel sunnier. Honey Mustard Slaw Sweet, tangy, and just the right crunch—this Honey Mustard Slaw brightens any sandwich or BBQ plate. Ingredients: 4 cups shredded green cabbage (or coleslaw mix) 1 cup shredded purple cabbage (optional, for color) 1 cup shredded carrot 1/4 cup thinly sliced red onion 1/3 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon whole-grain mustard (optional for texture) 2 tablespoons honey 1 tablespoon apple cider vinegar (or lemon juice) 1 teaspoon celery seed (optional) Salt and freshly ground black pepper, to taste How to Make: Put the shredded green cabbage, purple cabbage (if using), carrot, and red onion in a large bowl. In a smaller bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard (if using), honey, and apple cider vinegar until smooth. Stir in the celery seed (if using) and season the dressing with a pinch of salt and a few grinds of black pepper. Pour the dressing over the vegetables and toss until everything is evenly coated. Taste and adjust seasoning—add a bit more honey if you like it sweeter, or a splash more vinegar for extra tang. Let the slaw chill in the fridge for at least 20–30 minutes to let flavors meld (or up to a few hours). Give it a final toss before serving and add more salt/pepper if needed. Serve up this Honey Mustard Slaw alongside burgers, pulled pork, or as a zesty side—crunchy bliss in every bite! Smoky BBQ Coleslaw Smoky BBQ Coleslaw — tangy, crunchy, and bites with a little campfire kiss. Ingredients: 4 cups shredded green cabbage (about half a medium head) 1 cup shredded red cabbage 1 cup shredded carrot (about 2 medium carrots) 1/2 small red onion, thinly sliced 1/4 cup chopped fresh cilantro (optional) 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon chipotle powder (adjust to taste) Salt and freshly ground black pepper, to taste 1 tablespoon lemon juice (optional, for brightness) How to Make: In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrot, and thinly sliced red onion. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, smoked paprika, ground cumin, chipotle powder, and lemon juice if using. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Season with salt and pepper, taste, and adjust sweetness, acidity, or smokiness to your liking. Stir in chopped cilantro if you like a fresh herb note. Cover and chill in the fridge at least 30 minutes to let the flavors meld before serving. Serve this smoky BBQ coleslaw alongside ribs, burgers, or tacos for a crunchy, tangy counterpoint — it’s picnic-ready and addictive. Vegan Tahini Coleslaw Bright, creamy Vegan Tahini Coleslaw — tangy, nutty, and perfect on sandwiches or as a crunchy side. Ingredients: 4 cups shredded green cabbage (about half a medium head) 2 cups shredded purple cabbage (or additional green cabbage) 1 cup shredded carrot (about 2 medium carrots) 1/4 cup thinly sliced green onion (scallions) 1/4 cup chopped fresh parsley or cilantro (optional) 1/3 cup tahini (well stirred) 2 tablespoons lemon juice (fresh) 1 tablespoon apple cider vinegar 1 tablespoon maple syrup or agave 1 teaspoon Dijon mustard (or grainy mustard) 1–2 tablespoons water (to thin, as needed) 1/4 teaspoon sea salt, plus more to taste 1/4 teaspoon black pepper Pinch of smoked paprika or cayenne (optional, for a little heat) 1–2 teaspoons sesame seeds (optional, for garnish) How to Make: Combine the shredded green cabbage, purple cabbage, shredded carrot, green onion, and parsley/cilantro in a large bowl. In a separate small bowl, whisk together the tahini, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Add 1 tablespoon of water and whisk; if the dressing is too thick, add the second tablespoon of water a little at a time until smooth and pourable. Taste the dressing and adjust seasonings — more lemon for brightness, more maple for sweetness, or a pinch more salt if needed. Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated. Let the coleslaw sit for at least 10–15 minutes to allow the flavors to meld; for best results chill for 30 minutes. Before serving, give it one more toss, sprinkle with sesame seeds and a pinch of smoked paprika or cayenne if using. Serve chilled or at room temperature alongside sandwiches, tacos, or as a zesty side. Crunchy, tangy, and utterly addictive — enjoy your Vegan Tahini Coleslaw!