Best 4 Garden Coleslaw Recipes

Garden coleslaw is a delightful salad dish featuring a vibrant mix of shredded vegetables, typically cabbage and carrots, tossed in a tangy and creamy dressing. This refreshing side dish is a staple at summer barbecues, potlucks, and picnics, offering a crisp and flavorful complement to grilled meats, burgers, and sandwiches. With its versatility and ease of preparation, garden coleslaw has become a beloved classic in many cuisines around the world. Whether you prefer a traditional coleslaw recipe or one with unique twists and variations, there's a garden coleslaw recipe out there to suit every taste and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

GARDEN COLESLAW FOR 2

Garden Coleslaw for 2 image

Green onions and a creamy dressing add great flavor to this crisp, refreshing slaw from Ginny Werkmeister of Tilden, Nebraska.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups shredded cabbage
2 tablespoons chopped green pepper
1 green onion, thinly sliced
2 tablespoons mayonnaise
2 tablespoons heavy whipping cream
1-1/2 teaspoons sugar
1-1/2 teaspoons cider vinegar
1/8 teaspoon salt

Steps:

In a small bowl, combine the cabbage, pepper and onion. Combine the remaining ingredients; add to cabbage mixture and toss to coat.

Nutrition Facts :

CREAMY GARDEN COLESLAW

Creamy Garden Coleslaw image

Turn ready-made coleslaw into a special salad with fresh shredded veggies and a quick mayo and celery seed dressing.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

7 cups coleslaw mix
1 small zucchini, shredded (about 1 cup)
1 cup shredded carrots (1 1/2 medium)
1/2 cup finely chopped green bell pepper (1/2 medium)
3/4 cup mayonnaise or salad dressing
2 tablespoons sugar
2 teaspoons lemon juice
1 teaspoon celery seed
1/2 teaspoon salt

Steps:

In large bowl, gently mix ingredients. Refrigerate 15 to 20 minutes before serving.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 5 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g

GARDEN COLESLAW

Garden Coleslaw image

As soon as the first head of cabbage was barely big enough to harvest, Mom made this refreshing slaw. We kids shredded the cabbage while Mom whipped up the delicious, sweet cream dressing. -Ginny Werkmeister, Tilden NE

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups shredded cabbage
1/4 cup chopped green pepper
1 green onion, thinly sliced
1/4 cup mayonnaise
1/4 cup heavy whipping cream
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 teaspoon salt

Steps:

In a large bowl, combine the cabbage, pepper and onion. In a small bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat.

Nutrition Facts : Calories 180 calories, Fat 17g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 239mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

GARDEN COLESLAW

GARDEN COLESLAW image

Categories Salad

Number Of Ingredients 15

Ingredients

for the dressing:
1.25 c plus 2 T mayonnaise
3/4 c sugar
1 T red-wine vinegar
1 T white-wine vinegar
1/4 t celery seeds
1/4 t garlic salt
1 Large cabbage (~5lbs), shredded
1/4 c shredded carrot
1/2 c finely chopped green bell pepper
1/2 c finely chopped red bell pepper
3 T finely chopped onion
1/2 t finely chopped fresh dill
1/2 c finely chopped celery
1/2 T finely chopped fresh parsley leaves

Steps:

Make the dressing: Whisk together mayonnaise, sugar, vinegars, celery seeds, garlic salt, and salt and pepper to taste - whisk until the dressing is smooth. In a larger bowl, stir cabbage, carrot, bell peppers, tomato, onion, dill., celery, and parsley. Pour the dressing over the whole cabbage mixture. Toss it well and chill covered overnight.

Tips:

For a creamy coleslaw, use a mayonnaise-based dressing. For a tangy coleslaw, use a vinegar-based dressing.
Use a sharp knife or mandoline to thinly slice the cabbage. This will help the dressing to coat the cabbage evenly.
If you don't have a mandoline, you can use a food processor to shred the cabbage. Just be careful not to over-process it, or the cabbage will become too mushy.
Add other vegetables to your coleslaw, such as carrots, celery, and red onion. This will add color and crunch to the dish.
Use fresh herbs, such as parsley, dill, and chives, to flavor your coleslaw. This will give it a bright, summery flavor.
Season your coleslaw to taste with salt and pepper. You may also want to add a pinch of sugar to balance out the acidity of the vinegar.
Let your coleslaw chill for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Coleslaw is a refreshing and versatile side dish that can be enjoyed at any time of year. It's perfect for picnics, potlucks, and backyard barbecues. With so many different variations to choose from, there's sure to be a coleslaw recipe that everyone will love.