15 Refreshing Summer Slaw Recipes Beyond Basic Cabbage

Summer slaws can be a vibrant mix of flavors and textures. Recipes like Carrot and Apple Slaw with honey-lime dressing and Spicy Mango Slaw with cilantro and lime elevate any meal. Broccoli Slaw with creamy avocado dressing offers health benefits, while Sesame Ginger Slaw with ramen noodles brings a unique twist. Colorful Beet Slaw with feta and Mediterranean Chickpea Slaw with tzatziki guarantee an invigorating experience. Discover even more innovative slaw variations to brighten up your summer gatherings.

Carrot and Apple Slaw With Honey-Lime Dressing

Ingredients:

• 2 large carrots, shredded
• 1 large apple, cored and julienned (preferably a crisp variety like Granny Smith or Honeycrisp)
• 1/4 cup red cabbage, finely shredded
• 1/4 cup fresh cilantro, chopped
• 1/4 cup walnuts, chopped (optional)
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the shredded carrots, julienned apple, shredded red cabbage, chopped cilantro, and walnuts (if using).
2. In a separate small bowl, whisk together the honey, lime juice, olive oil, and a pinch of salt and pepper until well combined and smooth.
3. Pour the honey-lime dressing over the slaw mixture and toss gently until all the ingredients are evenly coated.
4. Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.
5. Let the slaw sit for about 10-15 minutes to allow the flavors to meld together before serving.

Variations and Tips:

• For a spicier kick, add a pinch of cayenne pepper or a splash of sriracha to the dressing.
• You can substitute the walnuts with sunflower seeds or pumpkin seeds for a nut-free version.
• If you prefer a creamier slaw, consider adding a dollop of Greek yogurt or sour cream to the dressing.
• This slaw can be made a day in advance; just keep it covered in the refrigerator until ready to serve, but be mindful that the apples may brown slightly.
• Experiment with other fruits like pears or the addition of dried cranberries for an extra touch of sweetness.

Spicy Mango Slaw With Cilantro and Lime

This vibrant Spicy Mango Slaw with Cilantro and Lime is a delightful twist on traditional coleslaw, perfect for summer gatherings, barbecues, or as a rejuvenating side dish to accompany grilled meats and seafood. The sweet, ripe mango pairs beautifully with the zing of lime juice and the heat from jalapeños, creating a tantalizing flavor explosion.

This slaw is not only quick to prepare—requiring about 15 minutes—but also packs a nutritional punch, making it ideal for health-conscious individuals or those looking to liven up their summer meals.

Ingredients:

• 2 cups green cabbage, finely shredded
• 1 cup purple cabbage, finely shredded
• 1 ripe mango, peeled and diced
• 1 red bell pepper, finely chopped
• 1 small red onion, thinly sliced
• 1 jalapeño, seeded and minced (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 tablespoon honey or agave syrup (optional)
• Salt and pepper to taste

Cooking Steps:

1. In a large mixing bowl, combine the green cabbage, purple cabbage, diced mango, red bell pepper, red onion, jalapeño, and cilantro.
2. In a separate small bowl, whisk together the lime juice, olive oil, honey (if using), and a pinch of salt and pepper.
3. Pour the dressing over the slaw mixture and toss everything together until well combined.
4. Adjust seasoning with more salt, pepper, or lime juice to taste.
5. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together.

Variations and Tips:

• For added crunch, consider including shredded carrots or sliced radishes.
• If you prefer a creamier slaw, mix in a couple of tablespoons of Greek yogurt or mayonnaise.
• To enhance the flavor profile, you can add cumin or chili powder for an extra kick.
• This slaw can be prepared a few hours in advance; just store it in the fridge until ready to serve, but avoid adding the dressing until right before serving to keep the crunch.

Broccoli Slaw With Creamy Avocado Dressing

Broccoli Slaw with Creamy Avocado Dressing is a vibrant, nutrient-packed dish perfect for summer barbecues or as a revitalizing side for any meal.

This slaw is not only great for vegetarians but also appeals to anyone looking to add more greens to their diet without sacrificing flavor. With a preparation time of just 15 minutes, this recipe is quick and easy, making it a convenient choice for busy weeknights or last-minute gatherings.

Ingredients:

• 4 cups broccoli slaw mix
• 1 ripe avocado
• 2 tablespoons Greek yogurt (or dairy-free yogurt)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup (optional)
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup sunflower seeds or chopped nuts (optional)

Cooking Steps:

1. In a medium-sized bowl, place the ripe avocado, Greek yogurt, lemon juice, olive oil, honey (if using), salt, and pepper.
2. Mash the mixture with a fork or use a food processor until smooth and well combined.
3. In a large bowl, combine the broccoli slaw mix and cilantro (if using).
4. Pour the creamy avocado dressing over the broccoli slaw and toss until the slaw is evenly coated.
5. If desired, sprinkle sunflower seeds or chopped nuts for an added crunch.
6. Let the slaw chill in the refrigerator for about 10 minutes before serving to allow the flavors to meld together.

Variations & Tips:

• For a tangier flavor, substitute lemon juice with lime juice.
• Add chopped red onion or shredded carrots for extra color and sweetness.
• Incorporate diced apples or dried cranberries for a hint of sweetness.
• If you prefer a lighter dressing, replace the Greek yogurt with more avocado.
• This slaw can be made ahead of time; however, to maintain the toppings’ crunch, keep them separate until serving.

Sesame Ginger Slaw With Ramen Noodles

This Sesame Ginger Slaw With Ramen Noodles is a delightful and invigorating dish perfect for summer gatherings, potlucks, or a light lunch. It combines the crunchy textures of fresh vegetables with the satisfying bite of ramen noodles, all bound together by a tangy sesame ginger dressing. Preparing this slaw takes about 20 minutes, making it an ideal choice for those who want a quick and healthy meal that’s bursting with flavor.

Ingredients:

• 2 packs of instant ramen noodles (discard seasoning packets)
• 3 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 1 cup carrot, shredded
• 1 red bell pepper, thinly sliced
• 1/2 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 1/4 cup sesame seeds
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Cooking Steps:

1. Begin by cooking the ramen noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside.
2. In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced red bell pepper, green onions, and cilantro.
3. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and honey or maple syrup until well combined.
4. Pour the dressing over the vegetable mixture, adding in the cooked ramen noodles and sesame seeds. Toss everything together until evenly coated.
5. Season with salt and pepper to taste, adjusting to your preference.
6. Let the slaw sit for at least 10 minutes to allow the flavors to meld before serving.

Variations and Tips:

• For added protein, toss in grilled chicken, shrimp, or tofu.
• You can substitute other vegetables such as snap peas, cucumber, or radishes for a different flavor profile.
• If you prefer a spicy kick, add sliced jalapeños or a splash of sriracha to the dressing.
• This slaw can be made a few hours in advance, making it perfect for meal prep. Just keep the dressing separate until ready to serve to avoid sogginess.

Enjoy your invigorating Sesame Ginger Slaw With Ramen Noodles!

Colorful Beet Slaw With Feta and Walnuts

This vibrant Colorful Beet Slaw with Feta and Walnuts is a revitalizing, crunchy side dish that’s perfect for summer barbecues, picnics, or as a light lunch. Packed with nutrients and bright flavors, it’s ideally suited for anyone looking to add a colorful and healthy option to their meals.

Preparation time is approximately 15-20 minutes, making it a quick and easy addition to your summer dining repertoire.

Ingredients:

• 2 medium beets, peeled and julienned
• 1 large carrot, grated
• 1 cup red cabbage, finely shredded
• 1/2 cup feta cheese, crumbled
• 1/2 cup walnuts, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon honey (optional)
• Salt and pepper to taste

Cooking Instructions:

1. In a large bowl, combine the julienned beets, grated carrot, and shredded red cabbage.
2. In a small bowl, whisk together the lemon juice, olive oil, honey (if using), salt, and pepper until well combined to form the dressing.
3. Pour the dressing over the beet mixture and toss gently to coat all the vegetables evenly.
4. Add the crumbled feta cheese, chopped walnuts, and parsley to the slaw, folding them in carefully so they don’t crumble too much.
5. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together.

Variations and Tips:

• For added crunch, consider incorporating other vegetables like bell peppers, cucumbers, or jicama.
• Replace walnuts with pecans or almonds for a different nutty flavor.
• To make the dish vegan, omit the feta and replace it with a vegan cheese alternative or nutritional yeast for added flavor.
• Enhance the flavor with additional spices like cumin or paprika if desired.
• This slaw can be made ahead of time and stored in the refrigerator for up to 2 days; however, add feta and walnuts just before serving to maintain their texture.

Thai-Style Cabbage and Carrot Slaw

This vibrant Thai-style cabbage and carrot slaw is an invigorating dish that combines crunchy vegetables with a zesty dressing, perfect for summer gatherings or as a light, healthy side dish.

It’s ideal for those seeking a gluten-free, vegan option that bursts with flavor and texture. The preparation time for this slaw is approximately 20 minutes, making it a quick and easy addition to any meal or picnic.

Ingredients:

• 4 cups green cabbage, finely shredded
• 2 cups carrots, grated
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• 1/4 cup unsalted peanuts, chopped (optional)
• 1/4 cup rice vinegar
• 3 tablespoons lime juice
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup (adjust to taste)
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, grated carrots, sliced red bell pepper, cilantro, and chopped green onions. Toss them gently together to mix the veggies evenly.
2. In a separate small bowl, whisk together the rice vinegar, lime juice, soy sauce, honey (or maple syrup), sesame oil, minced garlic, and grated ginger until well combined.
3. Pour the dressing over the cabbage mixture and toss thoroughly to confirm that all the vegetables are coated with the dressing.
4. Season with salt and pepper to taste, and sprinkle the chopped peanuts on top if using.
5. Let the slaw sit for about 10–15 minutes to allow the flavors to meld together before serving.

Variations and Tips:

• For extra crunch, add sliced radishes or snap peas.
• Swap out the peanuts for sunflower seeds or almonds for nut-free options.
• Try adding diced mango or pineapple for a touch of sweetness.
• This slaw can be made ahead of time and stored in the refrigerator; just give it a good toss before serving.
• Serve it as a standalone dish, or pair it with grilled chicken, shrimp, or tofu for a well-rounded meal.

Crunchy Napa Cabbage and Radish Slaw

Crunchy Napa Cabbage and Radish Slaw is a vibrant, invigorating salad that captures the essence of summer with its crisp textures and zesty flavors. This slaw is perfect for backyard barbecues, picnics, or as a bright side dish for any meal.

With a preparation time of just 15 minutes, this dish is not only quick to make but also highly adaptable, catering to both health-conscious individuals and anyone looking for a delicious salad option.

Ingredients:

• 1 small head Napa cabbage, shredded
• 1 cup radishes, thinly sliced
• 1 medium carrot, julienned
• ¼ cup green onions, sliced
• ½ cup fresh cilantro, chopped
• 2 tablespoons sesame seeds
• ¼ cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey or agave syrup
• 1 tablespoon sesame oil
• Salt and pepper to taste

Cooking Steps:

1. In a large mixing bowl, combine the shredded Napa cabbage, sliced radishes, julienned carrot, sliced green onions, chopped cilantro, and sesame seeds.
2. In a separate small bowl, whisk together the rice vinegar, soy sauce, honey or agave syrup, sesame oil, salt, and pepper until well combined.
3. Pour the dressing over the slaw mixture and toss until all ingredients are evenly coated.
4. Allow the slaw to sit for about 10 minutes to let the flavors meld before serving. This will enhance the crunchiness of the vegetables and allow the dressing to fully soak in.
5. Serve chilled or at room temperature as a delightful side dish or light lunch option.

Variations and Tips:

• For extra flavor, consider adding sliced bell peppers, chopped kale, or even diced avocado to the slaw.
• If you prefer a spicy kick, incorporate thinly sliced jalapeños or a dash of Sriracha into the dressing.
• To make it a complete meal, add grilled chicken, shrimp, or tofu for protein.
• This slaw can be stored in an airtight container in the refrigerator for up to 3 days; however, the vegetables may soften slightly over time. For best crunch, consume within the first day.

Zucchini and Corn Slaw With a Citrus Vinaigrette

Zucchini and Corn Slaw with a Citrus Vinaigrette is a vibrant, rejuvenating dish perfect for summer barbecues, picnics, or as a side for grilled proteins.

It combines the sweet crunch of fresh corn and the tender bite of zucchini, all brought together with a zesty citrus dressing. This slaw takes about 15 minutes to prepare, making it an ideal choice for those looking for a quick, nutritious, and crowd-pleasing addition to any meal.

Ingredients:

• 2 medium zucchinis, shredded
• 2 cups fresh corn kernels (about 3 ears of corn)
• 1 red bell pepper, diced
• 1/2 cup red onion, finely sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Zest of 1 lime
• 3 tablespoons olive oil
• 1 tablespoon honey or agave syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded zucchini, corn, diced red bell pepper, and red onion.
2. In a separate small bowl, whisk together the lime juice, lime zest, olive oil, and honey until well blended. Season with salt and pepper to taste.
3. Pour the citrus vinaigrette over the vegetable mixture and toss gently to combine, ensuring all ingredients are evenly coated.
4. Fold in the chopped cilantro before serving. Chill in the refrigerator for at least 10 minutes to allow the flavors to meld.

Variations and Tips:

• For added crunch, consider incorporating shredded carrots or sliced radishes into the slaw.
• Replace the honey with maple syrup for a vegan alternative.
• Add diced avocado for creaminess and a boost of healthy fats.
• If you want a spicier kick, include sliced jalapeños or a pinch of red pepper flakes in the mixture.
• This slaw can be made a few hours in advance; however, it’s best served fresh to maintain the crispness of the vegetables.

Radicchio and Endive Slaw With Blue Cheese

Radicchio and Endive Slaw with Blue Cheese is a vibrant and invigorating dish that combines the slightly bitter flavors of radicchio and endive with the creaminess of blue cheese. This slaw is perfect for summer barbecues, picnics, or as a light side dish for any meal.

With a preparation time of just 15 minutes, it’s an effortless way to impress your guests or treat yourself to a crisp and zesty salad.

Ingredients:

• 1 medium head of radicchio, thinly sliced
• 2 heads of endive, thinly sliced
• 1/2 cup crumbled blue cheese
• 1/4 cup toasted walnuts, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Cooking Steps:

1. In a large bowl, combine the sliced radicchio and endive. Toss gently to mix.
2. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to create a dressing.
3. Pour the dressing over the radicchio and endive mixture. Toss well to make sure the greens are evenly coated.
4. Add the crumbled blue cheese, toasted walnuts, and chopped parsley. Gently fold the ingredients together until well combined.
5. Taste and adjust seasoning if necessary; add more salt, pepper, or vinegar according to your preference.
6. Serve immediately for the freshest taste, or refrigerate for up to an hour before serving to allow the flavors to meld.

Variations and Tips:

• For a milder flavor, use feta cheese instead of blue cheese.
• You can add shredded carrots or sliced apples for additional sweetness and texture.
• To make it vegan, omit the cheese and substitute the dressing with a simple lemon-olive oil mixture.
• This slaw pairs beautifully with grilled meats, fish, or as part of a vegetarian spread.
• If you prefer, use pecans or almonds instead of walnuts for a different nutty flavor.

Watermelon and Cucumber Slaw With Mint

Watermelon and Cucumber Slaw with Mint is a light and invigorating dish that features the sweetness of watermelon balanced with the crispness of cucumber, all enhanced by aromatic mint.

This delightful slaw is perfect for summer barbecues, picnics, or as a bright side dish to accompany grilled meats. It can be whipped up in just 15 minutes, making it an easy and quick option for entertaining or meal-prep during hot days.

Ingredients:

• 2 cups watermelon, diced
• 1 cup cucumber, thinly sliced or julienned
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the diced watermelon, sliced cucumber, and red onion.
2. In a small bowl, whisk together the lime juice and olive oil until well blended.
3. Pour the dressing over the watermelon and cucumber mixture, tossing gently to coat all the ingredients evenly.
4. Add the chopped mint leaves, and season with salt and pepper to taste. Toss carefully to combine.
5. Allow the slaw to sit for about 5 minutes to let the flavors meld before serving.

Variations and Tips:

• For added crunch, consider including thinly sliced bell peppers or radishes.
• Substitute the lime juice with lemon juice for a different citrus flavor.
• To make it a complete meal, add some crumbled feta cheese or cooked shrimp.
• If you prefer a sweeter slaw, drizzle a little honey over the mixture before serving.
• This slaw can be made ahead of time; just keep it refrigerated and toss again before serving.

Southern-Style Mustard Slaw

Southern-Style Mustard Slaw is a zesty and tangy dish that brings a burst of flavor to any summer gathering. This slaw is perfect for barbecues, picnics, or as a side to grilled meats. With a preparation time of just 15 minutes, it’s a quick and easy recipe that showcases the vibrant flavors of the South while adding a revitalizing crunch to your meal.

Ingredients:

• 1 small head green cabbage, finely shredded
• 1 small head purple cabbage, finely shredded
• 1 large carrot, grated
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon celery seeds
• Salt and pepper to taste

Cooking Steps:

1. In a large bowl, combine the shredded green cabbage, purple cabbage, and grated carrot.
2. In a separate bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth and well combined.
3. Pour the dressing over the cabbage mixture and toss thoroughly until all the vegetables are evenly coated.
4. Taste and adjust the seasoning if necessary, adding more salt, pepper, or sugar to your liking.
5. Cover and refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld. This also helps soften the crunch a bit.

Variations and Tips:

• For extra crunch, consider adding sliced bell peppers, radishes, or green onions to the slaw.
• If you’d like a spicier kick, add a teaspoon of hot sauce or some diced jalapeños to the dressing.
• You can substitute Greek yogurt for half of the mayonnaise for a lighter slaw.
• This slaw can be made a day in advance and stored in the refrigerator; just give it a good toss before serving to recombine the dressing.

Mediterranean Chickpea Slaw With Tzatziki

This Mediterranean Chickpea Slaw with Tzatziki is a vibrant, invigorating dish that combines crunchy vegetables and creamy tzatziki dressing, making it a perfect summer side or light meal.

It’s ideal for vegetarians, health-conscious eaters, or anyone looking to enjoy a flavorful and colorful dish. The preparation time is about 20 minutes, and it serves approximately 4 people.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups red cabbage, finely shredded
• 1 cup carrots, grated
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

For Tzatziki:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and excess moisture squeezed out
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper, to taste

Directions:

1. In a large mixing bowl, combine the chickpeas, red cabbage, carrots, cucumber, red bell pepper, red onion, and parsley.
2. In a separate bowl, prepare the tzatziki by mixing together Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper until smooth and creamy.
3. Pour the tzatziki dressing over the chickpea mixture and gently toss to combine, making sure all vegetables are well coated.
4. Taste and adjust seasoning with additional salt and pepper if necessary.
5. For best results, let the slaw sit for at least 10-15 minutes to allow the flavors to meld before serving.

Variations and Tips:

• Add More Crunch: Include other vegetables like bell peppers or snap peas for added texture.
• Protein Boost: Toss in some diced feta for additional flavor or grilled chicken for a heartier dish.
• Fresh Herbs: Feel free to experiment with other herbs like mint or cilantro to personalize the flavor profile.
• Meal Prep: This slaw can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the tzatziki just before serving to keep the vegetables crisp.

Enjoy this Mediterranean-inspired slaw as a delicious and healthy addition to your summer meals!

Asian Pear Slaw With Toasted Almonds

Asian Pear Slaw with Toasted Almonds is a vibrant and invigorating dish that combines the crisp sweetness of Asian pears with the crunch of toasted almonds, making it a perfect accompaniment to grilled meats or as a light vegetarian meal.

Ideal for summer gatherings, picnics, or potlucks, this slaw is not only visually appealing but also packed with flavor and texture. Preparation time is approximately 20 minutes, allowing you to whip it up quickly for any occasion.

Ingredients:

• 2 large Asian pears, cored and julienned
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, grated
• 1/2 cup chopped fresh cilantro
• 1/3 cup sliced almonds, toasted
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey or agave syrup
• 1 tablespoon sesame oil
• Salt and pepper to taste

Cooking Steps:

1. In a large mixing bowl, combine the julienned Asian pears, shredded green cabbage, shredded red cabbage, grated carrot, and chopped cilantro.
2. In a separate smaller bowl, whisk together the rice vinegar, soy sauce, honey (or agave syrup), and sesame oil until well combined.
3. Pour the dressing over the slaw mixture and toss gently to coat the ingredients evenly.
4. Season with salt and pepper to taste, adjusting to your preference.
5. Sprinkle the toasted almonds on top just before serving for added crunch.

Variations and Tips:

• For an extra kick, consider adding a teaspoon of sriracha or chili flakes to the dressing for a spicy version.
• You can substitute almonds with other nuts like cashews or walnuts if desired.
• For a nuttier flavor, try adding a tablespoon of sesame seeds along with the almonds.
• If making ahead, store the slaw and dressing separately until you’re ready to serve to keep the ingredients crisp.
• This slaw pairs beautifully with grilled chicken or fish, making it a versatile side dish for summer barbecues.

Grilled Vegetable Slaw With Balsamic Glaze

Grilled Vegetable Slaw With Balsamic Glaze is a vibrant and invigorating dish that combines the smoky flavors of grilled vegetables with a tangy balsamic reduction. This delightful slaw is perfect for summer barbecues, potlucks, or as a light side dish for any meal. It takes about 30 minutes to prepare and grill, making it a quick and easy addition to your warm-weather gatherings.

Ingredients:

• 1 cup red cabbage, thinly sliced
• 1 cup green cabbage, thinly sliced
• 1 cup bell peppers (mix of red, yellow, and green), sliced
• 1 cup zucchini, sliced into half-moons
• 1 cup carrot, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons honey (or maple syrup for a vegan option)
• Fresh herbs (like parsley or basil) for garnish

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. In a large bowl, combine the sliced red cabbage, green cabbage, bell peppers, zucchini, and shredded carrot.
3. Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
4. Grill the vegetable mixture in a grill basket or on skewers for about 5-7 minutes, or until they are tender and have slight grill marks. Stir occasionally to guarantee even cooking.
5. While the vegetables are grilling, prepare the balsamic glaze. In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and let it cook for about 5 minutes, until it thickens slightly. Remove from heat and let cool.
6. Once the vegetables are grilled, transfer them to a large serving bowl. Drizzle the balsamic glaze over the grilled vegetables and toss to combine.
7. Garnish with freshly chopped herbs before serving.

Variations and Tips:

• Feel free to mix and match vegetables based on your preferences or what’s in season. Asparagus, corn, and eggplant also make excellent additions.
• For an extra flavor kick, add a pinch of red pepper flakes to the balsamic glaze.
• You can serve the slaw warm or chilled, depending on your preference.
• This slaw can be made ahead of time and stored in the fridge for up to 2 days, allowing the flavors to meld beautifully.

Poppy Seed Slaw With Peaches and Pecans

Poppy Seed Slaw with Peaches and Pecans is a light and invigorating summer dish that perfectly complements grilled meats or can stand alone as a vibrant salad.

Ideal for sunny barbecues or picnics, this slaw features a delightful combination of sweet peaches, crunchy pecans, and a creamy, tangy dressing, making it a crowd-pleaser at any gathering.

The preparation time is around 20 minutes, allowing you to whip it up quickly for unexpected guests or a delightful side for family dinners.

Ingredients:

• 4 cups green cabbage, shredded
• 2 ripe peaches, diced
• 1 cup carrots, grated
• 1/2 cup pecans, chopped
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon poppy seeds
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Steps:

1. In a large mixing bowl, combine the shredded cabbage, diced peaches, grated carrots, and chopped pecans.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, poppy seeds, honey, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss gently until everything is evenly coated.
4. Taste and adjust seasoning if necessary, adding additional salt, pepper, or honey to suit your palate.
5. Refrigerate the slaw for at least 15 minutes before serving to allow the flavors to meld together.

Variations and Tips:

• For a lighter version, substitute Greek yogurt for mayonnaise.
• Add a burst of flavor by incorporating crumbled feta cheese or goat cheese.
• If peaches are out of season, consider using diced apples or pears for a similar sweet crunch.
• Spice it up by including sliced jalapeños or diced bell peppers for a touch of heat.
• This slaw can be made a day in advance; however, it’s best enjoyed fresh to maintain the crunchiness of the vegetables.