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Creamy Summer Slaw

Creamy Summer Slaw

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Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.


  • 3 Tbsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 small bunch broccoli (about 12 oz.)
  • 1/2 medium Napa cabbage, thinly sliced (about 6 cups)
  • 2 scallions, thinly sliced
  • 8 oz. sugar snap peas, thinly sliced
  • 4 Tbsp. chopped fresh chives, divided

Recipe Preparation

  • Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.

  • Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 Tbsp. chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 Tbsp. chives.

  • DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.

Nutritional Content

Calories (kcal) 120 Fat (g) 8 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 170Reviews Section

Easy Creamy Coleslaw with Grapes

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This is simply the Best Ever Creamy Coleslaw with Grapes recipe! This easy homemade creamy coleslaw salad recipe is much lighter on the dressing and is significantly tastier than store-bought because of the grapes and sunflower seeds and almonds. This unique coleslaw is a great summer BBQ side dish for your summer potluck!! Everyone will enjoy this healthy coleslaw recipe!

  • Why you&rsquoll love this coleslaw recipe
  • Ingredients
  • To make the Creamy Coleslaw Dressing you will need:
  • To make the Coleslaw Salad you will need
  • How to make this summer BBQ side dish
  • How to make the creamy coleslaw salad dressing
  • How to assemble the coleslaw salad
  • How do you keep Coleslaw from going soggy?
  • Other summer salad recipes to try
  • Easy Creamy Coleslaw with Grapes
  • Ingredients
  • For the Creamy Coleslaw Dressing
  • For the Coleslaw Salad
  • Instructions
  • For the Creamy Coleslaw Dressing
  • To Assemble the Coleslaw Salad
  • Notes
  • How do you keep Coleslaw from going soggy?
  • Recommended Products
  • Nutrition Information:

Creamy Summer Slaw - Recipes

Coleslaw might be on the most beloved summer salads in North America. Why you ask? I have no idea. But I do know that a lot of coleslaw is pretty gross and seriously lacks flavor – the opposite of what a salad should be! So we created this summer slaw recipe with all the same flavors you love but with the freshness of lemon juice, onion, and avocado.

As a bonus, this coleslaw is keto-friendly! Most coleslaw dressings have quite a bit of sugar in them, making them a no go for those following a low-carb diet. But with a couple of easy swaps, this already high-fat side dish is ready to grace the table at your next potluck or party. Let’s get to it!

Looking to pair this salad with something more substantial? Check out our Insanely Easy Instant Pot Keto BBQ Chicken Wings!

Start by making the dressing. Add the finely chopped (and we mean finely) onion, mayonnaise, sour cream, heavy cream, white vinegar, lemon juice, salt and pepper, and sweetener. We used monkfruit sweetener, which is our fav keto-friendly sugar substitute, but you can feel free to swap it out for whatever your favorite is. Just make sure you adjust the amount you use and taste as you add since not all sweeteners are equally sweet.

Give it a good mix with a whisk until all the ingredients are combined. Set aside while you prepare the rest of the salad.

While you are totally welcome to thinly slice multiple heads of cabbage on a mandoline (if that doesn’t sound as awful to you as it does to me), but we just opted to pick up a bag of shredded mixed cabbage from our local grocery store, the kind that doesn’t come with a dressing – just veggies! Dump the cabbage mix into a large serving bowl, pour the dressing over top, and toss to coat. Finally, add the chopped avocado to the salad and mix gently so you don’t squish it.

Time to enjoy! Serve immeadiately or cover the bowl and pop into the fridge if you prefer to serve it chilled. Store any leftovers in an airtight container in the fridge for up to three days.

Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.

  • 1/3 cup white vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon celery seeds
  • 1/4 teaspoon ground black pepper
  • 1/2 medium cabbage (chopped)
  • 1/2 large red onion (chopped)
  • 1 medium green bell pepper (chopped)
  • 1/2 medium red bell pepper (chopped)
  • 1 medium cucumber (seeds removed and chopped)
  • 1 tomato (seeds removed and chopped)
  • 4 green onions (chopped)

In a small saucepan, combine the vinegar, mustard, sugar, oil, celery seeds, and black pepper stir to combine.

Place the saucepan over high heat and bring the mixture to a boil remove from heat. Set aside to cool slightly.

Combine the chopped vegetables in a large bowl toss with the warm dressing mixture.

Chill the salad thoroughly before serving and then toss again.

  • To save time, consider using a blender or food processor to chop the vegetables. To chop in an electric blender, cut the vegetables into chunks and fill the blender about half full. Cover the vegetables with cold water to within about an inch to the top. Pulse until you reach the desired consistency. Dump the vegetables into a colander to drain and repeat with the remaining vegetables.

19 Totally Surprising Summer Slaws

Your slaw is totally going to be the best slaw at the barbecue.

These creative coleslaw recipes are anything but boring.

Never need a coleslaw recipe again.

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Smoky, grilled shrimp and spicy slaw are the keys to next-level tacos.

These open-faced tostadas will make you forget all about Taco Tuesday.

The ultimate side dish for the buffalo wings fanatic in your life.

This chicken dinner gets a kick from loads of fresh herbs and a zesty Brussels sprouts slaw.

Marinated in Cholula, these shrimp tacos will spice up any weeknight.

You can't have wings without slaw.

There's really no recipe avocado can't improve.

Make your slaw tropical with juicy mangoes, lime, and coconut for a refreshing summer side.

Blend sweet and savory with tart apples, dried cranberries, and rich and salty feta cheese.

Ditch the mayo and use Dijon mustard and honey for a tangy twist on coleslaw.

This coleslaw is more crunch and less cream, going light on the dressing so the fresh cabbage is the star of the dish.

Lemon juice and poppy seeds amp up the summer in this slaw.

This slaw is inspired by the Far East, with fresh ginger, lime, peanuts, and fish sauce.

Balance out the sweetness of strawberries, oranges, and grapes with a bold and rich blue cheese.

This simple recipe packs in complex flavors from maple syrup, vinegar, and cilantro.

Southern Cole Slaw Recipe

This Southern Style Cole Slaw has been a staple at our BBQ gatherings for as long as I can remember. Whether it’s pilled high on a pulled pork sandwich on the side with BBQ Chicken or Ribs this traditional Southern side goes with just about anything that comes off the pit. I start with a large head of cabbage and shred it with either a knife or on an old fashioned box grader. To keep the mess to a minimum place the shredded cabbage in a 2.5 gallon zip top bag. For the slaw dressing I combine Mayonnaise, Cider Vinegar, and Sugar in a separate bowl. Season the dressing with salt, black pepper, and a little celery seed and stir. Pour the mixture over the shredded cabbage and close the bag squeezing out as much air as possible. Toss the bag around to coat the slaw with the dressing. Place the bag into the refrigerator for at least an hour. The dressing will pull moisture out of the cabbage, so there will be more liquid in the bag. To serve you can simply pour the Cole Slaw into a dish, or if you want less liquid in the serving bowl use tongs to transfer it from the bag. The cabbage and dressing can be prepared ahead of time. Keep them separate until a few hours before serving, then combine and let it sit. Leaving the slaw in the bag until ready to serve makes it really easy to transport. Print

PA Dutch Pepper Slaw

Back in my ancestral home of PA (pronounced P-A, better know to non-natives as Pennsylvania), this is a favorite coleslaw recipe. Instead of a mayo-based dressing, it has a deliciously refreshing sweet and sour vinegar dressing and lots of bell pepper flavor.

I do love a good creamy coleslaw, but this slaw is just right for hot summer days and backyard BBQs. It’s crisp and, with all of those yummy bell peppers, just tastes garden-fresh. In fact, it is a perfect dish to make in the summer or early fall with produce fresh from the garden.

Now you may notice that the recipe contains rather a lot of sugar, but trust me, it’s totally needed because it also contains rather a large amount of vinegar. Hence, the sweet and sour. But if you prefer your slaw a little more sour than sweet, just use a bit less sugar.

And actually, the dressing for this recipe is like the kind of brine you would use for a sweet pickle, and this slaw could really be thought of as a pickled cabbage salad. Any way you want to look at it, though, it’s absolutely delicious. For the best results, make it a few hours ahead of time and store it in the fridge until ready to serve.

This post may contain affiliate links, which means I will earn a commission at no additional cost to you if you click through and make a purchase.

Creamy Cabbage and Avocado Slaw Recipe (no mayo)

I had the most fantastic time in Dallas this past weekend! I spent lovely quality time with my daughter, and I enjoyed getting to know her sorority sisters and their moms. We had a very full weekend with lots of good food, karaoke (no comment!), yoga, and shopping for everything from mattresses to paleo snacks to new clothes for her to wear to her internship this summer. Believe people when they tell you that kids grow up too fast!

Plus, my friend Lisa corralled the nicest group of ladies and hosted a cooking class at her home which was taught by yours truly. We surprised everyone with vegan queso as an snack before I started the class and I think everyone was shocked at how much it tastes like the real thing, which by the way is like an entire food group in Texas. Lisa was telling me people eat “queso,” which is basically melted Velveeta, and chips as a meal. So I am hoping I converted a few gals over to my much healthier version!

One of the recipes Lisa picked for the menu was a slaw I taught many, many years ago in a Mexican-themed class and completely forgot about. This creamy avocado slaw might be in my top 2 faves, which says something since I am a slaw fiend. I adapted the recipe from a Kris Carr book (she’s so inspiring, but the way). Everyone loved it!

What makes this slaw unique is that the dressing is lime juice, olive oil and avocado that gets mashed up with your hands into the cabbage. There’s a creamy coating on the cabbage, but it’s not mayo! Crunchy, creamy, tart. It’s totally genius, super healthy and ABSOLUTELY delicious. You know how I feel about avocados – that they belong in the Healthy Food Hall of Fame. They’ve always been good and there’s nothing controversial about them. They’re here to stay, friends. But this is exactly the kind of recipe I love, one that is truly nutritious, but still downright yummy and no one’s giving me roll eyes, sighs or the “it’s pretty good for something healthy.” You all know what I’m talking about.

So when I made this the other day and I was thinking to myself that I can’t believe I forgot about this recipe and that I knew I’d have to share it with you with Cinco de Mayo coming up. By the way, I hope that you don’t wait for Cinco de Mayo to make Mexican-inspired food. I don’t. I love, love, love Mexican food and so do most people I know, so Mexican recipes are in very regular rotation around here. This recipe will go with anything — Mexican, Thai, BBQ, basics. I made it with turkey meatloaf the other night and it was perfect-o.

I have been a fan of hemp seeds for many years, but usually I added them to parfaits, porridge or smoothies. Kris Carr inspired me to use hemp seeds in a salad. Now I do it a lot because of this recipe. Have you tried hemp seeds? If not, let’s get on it. They are such a perfect food, full of antioxidants like Vitamins E and C, as well as chlorophyll which is an amazing detoxifier, including heavy metals. Hemp seeds are also rich in soluble and insoluble fiber which helps keep the digestive tract active and clean. They also provide a substantial dose of omega fatty acids and easy-to-digest protein (all essential amino acids, actually.) To me, hemp seeds taste kind of nutty, but it’s also the texture that I love.

This slaw can be prepped way ahead and assembled at the last minute. Susceptibility to oxidation is the only thing that keeps avocado from being truly perfect in every way. So you can shred your cabbage and carrots, juice your limes, wash your cilantro all ahead. But you have to massage in the avocado at the last minute. A small price to pay for something so good.

How to Make Summer Slaw

This could quite possibly be the easiest side dish ever. In fact, if your local grocery store has some prepped slaw veggies (like shredded cabbage, matchstick carrots, or even broccoli) feel free to hit the ultimate easy button and grab it! Otherwise, we’ll finally chop veggies like cucumbers, radishes, green cabbage (purple too if you can find it), green onion, and carrots.

But really, the star of this dish, is the tahini dressing! This zippy dressing has the perfect amount of tang and flavor. You’ll want to save any extra for extra salads throughout the week.

This salad will only hold well for 1-2 days, and is best served right away! If you need something prepped in advance, feel free to chop up the veggies and separate the dressing in a different container.

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Southern Coleslaw ingredients

Shredded veggie mix- Can be homemade or store-bought. It is made of the following shredded raw vegetables: red cabbage, green cabbage, and carrots.

Mayonnaise– Preferably full fat.

Vinegar– Use one whose flavor you like best.

Mustard powder- Can also be replaced with dijon mustard.

Sugar- Granulated sugar is the classic choice but any other sweetener of your choice can be used.

Salt and pepper– This adds some flavor or else the dish would be too bland.

Authentic Amish Creamy Coleslaw

I have a bad habit of not sharing or a posting a recipe if I don't particularly like it. Well, that's not a good way to run a recipe site! I'm not a slaw fan but that doesn't mean I shouldn't post recipes for it. Besides there are some slaws I like. My mother-in-law makes a slaw that has raisins (geez I don't like raisins, I don't like slaw, but I like slaw with raisins, but sense does that make?)

So this slaw recipe comes to us from an Amish man in the community of Vanceburg, Kentucky. Would love to some day visit there and meeting this Amish gentleman who seems to know his way around the kitchen quite well! By the way, in this recipe, where it says "salad dressing" we'll assume he means "Miracle Whip" unless someone else has any other ideas. Anyway, with spring and summer slaw season approaching, thought this would be a good time to share this recipe which, actually, doesn't sound bad. For a slaw.