Coleslaw is such a fantastic side dish, isn’t it? I love how a simple mix of shredded cabbage can be changed so easily to fit any meal. Today, I’m excited to share two of my go-to easy coleslaw recipes that I think you will absolutely love.
These aren’t just any coleslaw recipes; they bring different tastes to your table. Whether you’re looking for something bright and fresh or a festive addition, I have you covered with these easy preparations.
Jump to Recipe:
Fresh And Zesty Mexican Coleslaw Recipe
This bright and colorful Mexican coleslaw is perfect for tacos, grilled meats, or just as a refreshing side. It brings a lovely crunch and fresh flavors to any plate.
Key Ingredients & Tips for Mexican Coleslaw
- Fresh Lime Juice: This is key for that essential bright, zesty taste in your Mexican coleslaw. Don’t skip it!
- Crisp Cabbage: Use a mix of green and red cabbage for great color and a satisfying crunch.
What You Need for Zesty Coleslaw
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup chopped cilantro
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced (optional)
- 1/2 cup mayonnaise
- 1/4 cup fresh lime juice
- 1 tbsp honey or agave
- Salt and black pepper to taste
⏱️ Time: 15 mins🍽️ Yields: 6 servings
How to Make This Mexican Coleslaw
Step 1: Mix the Vegetables
In a large bowl, combine the shredded green cabbage, red cabbage, chopped cilantro, diced red onion, and minced jalapeño if you are using it. Toss them together gently.
Step 2: Make the Zesty Dressing
In a separate small bowl, whisk together the mayonnaise, fresh lime juice, and honey or agave until smooth. Season with salt and black pepper to your liking.
Step 3: Combine and Chill
Pour the dressing over the cabbage mixture. Stir everything well until all the vegetables are coated. For the best flavor, cover the bowl and chill in the refrigerator for at least 30 minutes before serving.
📝 Final Note
This fresh coleslaw is best served the day it’s made. If you have leftovers, they are good for up to 2 days in the fridge.
Fresh Cranberry Coleslaw Recipe For Holiday Sides
This festive cranberry coleslaw makes a wonderful side dish for any holiday meal or gathering. It offers a nice sweet and tart balance with a creamy texture that everyone will enjoy.
Key Ingredients & Tips for Cranberry Coleslaw
- Dried Cranberries: These add a lovely chewy texture and a sweet-tart burst of flavor that pairs well with holiday dishes.
- Good Quality Mayonnaise: A creamy dressing is important here, so use your favorite mayo for the best results and a smooth texture.
What You Need for Holiday Coleslaw
- 6 cups shredded green cabbage
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup finely diced celery
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar or maple syrup
- Salt and black pepper to taste
⏱️ Time: 20 mins🍽️ Yields: 8 servings
How to Make This Cranberry Coleslaw
Step 1: Prepare the Cabbage Mix
In a large mixing bowl, combine the shredded green cabbage, dried cranberries, chopped pecans or walnuts (if using), and diced celery. Give it a good mix.
Step 2: Whisk the Creamy Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and sugar or maple syrup until it’s smooth and creamy. Taste and adjust the seasoning with salt and pepper.
Step 3: Dress and Serve
Pour the creamy dressing over the cabbage mixture in the large bowl. Toss everything gently until all the ingredients are evenly coated. You can serve it right away, or chill it for a bit for flavors to blend.
📝 Final Note
This cranberry coleslaw keeps well in the fridge for up to 3 days. It’s a great make-ahead option for parties and gatherings!
