In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce.
'coleslaw' on Serious Eats
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon.
Simplicity rules in this slaw, where equal amounts of cider vinegar and sugar create a straightforward sweet-and-tangy flavor that's incredibly versatile, not to mention delicious.
Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor.
Bringing a little Tex-Mex influence to coleslaw, this dressing gets its bold flavor from lime juice, jalapeño, cilantro, and cumin.
Brined, fried chicken thighs in soft toasted buns with cole slaw.
Though not quite as iconic or popular as its sister the kraut-dog, the slaw dog tempers some of that tart flavor with a cool, creamy, and tangy slaw.
A Rachel sandwich—hot pastrami on rye with swiss cheese, cole slaw, and Thousand Island dressing—made with fried New Jersey pork roll in place of the pastrami.
Classic cole slaw of deeply flavored, sweet-and-tangy cabbage. The secret is to do a rapid purge of excess cabbage liquid with a quick cure of salt and sugar before tossing the shreds in a creamy dressing.
Sweet and tangy with lots of crunch, this slaw is light and refreshing.
This slaw is a great way to eat your colors, and it's every bit as delicious as it is healthful.
To top my slaw dog, I wanted a coleslaw that was assertive—crunchy, acidic—but not aggressive. Basically, I wanted something more than the standard blended mess you can get at the grocery store, but nothing that would detract from the hot dog underneath.
Chinese-style dressing with vinegar, sesame oil, and chili oil makes for a great crunchy slaw.
Finally, parsley takes center stage in this lighter-than-slaw cabbage salad, flavored with anchovies and capers and chives.
To get that great slow-cooked smokiness, the spiced and rubbed pork belly or butt is grilled over smoldering coals and wood chips until it gets all pull-apart-y. Tossed in a sauce of sweet-tangy cider vinegar, hot sauce, and chile flakes, our pulled pork is pretty darn close to the real-deal, even more so when topped with finely chopped coleslaw and served on that perfect kind of squishy white bread bun.
This slaw is hot as it looks: with both fresh jalapeños and smoky chipotles. Wrapped in warm corn tortillas, piled high on fish sandwiches, or just on the side, this dish makes plain old cole slaw seem pretty pathetic.
Crunchy fish, crisp slaw, and a touch of sour heat from the salsa verde. These have serious West Coast fish taco cred and make for ideal spring and summer eating.
This really simple slaw is great on hot dogs, hamburgers, or pretty much anything. You can chop the cabbage in a food processor or by hand if you have some time and a sharp knife. I use homemade mayonnaise—commercial is...
This has become such a quick, go-to slaw, we don't think twice. It's perfect with barbecue, all kinds of burgers, and it's good both on sandwiches and alongside them. Huzzah for slaw! Huzzslaw!...
Adapted from the Claremont Diner in New Jersey [Flickr: La Grande Farmers' Market]...