Coleslaw might seem simple, but it’s a truly versatile side dish! I love how a good coleslaw can brighten up any meal, from a backyard BBQ to a holiday dinner. Today, I’m sharing four of my favorite easy coleslaw recipes that are perfect for any occasion.
You’ll find a classic creamy version, a zesty cilantro lime option, a festive cranberry slaw, and even a sweet Hawaiian pineapple recipe. Get ready to add some new go-to coleslaw ideas to your recipe collection!
Jump to Recipe:
- 1. Easy Cranberry Coleslaw Recipe For Holidays
- 2. Easy Creamy Cilantro Lime Coleslaw Recipe
- 3. Easy Creamy Coleslaw For Pulled Pork
- 4. Easy Hawaiian Coleslaw Recipe With Sweet Pineapple
Easy Cranberry Coleslaw Recipe For Holidays
This cranberry coleslaw brings a festive touch to your holiday table. It’s super simple to make and adds a lovely bright flavor to your meal.
Key Ingredients & Tips
- Fresh Cranberries: Use fresh cranberries for the best tartness in this recipe. If you don’t have fresh, dried cranberries can be a good substitute.
- Creamy Dressing: A blend of mayonnaise and a touch of orange juice makes this coleslaw dressing special and flavorful.
- Chill Time: For the best flavor, let the coleslaw chill for at least an hour. This allows all the flavors to blend nicely.
What You Need
- 1 small head green cabbage, shredded
- 1/2 cup fresh cranberries, chopped
- 1/4 cup chopped pecans
- 1/2 cup mayonnaise
- 2 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
⏱️ Time: 15 minutes prep, 1 hour chill🍽️ Yields: 6 servings
How to Make It
Step 1: Prep the Cabbage Mix
In a large mixing bowl, combine the shredded green cabbage, chopped fresh cranberries, and chopped pecans. Set this bowl aside for a moment.
Step 2: Make the Creamy Dressing
In a separate, smaller bowl, whisk together the mayonnaise, orange juice, and apple cider vinegar. Season the dressing with salt and pepper to your taste until it’s smooth.
Step 3: Combine and Chill
Pour the prepared creamy dressing over the cabbage and cranberry mixture. Mix everything well until all the ingredients are evenly coated. Cover the bowl and refrigerate the coleslaw for at least one hour before serving.
📝 Final Note
This cranberry coleslaw tastes even better the next day after the flavors have had more time to blend. Store any leftovers in an airtight container in the fridge for up to 3 days.
Easy Creamy Cilantro Lime Coleslaw Recipe
If you love fresh, zesty flavors, this creamy cilantro lime coleslaw is a must-try. It’s a great side for tacos, grilled chicken, or any meal that needs a bright kick.
Key Ingredients & Tips
- Fresh Cilantro: Make sure to use fresh cilantro in this recipe; it adds a wonderful bright, herbaceous note that makes a difference.
- Lime Juice: Always use fresh lime juice for the best vibrant and zesty taste. Bottled juice won’t give the same brightness.
- Mayo Base: Using a good quality mayonnaise ensures the dressing is extra creamy and smooth.
What You Need
- 1 small head green cabbage, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup mayonnaise
- 3 tablespoons fresh lime juice
- 1 tablespoon honey or agave
- 1/2 teaspoon cumin
- Salt and pepper to taste
⏱️ Time: 10 minutes prep🍽️ Yields: 4-5 servings
How to Make It
Step 1: Prepare the Vegetables
In a large mixing bowl, combine the shredded green cabbage, chopped fresh cilantro, and thinly sliced red onion. Make sure they are well mixed.
Step 2: Whisk the Dressing
In a separate, smaller bowl, whisk together the mayonnaise, fresh lime juice, honey (or agave), cumin, salt, and pepper. Continue whisking until the dressing is smooth and evenly combined.
Step 3: Dress and Serve
Pour the creamy cilantro lime dressing over the prepared cabbage mixture. Stir everything well until the cabbage is fully coated with the dressing. You can serve it right away or chill it for a bit if you prefer.
📝 Final Note
This cilantro lime coleslaw is fantastic with any Mexican-inspired meal, like fish tacos or quesadillas. For an extra kick, you can add a pinch of chili powder to the dressing!
Easy Creamy Coleslaw For Pulled Pork
This classic creamy coleslaw is the ideal companion to your smoky pulled pork. It adds a cool, crisp, and tangy contrast that everyone at your BBQ will love.
Key Ingredients & Tips
- Crunchy Cabbage: For the best texture, use a mix of green and red cabbage if you like. A pre-packaged coleslaw mix also works great for convenience.
- Tangy Dressing: Apple cider vinegar is a key ingredient here; it provides a nice tang that balances the richness of pulled pork.
- Make Ahead: This coleslaw tastes even better if you make it an hour or two in advance. This gives the flavors time to blend together.
What You Need
- 1 bag (16 oz) coleslaw mix (or 1 small head green cabbage, shredded)
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- Salt and black pepper to taste
⏱️ Time: 10 minutes prep, 30 minutes chill🍽️ Yields: 6 servings
How to Make It
Step 1: Prepare the Cabbage
Empty the coleslaw mix into a large mixing bowl. If you are shredding your own cabbage, make sure it is finely cut for the best texture.
Step 2: Mix the Creamy Dressing
In a separate, medium-sized bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed. Add salt and black pepper to taste, whisking until the dressing is smooth.
Step 3: Combine and Chill
Pour the prepared creamy dressing over the coleslaw mix. Stir everything gently but thoroughly until all the cabbage is evenly coated. Cover the bowl and refrigerate for at least 30 minutes before serving, especially with pulled pork.
📝 Final Note
A pinch of paprika can add a nice color and a mild, warm flavor to this classic coleslaw. Feel free to adjust the sugar and vinegar to your preference for more or less sweetness/tang.
Easy Hawaiian Coleslaw Recipe With Sweet Pineapple
Bring a taste of the islands to your table with this sweet Hawaiian coleslaw. The juicy pineapple and light dressing make it a delightful side dish for any meal.
Key Ingredients & Tips
- Fresh Pineapple: While canned pineapple works in a pinch, fresh pineapple gives a better texture and brighter flavor to this coleslaw.
- Tropical Flavor: A small amount of full-fat coconut milk in the dressing adds a subtle, creamy tropical feel that completes the Hawaiian theme.
- Bell Pepper: Finely chopped red bell pepper adds a nice pop of color and a sweet, crisp crunch.
What You Need
- 1 small head green cabbage, shredded
- 1 cup fresh pineapple, diced
- 1/2 red bell pepper, finely chopped
- 1/4 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons coconut milk (canned, full-fat)
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt to taste
⏱️ Time: 15 minutes prep🍽️ Yields: 4-5 servings
How to Make It
Step 1: Combine the Produce
In a large mixing bowl, combine the shredded green cabbage, diced fresh pineapple, finely chopped red bell pepper, and shredded carrots. Toss them gently to mix.
Step 2: Make the Tropical Dressing
In a separate small bowl, whisk together the mayonnaise, full-fat coconut milk, lime juice, sugar, and a pinch of salt. Whisk until the dressing is smooth and creamy.
Step 3: Dress and Serve
Pour the tropical dressing over the fruit and vegetable mixture. Toss everything gently until all the ingredients are evenly coated. You can serve this Hawaiian coleslaw immediately or chill it briefly before serving.
📝 Final Note
For an extra touch of island flavor, you can garnish this coleslaw with a sprinkle of toasted coconut flakes right before serving. It adds a lovely texture and aroma!
