25 Coleslaw Recipes You Need for Your Next Backyard Barbecue

Cutting the cabbage coarsely gives the dish a different look from shredded-cabbage slaws. A full teaspoon of black pepper lends pleasant warm heat without overpowering. Make the dish up to a day ahead if you like—the veggies will stay crisp and the flavors will meld as the slaw chills.

A little chipotle pepper in the dressing lends smoky heat to the dish. A touch of sugar and tangy lime juice balance the pleasant bitterness of radicchio. You can make this slaw up to a day ahead. The radicchio will soften a little as it chills, but the broccoli and cabbage stay crunchy.

Using fresh broccoli instead of bagged broccoli slaw makes for a sweeter, more flavorful end product. Look for refrigerated sauerkraut either in the deli or by the tofu in your local grocery store (canned lacks probiotics).

Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice perks up earthy cabbage. We're not kidding. This bold, interesting side dish is ready in just five minutes—what's not to love?

This summery crunch-tastic slaw is guaranteed to find its way into your recipe rotation for the rest of the season. Using ripe, juicy peaches, it's the perfect sweet-salty side dish for any number of grilled or smoked proteins.

This citrusy take on coleslaw is fresh and pleasantly spicy, an ideal side dish or burger or brat topping. Leave the seeds in more peppers for added fire, or seed all of them for a milder dish.

The creamy-tangy combo of vinegar and mayo gets an added boost of zing from prepared horseradish. For longer shelf life, broccoli slaw is a heartier option than traditional shredded cabbage. It will sit and absorb flavors without turning into a soggy mess. Tart honeycrisp is a juicy addition to traditional slaw, but you could substitute with sweeter Honeycrisp or Gala.

This tangy, slightly spicy slaw comes together quickly for a last-minute side.

A quick slaw makes a tangy side that pairs with an assortment of main dishes. Our homemade version keeps the cabbage crisp. We use honey to sweeten ours.

Instead of cabbage, this quick slaw gets its crunch from fresh carrots, beets, and Broccolini. Serve with simply baked fish or as an alternative to coleslaw with hamburgers or barb

Slaws aren’t just for summer; their crunch and creamy, tangy dressing is a welcome contrast to the heartier dishes of fall. You can make it ahead or at the last minute, and it won’t take up valuable oven space. If using a mandoline to shred the Brussels sprouts, hold each by the stem end and slice whole, being careful not to get your fingers too close to the blade (you can also use a sharp knife). Try shredded Brussels sprouts as your salad base all season long, dressing at least 10 minutes before you plan to serve to soften the leaves.

So long, cranberry sauce! A bistro classic, slaw is among the most widely embraced applications for this peppery root. Like many greats, the dish's appeal is in its simplicity—a tangy dressing matched with crisp veggie, polished with parsley.

The traditional colors of Fat Tuesday celebrations are purple, green, and yellow, and this vibrant slaw mimics that combo. Use a mandoline or very sharp knife to cut the cabbage, and you'll avoid the rather strong smell that often comes when you shred it.

Kids can be skeptical toward cabbage because it’s not sweet or buttery. It does have a color and crunch factor, though. Try using a combo of red and green cabbage.

Get back to the basics with this easy slaw featuring thinly sliced radishes and fresh mint. Instead of a creamy dressing, it’s tossed with a citrusy vinaigrette. This easy slaw is just the side to serve with hamburgers, fish, sandwiches, hot dogs, or pulled barbecue.

Use the slicing blade of your food processor to shorten cabbage prep time.

Crunchy kohlrabi is ideal for simple slaws because it stays crisp long after it's dressed. Fennel seeds add a lovely licorice note to the dish. A tablespoon of chopped fresh tarragon would be a good substitute.

Although this recipe yields a large amount, leftovers keep well for a couple of days; top with noodles just before serving so they stay crisp.

Our staff loves this simple cabbage slaw, which blends two types of leafy greens tossed in an easy homemade dressing.

This crisp salad is good with burgers or fish sandwiches for a hearty meal. Add a dash of hot sauce to the mustard mixture for extra spiciness.

Try our south-of-the-border-style coleslaw. The minced jalapeño pepper gives this side dish just enough heat.

In this colorful slaw, peppery radishes stand in for cabbage. The vinegar-based dressing gets a big flavor boost from mustard oil; its pungent bite enhances the radish flavor. It's worth seeking out–look for it with other specialty oils.

The cornucopia of vegetables in this slaw give it a rainbow of colors and an array of textures and flavors, while the Asian-tinged dressing that brings it all together is bright and fresh with a kick of hot chile paste to keep things interesting. Pair with burgers or barbecue to tweak a traditional summer dinner.

"This slaw is a healthier version of an original family recipe. It is creamy and delicious, and takes about five minutes to make." -Kelly McWherter, Houston, TX

The mayonnaise-laden (and usually store-bought) version of this slaw is a popular picnic food. Our healthier version uses a lemon-maple vinaigrette and adds juicy pineapple for extra interest to make this recipe fit for your celebration.