26+ Fresh and Flavorful Summer Slaw Recipes You’ll Love

When the sun is blazing and the grill is fired up, nothing hits the spot quite like a crisp, colorful, flavor-packed slaw.

Whether you’re headed to a picnic, hosting a backyard BBQ, or just trying to add some freshness to your weeknight dinner, slaw is the ultimate summer sidekick.

And we’re not just talking about the classic coleslaw—these 26+ summer slaw recipes go way beyond the basics.

From tropical mango and lime combinations to spicy peanut and noodle twists, there’s something in this collection for every palate.

We’ve rounded up bright, bold, and beautiful slaws that are easy to make, refreshing to eat, and sure to steal the spotlight on your summer table.

So grab your biggest mixing bowl and let’s get shredding!

26+ Fresh and Flavorful Summer Slaw Recipes You’ll Love

Slaws are the unsung heroes of summer cuisine—crisp, cool, endlessly customizable, and always crowd-pleasing.

Whether you’re looking for something sweet and fruity, spicy and bold, or light and tangy, these 26+ summer slaw recipes offer a little something for every taste and occasion.

So next time you’re planning a cookout, packing for a picnic, or just craving something crunchy and fresh, skip the store-bought tub and make your own slaw magic.

Tropical Mango & Cabbage Slaw

Bring a burst of sunshine to your plate with this vibrant slaw that combines the crunch of cabbage with the sweetness of mango and a hint of lime.

It’s a perfect companion to grilled fish or chicken and adds a tropical twist to any summer meal.

Ingredients:

• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 1 ripe mango, peeled and julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the red and green cabbage, mango, red bell pepper, cilantro, and green onions.
2. In a small bowl, whisk together the lime juice, honey, rice vinegar, and olive oil. Season with salt and pepper.
3. Pour the dressing over the slaw and toss well to combine.
4. Chill for at least 15–20 minutes before serving to let the flavors meld.

This slaw delivers a perfect balance of sweet, tangy, and crunchy.

It’s light, refreshing, and an easy way to brighten up any summer dish with color and flavor.

Creamy Buttermilk Ranch Slaw

This classic-style slaw is kicked up a notch with a homemade buttermilk ranch dressing that’s rich, tangy, and herbaceous.

It’s a satisfying side for burgers, BBQ ribs, or pulled pork sandwiches, and it’s always a hit at potlucks.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large mixing bowl, toss together the cabbage, carrots, parsley, and chives.
2. In a separate bowl, whisk together the mayonnaise, buttermilk, lemon juice, and minced garlic. Season with salt and pepper.
3. Pour the dressing over the slaw and stir until everything is well coated.
4. Refrigerate for at least 30 minutes before serving for best flavor and texture.

Creamy and comforting, this slaw brings familiar flavors in a fresh, homemade way.

It’s the ultimate cool side dish to cut through rich, smoky meats or heavy mains.

Spicy Asian Sesame Slaw

This slaw packs a punch with a tangy, spicy sesame dressing and crunchy veggies.

It’s a lively, flavor-forward side that pairs beautifully with grilled meats, Asian-inspired mains, or as a zesty taco topping.

Ingredients:

• 2 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped scallions
• 2 tbsp toasted sesame seeds
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sriracha (adjust to taste)
• 1 tsp honey
• Salt to taste

Instructions:

1. In a large bowl, mix the Napa cabbage, carrots, red bell pepper, scallions, and sesame seeds.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sriracha, honey, and a pinch of salt.
3. Pour the dressing over the slaw and toss until evenly coated.
4. Let sit for 10–15 minutes before serving to allow the flavors to deepen.

With its bold heat and savory-sweet balance, this slaw wakes up your taste buds and brings serious energy to the plate.

It’s a go-to when you want something light but far from boring.

Watermelon & Feta Slaw

This vibrant slaw combines the sweetness of watermelon with the tanginess of feta and a hint of mint, creating a refreshing and savory-sweet side dish.

It’s perfect for hot summer days and pairs wonderfully with grilled meats or seafood.

Ingredients:

• 2 cups cubed seedless watermelon
• 2 cups shredded cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, shredded cucumber, crumbled feta, chopped mint, and red onion.
2. Drizzle with olive oil and lemon juice, then season with salt and pepper.
3. Gently toss to combine, being careful not to crush the watermelon.
4. Let the slaw sit for about 10 minutes before serving to allow the flavors to meld.

This slaw offers a delightful contrast of textures—crisp cucumber, juicy watermelon, and creamy feta—making it a refreshing choice for any summer gathering.

Apple & Celery Slaw with Dijon Vinaigrette

A crunchy and slightly tangy slaw that combines the crispness of fresh apples with the brightness of celery and a tangy Dijon mustard vinaigrette.

This slaw works great alongside roast chicken or as a topping for sandwiches and wraps.

Ingredients:

• 2 cups shredded green cabbage
• 1 large apple, julienned (preferably Granny Smith)
• 2 celery stalks, thinly sliced
• 1/4 cup chopped walnuts (optional)
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, apple slices, celery, and chopped walnuts (if using).
2. In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and olive oil. Season with salt and pepper.
3. Pour the dressing over the slaw and toss until well combined.
4. Let the slaw sit in the fridge for 20–30 minutes before serving for the best flavor.

This slaw is crisp and light, with the tartness of the apple and the creamy mustard vinaigrette creating a perfect balance of flavors that will complement any summer meal.

Roasted Corn & Black Bean Slaw

A hearty and flavorful slaw that combines roasted corn with black beans, fresh herbs, and a zesty lime dressing.

This slaw is a great addition to BBQs, tacos, or grilled chicken, bringing both color and substance to the table.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup cooked black beans (drained and rinsed if canned)
• 1/2 red onion, finely chopped
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1/4 cup fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. If using fresh corn, roast the kernels in a dry skillet over medium-high heat until lightly charred. If using frozen corn, simply thaw and proceed.
2. In a large bowl, combine the roasted corn, black beans, red onion, cilantro, and diced avocado.
3. In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
4. Pour the dressing over the slaw and toss to combine.
5. Serve immediately or refrigerate for about 20 minutes to let the flavors meld.

This slaw brings a wonderful combination of smoky, earthy, and fresh flavors, making it a substantial side that can stand alone or pair with your favorite grilled dishes.

Spicy Pineapple & Jalapeño Slaw

This slaw has the perfect balance of sweet and heat, with juicy pineapple, crunchy cabbage, and a touch of spice from fresh jalapeños.

It’s a great accompaniment for grilled chicken, pork tacos, or shrimp skewers.

Ingredients:

• 2 cups shredded green cabbage
• 1 cup pineapple, diced (fresh or canned, drained)
• 1 small jalapeño, finely chopped (seeds removed for less heat)
• 1/4 cup cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• Salt to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, pineapple, chopped jalapeño, cilantro, and red onion.
2. In a small bowl, whisk together the lime juice, honey, apple cider vinegar, and a pinch of salt.
3. Pour the dressing over the slaw and toss everything together until evenly coated.
4. Let the slaw chill for about 15–20 minutes before serving to allow the flavors to blend.

This slaw delivers a sweet and spicy punch that will add excitement to any summer meal.

The tropical flavors of pineapple combined with the heat of jalapeño make this a crowd-pleaser for spice lovers.

Avocado & Cabbage Slaw with Cilantro Lime Dressing

This creamy, zesty slaw combines smooth avocado with crisp cabbage and a tangy cilantro-lime dressing.

It’s a perfect topping for tacos, grilled meats, or as a light side dish on its own.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely sliced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix the shredded cabbage, diced avocado, cilantro, and red onion.
2. In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to create the dressing.
3. Drizzle the dressing over the slaw and toss gently to coat, being careful not to mash the avocado.
4. Chill for about 10–15 minutes before serving to let the flavors come together.

This slaw is rich and creamy with a refreshing citrus kick.

The smooth avocado adds richness, while the cilantro-lime dressing brings everything together in a light, tangy finish. It’s perfect for a fresh and satisfying side dish.

Beet & Carrot Slaw with Apple Cider Dressing

This slaw is a beautiful and colorful combination of earthy beets, sweet carrots, and a tangy apple cider vinaigrette.

It’s a crisp and refreshing dish that pairs perfectly with grilled meats or can be enjoyed on its own for a light meal.

Ingredients:

• 1 cup shredded raw beets
• 1 cup shredded carrots
• 1/4 cup chopped parsley
• 1/4 cup red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded beets, carrots, parsley, and red onion.
2. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss until well combined.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to develop.

This slaw is both vibrant and healthy, with the sweet and earthy beets providing a unique contrast to the crunchy carrots and tangy dressing.

It’s a nutritious and delicious addition to any summer table.

Cucumber & Dill Slaw

This light and refreshing slaw brings a crisp, cool flavor profile with the clean taste of cucumber and the fresh, herbal notes of dill.

It’s perfect for pairing with grilled fish, roasted chicken, or as a topping for sandwiches.

Ingredients:

• 2 cups thinly sliced cucumber
• 1 cup shredded green cabbage
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp sugar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumber, shredded cabbage, chopped dill, and red onion.
2. In a separate bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper.
3. Pour the dressing over the slaw and toss well to coat.
4. Refrigerate for about 15 minutes before serving for the best flavor and crispness.

This slaw is light, tangy, and packed with fresh flavors, making it a perfect side dish for lighter meals or a cool accompaniment to summer BBQs.

The cucumber adds a refreshing crunch, while the dill gives it a distinctly fresh taste.

Sweet Potato & Pecan Slaw

This slaw brings together the sweetness of roasted sweet potatoes with the crunch of pecans and a tangy citrus dressing.

It’s hearty enough to stand alone as a light lunch or serve as an accompaniment to roasted meats.

Ingredients:

• 2 cups roasted sweet potatoes (cubed)
• 1 cup shredded purple cabbage
• 1/2 cup toasted pecans, chopped
• 1/4 cup green onions, sliced
• 2 tbsp orange juice
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss together the roasted sweet potatoes, shredded cabbage, chopped pecans, and green onions.
2. In a separate bowl, whisk together the orange juice, apple cider vinegar, maple syrup, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the slaw and toss gently to combine.
4. Chill for 20–30 minutes before serving for the best texture and flavor.

This slaw is a delicious mix of sweet and savory flavors with a delightful crunch from the pecans.

It’s a perfect dish to bring to a potluck or serve alongside your favorite roasted meats.

Kohlrabi & Carrot Slaw with Mustard Vinaigrette

Kohlrabi, with its crisp texture and mild flavor, pairs perfectly with carrots in this fresh slaw.

Tossed with a zesty mustard vinaigrette, it’s a flavorful and crunchy side dish that complements rich, grilled foods.

Ingredients:

• 1 large kohlrabi, peeled and julienned
• 1 cup shredded carrots
• 1/4 cup green onions, thinly sliced
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the julienned kohlrabi, shredded carrots, and green onions.
2. In a separate bowl, whisk together the white wine vinegar, Dijon mustard, honey, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the slaw and toss until everything is well-coated.
4. Let the slaw sit for about 10–15 minutes to allow the flavors to come together.

This slaw has a great mix of crunch and tang, with the kohlrabi adding a unique texture and the mustard vinaigrette giving it a flavorful kick.

It’s a perfect side dish for a summer meal, and it works wonderfully with grilled fish or roasted vegetables.

Red Cabbage & Pomegranate Slaw

This slaw is as beautiful as it is delicious, with the deep purple color of red cabbage contrasted by the jewel-like burst of pomegranate seeds.

The tangy lemon dressing brings everything together in a refreshing, flavorful way. It pairs perfectly with roasted chicken, grilled steak, or even as a topping for tacos.

Ingredients:

• 2 cups shredded red cabbage
• 1/2 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, pomegranate seeds, and chopped parsley.
2. In a small bowl, whisk together the lemon juice, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the slaw and toss well to combine.
4. Let the slaw sit for about 10 minutes before serving to allow the flavors to meld.

This slaw is tangy, crunchy, and a little bit sweet, with the pomegranate seeds adding a pop of freshness and color.

It’s a perfect way to elevate a summer meal with both visual appeal and a delightful flavor profile.

Cilantro-Lime Noodle Slaw

For a slightly different twist, this noodle slaw uses rice noodles, which give it a unique texture and chew.

Tossed with fresh cilantro, lime, and a hint of sesame oil, it’s a vibrant, refreshing side that pairs wonderfully with Asian-inspired dishes, grilled shrimp, or grilled vegetables.

Ingredients:

• 2 cups cooked rice noodles (or soba noodles)
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked rice noodles, shredded cabbage, shredded carrots, and chopped cilantro.
2. In a separate small bowl, whisk together the lime juice, sesame oil, soy sauce, honey, salt, and pepper.
3. Pour the dressing over the noodle slaw and toss until everything is evenly coated.
4. Serve immediately or refrigerate for 15-20 minutes for the flavors to meld.

The combination of noodles, lime, and sesame oil in this slaw creates a tangy, savory profile that is unique and exciting.

The noodles add a satisfying chew, and the fresh cilantro makes this slaw bright and refreshing—perfect for a light summer side or a unique picnic dish.

Spicy Carrot & Radish Slaw

This zesty slaw brings together the earthy sweetness of carrots with the peppery bite of radishes, all balanced by a spicy dressing.

The fresh flavors and heat from the dressing make this a standout addition to tacos, grilled meats, or simply as a fresh side to complement a summer meal.

Ingredients:

• 2 cups shredded carrots
• 1 cup sliced radishes
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced
• 1 tbsp sriracha (adjust to heat preference)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp honey
• Salt to taste

Instructions:

1. In a large bowl, combine the shredded carrots, sliced radishes, chopped cilantro, and green onions.
2. In a small bowl, whisk together the sriracha, rice vinegar, lime juice, honey, and salt to make the dressing.
3. Pour the dressing over the slaw and toss to combine.
4. Allow the slaw to sit for about 10 minutes before serving to allow the flavors to meld.

This slaw packs a punch with the radishes offering a spicy bite and the sriracha dressing giving it a nice kick.

It’s fresh, bold, and a perfect match for grilled dishes or as a topping for tacos.

Zesty Broccoli Slaw with Lemon Tahini Dressing

This crunchy, healthy slaw combines the bite of broccoli with a creamy and tangy lemon tahini dressing. It’s an excellent side dish for grilled meats, seafood, or as a standalone salad for a light meal.

The richness of tahini is perfectly balanced by the brightness of lemon.

Ingredients:

• 2 cups shredded broccoli stems
• 1/2 cup shredded carrots
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup sunflower seeds
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp water (or more to thin the dressing)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded broccoli stems, shredded carrots, red bell pepper, and sunflower seeds.
2. In a small bowl, whisk together the tahini, lemon juice, apple cider vinegar, honey, water, salt, and pepper to make the dressing. Add more water if needed to reach your desired consistency.
3. Pour the dressing over the slaw and toss well to combine.
4. Let the slaw sit for about 10 minutes before serving to allow the flavors to develop.

This slaw is crunchy, creamy, and full of flavor.

The tahini provides a nutty richness, while the lemon adds a zesty brightness that brings everything to life. It’s a fresh, healthy alternative that can pair well with a variety of dishes.

Cabbage & Pear Slaw with Honey-Lemon Vinaigrette

A perfect mix of sweet and savory, this slaw pairs the crispness of cabbage with the subtle sweetness of pears. The honey-lemon vinaigrette ties it all together with a refreshing zing.

It’s great for adding a touch of elegance to your BBQ or picnic spread.

Ingredients:

• 2 cups shredded green cabbage
• 1 ripe pear, cored and thinly sliced
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp honey
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, pear slices, chopped walnuts, and fresh parsley.
2. In a small bowl, whisk together the honey, lemon juice, apple cider vinegar, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the slaw and toss gently to combine.
4. Allow the slaw to sit in the fridge for 15-20 minutes to allow the flavors to meld before serving.

The combination of the crisp cabbage and juicy pears offers a delightful texture, while the honey-lemon dressing gives it a refreshing sweetness.

It’s a unique twist on traditional slaw and a great way to add some lightness to your summer meals.

Avocado & Corn Slaw with Lime Cilantro Dressing

This slaw is creamy, crunchy, and zesty all at once, featuring sweet corn, creamy avocado, and a tangy lime cilantro dressing.

It’s an ideal accompaniment for tacos, grilled chicken, or seafood, and its vibrant flavors will liven up any summer gathering.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh corn, diced avocado, halved cherry tomatoes, and chopped cilantro.
2. In a separate small bowl, whisk together the lime juice, olive oil, rice vinegar, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss gently to combine.
4. Let the slaw sit for about 10-15 minutes before serving to allow the flavors to meld.

This slaw is a delightful mix of textures, with the creaminess of avocado balancing the crisp sweetness of corn.

The lime cilantro dressing adds a bright, fresh finish that makes it a perfect side for any grilled or BBQ dish.

Mango & Red Cabbage Slaw with Lime-Coconut Dressing

This tropical slaw brings the sweet and tangy flavors of mango together with the crunch of red cabbage.

A creamy lime-coconut dressing ties it all together, giving it a tropical twist that’s perfect for any summer BBQ, grilled fish, or as a vibrant topping for tacos.

Ingredients:

• 2 cups shredded red cabbage
• 1 ripe mango, peeled and diced
• 1/4 cup chopped cilantro
• 1/4 cup unsweetened shredded coconut
• 2 tbsp lime juice
• 2 tbsp coconut milk
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, diced mango, chopped cilantro, and shredded coconut.
2. In a small bowl, whisk together the lime juice, coconut milk, honey, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the slaw and toss everything together until well coated.
4. Let the slaw sit in the fridge for about 15–20 minutes to allow the flavors to develop before serving.

The mango and coconut bring a tropical, sweet element, while the lime gives it a fresh citrus kick.

It’s a refreshing and vibrant dish that will brighten up any summer meal!

Fennel & Apple Slaw with Honey-Mustard Dressing

This crisp and aromatic slaw is a wonderful balance of crunchy fennel and sweet apple slices, all dressed in a tangy honey-mustard vinaigrette.

It’s a great accompaniment to roasted meats, fish, or as a light and flavorful side dish.

Ingredients:

• 1 large fennel bulb, thinly sliced
• 1 large apple, julienned (Granny Smith or Honeycrisp work well)
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted sunflower seeds (optional)
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced fennel, julienned apple, chopped parsley, and sunflower seeds (if using).
2. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the slaw and toss well to combine.
4. Let the slaw sit for about 10–15 minutes to allow the flavors to meld before serving.

This slaw has a lovely crunch from the fennel and apple, complemented by the creamy, tangy honey-mustard dressing.

It’s refreshing, slightly sweet, and the perfect balance of flavors for your summer meals.

Spicy Asian Slaw with Peanut Dressing

This slaw takes a bold, spicy twist with the addition of chili flakes and a creamy peanut dressing.

It’s full of crunch and packed with flavors from fresh cabbage, carrots, and a savory, spicy dressing that will complement your favorite Asian-inspired dishes, grilled meats, or as a standalone snack.

Ingredients:

• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup red bell pepper, julienned
• 2 tbsp chopped scallions
• 1 tbsp sesame seeds (optional)
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili flakes (adjust to spice preference)
• 1 tbsp honey
• 2 tbsp warm water (to thin the dressing)
• Salt to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, shredded carrots, julienned red bell pepper, and chopped scallions.
2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, chili flakes, honey, and warm water to create the peanut dressing. Add more water to thin if necessary.
3. Pour the dressing over the slaw and toss well to coat all the ingredients.
4. Garnish with sesame seeds (if using) and let the slaw sit for 10 minutes before serving.

This slaw offers a fantastic balance of spicy, savory, and slightly sweet flavors, with the creamy peanut dressing bringing everything together in a satisfying way.

It’s perfect for adding some heat and richness to your summer meals!

Watermelon & Cucumber Slaw with Mint-Lime Dressing

This slaw is a refreshing combination of juicy watermelon, crisp cucumber, and a zesty mint-lime dressing.

The perfect summer side dish, it’s light, hydrating, and sweet with a hint of mint and lime. Ideal for picnics, BBQs, or as a cooling side for spicy dishes.

Ingredients:

• 2 cups watermelon, diced
• 1 cucumber, thinly sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced watermelon, cucumber slices, chopped mint, and red onion.
2. In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the slaw and toss gently to combine.
4. Allow the slaw to sit for 10 minutes before serving to let the flavors meld.

This slaw is hydrating and full of fresh flavors.

The watermelon adds natural sweetness, while the cucumber keeps it crisp and refreshing, and the mint-lime dressing provides a refreshing tang. It’s perfect for a light and cooling side on a hot summer day!

Sweet Corn & Tomato Slaw with Cilantro-Lime Vinaigrette

This colorful and vibrant slaw features sweet corn, juicy tomatoes, and a bright cilantro-lime vinaigrette. It’s a great side for grilled chicken, fish, or any BBQ fare.

The tangy vinaigrette brings all the ingredients together in a light, refreshing dish.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, cherry tomatoes, red onion, and fresh cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss gently to combine.
4. Let the slaw chill in the fridge for about 10–15 minutes before serving.

The sweetness of corn pairs beautifully with the juicy tomatoes, while the cilantro-lime dressing gives this slaw an extra zing.

It’s a fresh and tasty side that will complement any grilled dish, especially on a warm summer day.

Roasted Beet & Carrot Slaw with Balsamic Dressing

This earthy and slightly sweet slaw features roasted beets and carrots, creating a colorful and nutrient-packed side dish.

The balsamic dressing adds a tangy finish that balances the sweetness of the roasted veggies. It’s great for autumn-inspired BBQs or as a light lunch option.

Ingredients:

• 2 medium beets, roasted and shredded
• 2 large carrots, shredded
• 1/4 cup chopped parsley
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. To roast the beets, wrap them in foil and bake at 375°F (190°C) for 45–60 minutes, or until tender. Once cool, peel and shred them.
2. In a large bowl, combine the shredded roasted beets, shredded carrots, and chopped parsley.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to create the dressing.
4. Drizzle the dressing over the slaw and toss well to combine.
5. Let the slaw chill in the fridge for about 10 minutes before serving.

This slaw has a lovely mix of earthy sweetness from the beets and carrots, balanced by the tangy balsamic dressing.

The flavors develop beautifully when chilled, making it a perfect side dish to prepare ahead of time.