Coleslaw is more than a cookout sidekick. Here are 6 ways to level it up.

Here are six techniques to make your next coleslaw taste anything but ordinary. Ready, set, slaw.

Author of the article:

Washington Post

Leah Koenig

Published Jul 11, 2026  •  Last updated 27 minutes ago  •  3 minute read

Red Cabbage and Fennel Slaw With Sunflower Seeds. Photo by Rey Lopez for The Washington Post /Food styling by Lisa Cherkasky for The Washington Post

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Compared with a glistening burger or juicy grilled chicken, it is hard to make the case that coleslaw has main character energy. It’s just a bowl of shredded cabbage, a predictable sandwich topping or cookout sidekick, right? Not so fast.

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In recent years, I have made it something of a personal mission to transform this picnic and backyard barbecue staple into a true showstopper. The unexpected benefit of coleslaw’s inherent simplicity is that it creates a ready canvas for creativity and flavour. And when you make a standout slaw – one that is bright, colourful, and crunchy with just the right amount of punchy acidity – it holds its own on a plate of grilled goodies.

Here are six techniques to make your next coleslaw taste anything but ordinary. Ready, set, slaw.

Cabbage may be enjoying a well-deserved moment in the sun, but the crunchy crucifer is only one of many worthy coleslaw bases. “I like to use half cabbage and half kale in summer slaws because kale holds up really well,” said Dan Pelosi, author of the cookbooks “Let’s Eat” and “Let’s Party.”

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Sturdy and snappy veggies, such as thinly sliced jicama and broccoli stems, add textural contrast and dynamic flavour to coleslaw, as do the shaved fresh Brussels sprouts in the citrusy Brussels Sprouts and Cauliflower Slaw, and the crunchy-sweet fennel in Red Cabbage and Fennel Slaw. In his new cookbook “New School Barbecue,” pitmaster Evan LeRoy includes a recipe for “Mother-in-Slaw,” a mix of cabbage and broccoli tossed with instant ramen noodles (yes, really!), and coated in a ginger-sambal dressing that his wife’s mother makes every year for Thanksgiving.

LeRoy said he likes to “reimagine classic salads as a slaw” at his innovative barbecue restaurant, LeRoy and Lewis BBQ in Austin. The menu has featured everything from a Cobb slaw and a kale Caesar slaw topped with crunchy croutons to an Italian-inspired Caprese slaw. Many other classic salads have similar slaw remix potential, including a French-inspired salad Niçoise slaw, a sweet and creamy Waldorf salad slaw, and a Middle Eastern Fattoush slaw.

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Brussels Sprouts and Cauliflower Slaw With Oranges. Photo by Tom McCorkle for The Washington /Food styling by Lisa Cherkasky f

Coleslaw dressings typically come in two modes: creamy mayonnaise or punchy vinegar. From there, the opportunities for flavour amplification are numerous. For extra tang, stir in sour cream or Greek yogurt along with the mayo, like in New Classic Coleslaw. Or nix the mayonnaise altogether and opt for nutty tahini blended with sriracha, soy sauce and agave as in Spicy Tahini Slaw.

“Tahini is a great option for people who don’t love mayo,” said Grace Elkus, author of the forthcoming cookbook “Protein-Packed Vegetarian.” “And because it’s dairy-free, you don’t have to worry about it sitting out in the sun.” Elkus suggests layering tahini coleslaw onto barbecued tofu sandwiches and Sloppy Joes for maximum freshness and crunch.

Incorporating chopped or torn fresh herbs – and plenty of them – can instantly level-up your slaw. Fresh dill, parsley, mint and cilantro add brightness and zip, like the cilantro leaves generously showered atop Jicama-Apple Slaw. Moodier herbs, such as tarragon or the lemongrass in Tri-Cabbage Coleslaw, meanwhile, lend depth and sophistication. Just be sure to opt for tender, summer-friendly herbs. “I would avoid harder herbs like rosemary and sage that might give off a too-heavy or woodsy flavor,” LeRoy said.

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Your spice rack can also provide a major upgrade for coleslaw. Celery seed is a classic addition, but I’m partial to fennel seeds’ gentle licorice flavour, particularly when paired with sweeter red cabbage. Add a hint of smoke and heat by whisking smoked paprika and cayenne into the dressing, or boost the umami factor with onion or garlic powder. In Cabbage Slaw with Orange-Pumpkin Seed Dressing, the combination of cumin, coriander and orange zest is a revelation.

For last-minute coleslaws, save yourself the chopping, shredding and slicing by picking up a bagged coleslaw mix at the supermarket instead. “Don’t underestimate the power of Trader Joe’s Cruciferous Crunch Collection,” Elkus said. Just toss the store-bought coleslaw with your favourite dressing, pack it in your picnic basket and hit the road. For an effortless, one-ingredient upgrade, Elkus suggests adding a tart green apple cut into matchsticks.

“Whether you’re making slaw from scratch or starting with a bagged mix, it intensifies the flavour, adds another layer of crunch, and brightens the colour with very little extra work,” she said. A shredded carrot, a couple of thinly sliced scallions, a julienned kohlrabi or a chopped pear would work well, too.

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