A great barbecue demands unforgettable sides, starting with vegetables, coleslaws and salads. Get started with one of eight new coleslaw recipes listed below.
Start with 6 cups shredded red, green, napa or savoy cabbage, or coleslaw mix.
1. Sweet & Sour (Vegetarian, Gluten-free)
Whisk 3/4 cup light mayo with 1/3 cup cider vinegar, 3 tbsp ketchup, 1 tbsp Dijon and 1 tsp hot sauce. Add shredded cabbage, 3 grated carrots and 1 thinly sliced small red onion. Let stand 1 hour before serving. Serves 4.
2. Honey-Lime (Vegetarian, Gluten-free)
Whisk 1/3 cup canola oil with 1/4 cup lime juice, 1 tbsp honey and 1/4 tsp salt. Stir in shredded cabbage (preferably coleslaw mix) and 2 tbsp finely chopped mint. Season with fresh pepper. Serves 4.
3. Creamy Apple-Cilantro (Vegetarian, Gluten-free)
Whisk 1/2 cup mayo with 2 tsp cider vinegar and 1/8 tsp salt. Stir in shredded cabbage, 2 apples, sliced into matchsticks, and 1 cup cilantro. Serves 8.
4. Nutty Ramen (Vegetarian)
Whisk 1/4 cup rice vinegar with 1 tbsp each canola oil and honey, 1 1/2 tsp soy sauce and 1/4 tsp hot-red-chili flakes. Add shredded cabbage, 1 cup sliced sugar snap peas, 1/4 cup slivered almonds and 1/2 85-g pkg ramen noodles, crushed. Serves 4.
5. Thai Ginger-Peanut (Vegetarian)
Whisk 1/4 cup natural peanut butter with 2 tbsp each lime juice and hot water, 1 tbsp each grated ginger and soy sauce, 1 minced garlic clove, 2 tsp lime zest and 1/2 tsp sugar. Add shredded cabbage (preferably broccoli slaw mix), 1/4 cup chopped, toasted peanuts and 2 thinly sliced green onions. Serves 4.
6. Kimchee (Vegetarian. Gluten-free)
Whisk 1/2 cup seasoned rice vinegar with 2 tbsp grated ginger, 1 tbsp each sugar and miso paste, 1 tsp sriracha and 1 minced garlic clove. Add shredded cabbage (preferably napa), 2 grated carrots and 1 sliced green onion. Serves 8.
7. Classic Creamy (Vegetarian, Gluten-free)
Whisk 1 cup mayo with 2 tbsp each cider vinegar and sugar, 1 tsp celery seeds and 1/4 tsp salt. Season with fresh pepper. Add shredded cabbage (preferably green) and 2 grated carrots. Serves 8.
8. Lemon-Honey Napa (Vegetarian, Gluten-free)
Whisk 1/4 cup each canola oil and lemon juice with 2 tbsp honey and 1/4 tsp salt. Season with fresh pepper. Add shredded cabbage (preferably napa). Serves 6.