Up there with pasta salads and potato salads, coleslaw is a tried and true picnic staple.
This Crunchy Coleslaw recipe is easy to make, and like a traditional coleslaw, it is also delicious as a wrap, sandwich, or burger filling and can be served as a main or a side. Best of all, this simple recipe is ready in under 20 minutes.
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Why I Love This Coleslaw Recipe
Coleslaw is also one of those wonderful make-ahead salads that are actually better if made in advance.
With so many coleslaw variations, from Asian coleslaw incarnations to this creamy, crunchy slaw recipe, it’s no wonder this versatile and adaptable salad ensemble is a picnic go-to.
As this coleslaw is loaded with seeds and nuts, it’s a hearty dish that can be served as a main dish with some sides. Think antipasto style – slices of pesto cheese bread, slow-roasted tomatoes, roasted red peppers, and dips such as hummus, with the slaw as the main dish.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Seeds and Nuts: Sunflower seeds work as well as pumpkin, and you can switch walnuts for any nut. I recommend almonds, cashews, pistachios, or even peanuts. Just make sure they are unslated.
Lighter Dressing: If you want a lighter option, use plain Greek yogurt or sour cream instead of mayonnaise. It’ll give the coleslaw a tangier, fresher taste. A small drizzle of honey or maple syrup can offset the tanginess if you find it too tangy.
Vinegar: You can use apple cider vinegar or lemon juice for that quintessential coleslaw tang.
Add-ins for Extra Crunch and Flavor:
- Apple or Pear Slices: Thinly sliced apple or pear can introduce a sweet, crisp element that contrasts nicely with the creamy and tangy components of the salad.
- Raisins or Dried Cranberries: For a bit of sweetness and chew, toss in some raisins or dried cranberries. They pair wonderfully with the nuts and seeds.
Step by Step Instructions
Step 1: Finely shred the cabbage and carrot. Dice the spring onion and roughly chop the walnuts.
Add all of the ingredients to a large mixing bowl.
Step 2: Toss the ingredients, ensuring they are well coated—season with salt and pepper to taste. If you think it needs more dressing, add a little more mayonnaise.
Food Safety Tip: Remember the two-hour rule for food. Coleslaw can turn bad after two hours out of the fridge, less on a hot day. See my tips for keeping food cold at a picnic to keep your coleslaw fresh and free from contaminants.
Recipe FAQs
Yes, you can prepare the coleslaw in advance, but for the best texture, adding the dressing (mayonnaise and vinegar) is recommended a few hours before serving. The chopped vegetables can be stored in an airtight container in the refrigerator for up to 2 days. Nuts and seeds should also be added right before serving to maintain their crunch.
Fresh coleslaw can be stored in the fridge for 3-4 days when dressed, assuming you haven’t taken it out for a period of time and put it back in. If you store leftovers, I would only keep them for 1-2 days. With coleslaw, it’s not the creamy dressing that will turn bad first; it is the cabbage, as it has a low acid content.
S’well Stainless Steel Insulated Food Bowls
These stylish 2 in 1 containers (16 oz and 21.5 oz) are perfect for picnic salads. Triple-layered vacuum insulation keeps salads cold for hours, and they can double as a serving bowl.
Expert Tips
Chill Before Serving: While this crunchy slaw can be served immediately, letting it chill in the refrigerator for an hour or two will result in a much better salad. Just remember to add nuts or seeds before serving to maintain their crunch.
Vegetable Preparation: I recommend using a mandoline or a very sharp knife for the cabbage and carrots so you have thin, uniform pieces. This will make the overall texture of the salad more appealing. It will also look nicer.
Use Fresh: While buying bags of pre-shredded cabbage and carrots for this recipe can be tempting, fresh will always make a better salad. Those pre-shredded bags can be dry and lack flavor.
DASH Safe Slice® Mandoline
A quality mandoline is a great investment for easy salad preparation.
Related Recipes
Did you try this Crunchy Coleslaw Salad?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Crunchy Coleslaw Recipe
Ingredients
- ¼ white cabbage
- ¼ red cabbage
- 4 carrots - small ones
- ¾ cup mayonnaise
- 2 tbsp white wine vinegar
- ¼ cup spring onions – chopped - just the green part or chives
- ½ cup chopped walnuts
- 2 tablespoons pumpkin seeds
- Sea salt and ground pepper to taste.
Instructions
- Chop cabbage into thin slices and shred carrots. Place them in a big salad bowl. I find using a mandoline is best for this task.
- Chop the green part of a shallot. You can also use fresh chives
- Chop walnuts into small pieces.
- Bring all the ingredients to the salad bowl.
- Toss veggies with vinegar and mayonnaise.
- Add some quality sea salt and ground pepper to taste.
Notes
- Seeds and Nuts: Sunflower seeds work as well as pumpkin, and you can switch walnuts for any nut such as almonds, cashews, pistachios, or even peanuts. Just make sure they are unslated.
- Lighter Dressing: If you want a lighter option, use plain Greek yogurt or sour cream instead of mayonnaise. A small drizzle of honey or maple syrup can offset the tanginess.
- Vinegar: You can use apple cider vinegar or lemon juice for that quintessential coleslaw tang.
- Apple or Pear Slices: Thinly sliced apples or pears can introduce a sweet, crisp element and extra crunch.
- Raisins or Dried Cranberries: For a bit of sweetness and chew, toss in some raisins or dried cranberries. They pair wonderfully with the nuts and seeds.
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