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Crazy coleslaw

sueatmo May 1, 2013 09:38 PM

I know you can make slaw from cabbage or broccoli, but what other things have you made slaw from? I suppose, if the slaw doesn't have any cole product in it, then it wouldn't be coleslaw, but you get the idea, right?

What crazy ingredient(s) do you use, and how do you dress it? What do you serve it with? Please share your secrets!

  1. h
    HillJ May 2, 2013 07:26 AM

    First time we made pea slaw the reaction was quite surprising. Now it's fairly common. Just sub whole peas for the cabbage. This is the vinegar dressing vers.-no mayo.

    Carrot slaw is still unexpected.

    Lima bean slaw (similar to pea slaw)

    Edamame slaw with a sesame oil dressing

    My fav remains a riff on Chinese chicken salad, heavy on the slaw ingred.

    2 Replies
    1. re: HillJ
      kengk May 2, 2013 07:28 AM

      My grandmother would put pretty much anything she had in her garden into cabbage based slaw. Peas, beans, corn, tomato, etc.,

      1. re: kengk
        HillJ May 2, 2013 07:30 AM

        Not surprised to read that she did, my Mother was the same way but didn't garden much on her own. Slaw was a stable in our home though-use of veg, as an alternative to a salad, get vegetables in my brothers...

    2. splatgirl May 2, 2013 07:33 AM

      Kohlrabi. Grate it or use a spiral slicer or shredder and treat it like cabbage.

      Kale, finely julienned, dressed in vinagrette or a yogurt base with apple, onion, carrot, etc.

      1. MGZ May 2, 2013 07:35 AM

        I have added minced habanero to my basic slaw when I make it for pulled pork sandwiches. We love it, but, then again, we breathe fire.

        1. v
          valerie May 2, 2013 07:54 AM

          What about Brussel Sprouts? I haven't made this but it sounds interesting.


          5 Replies
          1. re: valerie
            HillJ May 2, 2013 07:58 AM

            valerie, that recipe looks really good, such a nice lineup of ingredients. thanks for sharing the link! Apple cider vinegar & maple syrup as the main ingred in the dressing would be right up my alley.

            1. re: valerie
              MGZ May 2, 2013 07:58 AM

              I like Brussel sprout slaw. I don't really like the recipe, as I the nuts and dates are not necessary. Fundamentally, sprouts are really a lot like cabbage. They'd work in any slaw recipe.

              1. re: MGZ
                HillJ May 2, 2013 08:00 AM

                Funny how we all can approach things differently! It was the add ins that got my attention!

                1. re: MGZ
                  valerie May 2, 2013 12:27 PM

                  Yes, I never thought of brussel sprout slaw as a cabbage slaw! Like I said, I never made this but I usually like the combination of sweet and savory in a salad so I think it sounds interesting.

                2. re: valerie
                  weezieduzzit May 2, 2013 03:31 PM

                  I think I just found what I'm going to do with the last 6 stalks of brussels sprouts in my garden, thank you!

                  I'll have to make a few substitutions for what I have on hand but I love the idea.

                3. j
                  jammy May 2, 2013 08:26 AM

                  Carrot and daikon radish with rice vinegar. Very refreshing, but best on the day it's made as the radish can become a bit whiffy.

                  2 Replies
                  1. re: jammy
                    cleobeach May 2, 2013 09:01 AM

                    I made a diakon, cucumber and red pepper slaw this week with a sesame ginger vinegrette. Very refreshing.

                    1. re: jammy
                      sueatmo May 2, 2013 05:26 PM

                      Oh, I love this idea. I look at daikon at WF and wonder what I would do with it. Thanks!

                    2. pinehurst May 2, 2013 09:04 AM

                      It's very adaptable.
                      Fennel, parsnip, celery, carrots, beets, radishes, onion...with a vinegar based dressing if on root veggies and a mayo based one on salady stuff.

                      1. GretchenS May 2, 2013 10:22 AM

                        Poking around for Cinco de Mayo recipes I came across a jicama slaw with roasted poblano dressing. Haven't made it yet. http://ellysaysopa.com/2009/05/04/jic...

                        1. greygarious May 2, 2013 10:36 AM

                          It's slaw, but not coleslaw, if there's no cabbage. The name comes from "kohl", which is German for cabbage.

                          Try shredding seeded cucumber or better yet, Kirby (pickling) cucumbers, mixed with sweet onion at least, white vinegar, and sugar. Add-ins include summer squashes, red or yellow bell pepper, carrot.

                          3 Replies
                          1. re: greygarious
                            sueatmo May 2, 2013 05:27 PM

                            Right on the cole part of the name, as I tried to humorously refer to in my original post.

                            I like the idea of making slaw from cukes!

                            1. re: greygarious
                              LisaPA May 2, 2013 06:31 PM

                              I recently did a yellow squash/cuke slaw as a side for fish tacos. It was tasty and a pretty color.

                              1. re: LisaPA
                                sueatmo May 2, 2013 09:46 PM

                                Sounds good. That might be a good use for yellow squash or zucchini.

                            2. w
                              WNYamateur May 2, 2013 10:38 AM

                              Shaved fennel & Granny Smith apple, both julienned thin on the mandolin, dressed with lemon (or preserved lemon) & black pepper vinaigrette.

                              1. s
                                seattle_lee May 2, 2013 02:55 PM

                                celeriac, fennel, carrot, purple onion, leek are the mainstays, in various mixes. Usually dressed with a good whole-grain dijon (Pommery de Meaux if I have it) and oil and a gentle vinegar.

                                1 Reply
                                1. re: seattle_lee
                                  splatgirl May 2, 2013 03:23 PM

                                  Do you use the leek raw? Just julienned, or what?

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