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Appalachian Slaw

Submitted by: BLUEWOULF

Chopped cabbage, tomato, cucumber and onion all mingle with a seasoned mayonnaise dressing in this crunchy salad.

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Gazpacho Slaw

Submitted by: florida gail

Home Town: East Point, Georgia, USA

Living In: New Port Richey, Florida, USA

All the wonderful flavors of the famous soup served as a slaw. I like to serve it over a bed of baby greens, but you can also just serve it as a side salad.

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California Cole Slaw

Submitted by: ALEXPE

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

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Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.

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Sweet and Sour Slaw

Submitted by: Paula

This snappy slaw has a sweet and tangy dressing laced with mustard and celery seeds.

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Jack Wilson's Slaw Dressing

Submitted by: Lavonda Hays

This creamy, sweet coleslaw dressing is slightly spicy and speckled with celery seeds.

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Snow Pea and Napa Cabbage Slaw

Submitted by: Barrett

This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.

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Amish Slaw

Submitted by: CHRISTINA J

I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.

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Marion's Santa Fe Almond Slaw

Submitted by: MAIDMARION11111

This salad consists of green cabbage, onions, cilantro, tomatoes, bacon bits, almonds, and sesame oil. This is a favorite of everyone I make it for, and they ask me to bring it to every gathering they invite me to. It's yummy!

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Thornehedge Peach Slaw

Submitted by: L M KELLY

A refreshing summer slaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans. I first enjoyed this slaw at a garden party in Charleston several years ago and have served it each summer since to the delight of family and friends.