More Recipes Like Oriental Sesame Slaw

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Aw-some Cole Slaw

Submitted by: CoOkInGnUt

Home Town: Elk City, Oklahoma, USA

Living In: Williamsport, Pennsylvania, USA

Toss crispy cabbage, vibrant carrots, and sweet onion in a creamy sweet-and-sour dressing for restaurant-style cole slaw at home.

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Sweet 'n' Sour Slaw

Submitted by: Inspired by Home Cooks

This snappy cabbage slaw has a sweet, tangy dressing flavored with mustard and celery seeds.

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Marzetti® Famous Cole Slaw

Provided by: Marzetti® Slaw Dressing

What could be quicker? This tasty slaw combines shredded cabbage with creamy Marzetti® Slaw Dressing. Voila! It's just that simple.

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Jayme's Cole Slaw

Submitted by: Jayme

Home Town: Ogden, Utah, USA

Shredded cabbage is tossed in a tangy dressing in this quick five-ingredient coleslaw.

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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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Grandma's Sweet Slaw

Submitted by: Patty Hutchison

This 4 ingredient slaw is quick and simple, and guaranteed to be a success at potlucks!

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Red BBQ Slaw

Submitted by: ROBIN

Home Town: Shelby, North Carolina, USA

Living In: Gastonia, North Carolina, USA

A tangy cabbage slaw, made with ketchup for color and crushed red pepper flakes for heat, makes a nice side for your pulled pork or barbecued meats.

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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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Asian-American Slaw With Peanuts and Jalapenos

Submitted by: prisci

Asian-inspired flavors of peanuts, soy sauce, lime juice, and fresh ginger take a refreshing coleslaw in a different direction.

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Celery Seed Slaw

Submitted by: Ronnie Stone

A simple cooked dressing gives this crisp cabbage mixture a delightful sweet-and-sour flavor my family savors. When I was a child, my mother used the recipe often, too. It's perfect for potlucks since you make it ahead, then chill it before serving. -Ronnie Stone, Arapahoe, North Carolina

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