For us, the best slaws aren't too heavy on any front. We love mayonnaise slaws that are barely milky white and vinegar slaws that have lots of crunchy vegetables and a bit of sugar to balance them out.
As for mustard slaws, those are more rare and usually found in the South, where they are served on top of barbecue sandwiches. There are also delicious Asian slaws with sesame oil and rice vinegar that go great with fish. The possibilities are endless, really.
We highly recommend a mandoline or, better yet, a food processor for shredding the cabbage and other vegetables. It makes making slaw about a 10 minute task.
On to the recipes...
Mayonnaise:
Kohlrabi Slaw from the Kitchn
Apple and Poppy Seed Slaw from Bon Appétit (pictured above, left)
Coleslaw from Gourmet
Mustard:
Mustard Slaw from David Rosengarten, via Splendid Table
Mustard Slaw from Food & Wine
Neither (just oil and vinegar):
Red Chile and Pecan Slaw from Self Magazine (photo above, right)
Endive Slaw from Martha Stewart
Related: New Favorite: Sesame Cabbage Salad
(Images: Leo Gong for Bon Appétit; Ann Stratton for Self)
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I like them all! :)
I agree, there should have been an "All of the above" box because that's what I'd check!
this past weekend i made my carrot-apple slaw:
http://deliciouslivingmag.com/food/recipes/dl_recipe_904/
That cabbage sesame salad! I ate it for lunch and dinner two days in a row.
i like creamy, tangy, and spicy all together!
mayo is the fasted way to make delicious veggies inedible. I can't eat anything that has been touched by mayonnaise. I also have never been starving in the medical sense. Please salt my comment to taste.
What about "none of the above"? I've never found a coleslaw I could stand the taste or texture of.
I make mine with cabbage, cilantro, a bit of finely minced garlic, a drizzle of olive oil, black pepper and lots of lime juice. It's heavenly.
But I will take just about any slaw, any way.
I like buttermilk dressing - creamy and tangy!
I thought I hated coleslaw until last week when I had this amazing slaw at a fish fry in southwestern Virginia. It was just cabbage, salt, pepper, sweet pickles, and a little mayonnaise. I think the pickles were the secret -- they were homemade with homegrown cucumbers. I'm definitely going to try this myself.
Asian sweet spicy dressing, some jicama added too.
My mom does this mixture of red wine vinegar and mayo and something else along with some seasonings, namely celery seeds. It actually looks a lot like the one pictured on the left. She adds thin slices of red peppers, carrots, and lots fo cabbage - green and red. I have yet to be able to duplicate it and when she makes this, I always swing by for a visit. Its light and crunchy but also satisfying and filling.