Got Slaw? Traditional Southern Coleslaw + Other Takes and Twists

BY SUSAN SCHABACKER

What’s the perfect side dish for Southern BBQ that works well atop hot dogs and chili? Slaw, sweetie. Can’t go wrong in the nutrition department with raw cabbage, carrots and onions. It’s crunchy and creamy.

And it just wouldn’t be a real southern meal without some traditional southern slaw as a side dish to accompany some Southern BBQ or fried chicken.

If you’re a coleslaw fan and fanatic, you could have slaw with every meal! Thing about slaw is that you can make it entirely your own. And if you’re bored with the traditional, you can get as exotic as you want with it.

Go way farther south – south of the border that is – and enjoy a Mexican-inspired slaw that complements any Mexican meal – tacos, quesadillas, burritos – you name it. Y’all can have the beans and rice – I’m going for some Mexican slaw with lime and cilantro dressing. And add some jalapeno slices for spicy lovers and we’re in business!

Tired of the traditional version of cabbage and veggies you always have? Try adding in a fruit like apples. This healthy choice adds just the right amount of crispy crunch. Apples also taste delightfully tart and tangy and blend well with dried cranberries and slivered almonds.

If you’re eating Asian food, you can enjoy a side of Asian slaw or give your typical all-American burgers an Asian-inspired twist. There’s something appealing about pairing flavors of toasted sesame oil, garlic, ginger, cilantro and green onions with sizzling beef that really hits the spot! Or try it with a steak or beef stir-fry.

Tired of all the chopping? Yes, it can get tiresome – and messy! So instead, buy your veggies pre-chopped, in a bag, ready to top off with your fav dressing. If you’re a short-cut taker, have had a hard day at work or are just plain lazy, this is an ideal pick for a quick fix.

On a GF diet or a totally-devoted vegan or vegetarian? Coleslaw is the veggie-plentiful dish for you. You can even use vegan mayo in your dressing. Try some slaw atop your next veggie/boca burger or over your poke or Buddha bowl.

SUSAN’S SIMPLY SWEET SOUTHERN SLAW

Here is a recipe for my Simply Sweet Southern Slaw by a sweet southern girl that I hope y’all will enjoy! It has just the right balance of flavors (sweet, acidic, salty and peppery). You can make it more colorful by adding in red cabbage. I like to use a medley of green, red and Napa cabbages and, of course, carrots to give it more color. You can try this recipe with the vegetables finely minced, shredded, diced or more roughly chopped into bigger chunks – discover what your fav is. And, depending on taste buds (they’ll tell you what to add in and how much) you can stick with super sweet (with stevia, honey or maple syrup) or tweak it tart and tangy (with apple cider vinegar or lemon juice). Simply chop, mix and enjoy!

Ingredients:

Cabbage (green, red and/or Napa) chopped (however roughly or finely)

Carrots chopped (however roughly or finely)

Onion, minced

Pickles (bread and butter is best) or sweet relish

Mayonnaise or vegan mayo

Mustard (Dijon or yellow)

Apple cider vinegar or lemon juice

Stevia (powder or liquid)

Salt & pepper

APPLE SLAW

Ingredients:

Apples

Cabbage

Carrots

Green onions/red onion

Dried cranberries

Slivered almonds

Maple syrup

Apple Cider Vinegar

Tahini

Freshly ground black pepper

Directions: Chop, mix and enjoy.

Recipe adapted from: simple-veganista.com/easy-apple-coleslaw-recipe/

ASIAN-INSPIRED SLAW

Ingredients:

Shredded veggies (try cabbages, carrots, bell peppers, sweet peppers, snow peas, broccoli slaw, Brussels sprouts, etc.)

Green onions

Edamame

Cilantro (or parsley or mint)

Ginger root

3 Tablespoons EVOO (Extra Virgin Olive Oil)

1 Tablespoon toasted sesame oil

¼ cup rice wine vinegar

3 Tablespoons honey (or maple syrup)

1 Tablespoon soy sauce (or coconut aminos)

1 garlic clove, finely minced

¾ Tablespoon grated ginger

½ teaspoon sea salt

½ teaspoon chili flakes

Directions: Chop and mix ingredients, then top with toasted sesame seeds.

Recipe adapted from feastingathome.com/asian-slaw/

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Susan B. B. Schabacker

Susan B. B. Schabacker is a proud writer, team member, and fan of Forsyth Magazines and writes multiple articles every month for Forsyth Woman and Forsyth Family. She loves writing and is also pleased and honored to write for National Geographic and National Geographic Kids. Susan is a co-author of a children’s book, Huckleberry Robin, based on a three-generation true family story and hopes to write more children’s books. Susan is also a local singer/songwriter/musician (and aspiring artist) working on recording her third album about COVID-19 (Coronavirus), called Beyond the Virus, that has become both a local and international collaboration. Currently, she lives in the Winston-Salem, Piedmont Triad area of NC, where she has resided for over 20 years. Susan graduated with a B.A. in Corporate Communications and a minor in dance from Elon University. She has had the opportunity to travel internationally to Budapest, Hungary for classical ballet, when she attended UNCSA (University of North Carolina School of the Arts); London, UK; and Beijing, China, where she studied abroad through Elon University. In Stockholm, Sweden, she had a marketing internship at Hachette-Filipacchi, publisher of Elle and other magazines. She also had another marketing internship in London with the Bramah Museum of Tea. Susan is the founder, owner, and master tea blender of a local tea business, Tea-lation! (@Tealation on FB + IN), which she has designed ads for in Forsyth Woman. She hopes to share her love for life + teas and encourages everyone to share, sip, and savor their cuppa happy! Susan looks forward to writing more articles and books and embarking on a long and successful career in music. Susan’s other passions include: photography (@SBBSPhotography on FB + IN), acting, cooking, and arts + crafts.

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