12 Zesty Coleslaw Delicious Recipes

Variety is the spice of life, and nowhere is that more deliciously evident than in these 12 zesty coleslaw recipes! Perfect for picnics, BBQs, or just adding a crunchy, tangy twist to your meals, each recipe brings its own unique flair to the classic dish. Whether you’re a coleslaw connoisseur or looking to try something new, get ready to dive into a world of vibrant flavors and textures that promise to delight your taste buds.

Classic Zesty Coleslaw

Outshine every picnic with this Classic Zesty Coleslaw—crunchy, creamy, and bursting with tang. It’s the side dish that steals the show, every time.

Ingredients

• 1 medium head green cabbage, finely shredded
• 2 large carrots, julienned
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded cabbage and julienned carrots.
2. In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth. Tip: For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
3. Pour the dressing over the cabbage and carrots. Using tongs, toss until evenly coated. Tip: Let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
4. Cover and refrigerate for at least 1 hour before serving. Tip: For extra crunch, add a handful of toasted slivered almonds right before serving.

Now, this coleslaw is crisp with a creamy dressing that’s tangy and slightly sweet. Serve it atop pulled pork sandwiches or as a refreshing side to grilled meats.

Spicy Zesty Coleslaw with Jalapenos

Revamp your side dish game with this Spicy Zesty Coleslaw that packs a punch. **Toss** together crisp veggies and a fiery dressing for a slaw that’s anything but boring.

Ingredients

• 1/2 cup mayonnaise, preferably Duke’s
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 small green cabbage, finely shredded
• 1/2 small red cabbage, finely shredded
• 1 large carrot, julienned
• 2 jalapenos, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. **Whisk** together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, smoked paprika, and cayenne pepper in a large bowl until smooth.
2. **Add** green cabbage, red cabbage, carrot, jalapenos, and cilantro to the bowl with the dressing.
3. **Toss** the vegetables with the dressing until evenly coated. Season with salt to taste.
4. **Cover** and refrigerate for at least 1 hour before serving to allow flavors to meld.

Let this slaw sit overnight for deeper flavor. The crunch of fresh veggies against the creamy, spicy dressing is irresistible. **Serve** alongside grilled meats or as a bold topping for fish tacos.

Creamy Zesty Coleslaw with Greek Yogurt

Just when you thought coleslaw couldn’t get any better, this creamy zesty version with Greek yogurt swoops in to steal the show. Packed with crunch and tang, it’s the side dish that’ll have everyone asking for seconds.

Ingredients

• 1/2 head green cabbage, finely shredded
• 1 large carrot, julienned
• 1/2 cup Greek yogurt, full-fat
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded cabbage and julienned carrot.
2. In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, kosher salt, and black pepper until smooth. Tip: For a smoother dressing, let the honey dissolve in the vinegar before adding other ingredients.
3. Pour the dressing over the cabbage and carrot mixture. Use tongs to toss until evenly coated. Tip: Tossing with tongs ensures every strand gets dressed without bruising the vegetables.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Tip: The coleslaw tastes even better the next day as the flavors continue to develop.

Creamy with a crisp bite, this coleslaw brings a refreshing zing to any meal. Try it piled high on pulled pork sandwiches or as a bright counterpoint to rich, smoky BBQ.

Zesty Coleslaw with Apple and Walnuts

Now, let’s dive into a coleslaw that’s anything but basic. Crisp, creamy, and with a crunch that’ll have you hooked from the first bite—this isn’t your grandma’s slaw.

Ingredients

• 1/2 cup mayonnaise, preferably Duke’s
• 2 tbsp apple cider vinegar, unfiltered
• 1 tbsp Dijon mustard, smooth
• 1 tsp honey, raw and local
• 1/2 tsp celery seed
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 4 cups green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 large Granny Smith apple, julienned
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, sea salt, and black pepper until fully emulsified.
2. Add green cabbage, red cabbage, and julienned Granny Smith apple to the bowl. Toss gently to coat evenly with the dressing.
3. Fold in toasted walnuts, ensuring they’re distributed throughout the slaw for maximum crunch in every bite.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld and cabbage to slightly soften.
5. Before serving, give the slaw a quick toss to redistribute the dressing. Adjust seasoning with additional salt and pepper if needed.

Perfect for picnics or as a bright side to grilled meats, this slaw balances sweet, tangy, and nutty notes with a satisfying crunch. Serve it atop a pulled pork sandwich for an unforgettable texture contrast.

Asian-Inspired Zesty Coleslaw

Now, let’s dive into a coleslaw that’s anything but basic. This Asian-Inspired Zesty Coleslaw packs a punch with its bold flavors and crisp texture, perfect for elevating your summer BBQ or weeknight tacos.

Ingredients

• 1 small head of green cabbage, finely shredded
• 2 large carrots, julienned
• 1/2 cup mayonnaise, preferably Kewpie
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup cilantro leaves, roughly chopped
• 2 tbsp toasted sesame seeds

Instructions

1. In a large mixing bowl, combine the shredded cabbage and julienned carrots.
2. In a separate bowl, whisk together the mayonnaise, rice vinegar, soy sauce, honey, toasted sesame oil, and red pepper flakes until smooth. Tip: For a smoother dressing, let it sit for 5 minutes to allow the flavors to meld.
3. Pour the dressing over the cabbage and carrots. Using tongs, toss until evenly coated. Tip: Tossing with tongs ensures every strand is perfectly dressed without bruising the vegetables.
4. Add the cilantro and toasted sesame seeds to the bowl. Gently toss to distribute throughout the slaw. Tip: Toasting the sesame seeds beforehand enhances their nutty flavor and adds a delightful crunch.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to deepen.

Get ready for a coleslaw that’s a riot of textures—crunchy, creamy, and utterly addictive. Serve it alongside grilled meats or pile it high on fish tacos for an unexpected twist.

Zesty Coleslaw with Pineapple and Coconut

Just when you thought coleslaw couldn’t get any better, we’re tossing in tropical vibes with pineapple and coconut. This isn’t your grandma’s side dish—it’s a bold, refreshing twist that’ll steal the spotlight at any BBQ.

Ingredients

• 4 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1/2 cup fresh pineapple, diced into 1/4-inch pieces
• 1/4 cup unsweetened shredded coconut
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the green and red cabbage, pineapple, and shredded coconut.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, sea salt, and black pepper until fully emulsified.
3. Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is evenly coated. Tip: For the best flavor, let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
4. Chill the coleslaw in the refrigerator for at least 30 minutes before serving to enhance the crispness of the cabbage. Tip: Stirring halfway through chilling ensures even distribution of the dressing.
5. Before serving, give the coleslaw a final toss and adjust seasoning if necessary. Tip: For an extra tropical touch, garnish with additional diced pineapple and a sprinkle of toasted coconut flakes.

Vibrant and crunchy, this coleslaw brings a sweet and tangy harmony to the table. Serve it alongside grilled fish tacos or pile it high on a pulled pork sandwich for an unforgettable bite.

Vegan Zesty Coleslaw with Tahini Dressing

Just when you thought coleslaw couldn’t get any better, this vegan zesty version with tahini dressing slaps. Packed with crunch and a creamy, tangy kick, it’s a game-changer for picnics and BBQs.

Ingredients

• 4 cups finely shredded green cabbage
• 1 cup julienned rainbow carrots
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/3 cup tahini
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp water

Instructions

1. In a large mixing bowl, combine the shredded green cabbage, julienned rainbow carrots, thinly sliced red onion, and chopped fresh cilantro.
2. In a separate bowl, whisk together the tahini, apple cider vinegar, pure maple syrup, Dijon mustard, garlic powder, sea salt, and freshly ground black pepper until smooth. Tip: For a thinner dressing, gradually add the water until desired consistency is achieved.
3. Pour the tahini dressing over the cabbage mixture. Using clean hands or tongs, toss the slaw until all ingredients are evenly coated. Tip: Let the slaw sit for 10 minutes before serving to allow the flavors to meld.
4. Serve immediately or refrigerate for up to 2 hours for a crisper texture. Tip: For an extra zesty kick, add a pinch of cayenne pepper to the dressing.

Zesty and vibrant, this slaw boasts a perfect balance of creamy and crunchy textures. Serve it atop a grilled portobello mushroom for a hearty vegan meal or alongside smoky BBQ tempeh for a flavor-packed duo.

Zesty Coleslaw with Avocado and Lime

Overwhelm your taste buds with this crunchy, creamy, and tangy twist on classic coleslaw. Perfect for picnics or as a vibrant side, it’s a game-changer with ripe avocado and a zingy lime dressing.

Ingredients

• 1/2 small green cabbage, finely shredded
• 1/2 small red cabbage, finely shredded
• 1 large ripe avocado, diced
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded green and red cabbage.
2. Add the diced avocado and chopped cilantro to the bowl with the cabbage.
3. In a separate small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, lime zest, ground cumin, kosher salt, and black pepper until smooth.
4. Pour the dressing over the cabbage mixture and toss gently to coat all ingredients evenly. Tip: For best results, let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
5. Adjust seasoning with additional salt and pepper if needed. Tip: For an extra crunch, add a handful of toasted pumpkin seeds before serving.
6. Serve immediately or chill in the refrigerator for up to 2 hours. Tip: This coleslaw pairs beautifully with grilled fish or chicken for a complete meal.

Lush textures from the creamy avocado and crisp cabbage make every bite satisfying. The lime dressing adds a refreshing brightness, making it a standout dish at any gathering. Try serving it in lettuce cups for a low-carb option that’s as pretty as it is delicious.

Zesty Coleslaw with Cranberries and Almonds

Get ready to shake up your slaw game with this crunchy, sweet, and nutty twist that’s begging for a spot at your next BBQ. Grab your bowl—this zesty coleslaw with cranberries and almonds is a flavor explosion waiting to happen.

Ingredients

• 1/2 cup mayonnaise, preferably Duke’s
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seed
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup dried cranberries
• 1/3 cup sliced almonds, toasted

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, black pepper, and sea salt until fully combined.
2. Add the shredded green and red cabbage to the bowl. Use tongs to toss the cabbage in the dressing, ensuring every strand is evenly coated.
3. Fold in the dried cranberries and toasted almonds gently to maintain the crunch.
4. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Give the coleslaw a final toss before serving to redistribute the dressing.

Amazingly crisp with a perfect balance of tangy and sweet, this coleslaw is a showstopper on its own or piled high on a pulled pork sandwich. The toasted almonds add a nutty depth that’ll have everyone asking for seconds.

Zesty Coleslaw with Bacon and Blue Cheese

Unleash a flavor bomb with this coleslaw—crunchy, creamy, and packed with bold twists. Bacon and blue cheese elevate the classic to crave-worthy status.

Ingredients

• 1/2 pound thick-cut bacon, diced
• 1 small head green cabbage, finely shredded
• 2 large carrots, julienned
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/2 tsp celery seed
• 1/4 tsp freshly ground black pepper
• 4 oz blue cheese, crumbled
• 2 green onions, thinly sliced

Instructions

1. Preheat a skillet over medium heat. Add diced bacon and cook until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain.
2. In a large bowl, combine shredded cabbage and julienned carrots.
3. In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed, and black pepper until smooth.
4. Pour the dressing over the cabbage mixture. Toss until evenly coated.
5. Gently fold in the crispy bacon, crumbled blue cheese, and sliced green onions.
6. Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Fresh from the fridge, this coleslaw boasts a perfect crunch against the creamy, tangy dressing. Serve it atop grilled burgers or as a bold side at your next BBQ.

Zesty Coleslaw with Mango and Cilantro

Overwhelm your taste buds with this vibrant twist on classic coleslaw—crunchy, creamy, and bursting with tropical flair.

Ingredients

• 4 cups finely shredded green cabbage
• 1 cup julienned ripe mango
• 1/2 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp finely grated lime zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded green cabbage, julienned mango, and chopped cilantro.
2. In a separate small bowl, whisk together the mayonnaise, fresh lime juice, honey, and finely grated lime zest until smooth.
3. Pour the dressing over the cabbage mixture. Using tongs, toss until all ingredients are evenly coated.
4. Season with kosher salt and freshly ground black pepper. Toss again to distribute the seasoning evenly.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, give the coleslaw a final toss to redistribute the dressing. Taste and adjust seasoning if necessary.

Now, this isn’t your average coleslaw. The mango adds a juicy sweetness, while the cilantro and lime bring a fresh, zesty kick. Serve it alongside grilled fish or pile it high on pulled pork sandwiches for a refreshing contrast.

Zesty Coleslaw with Sweet Corn and Black Beans

Kickstart your summer with this vibrant slaw that’s crunchier than your favorite TikTok trend. **Toss** together sweet corn, black beans, and a zesty dressing for a side that steals the show.

Ingredients

• 4 cups finely shredded green cabbage
• 1 cup sweet corn kernels, freshly shucked
• 1 cup black beans, rinsed and drained
• 1/2 cup mayonnaise, preferably avocado oil-based
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to precise taste

Instructions

1. **Combine** the shredded cabbage, sweet corn kernels, and black beans in a large mixing bowl.
2. **Whisk** together the mayonnaise, apple cider vinegar, honey, Dijon mustard, smoked paprika, and cayenne pepper in a separate bowl until fully emulsified.
3. **Drizzle** the dressing over the cabbage mixture, using a spatula to fold gently until evenly coated. Tip: For maximum flavor, let the slaw sit for 10 minutes before serving.
4. **Season** with salt, starting with 1/4 tsp and adjusting based on preference. Tip: Always taste as you go to balance the flavors perfectly.
5. **Chill** the slaw in the refrigerator for at least 30 minutes to allow the flavors to meld. Tip: Cover tightly with plastic wrap to prevent the cabbage from wilting.

Now relish the crisp texture and bold flavors of this slaw, perfect as a taco topper or a standalone salad. **No** ordinary side, it’s a conversation starter at any barbecue.

Conclusion

Perfect for any gathering, our ’12 Zesty Coleslaw Delicious Recipes’ roundup offers a variety of flavors to spice up your meals. Whether you’re craving something sweet, tangy, or with a kick, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share these tasty ideas with friends by pinning this article on Pinterest. Happy cooking!