I have a confession to make. I am not a fan of store-bought, ready-made coleslaw. It's too bland for my taste and often far too gloopy. I like my coleslaw to have a nice flavor and plenty of texture. Bland coleslaw is a no no for me.
I had a mother who made great coleslaw. Everything I know about making coleslaw was learned at her knee. I used to love to watch her putting it together. Everything was hand sliced, from the cabbage right down to the carrots, onions, etc. She would stand at the counter with her trusty knife and slice everything very thinly. Nothing was ever grated, and she did not have a food processor. Personally, I think that the only way to get a good texture for your coleslaw is to cut everything by hand.
Her dressing was always made from scratch, and it was just right. Not too sour, not too sweet, not to thick or gloopy and she didn't measure everything. She seemed to know just by instinct what to put into the slaw, and it was always delicious. I have been making coleslaw her way my whole life. Always from scratch. Never grated, always hand cut. It does make a difference and my dressings are always handmade, from scratch as well. I never have any complaints.
With us coming into the warmer months, the salad months as I like to call them, I thought I would curate some of my favorite coleslaw salads here for you this morning. Each one is delicious in it's own right.
FIVE COLESLAW FAVORITES.
FIVE COMPLETELY DELICIOUS VERSIONS.
Try one. I think you'll find this is the year your coleslaw gets interesting. I have also included some handy hints and tips to help you make sure that the coleslaw you make will be the best version that you have ever made!
.JPG "Memphis Coleslaw")
This Classic Memphis‑Style Coleslaw is everything a great slaw should be — crisp, creamy, sweet, and tangy with just the right hit of celery seed to make the flavors sing. It comes together in minutes, especially if you start with a bag of shredded cabbage and carrots, and the dressing is a simple whisk‑together wonder made from everyday staples like mayonnaise, Dijon, cider vinegar, and a touch of sugar for balance.
After a short chill, the vegetables soften ever so slightly while staying beautifully crunchy, soaking up that luscious dressing. It’s the perfect small‑batch slaw for burgers, hot dogs, pulled pork, cold plates, or any warm‑weather meal when you want something refreshing without turning on the stove. A true summer staple — bright, creamy, and irresistibly moreish.
This recipe for coleslaw brings back everything you loved about the original KFC slaw — the one that was finely chopped, creamy, tangy, lightly sweet, and wonderfully crunchy, not the chunky, rubbery version you get today. Your small‑batch recipe captures that classic flavor perfectly, using simple everyday ingredients like full‑fat mayo, buttermilk, lemon, sugar, and a whisper of grated onion for that unmistakable old‑school taste .
The magic happens during the chill time: a couple of hours in the fridge lets the cabbage soak up all those bright, creamy flavors without ever going soggy, giving you that light, refreshing crunch you remember so well . It’s the perfect amount for one or two people — no giant bowl lingering in the fridge for days — just a fresh, nostalgic little taste of the KFC coleslaw we all grew up loving. It is very easy to double this recipe should you want to feed more than a few people.
A simple, comforting classic… and absolutely delicious.
.JPG "macaroni coleslaw")
This is is the happiest kind of summer mash‑up — all the creamy, tangy goodness of classic coleslaw meets the tender bite of a chilled macaroni salad. It’s bright, crunchy, and full of texture thanks to cabbage, carrots, spring onions, cucumber, celery, green pepper, and those irresistible little pops of water chestnut crunch . Every forkful gives you a mix of creamy dressing, crisp vegetables, and perfectly al dente pasta, making it the kind of salad that disappears quickly at BBQs, potlucks, and picnics.
The sweet, creamy dressing clings beautifully to the ditalini, settling into all those tiny nooks and crannies for maximum flavor in every bite . And because it’s as colorful as it is tasty, it brings a cheerful pop to any summer table — the sort of dish people take one scoop of… then circle back for seconds.
Fresh, crunchy, creamy, and wonderfully satisfying — this is the salad that kicks off salad season with a smile.
is the kind of old‑fashioned, tangy cabbage salad that feels like it came straight from a neighborhood deli counter — crisp, refreshing, and wonderfully simple. Instead of a creamy dressing, this version uses a bright, sweet‑and‑sour oil‑and‑vinegar mixture that lets the vegetables shine, giving every bite a lively crunch and a clean, zippy finish. It’s packed with hand‑shredded cabbage, carrot, onion, peppers, celery, and a sprinkle of fresh parsley for color and freshness, all tossed together in a dressing that’s been loved in your family for decades .
The flavors only get better as it sits — the vegetables stay crisp while soaking up that tangy dressing, making this a perfect make‑ahead salad for sandwiches, quiche, potlucks, or warm‑weather meals when you want something light but full of personality . It’s nostalgic, vibrant, and endlessly versatile… a true deli classic that never goes out of style.
This Cheese Slaw is coleslaw with a little extra magic — crisp, hand‑shredded cabbage and carrot tossed in a creamy, tangy dressing, then folded together with a generous handful of grated cheddar for a savory twist that makes every bite irresistible. It’s the perfect balance of crunch and creaminess, with the cheese adding richness and depth without ever weighing things down. As you say, bland, gloopy coleslaw is a firm no, and this version delivers exactly the opposite: bright flavor, great texture, and that moreish quality that keeps everyone going back for another spoonful .
The dressing — a simple mix of mayo, salad cream, cider vinegar, sugar, and celery salt — clings beautifully to the vegetables, and the cheese melts ever so slightly into the mix as it chills, giving the whole bowl a luscious, deli‑style finish . It’s the kind of slaw that disappears quickly at the table; in fact, your guests have already declared it “the best coleslaw they’ve ever eaten,” and there were no leftovers to prove otherwise.
Fresh, creamy, savory, and wonderfully different — this is coleslaw with personality, and it shines alongside everything from cold meats to simple sandwiches.
And there you have it! Five deliciously different ways to add coleslaw to your summer cookouts, BBQ's or Picnics. I guarantee everyone will fall in love with each version and be begging you for the recipe!
🌿 Hints & Tips for Making Really Great Coleslaw
🥬 Start With the Freshest Vegetables
Crisp, tight‑leafed cabbage makes all the difference.
If the cabbage feels soft or rubbery, your slaw will too.
A mix of green and a little red cabbage adds color and crunch.
🔪 Shred Thoughtfully
Hand‑shredding gives the best texture — thin, delicate ribbons that stay crisp.
A food processor works in a pinch, but pulse gently to avoid mush.
For KFC‑style slaw, chop the cabbage very finely for that classic texture.
🥕 Add Crunchy Extras
Carrot, celery, peppers, spring onions, and even water chestnuts add layers of texture.
Keep pieces small so everything blends evenly with the dressing.
🧂 Season the Vegetables First
A tiny sprinkle of salt on the cabbage helps draw out excess moisture.
Let it sit 5–10 minutes, then blot lightly — this keeps your slaw from going watery.
🥣 Build a Balanced Dressing
Great slaw dressing hits creamy + tangy + sweet + salty.
A splash of cider vinegar or lemon brightens everything.
A pinch of sugar balances the acidity without making it sweet.
Celery seed or celery salt adds that classic deli flavor.
🧀 If Adding Cheese…
Use freshly grated cheddar — it melts slightly into the dressing and tastes richer.
Add it just before serving so it stays vibrant and doesn’t clump.
🥄 Dress Lightly (Then Add More if Needed)
Start with less dressing than you think you need.
Toss well, let it sit a few minutes, then adjust.
The cabbage will soften slightly and absorb flavor as it rests.
❄️ Chill for Best Flavor
Coleslaw tastes best after at least 1–2 hours in the fridge.
This allows the flavors to meld while keeping the vegetables crisp.
🍋 Brighten Before Serving
A squeeze of lemon, a pinch of salt, or a crack of pepper right before serving wakes everything up.
If it looks a little dry after chilling, add a spoonful of dressing to refresh it.
🥪 Serve With Everything
Slaw isn’t just for BBQ — it’s brilliant with sandwiches, cold plates, quiche, fish, or tucked into wraps.
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- 2 rib eye steaks, each about 8 ounces in weight and 1-inch thick
- 1/4 cup (60ml) olive oil
- 3 TBS soy sauce
- 2 TBS Worcestershire sauce
- 1 TBS lemon juice
- 1 TBS soft, light brown sugar, packed
- 1 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1/2 TBS chopped fresh rosemary
- You can use any kind of steak that is well suited to grilling. You can also use lamb or pork.
- I used extra virgin olive oil.
- Use a low sodium soy sauce. I used Kikkoman.
- Worcestershire Sauce gives this marinade unami.
- The brown sugar should hold it's shape when removed from the spoon if packed tightly.
- Use a good quality Dijon mustard. I do not recommend using regular mustard as it has too sharp a flavor.
- If you have already chopped garlic in the jar, use roughly 1 1/2 tsp of it.
- Strip the leaves from the rosemary and chop them fine. If you don't have fresh rosemary you can use dried. You will need roughly half of the amount as fresh and you will need to rub it between your hands to release the flavor.
- Whisk the oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, black pepper, paprika, and Dijon mustard together in a bowl until well combined, smooth and the sugar has dissolved. (I use my small wire whisk for this.)
- Peel the garlic, mince it, and stir it in along with the minced rosemary. (I tried to mince it really small as I didn't want large pieces in the marinade.)
- Place the steaks into a zip lock baggie large enough to hold them or into a shallow dish large enough to hold them. Pour the marinade over top. Turn them into the marinade to coat well. (You want the marinade to be able to coat the meat on all sides.)
- Place in the refrigerator and leave to marinate for 30 minutes up to 8 hours. (A longer marinating time will inject more flavor and make it more tender, but any longer than 8 hours and the texture of your meat may be compromised.)
- At the end of the marinate time, remove the steaks, allowing any excess marinade to drip off. (You don't want the steak to be swimming in marinade or it will steam rather than grill/fry.)
- Grill or sear in a hot skillet to your desired doneness. (It took four minutes to get to medium rare in my griddler pan as it was being cooked from both sides. The thickness of your steak will also determine how long it will take to cook.)
- Leave to rest for 5 to 10 minutes before serving.
A Simple Steak Marinade
Quite simply delicious. Tender, juicy and flavor-filled steaks every time. This recipe can very easily be halved.
Ingredients
- 2 rib eye steaks, each about 8 ounces in weight and 1-inch thick
- 1/4 cup (60ml) olive oil
- 3 TBS soy sauce
- 2 TBS Worcestershire sauce
- 1 TBS lemon juice
- 1 TBS soft, light brown sugar, packed
- 1 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1/2 TBS chopped fresh rosemary
Instructions
- Whisk the oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, black pepper, paprika, and Dijon mustard together in a bowl until well combined, smooth and the sugar has dissolved.
- Peel the garlic, mince it, and stir it in along with the minced rosemary.
- Place the steaks into a zip lock baggie large enough to hold them or into a shallow dish large enough to hold them. Pour the marinade over top. Turn them into the marinade to coat well.
- Place in the refrigerator and leave to marinate for 30 minutes up to 8 hours. (Any longer and the texture of your meat may be compromised.)
- At the end of the marinate time, remove the steaks, allowing any excess marinade to drip off.
- Grill or sear in a hot skillet to your desired doneness.
- Leave to rest for 5 to 10 minutes before serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
- I use organic black beans that I buy in the health section of the grocery store, but ordinary tinned black beans work well. If you can't get black beans you could use pinto beans.
- No tinned corn? Use fresh or frozen. You will need to add some chopped onions and peppers in that case.
- If you don't have a fresh green jalapeno chili, you can use tinned roasted and chopped chilis in their place.
- If you cannot find Monterey Jack cheese, feel free to use a medium white cheddar cheese.
- I like to make my own enchilada sauce. It's easy to make and is delicious.
- Just buy your favorite brand of flour tortilla. You can use corn tortillas in place of the wheat flour ones if you wish or a mix of the two.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered. (Buttering keeps everything from sticking and makes for an easier clean up. Alternately you can spray with a non-stick cooking spray.)
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out. (This helps to keep the filled tortillas moist and keeps them from drying out.)
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl. (I use a spoon for this. Makes it easier to fill the tortillas.)
- Spoon 1/8th (1/2 cup) of the bean mixture down the center of each tortilla. Roll up tightly and place, seam-side down into the dish. (Don't be tempted to overfill them or they will be hard to roll and may fly apart when baking.)
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly. (Buttering the foil keeps it from sticking to the cheese.)
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
1. Warm the tortillas so they roll without cracking
Tortillas are widely available and used for wraps, including corn and wheat varieties . Warming them briefly (microwave or dry skillet) makes them pliable and prevents splitting when you roll the filling inside.
2. Don’t skip the sauce on the bottom of the dish
Spreading ½ cup of enchilada sauce in the baking dish before adding the rolled tortillas keeps the bottoms soft and prevents sticking or drying out .
3. Mix a little sauce into the filling for extra moisture
Add a splash of enchilada sauce along with the beans, corn, chili, and cheese . This small step ensures the inside stays creamy and never dry.
4. Roll tightly for neat, compact enchiladas
Don't be tempted to overfill them. Spoon ½ cup of filling down the center of each tortilla and roll tightly before placing seam‑side down. A snug roll helps them hold their shape and bake evenly.
5. Cover with buttered foil for perfect melt and moisture
Butter the foil and place it butter‑side down over the dish before baking . This prevents sticking and keeps the cheese beautifully melty without drying out the tortillas.
6. Let them rest before serving
Allowing the enchiladas to stand for a few minutes after baking helps the filling settle and makes them easier to lift from the dish without tearing.
7. Make a homemade enchilada sauce for best flavor
Jarred sauce is available in a lot of places, but I prefer my homemade version and have included the recipe in the notes because it’s easy, delicious, and freezes well when doubled.
8. Prep the sauce ingredients before starting
For the enchilada sauce, assemble all ingredients beforehand because it comes together quickly . This really makes for stress‑free cooking.
9. Cook the spices until fragrant for deeper flavor
If making the sauce, whisk the dry spices into the oil and cook until fragrant and deep in color . This blooming step is key to a rich, restaurant‑quality sauce.
10. Add fresh toppings for brightness and texture
I suggest lettuce, tomatoes, avocado, sour cream, spring onions, or salsa for serving . These fresh elements balance the warm, cheesy filling beautifully.
Make sure to:
Spread sauce on the bottom of the dish
Cover tightly with buttered foil before baking Both steps help keep everything moist and melty.
Black Bean & Corn Enchiladas
A delicious vegetarian option to the meat filled alternative. Prep time doesn't reflect the time needed to make your own from scratch enchilada sauce.
Ingredients
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered.
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out.
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl.
- Spoon 1/8th (1/2 cup) of the bean mixture down the centre of each tortilla. Roll up tightly and place, seam-side down into the dish.
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly.
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
Notes
MAKE YOUR OWN ENCHILADA SAUCE (makes 2 cups)
This is a delicious enchilada sauce. You will never want to use store bought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly.
3 TBS light olive oil
3 TBS flour (whole wheat works well, as does a gluten free flour blend)
1 TBS ground mild chili powder (North American style)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano, rubbed
1/4 tsp salt
pinch ground cinnamon
2 TBS tomato puree (tomato paste)
2 cups (480ml) hot vegetable stock
1 tsp apple cider vinegar
freshly ground black pepper to taste
Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in colour. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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