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Mix-and-Match Coleslaw


Mix-and-Match Coleslaw

Coleslaw is a classic sandwich side or—depending on where you live—topping. What kind do you like best? You don’t have to pick! Our all-in-one recipe offers you basic instructions for making three different variations. We don’t usually call for bags of vegetables that are already cut, but we make an exception for coleslaw because it’s tricky to cut cabbage very thinly (even for an adult). If you want to make your own cabbage mix, shred or finely slice 1/2head of green, savoy, or napa cabbage and shred 2 carrots.
Prep Time 11 minutes
Total Time 15 minutes
Servings 6 servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Large bowl
  • Small bowl
  • Large spoon


  • 1 12- to 14-ounce bag shredded coleslaw mix
  • 1/4 cup chopped fresh flat-leafparsley (if you like)
  • 1 recipe dressing (see below)


  • Put the coleslaw mix in the large bowl and add the parsley (if using).
  • Pour half of the dressing over the coleslaw and mix.It will need more dressing, but add a little bit at a time so that it’s just right for you. Serve right away or cover and refrigerate up to 2 hours. If there is any dressing left over, cover and refrigerate up to 1 week.


Choose your dressing!
  • ¼ cup plain yogurt
  • 1 tablespoon white, rice, or cider vinegar
  • 1 heaping teaspoon mustard (any kind you like)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons tahini or nut butter
  • 2 tablespoons vinegar (any kind you like)
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 cup olive or vegetable oil
  • 1/4 cup vinegar (any kind you like)
  • 1 teaspoon mustard (any kind you like)
  • 1/4 teaspoon salt
  • To make any of the dressings, put all the ingredients in a small bowl and mix well.
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