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Spring side dishes, a trio of coleslaw

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Spring is here and with it, time to spend at the park and have a picnic. Cole slaw is a great side dish for spring and summer, at a picnic or at home. Here are three variations.

Broccoli Coleslaw


3 tablespoons granulated sugar

1/2 teaspoon black pepper

1 cup vegetable oil

6 tablespoons rice vinegar


1 cup slivered almonds

6 tablespoons sesame seeds

2 packages ramen noodles (Oriental or vegetable flavor)

2 bags broccoli coleslaw

3 scallions, tops and bottoms chopped

  • Mix dressing ingredients together and set aside.

  • Toast almonds and sesame seeds at 350 degrees F until lightly browned.
  • Let cool.

Crunch up noodles in bag before opening.
  • Place dry noodles and contents of seasoning packets in large bowl.

  • Add broccoli slaw, scallions, toasted almonds and sesame seeds.

Toss with desired amount of dressing right before serving.

Mexican Cole Slaw


1 head cabbage, shredded

1/2 cup celery, diced

1 can pinto beans, drained

3/4 cup bell pepper, diced

Onion, grated, to taste

Toss lightly; add dressing and marinate all day.


1/2 cup granulated sugar

1/2 cup wine vinegar

1/2 tablespoon Tabasco sauce

1 teaspoon pepper

1/2 cup oil

1/2 tablespoon Worcestershire sauce

3/4 tablespoon salt

  • Toss lightly.

  • Mix together and pour over salad mixture.

Creamy Coleslaw


2 cups mayonnaise

2 tablespoons cider vinegar

2 tablespoons granulated sugar

1 teaspoon minced garlic

1 teaspoon ground white pepper

1 teaspoon salt


5 large carrots, peeled and shredded

1 head green cabbage, shredded


 In a small bowl, mix together the mayonnaise, vinegar, sugar, garlic, pepper and salt.
  • Set aside.

  • In a large bowl, toss the carrots and cabbage.
  • Immediately pour the dressing over the cabbage mix and toss until all of the vegetables are well coated.
  • Cover the bowl and refrigerate for an hour.
  • Toss again before serving.


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