Things to do with Coleslaw Mix

Pantry/Crisper Essentials

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Coleslaw (from the Dutch term ‘koolsla’ meaning ‘cabbage salad’), is a salad consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise, which originated in the Netherlands in the 18th century. Since then, many variations have been developed in which raw cabbage is usually, but not always, the basic ingredient. The type of cabbage (or green vegetable), dressing, and added ingredients vary widely. Coleslaw may be based on broccoli or kale instead of cabbage, have vinaigrette, mayonnaise, or sour cream based dressings and also include bacon, carrots, capsicum, corn, pineapple, pickles, onions or herbs.

coleslaw_mixColeslaw has become so popular that supermarkets sell a variety of packaged combinations of shredded cabbage and other vegetables as coleslaw mixes or kits. They may contain simply shredded cabbage and carrot, some include various other vegetables such as celery and corn, while others contain alternatives to cabbage such as kale and broccoli. Your choice depends on your taste and what’s available.

While the following recipes are designed for a simple coleslaw mix containing only cabbage and carrot, they can be adapted to whatever mix you have on hand.

Most varieties of coleslaw mix will keep for several days in the fridge. However, if you haven’t used it all by the use-by date, if you squeeze all the air out of the bag and seal it, coleslaw mix can be frozen and used in cooked dishes.

As a Crisper Essential, coleslaw mix can be used to make a quick side salad as well as featuring in many of the salads in the entry Cold Salads from the Pantry.

A simple coleslaw mix of cabbage and carrot can also be substituted for cabbage in some of the recipes in the entry Hero Veg: Cabbage.

Coleslaw mix is also used elsewhere on this website. Just enter ‘coleslaw’ into ‘search’ to find it.

Recipes:

Quick Side Dishes

Coleslaw Deluxe for One

Noodle Salad

Gado Gado Salad

Sautéed Cabbage with Bacon

Vegetable Stir Fry

Spicy Cabbage and Potato

Minestrone

Asian Style Noodle Soup

Seafood Noodle Soup

Tomato, Bean and Vegetable Soup

Stir Fried Noodles

Quick Chicken Chow Mein

Beef Chow Mein

Quick Irish Stew

 

Quick Side Dishes

§   Dress ½–¾ cup coleslaw mix in 1 tbsp. mayonnaise, 1 tsp. lemon juice, pepper and parsley.

§   Add 3–4 halved canned new potatoes to ½ cup coleslaw mix. Dress with 1–2 tbsp. mayonnaise, parsley and dried onion or garlic granules.

§   Add 2–3 halved cherry tomatoes or sliced mushrooms to ½ cup coleslaw mix. Dress with French or Italian salad dressing.

§   Sauté ¾–1 cup coleslaw mix and 1 tbsp. chopped onion with 1 tsp. soy sauce and 1 tsp. lemon juice, garlic and ginger.

 

Coleslaw Deluxe for One

  • 1¼ cups coleslaw mix
  • ¼ Granny Smith apple
  • ¼ cup red capsicum (or red onion)
  • 1 tbsp. diced bacon (optional)
  • 2 tbsp. mayonnaise
  • 2 tsp. lemon juice
  • Pepper, parsley and chives

 

  1. Cut up any large pieces in the coleslaw mix
  2. Peel (optional) and finely slice the apple
  3. Chop the capsicum finely
  4. Toss all the above together with the diced bacon (optional)
  5. Whip lemon juice into mayonnaise and add herbs and spices
  6. Dress salad in mayonnaise and mix well

Variations:

  • substitute sliced celery for some of the apple or capsicum
  • substitute a chopped hard-boiled egg (see Easy Boiled Egg) for the diced bacon

 

Noodle Salad

  • ¾ cup coleslaw mix
  • 1 portion instant noodles
  • 1 tbsp. canola oil
  • 2 tsp. lemon juice
  • Dried onion, garlic granules, ginger and pepper

 

  1. Douse coleslaw mix in boiling water for 10 minutes
  2. Whisk lemon juice into the oil and add spices
  3. Drain coleslaw mix and marinate in oil mixture for 30 minutes
  4. Meanwhile break instant noodles into longish pieces
  5. Douse in boiling water for 2–3 minute until al dente
  6. Drain and place in fridge to cool
  7. Toss noodles and coleslaw mix together

 

Gado Gado Salad

  • 1 tbsp. peanut butter
  • 1 tsp. soy sauce
  • 2 tsp. lime or lemon juice
  • Mild curry powder and coriander
  • 1 hard-boiled egg, sliced (see Easy Boiled Egg)
  • ½ cup canned potatoes, sliced
  • ½ Lebanese cucumber (or ¼ Granny Smith apple), sliced
  • ¾ cup coleslaw mix

 

  1. In the small cup of a bullet blender, blend together peanut butter, soy sauce, lime juice, curry powder and coriander with 1 tbsp. water
  2. Arrange vegetables in a wide bowl
  3. Top with egg slices
  4. Drizzle peanut sauce over salad

 

Sautéed Cabbage with Bacon

  • 1–1½ cups coleslaw mix
  • 2 tbsp. diced bacon
  • 1 tbsp. chopped onion
  • Garlic, pepper and parsley
  • Olive or canola oil

 

  1. In a small saucepan sauté chopped onion with garlic and pepper
  2. Add diced bacon and sauté
  3. Add coleslaw mix with parsley and sauté until cooked to your taste

 

Vegetable Stir Fry

  • 2–3 (frozen) broccoli florets
  • ¼ cup sliced red capsicum (or red onion)
  • ¾ cup coleslaw mix
  • 2–3 mushrooms, quartered
  • Garlic and chilli
  • 1 tsp. soy sauce
  • ½ tsp. chicken stock powder
  • ½ tsp. cornflour
  • Chinese 5 spice (or pepper and cinnamon)
  • Canola oil

 

  1. Dissolve cornflour in ¼ cup cold water
  2. Add soy sauce, stock powder and spices
  3. Add oil to a wok and stir fry garlic and chilli
  4. Add vegetables and stir fry until just tender
  5. Stir in sauce and heat through

Variation: substitute sliced celery for some or all of the capsicum

 

Spicy Cabbage and Potato

  • 1½ cups coleslaw mix
  • 1 small potato, peeled and diced
  • 2 tbsp. chopped onion
  • Mild curry powder and pepper
  • Canola oil

 

  1. In a small saucepan sauté onion with spices
  2. Add potato and sauté
  3. Add coleslaw mix and sauté
  4. Add ¼ cup water and bring to the boil
  5. Cover and simmer until potato is tender (approx. 30 minutes) stirring occasionally and adding a little water if necessary

 

Minestrone

  • 2 tbsp. diced bacon (optional)
  • 2 tsp. tomato paste
  • 1 x 125gm can four bean mix or chickpeas
  • 1 cup coleslaw mix, large pieces chopped
  • 1 tbsp. rice (or 2tbsp. macaroni or elbows)
  • Dried onion, pepper, parsley and basil
  • Shredded Parmesan cheese (optional)
  • Olive or canola oil

 

  1. In a small saucepan sauté diced bacon (optional)
  2. Add beans with the water and heat through
  3. Add tomato paste, herbs and spices
  4. Add 1 cup boiling water and simmer for 15 minutes
  5. Add coleslaw mix and rice or macaroni
  6. Simmer for a further 15 minutes, stirring occasionally and adding more water if necessary
  7. Serve with a sprinkle of Parmesan cheese (optional)

Variations: you could substitute:

  • 1/3 cup canned potatoes, chopped, for the rice
  • 1 small potato, peeled and diced for the rice and add at Step 4

 

Asian Style Noodle Soup

  • 1 cup coleslaw mix
  • 1 portion instant noodles
  • 1½ tsp. chicken stock powder
  • 1 tsp. soy sauce
  • Dried onion and garlic granules
  • Chinese 5 spice (or pepper and cinnamon)
  • 2–3 mushrooms, sliced

 

  1. In a small saucepan, bring 1½ cups water to the boil with chicken stock powder, soy sauce and spices
  2. Add noddles, simmer for 2–3 minutes and tease to loosen
  3. Add vegetables and simmer for a further 3 minutes

 

Seafood Noodle Soup

  • 100–125gm marinara mix
  • 1 portion instant noodles
  • ½ cup coleslaw mix
  • 1½ tsp. chicken stock powder
  • 1 tsp. soy sauce
  • 2 tsp. lemon juice
  • Dried onion and garlic granules
  • Ginger and coriander

 

  1. Bring 1½ cups water to the boil in a saucepan with chicken stock powder, soy sauce, lemon juice and spices
  2. Add coleslaw mix
  3. Add marinara mix and simmer for 3–4 minutes
  4. Add noodles, simmer for a further 2–3 minutes

 

Tomato, Bean and Vegetable Soup

  • ½ cup diced tomatoes
  • 1 x 125gm can four-bean-mix or chickpeas, drained
  • ¾ cup coleslaw mix
  • Garlic and chilli (optional)
  • Pepper, basil and dried onion
  • 1 tsp. chicken stock powder

 

  1. Liquidise the diced tomatoes in the small cup of a bullet blender with herbs and spices
  2. Place in a small saucepan with an additional 2 tbsp. water and bring to the boil
  3. Add ½ cup boiling water with stock powder
  4. Add beans and simmer for 5 minutes
  5. Return to the boil and add coleslaw mix
  6. Simmer until vegetables are tender

Variation: substitute canned corn or 1/3 cup frozen corn kernels for the beans or chickpeas

 

Stir Fried Noodles

  • 1 portion instant noodles
  • 2 tbsp. diced bacon
  • 2 tbsp. chopped onion
  • ¾ cup coleslaw mix
  • ½ tsp. chicken stock powder
  • 1 tsp. soy sauce
  • 1 tsp. lemon juice (optional)
  • Mild curry powder and garlic
  • Chinese 5 spice (or pepper and cinnamon)
  • Canola oil

 

  1. Douse noodles in boiling water for 3 minutes, teasing them apart, drain and set aside
  2. In a wok, stir fry onion with spices
  3. Add diced bacon and stir fry
  4. Add vegetables and stir fry until wilted
  5. Add soy sauce, lemon juice (optional) and stock powder with a little water if required
  6. Stir through noodles until the sauce is absorbed

Variations:

  • substitute ¼ cup chopped cooked chicken for the diced bacon
  • substitute sliced celery for some of the coleslaw mix

 

Quick Chicken Chow Mein

  • 1 x 85gm can shredded chicken
  • 1 portion instant noodles
  • 2 tbsp. chopped onion
  • 1 cup coleslaw mix
  • 1 tsp. soy sauce
  • Garlic, mild curry powder and ginger
  • ½ tsp. chicken stock powder
  • Canola oil

 

  1. Douse noodles in boiling water for 3 minutes, teasing them apart, drain and set aside
  2. In a wok, stir fry onion with spices
  3. Add coleslaw mix and stir fry until wilted
  4. Add soy sauce and stock powder
  5. Add shredded chicken and stir through
  6. Add noodles and stir through

Variation: substitute 1–2 slices roast beef, finely chopped, for the chicken and add 1 tbsp. water at Step 4

 

Beef Chow Mein

  • 100–125gm lean minced beef
  • 2 tbsp. chopped onion
  • 1 cup coleslaw mix
  • 1 tsp. soy sauce
  • Garlic, mild curry powder and ginger
  • ½ tsp. chicken stock powder
  • 1 tbsp. rice
  • Canola oil

 

  1. In a small saucepan sauté onion with spices
  2. Add beef and sauté until browned
  3. Add coleslaw mix and sauté until heated through
  4. Add ½ cup boiling water with chicken stock and soy sauce and simmer for 5 minutes
  5. Add rice and simmer for a further 15 minutes, stirring occasionally

 

Quick Irish Stew

  • 100–125gm diced lamb
  • 1 small potato, peeled and cubed
  • 2 tbsp. chopped onion
  • ½ cup coleslaw mix
  • 2 tsp. soy sauce
  • 2 tsp. tomato paste
  • Pepper and parsley
  • Olive or canola oil

 

  1. In a small saucepan sauté lamb until browned
  2. Add ¾ cup boiling water with soy sauce, tomato paste, parsley and pepper
  3. Add vegetables and simmer until potato is tender (20–30 minutes)
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