It goes without a doubt that coleslaw is a picnic staple! From sweet and tangy varieties to rich and creamy, everyone has a favorite style to make… and devour.

Coleslaw complements a multitude of dishes like cozied next to classic fried chicken or riding shotgun next to Sticky BBQ Ribs. It has also been tucked into tacos and adds crunch to savory pulled pork sandwiches.

Today’s wide variety of cabbages are giving coleslaw a colorful pick-me-up, from brilliant red hues to vibrant purple shades. Cabbage is a cruciferous vegetable, and eating different types of cabbage boosts your intake of Vitamin C and fiber, amongst many other health benefits.

Changing up your ‘slaw ingredients is great a great way to add versatility. Try Nappa cabbage mixed with a sweet and tangy vinegar-based dressing, toasted sesame seeds and green onions. These ingredients give coleslaw an Asian flair that will liven up your side dish.

If you’d like to stick with a creamy base, try spiking a traditional mayo-based slaw dressing with a touch of zingy horseradish and toss in some dried cranberries for a sweet counterpart.

Or go old school and try a cooked style dressing like in my Tangy Poppy Seed & Pineapple Coleslaw.  I tend to like this style dressing as it is high flavor and is fairly thick – so as your dressing starts to break down the cabbage, it dilutes but still coats the cabbage without getting watery.

Switch up the standard ‘slaw and try some new twists on an old favorite! –Kathy

Tangy Poppy Seed & Pineapple Coleslaw
Makes 6 cups

1 (8 oz) can crushed pineapple with juice
1/2 teaspoon salt
tiny pinch red pepper flakes
1 teaspoon finely minced fresh ginger (optional)
1/3 cup cider vinegar
3 tablespoons sugar
1 tablespoon cornstarch
1 (1 lb) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
4 green onions, thinly sliced
1 large carrot, grated
1 1/2 teaspoons poppy seeds
1/4 cup light or regular mayonnaise

In a small saucepan combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.

Place coleslaw greens, green onion, carrot and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.

Recipe by Kathy Casey Food Studios®