Variety Coleslaw

This is coleslaw with room to experiment. The base, shredded cabbage, grated carrot, and a bit of green pepper, gets a lighter dressing of yogurt mixed with boiled-style salad dressing, then takes on the personality of whichever fruit you add: tart apple, sweet pineapple, or plump raisins. Same slaw, three different moods.

Yogurt in the dressing is the smart move that keeps this lighter than mayo-heavy slaws. It cuts calories noticeably and adds a clean tang that lets the cabbage crunch and fruit flavors show through instead of getting muffled under heavy creamy dressing.

Boiled dressing is the old-fashioned cooked dressing (think Miracle Whip’s ancestor), and it brings a sharper, tangier character than mayo. If you can’t find it, substitute a mix of mayo and a splash of apple cider vinegar with a pinch of sugar.

Apple gives you a crunchy-tart slaw that pairs with pork and barbecue. Pineapple brings tropical sweetness (great with ham or grilled chicken). Raisins add an old-fashioned Waldorf-style touch that works beautifully for church-supper type gatherings.

Mix gently after adding the dressing. Overzealous stirring bruises the cabbage and releases too much water, so the slaw weeps on the plate.

Serve immediately or let chill 30 minutes for slightly softened texture.

Kitchen Tips

• Shred cabbage thin for proper slaw texture; chunky cabbage tastes raw.
• Squeeze apple pieces with lemon juice to prevent browning.
• If using raisins, plump briefly in warm water to keep them soft.
• Salt cabbage lightly and let drain 15 minutes for less watery slaw.

Variations

• Toast sunflower seeds or chopped walnuts and scatter on top for crunch.
• Add crumbled blue cheese for a grown-up, savory lean.
• Stir in a teaspoon of caraway seeds for a German-style slaw.