10 Crunchy Coleslaws to Make for Your July 4th Cookout

Looking for a great coleslaw recipe to make this weekend? You've come to the right place.

By
John Becker
John Becker
John Becker
Editor
John Becker is an editor with over a decade of experience researching and writing about food. He revised and updated the latest edition of The Joy of Cooking.
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Published July 02, 2025
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Serious Eats / Liz Clayman

Nothing says summer quite like cookouts, outdoor dining, and refreshing dishes. Whether you're bringing a side to your neighbor's get-together or looking for a side salad to serve on a weeknight, this collection of coleslaw recipes, ranging from a Tex-Mex-inspired jalapeño option to a classic recipe from Kenji, is sure to come in handy. If you're planning on smoking a pork shoulder, we have outstanding recipes for vinegar slaw and red slaw, both of which are suitable sides for barbecue in the Carolinas. Of course, they're just as welcome served alongside grilled sausages, baby back ribs, and other rich grilled foods. What better way to kick of the summer?

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June 2024

  • Vinegar Coleslaw

    Vinegar coleslaw served inside a small bowl

    Serious Eats / Qi Ai

    This sweet and tangy vinegar coleslaw makes a great accompaniment to rich barbecue. Tossing the cabbage with sugar and salt draws out excess moisture, leaving you with a tender, crunchy, and well-seasoned slaw that won't become soggy.

  • Super-Simple Tangy Buttermilk Coleslaw

    A large ceramic bowl piled high with tangy buttermilk coleslaw.

    Serious Eats / J. Kenji López-Alt

    This back-to-basics slaw uses a combination of buttermilk and mayonnaise, which gives the dressing a fresh tang and enough thickness to coat the vegetables.

  • Coleslaw With Creamy Chile Vinaigrette

    Closeup of Coleslaw With Creamy Chili Vinaigrette

    Serious Eats / Vicky Wasik

    Take a page out of Michael Harlan Turkell's book and dress your coleslaw with an apple cider vinaigrette. Seasoned with a puréed Fresno chile and enriched with cream, this slaw is bright and creamy, with mild heat in each bite.

  • Tangy Apple Coleslaw

    Tangy apple coleslaw, served in a white bowl on a white background.

    Serious Eats / Joshua Bousel

    Granny Smith apples add a tart, fruity twist to this classic side. In fact, this slaw has three types of tang: acetic acid from the cider vinegar, lactic acid from the sour cream, and citric acid from the grated green apple... perfect for cutting through the richness of barbecued meats, while also being lightly sweet and creamy.

    Continue to 5 of 10 below

  • Classic Coleslaw

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    Serious Eats / Liz Clayman

    Kenji's trick to making the perfect coleslaw: briefly salt and then rinse the cabbage, carrot, and red onion. The salt draws out moisture that would otherwise dilute the dressing, thus keeping the veggies crisp and the dressing thick and creamy.

  • Spicy Cabbage Slaw

    Closeup of spicy cabbage slaw, served on a plate aside tacos and refried beans.

    Serious Eats / J. Kenji López-Alt

    This spicy cabbage slaw—somewhere between what you'd get at a Mexican taqueria and a Haitian-style pikliz—is flavored with habanero and a hint of allspice. It's essentially a quick-pickle recipe that comes together in minutes, but goes a long way to adding crunch, freshness, and heat to sandwiches, tacos, or burgers.

  • Lexington-Style Red Coleslaw

    Closeup of red coleslaw in a white bowl on a white background.

    Serious Eats / Joshua Bousel

    Ketchup and hot sauce combine for a tasty red slaw that's bright and tart—perfect for balancing the fatty richness of barbecued meat.

  • Mustardy Coleslaw

    Closeup of mustard coleslaw, served in a white bowl on a white background.

    Serious Eats / Joshua Bousel

    Yellow mustard gives this slaw just enough bite without overwhelming it with the heavy hand of a hotter and more pungent mustard. Creamy, sweet, and tangy, the slaw is balanced and makes for a great side or sandwich topper.

    Continue to 9 of 10 below

  • Jalapeño Coleslaw

    Overhead view of jalapeño coleslaw, served in a white bowl on a white background.

    Serious Eats / Joshua Bousel

    Lime, chile, cilantro, and cumin give this creamy coleslaw a Tex-Mex kick—a perfect accompaniment to smoked brisket or short ribs. Here, we choose to seed the jalapeños, which lessens the peppers' heat and gives the slaw a mild spiciness that everyone can enjoy.

  • Quick Curtido (Salvadoran Cabbage Slaw)

    Closeup of a bowl of quick curtido, served in a white bowl on a wooden surface.

    Serious Eats / Lauren Rothman

    This vinegary slaw adds crunch and a hit of acidity to a host of rich, long-cooked dishes that crave brightness and texture. Traditional curtido is prepared days in advance, allowing it to develop a fermented tang. This shortcut version—ready in just an hour—is a nice fallback when you don't have time to plan ahead. 

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