This Summer Slaw takes our family favorite southern coleslaw recipe and adds fresh summer vegetables, including cherry tomatoes, cucumbers, and green onions, and tosses it in a creamy, tangy dressing. Easy to make and a perfect summer side!
This summer slaw is creamy and tangy and packed with fresh vegetables such as shredded cabbage, carrots, tomatoes, cucumber, and green onions, all tossed in a homemade creamy dressing.
It's quick and easy to whip up, and it makes a perfect summer side for grilling and picnics. Serve it with burgers and hot dogs, pulled pork, sloppy joes, grilled chicken, smoked brisket or so much more!
What is the Difference Between Summer Slaw and Coleslaw?
This summer slaw recipe is pretty close to our family favorite coleslaw (passed down from my husband's great grandma!). The main difference is that this one features some fresh summer favorite vegetables, like cherry tomatoes and green onions.
What Makes Slaw Different than a Salad?
Slaw is a type of salad featuring raw vegetables tossed in some sort of dressing. What usually classifies a salad as a slaw is the fine shredding of the vegetable, such as cabbage, carrots, or broccoli.
This summer slaw features shredded cabbage and carrots, like a classic coleslaw.
Summer Slaw Variations
I love this summer slaw recipe as written, but here are some ideas to add variety or make it your own.
- Fresh Veggies - If you have some extra veggies from your garden or in your fridge, go ahead and chop them up and throw them in. Adding stronger flavored vegetables like bell peppers will alter the orginal flavor significantly. Lighter flavored vegetables such as zucchini or radishes can be added without changing the flavor much.
- Broccoli Slaw- use half shredded cabbage and half broccoli slaw (shredded broccoli).
- Olive oil - You can use plain extra virgin olive oil instead of mayo. A high quality (low bitter) olive oil will work best. My favorite olive oil is Garcia de la Cruz premium because it has no bitterness and features a full fruity flavor and beautiful rich color.
- Yogurt - you can also use plain yogurt instead of sour cream.
- Fresh Herbs - add garden fresh herbs such as parsley, dill, or oregano for some added color and flavor.
- Nuts or Seeds- Sunflower seeds, hemp seeds, pepitas, chia seeds, chopped walnuts, chopped cashews, or chopped pecans all make delicious additons to this summer slaw.
- Beans- Adding beans, such as white, cannelini, pinto, kidney, or black beans can add extra protein and fiber to this salad making it more filling.
More Summer Salad Recipes You'll Love
- Best Southern Potato Salad - a classic favorite potato salad with tender potatoes and hard boiled eggs in a creamy, spicy dressing.
- Pizza Pasta Salad - Pasta salad with all of your favorite pizza toppings including pepperoni, bell peppers, and tomatoes tossed in a zesty, tangy Italian dressing.
- Jicama Slaw - shredded jicama, cabbage, and carrots tossed with fresh cilantro in a spicy-sweet dressing.
- Dill Pickle Pasta Salad - the ultimate tangy pasta salad tossed in a tangy dill dressing with baby dill pickles.
- Mexican Street Corn Salad - featuring the favorite flavors in the street food favorite with the addition of fresh summer vegetables to make a refreshing salad side dish.
Summer Slaw Video
- 5 cups shredded cabbage
- 1 medium cucumber chopped
- 1 pint cherry tomatoes quartered
- ½ cup shredded carrot
- 3 green onions thinly sliced
- ½ cup mayo
- ⅓ cup sour cream
- ¼ cup white vinegar
- 2 tablespoons fresh squeezed lemon juice
- ¼ cup sugar
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- In a large bowl, add shredded cabbage, cucumber, tomatoes, carrots, and green onions. Toss gently to combine. Set aside.
- In a second medium mixing bowl, add remaining ingredients to make the dressing. Whisk together until smooth.
- Pour dressing over vegetables. Fold in until dressing fully coats the slaw.
- Cover and refrigerate for at least one hour or overnight. Serve cool.
- Do I Have to Chill? No. You can eat it right away like a salad. However, chilling is recommended to allow the flavors to meld and marry. This recipe will be okay served right away, but turns out better when chilled first.
- Make Ahead: Make this summer slaw up to 2 days ahead. Store covered in the refrigerator until ready to serve. Stir before serving to incorporate dressing.
- Storage: Store leftovers covered in the refrigerator for up to 3 to 5 days.
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