Summer Slaw
We’re serving up the best Summer Slaw, a delicious salad made with mandarin oranges, dried cranberries, and cabbage. It’s so simple–with a light dressing–refreshing for potlucks, picnics, or a summer holiday salad to bring to the party! Summer slaw is generally considered a light and refreshing side dish or salad, which is super popular during warmer weather.
When we hear friends are coming to town, we quickly got a date on the calendar to have them over for a summer dinner. On the menu, always this Summer Slaw recipe. It’s easy to put together and refreshing and light, especially served with salmon or chicken.
Summer Slaw
This salad is light and fresh, which is a variation of the classic coleslaw. Yes, it’s made with cabbage (both green and Napa), and features a mix of raw, shredded veggies, but it’s tossed together in a light dressing, with a “crunch.” Typically a regular coleslaw is made with a creamy mayonnaise-based dressing, but our slaw is made with vinegar-based dressing.
What is the “crunch” to this salad? This salad is made with mandarin oranges an dried cranberries, with shaved almonds. It’s very popular in the summer months! We also added sesame sticks (yum).
What is needed to make a fresh summer slaw:
- Cabbage: We use a mix of coleslaw which you can buy already chopped, or you can shave yourself green cabbage or Napa cabbage. Add in red cabbage, too. Summer slaw can be seen as a broader category encompassing different types of coleslaw, such as those with a vinegar-based dressing (like red slaw) or creamy mayonnaise-based dressings.
- Fresh Vegetables: You can add vegetables like cucumbers, tomatoes, bell peppers, and green onions, regular onion, and shaved carrots. Fresh cilantro is a must!
- Other flavors: We love to add either fresh orange (like Cara Cara) or mandarin oranges (drained). Also dried cranberries and shaved almonds. The almonds are best if they are toasted first (don’t use raw). Optional – you can add sesame sticks and sesame seeds.
- Tangy or Creamy Dressings:The dressing can vary with a creamy mayonnaise-based dressing, or a lighter, vinegar-based dressing.
- Serving: The term “summer slaw” is often included in a summer menu that includes grilled meats or a lighter fare.
How do you make summer coleslaw?
- Layer the cabbage in a large bowl with almonds, cranberries, red onion, sesame seeds, sesame sticks, and fresh cilantro.
- MAKE THE DRESSING: Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 2 tablespoons of water. Process until smooth.
- Lightly pour the dressing over the salad mixture and toss; serve.
Sandy’s tips and substitutions:
- Make your own cabbage mix: Finely shave green and purple cabbage with a tiny bit of carrots. Add in Napa Cabbage.
- Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once. Or, toast the sliced almonds under low broil for 2-3 minutes, until golden brown.
- Optional to use a creamy dressing. You can buy store-bought if you are in a pinch for time.
- Use fresh orange slices or canned mandarin oranges (drained).
- Use any dried fruit if you don’t have cranberries.
- Nuts: Use any toasted chopped nuts!
- Make ahead: This salad is great made ahead (no more than 24 hours), but add the sesame sticks right before serving.
- Storage: Store leftovers in the fridge for up to 3 days.
Serving
We love to serve this slaw in the summer with our popular Pistachio Lime Baked Salmon. You can bake or grill this salmon. For an appetizer, serve our Watermelon Salsa with pita chips. For more side dishes, serve this slaw recipe, Farmer’s Red Potato Salad, and our 4-ingredient Chocolate Mousse for dessert. It’s the ultimate summer menu!
More coleslaw recipes you may want to try:
- Pineapple Coleslaw
- Mango Summer Slaw
Get the Recipe:
Summer Slaw
Ingredients
- 2 bags coleslaw mix, about 12 cups
- 2 cups Napa cabbage, finely chopped
- 1 ½ cups toasted sliced almonds
- 1 ½ cup dried cranberries, I used Orange Cranberries from Trader Joe’s
- 1 can mandarin oranges, drained
- ¾ cup red onion, finely diced
- 1 cup sesame sticks, found in the bulk aisle at grocery store
- 1 ½ cups chopped cilantro
- ¼ cup sesame seeds
Make the dressing:
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 Tbsp low-sodium soy sauce
- 2 cloves garlic, chopped
- 2 Tbsp honey or brown sugar
- 2 Tbsp minced ginger
- 1 tsp toasted sesame oil
Instructions
- Layer the cabbage in a large bowl with almonds, cranberries, red onion, sesame seeds, sesame sticks, and fresh cilantro.
Make the dressing:
- Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 2 tablespoons of water. Process until smooth.
- Lightly pour the dressing over the salad mixture and toss; serve.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This salad looks amazing!!
While I don’t do a lot of entertaining at the moment, I think I like the more laid back feeling of summer…no school, warmer nights where you can just sit outside and visit…bonfires and just hanging around a fire, roasting marshmallows and hot dogs.