Coleslaw may start with cabbage, but around the world, it grows into something way more exciting than just a side for ribs. Each country has its own version—sometimes fresh and tangy, sometimes creamy and spiced, always crunchy and full of life.
These slaws borrow from local traditions, using native produce, bold dressings, and a rainbow of textures.
Here are 16 coleslaw recipes from across the globe that bring new flavor to your plate.
1. German Krautsalat
This no-mayo classic keeps it sharp and simple. Shredded white cabbage softens slightly in vinegar, sugar, and a hint of caraway.
It’s tangy, crisp, and built to cut through heavy sausages or schnitzel. Let it chill, and the flavor only gets better.
2. Korean Baechu Slaw
Like a shortcut to kimchi, this spicy slaw uses napa cabbage, garlic, Korean chili flakes, and scallions for instant zing.
It’s bold, punchy, and slightly funky. Serve it with grilled meats or tuck it into rice bowls for extra heat.
3. Thai Green Papaya Slaw
Green papaya brings crunch, lime juice adds brightness, and crushed peanuts layer in richness and texture. Fish sauce ties it together.
Sweet, sour, spicy, and salty all show up at once. It’s a vibrant match for grilled shrimp or sticky rice.
4. Mexican Curtido
This fermented Salvadoran-style slaw balances cabbage, carrots, and onions with oregano and vinegar for a lively, tangy crunch.
It’s slightly sour with a warm herbal finish. Often paired with pupusas, it’s just as good on tacos or beans.
5. Japanese Daikon-Carrot Slaw
Thin matchsticks of daikon and carrot get dressed in rice vinegar and toasted sesame oil, offering a light, nutty finish.
It’s bright, crisp, and gently earthy. A quiet star alongside tempura or grilled fish.
6. Middle Eastern Cabbage Salad
This lemony, herb-packed slaw features olive oil, fresh parsley, and a dusting of sumac for tartness and color.
No mayo, no cream—just clean, citrusy snap. Perfect with grilled kebabs or flatbread.
7. Caribbean Pineapple Slaw
Juicy pineapple chunks meet shredded cabbage, scallions, and spicy Scotch bonnet peppers in a sweet-heat combo.
It’s lively and bold, with tropical sweetness and a kick. Serve it with jerk chicken or fried plantains.
8. Polish Surowka
A creamy mix of grated carrots, apples, and cabbage lightly sweetened and dressed in sour cream or yogurt.
It’s tart, sweet, and mellow with a silky texture. A traditional companion to roasted meats or cutlets.
9. Indian Cabbage Kachumber
Finely shredded cabbage mixes with green chilies, mustard seeds, and coriander, tossed in lemon juice for brightness.
There’s a bit of heat and lots of herbal lift. It pairs beautifully with curries or dal and rice.
10. French Celery Root Remoulade
Transport yourself to a French bistro with Celery Root Remoulade. This classic dish features shredded celery root tossed in a tangy Dijon-mayo dressing.
The creamy dressing is complemented by the crisp texture of the celery root, creating a delightful contrast. It’s often served as a starter or side in French cuisine, offering a taste of elegance.
Did you know? Celery root, also known as celeriac, is a popular ingredient in French cooking, prized for its unique flavor and versatility, making it a favorite in salads and gratins.
11. Vietnamese Cabbage And Chicken Slaw (Gỏi Bắp Cải)
Cabbage, shredded chicken, Thai basil, and carrots come alive in a light dressing of fish sauce, lime, and sugar.
The flavors are fresh, sweet-savory, and loaded with herbs. A full salad-meal that still feels light.
12. Ethiopian Gomen Salad
Sautéed cabbage and carrots are cooled and tossed with turmeric, garlic, and lemon for a gently spiced, golden-hued slaw.
The turmeric gives it warmth, while the garlic brings boldness. It’s lovely with injera or lentil stews.
13. Brazilian Cabbage Slaw (Salada De Repolho)
Finely shredded cabbage is tossed with lime juice, olive oil, and garlic for a bright, tangy bite.
It’s crisp, clean, and refreshingly simple. Often served with grilled meats or feijoada.
14. Russian Vinegret-Inspired Slaw
This bold twist adds shredded beet, potato, pickles, and cabbage for a deeply colored, earthy salad.
Sour and savory notes play off the natural sweetness of beet. It’s hearty and eye-catching on any plate.
15. Filipino Ensaladang Repolyo
A vinegar-forward cabbage slaw mixed with sweet onions, black pepper, and a touch of sugar.
It’s sharp, simple, and often served alongside grilled or fried meats. A quick pickle with big punch.
16. Australian Crunchy Slaw With Beetroot
This colorful combo includes shredded cabbage, carrots, and beets tossed in a creamy yogurt-lemon dressing.
The beets stain everything pink, adding sweetness and snap. It’s a backyard BBQ essential Down Under.