If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but cole slaw and pasta really go together really well. You have the creaminess of the pasta contrasted by the crunch and bite of the slaw. Add in crab, and you have something fantastic. And of course, the Old Bay seasoning really kicks it up with a nice spicy flavor.
I was very pleasantly surprised with this crab pasta salad. I didn’t really expect the slaw to work so well in this dish. It really got me to thinking about adding slaw in with any cold pasta salad.
You’ll also want to try my garlic-stuffed olive pasta salad and my copycat of the crab salad from Golden Corral.
Crab Pasta Salad
- 3 cups uncooked medium pasta shells
- 1 pound shredded cabbage coleslaw mix
- Marzetti coleslaw dressing to taste (or substitute 1 pound prepared coleslaw for the slaw mix and dressing)
- 1/2 cup mayonnaise
- 1 tablespoon chopped sweet onion
- 1 teaspoon dried dill weed
- Old Bay Seasoning to taste
- 2 cups crabmeat chopped (imitation is ok)
Bring a large pot of salted water to a boil and add the pasta. Cook per instructions and rinse and drain well.
Meanwhile, mix the coleslaw mix and dressing (to taste). Add just enough dressing to get the cabbage wet.
Add in the mayonnaise, onion, dill weed and Old Bay. Stir to combine.
Add the pasta to the slaw and stir to coat.
Gently stir in the crab.
Refrigerate at least 1 hour before serving.
We absolutely loved this Buffalo slaw. It is no doubt one of our favorite non-traditional slaws. It is creamy, and smooth, thanks to mayo, sour cream and blue cheese crumbles. There’s a great celery crunch. There’s just a hint of Buffalo wing sauce flavor. Served cold, this slaw complements any meal, and specially, something hot off of the grill! It’s also great heaped on top of something hot off of the grill!
If you find that blue cheese is a bit too strong for you, you can substitute Gorgonzola cheese crumbles. This slaw is great with either.
This slaw is the perfect side for our Buffalo hot dogs.
Servings 6 -8
- 1 pound slaw mix cabbage, carrots, etc
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 2-4 tablespoons Frank's Buffalo Wing Sauce
- 1 cup celery sliced thin
- Blue cheese or Gorgonzola cheese, crumbled, to taste
Place cabbage mixture into a large bowl.
In a small bowl whisk together the mayonnaise, sour cream, vinegar, sugar and salt
Stir in the wing sauce and celery.
Add sauce to the cabbage and gently stir or toss until combined.
Add crumbles, to taste and stir.
I’m a huge fan of anything slaw, which is odd since when I was growing up I couldn’t stand slaw at all. Now, slaw is the one thing I almost always order when eating out, and I often make it when cooking at home. And slaw isn’t just a wonderful side. It’s fantastic on top of hot dogs, hamburgers, and best of all, pulled pork or smoked brisket sandwiches. This colorful Mardis Gras slaw is one of the slaws that changed my mind about slaws.
This recipe comes from Marguerite at Cajun Delights, my favorite place for all thing Cajun, from food to music.
Also try my bacon ranch slaw.
Mardis Gras Slaw
Servings 8 -10
- 1 medium head green cabbage shredded (or substitute 2 1 pound packages shredded cabbage)
- 1/2 medium red onion chopped
- 1 medium green bell pepper chopped
- 1 medium yellow bell pepper chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 cup or more mayonnaise,(I recommend Duke's)
- 1 teaspoon Zatarain's Creole mustard
- 1 teaspoon prepared horseradish
- 1 tablespoon Cajun seasoning
- Salt to taste
Combine cabbage, onion and bell peppers in large bowl.
In a small bowl whisk together the remaining ingredients. Pour over the cabbage mixture and toss to coat completely.
Sure, these southern-style picnic hot dogs are easy to make. And they’re good! Nothing beats the crunchy coolness of a good slaw with the heat of a nice hot chili sauce! Yum! Nothing fancy, just great! Great for a big cookout or picnic, it doesn’t get any easier.
This made for a quick dinner the other night. I used packaged slaw mix with Marzetti light slaw mix. While the dogs were grilling I warmed the chili.
Also try my delicious southwestern hot dog.
Southern-Style Picnic Hot Dogs
- Hot dogs grilled
- Hot dog buns toasted
- Cold cole slaw
- Canned hot chili without beans, heated
This is the world’s easiest-to-make slaw. Bacon ranch slaw is perfect for a big get-together. It’ll hold up well in the heat of the day, so make a batch for a family picnic. It has the surprising twist of bacon. Who puts bacon in slaw? Well, everyone should now. It adds that great smokiness. A little extra crunch. We already knew that ranch dressing and bacon go together so well. I mean, who doesn’t load up on the bacon bits on their salad then pour on the ranch? Ok, maybe that’s just me…
Anita loved this bacon ranch slaw. Use a good smoky bacon for extra kick! Also try my bacon ranch potato salad or another favorite, pineapple king coleslaw.
Bacon Ranch Slaw
Servings 4 -6
- 1 pound package coleslaw mix
- 4 slices thick apple-smoked bacon cooked, drained, crumbled
- 1/2 cup quality ranch salad dressing
I absolutely love the contrast between the sweet pineapple and the bite of the lemon and onion in this Pineapple King coleslaw. The crunch of the cabbage and the creaminess of the mayonnaise really rocks this slaw, too.
This simple classic salad was a great side for our meatball sandwiches. The sweetness is a welcomed surprised. The pineapple King coleslaw is still light enough to not overwhelm. I’ve seen variations where people have substituted mandarin orange wedges. That seems like an interesting variation that would be worth a try!
For a little change, use broccoli slaw mix instead of the ‘usual’ cabbage mix.
Also try my Cajun rainbow slaw.
Carrot and Pineapple King Coleslaw
Servings 4 -6
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1 teaspoon onion grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 8 ounce can chunk pineapple, drained
- 3 cups cabbage or broccoli slaw mix
Boy, this Cajun rainbow slaw has some kick! If you’re a fan of horseradish you’ll be all over this salad. If you’re not a fan of horseradish, cut the amount in half and you’ll still get to enjoy a great salad! I make a lot (and I do mean a lot) of slaws and this one is a pleasant change from the usual vinegar- or mayonnaise-based versions.
My favorite way to eat a good slaw is heaped on top of a smoked pulled pork or brisket sandwich. I love the contrast between the crunchy slaw and the tender meat. You just can’t beat it.
Also try my Sriracha slaw. Just like this Cajun rainbow slaw, it packs a good bit of a kick.
Cajun Rainbow Slaw
- 2 teaspoons Cajun seasoning
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard spicy brown works fine, or combine a few drops of Worcestershire sauce with Dijon mustard
- 1/2 lemon juiced (to taste, depending on the size of the lemon)
- 2 tablespoons more or less, to taste prepared horseradish
- 1 12 ounce package broccoli slaw mix
- 1 small red bell pepper minced
- 1 small orange or yellow bell pepper minced
- 3 green onions chopped
Combine the seasoning, mayo, mustard, lemon and horseradish in a medium bowl.
Add in the remaining ingredients and fold to coat.
I love a slaw with some kick. Sure, I’ll enjoy a big ole bowl of sweet slaw too, but for my money you can’t beat a Sriracha slaw that brings a little heat.
Sriracha sauce is a wonderful thing. Though it is a little spicy, it’s not a burn-the-cover-off-your-tongue hot. It’s pleasant really. And it is fantastic in this slaw.
Also try my Hard Eight coleslaw.
Sriracha Cole Slaw
Servings 4 -6
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon stone-ground mustard
- 1 tablespoon Sriracha sauce
- 2 teaspoons sugar
- 1 teaspoon celery seed
- 1 pound cabbage slaw mix with carrots
- Salt and freshly ground black pepper
In a large bowl, whisk together the mayonnaise, apple cider vinegar, mustard, Sriracha, sugar and celery seed.
Add in the slaw mix and stir well to coat.
Season with salt and pepper.
Man oh man, these grilled Jamaican jerk chicken sandwiches disappeared fast. I used my preferred chicken meat, thighs, instead of breasts, but you can certainly use white meat instead. I would recommend butterflying the breasts or just cutting them thin (and to a consistent thickness so they cook evenly). No matter what you use, these sandwiches are nicely spiced, crazy tender and perfectly moist. I wouldn’t change a thing about them.
I used some The Shizzle jerk marinade. It is my favorite. They also make a hot version that I love (it is called Voodoo Hot for a reason!).
Also try my grilled Malibu chicken sandwiches.
Grilled Jamaican Jerk Chicken Sandwiches
Let the chicken marinade for at least 4 hours (and up to 24 hours).
Fire up your grill for direct and indirect cooking.
Shake off any excess marinade from the chicken and place over direct heat. Sear for a few minutes, then rotate 90 degrees and cook another 2 minutes or until you get those perfect grill marks. Flip and cook another 2 minutes. Remove to indirect heat and cook until done.
Lightly toast the buns on the grill.
Assemble the sandwiches by topping buns with chicken and slaw.
I’ve been a subscriber of Chile Pepper magazine for years. I can always count on it for good articles, product reviews and recipes. Like this one from the June 2003 issue.
This coleslaw recipe comes from the Hard Eight BBQ joints in Texas. I’ve never been there, but if this slaw is any indication, they’ve got some good eats. Anita proclaimed this the best slaw I’ve ever made, which is saying a lot because I’ve made just about every variation of slaw you can imagine!
(This slaw is outstanding on a po’boy or on some grilled chicken thigh sliders!)
Also try my country coleslaw.
Hard Eight Coleslaw
Perfect on its own or on top of pulled pork sandwiches or grilled sausage po'boys!
Servings 8 -12
- 2 pounds cabbage shredded or sliced thin
- 2 4 ounce jars chopped pimientos
- 1/4 cup red wine vinegar
- 1/4 cup oil I used olive oil
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon salt
- 2 cups green bell pepper chopped
- 1 jalapeno seeded, minced (optional)
- 1 cup sugar I used Splenda