Seriously Awesome Slaws - 3 Recipes for Unique Coleslaw

Coleslaw can be tedious, especially if you are making a big batch of it. Manually slicing all that cabbage and grating all those carrots… it’s a lot of work and requires some serious knife skills to achieve a perfect slaw texture. That or you’re stuck buying the pre-shredded bagged stuff which often leaves much to be desired.

Luckily, there is a better way with the KitchenAid® Food Processor Attachment. We’ve put this attachment to the ultimate test today on the Kitchenthusiast™ blog, creating three unique variations on your classic (aka boring) coleslaw. Use a combination of the slicing, shredding, and dicing blades to whip up a Potato Salad Slaw (think coleslaw meets potato salad), an Asian Sesame Slaw, and a sweet Fruit Salad Slaw.

Perfectly Diced Potatoes with the KitchenAid Food Processor Attachment

This attachment comes with 3 discs: a slicer, a grater (both fine and coarse), and a julienne disc. Add on the optional Dicing Kit to get the dicing blade, which is quite possibly the biggest time saver of them all, producing picture-perfect 8mm cubes of whatever you run through it. I’d buy this entire attachment just for that one blade; it’s that amazing.

Seriously Awesome Slaws - Potato Salad Slaw

I’m particularly fond of the Potato Salad Slaw: part potato salad and part coleslaw, with perfectly diced potatoes mixed with cabbage, onion, and shredded fennel for added flavor and crunch. The dressing is a mayo-based dressing with a bit of tang and sweetness, plus capers and parsley for a touch of sophistication. It’s one of those recipes that will quickly become your go-to side dish for football parties, spring picnics, or summer barbecues.

Seriously Awesome Slaws - 3 Recipes for Unique Coleslaw

So, what are you waiting for? Whip up one of these Slawsome recipes for your next gathering. You’ll never serve boring old coleslaw again!

Get the recipes on The Kitchenthusiast blog »

Potato Salad Slaw

Yield: 4-6 side servings

Total Time: 15 minutes

Ingredients:

  • 2 medium russet potatoes, unpeeled and halved (quartered if large)
  • 1/2 head small Napa cabbage, quartered and thick base core removed
  • 1/2 bulb fennel, trimmed, quartered, and cored
  • 1/2 red onion, trimmed and quartered
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons capers, drained (juice reserved)

For Dressing:

  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon reserved caper juice
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cayenne pepper
  • Salt and freshly ground black pepper, to taste

Directions:

  1. Run potatoes through the dicing blade of your KitchenAid® Food Processor attachment. Boil in a pot of lightly salted water for 5 minutes or until fork tender. Drain and rinse with cool water to stop cooking process and set aside.
  2. With a clean bowl under the food processor chute, run cabbage through slicing blade set on the thinnest setting (or thicker if you prefer). Run fennel and onion through coarse grating blade. Toss with cabbage, along with chopped parsley and capers.
  3. For dressing, whisk together all ingredients until smooth. Season to taste with salt and pepper. Toss with slaw mixture until evenly coated. Top with additional chopped parsley as desired.

Get the full recipe (and 2 more unique coleslaw recipes) on The Kitchenthusiast blog »

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This recipe was created in partnership with KitchenAid®. All opinions are my own. This post contains affiliate links.

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7 Comments Leave a Comment »

  1. I’ve had my KitchenAid for about 7 years now and when I purchased it there was a rebate to get a free attachment. I’m pretty sure I got an older version of this, but it was so complicated to use :( This one looks much better, but I do kind of want to dig up the attachment pieces and give them a whirl again. All your veggies look perfect!

  2. How lovely! These are like bowls of spring :) definitely going to try that potato salad slaw!

  3. Wow! That attachment looks amazing!!! I really want that cube disc! . 

  4. Hi Lindsay. I checked out the slaw recipes
    and I’m a little confused about the sweet potato
    one. I don’t see instructions anywhere to cook the sweet potato, but I’ve never eaten sweet ports raw. Are you supposed to leave it raw for the slaw? If not, what are the cooking instructions? I’m hoping to make this today for a late lunch! Thanks so much. 

    • Yes, the sweet potatoes are raw. If you prefer it cooked you could lightly steam the spiralized potatoes before eating them. 

    • Wow, I had no idea sweet potatoes could be eaten raw. I’ll give it a try! Thanks for your quick response and alternate cooking recommendation. Your recipes are always so wonderful! 

  5. Your slaw recipes look divine. Delicious for winter.

    Until I started gardening I had no idea cabbage is a winter vegetable here in the south. Yet, we eat slaws mostly in the summer. I have changed course and now enjoy them in the winter.

    Thanks for sharing these great recipes.

    Velva

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