12 Quick Weeknight Skillet Slaw Delights

Ready to transform your weeknight dinners with minimal fuss and maximum flavor? Our 12 Quick Weeknight Skillet Slaw Delights are here to rescue your busy evenings with easy, vibrant, and utterly delicious meals. Perfect for those nights when time is tight but taste is non-negotiable, these skillet slaw recipes promise to keep your dinner routine exciting. Let’s dive into these speedy, satisfying dishes that’ll have everyone asking for seconds!

Asian-Inspired Weeknight Skillet Slaw

Fancy a quick, flavorful dish that brings the vibrant tastes of Asia to your weeknight dinner table? This Asian-Inspired Weeknight Skillet Slaw is your go-to recipe, combining crisp vegetables and a savory-sweet sauce in one pan for minimal cleanup.

Ingredients

• For the slaw:
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced bell peppers
  • 2 tbsp vegetable oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp ginger powder
  • 1/4 tsp red pepper flakes

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shredded cabbage, carrots, and bell peppers to the skillet. Stir-fry for 5 minutes, or until the vegetables are slightly softened but still crisp. Tip: Keep the heat high to ensure the vegetables cook quickly without becoming mushy.
3. In a small bowl, whisk together the soy sauce, honey, sesame oil, ginger powder, and red pepper flakes until well combined.
4. Pour the sauce over the vegetables in the skillet. Stir to coat evenly and cook for an additional 2 minutes, allowing the sauce to thicken slightly. Tip: If the sauce thickens too quickly, add a tablespoon of water to loosen it.
5. Remove the skillet from the heat and let the slaw sit for 2 minutes before serving. This allows the flavors to meld together. Tip: For an extra crunch, sprinkle with sesame seeds or chopped peanuts before serving.

Outstanding in both texture and flavor, this skillet slaw offers a delightful crunch with every bite, balanced by the rich, umami-packed sauce. Serve it alongside grilled chicken or tofu for a complete meal, or enjoy it as a standalone dish for a light yet satisfying dinner.

Spicy Beef Weeknight Skillet Slaw

Cooking a delicious and quick meal doesn’t have to be complicated, especially with this Spicy Beef Weeknight Skillet Slaw. Let’s break down the process into simple, manageable steps to ensure you end up with a flavorful dish that’s perfect for any weeknight dinner.

Ingredients

• For the beef: 1 lb ground beef, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the slaw: 4 cups shredded cabbage, 1 cup shredded carrots, 1/2 cup sliced green onions
• For the sauce: 2 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp honey, 1 tsp garlic powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
3. Season the beef with 1 tsp salt and 1/2 tsp black pepper, stirring to combine.
4. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp honey, and 1 tsp garlic powder until smooth.
5. Pour the sauce over the cooked beef, stirring to coat evenly. Cook for an additional 2 minutes to allow the flavors to meld.
6. Add 4 cups shredded cabbage, 1 cup shredded carrots, and 1/2 cup sliced green onions to the skillet. Stir to combine with the beef and sauce.
7. Cook the slaw for 3-5 minutes, or until the vegetables are slightly softened but still crisp.
8. Remove the skillet from heat and let it sit for 2 minutes before serving to allow the flavors to deepen.

Mouthwatering and vibrant, this Spicy Beef Weeknight Skillet Slaw offers a perfect balance of heat and sweetness, with a satisfying crunch from the fresh vegetables. Serve it over a bed of steamed rice or wrapped in warm tortillas for a versatile meal that’s sure to impress.

Vegetarian Weeknight Skillet Slaw with Tahini Dressing

Delving into the world of quick, nutritious meals, this vegetarian skillet slaw is a game-changer for busy evenings. With a creamy tahini dressing, it’s a dish that promises both flavor and simplicity, perfect for those seeking a healthy, no-fuss dinner option.

Ingredients

• For the slaw:
  • 1 tbsp olive oil
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
  • 1/2 tsp salt
• For the tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1/4 tsp garlic powder
  • 2 tbsp water

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering, about 1 minute.
2. Add shredded cabbage, carrots, and green onions to the skillet. Sprinkle with salt.
3. Cook, stirring occasionally, until vegetables are slightly softened but still crisp, about 5 minutes. Tip: For extra crunch, avoid overcooking the vegetables.
4. While the vegetables cook, whisk together tahini, lemon juice, maple syrup, garlic powder, and water in a small bowl until smooth. Tip: If the dressing is too thick, add water 1 tbsp at a time until desired consistency is reached.
5. Remove the skillet from heat and drizzle the tahini dressing over the slaw. Toss gently to combine.
6. Serve immediately for the best texture and flavor. Tip: For a heartier meal, top with roasted chickpeas or avocado slices.

Vibrant and crunchy, this skillet slaw with its rich tahini dressing offers a delightful contrast of textures. Enjoy it as a standalone dish or as a side to grilled tofu for an extra protein boost.

Chicken and Bacon Weeknight Skillet Slaw

When you’re short on time but craving something hearty and flavorful, this Chicken and Bacon Weeknight Skillet Slaw is your go-to solution. It’s a one-pan wonder that combines juicy chicken, crispy bacon, and a tangy slaw for a meal that’s both satisfying and easy to make.

Ingredients

• For the chicken and bacon:
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the slaw:
  • 4 cups shredded cabbage
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp celery seed

Instructions

1. Heat a large skillet over medium heat and add the olive oil.
2. Add the chopped bacon to the skillet and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. Season the chicken pieces with salt and pepper, then add them to the same skillet. Cook until the chicken is golden brown and cooked through, about 6-8 minutes, stirring occasionally.
4. While the chicken cooks, in a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed to make the slaw dressing.
5. Add the shredded cabbage to the bowl with the dressing and toss until evenly coated.
6. Once the chicken is cooked, return the bacon to the skillet and stir to combine with the chicken.
7. Serve the chicken and bacon mixture over the dressed slaw. Tip: For extra crunch, sprinkle some additional crispy bacon on top before serving.

You’ll love the contrast between the warm, savory chicken and bacon and the cool, crisp slaw. Try serving it in lettuce wraps for a low-carb option that’s just as delicious.

Mexican Weeknight Skillet Slaw with Avocado

Now, let’s dive into creating a vibrant and flavorful dish that’s perfect for those busy weeknights. This Mexican Weeknight Skillet Slaw with Avocado is not only easy to make but also packed with fresh ingredients that come together in a harmonious blend of textures and flavors.

Ingredients

• For the slaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup chopped cilantro
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
• For serving:
  • 1 ripe avocado, sliced
  • 1/4 cup crumbled queso fresco

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium heat until shimmering, about 1 minute.
2. Add the shredded green and red cabbage, julienned carrot, and sliced red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are slightly softened but still crisp, about 5 minutes.
3. While the vegetables cook, whisk together the lime juice, 1 tbsp olive oil, honey, ground cumin, and salt in a small bowl to make the dressing.
4. Remove the skillet from the heat and drizzle the dressing over the cooked vegetables. Toss gently to coat all the vegetables evenly.
5. Transfer the slaw to a serving dish and top with sliced avocado and crumbled queso fresco.

With its crisp texture and the creamy addition of avocado, this dish offers a delightful contrast. The tangy lime dressing and the earthy cumin bring out the freshness of the vegetables, making it a perfect side or a light main course. Serve it alongside grilled chicken or fish for a complete meal.

Sweet and Sour Weeknight Skillet Slaw

Ready to whip up a quick, flavorful dish that’s perfect for those busy weeknights? This Sweet and Sour Weeknight Skillet Slaw combines crisp vegetables with a tangy sauce, all cooked in one skillet for minimal cleanup.

Ingredients

• For the slaw:
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 2 tbsp vegetable oil
• For the sauce:
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp grated ginger
  • 1/2 tsp red pepper flakes

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shredded cabbage, carrots, and red bell pepper to the skillet. Stir to coat the vegetables with oil.
3. Cook the vegetables, stirring occasionally, until they begin to soften, about 5 minutes. Tip: For extra crunch, reduce the cooking time by 1-2 minutes.
4. While the vegetables cook, whisk together the apple cider vinegar, honey, soy sauce, grated ginger, and red pepper flakes in a small bowl.
5. Pour the sauce over the vegetables in the skillet. Stir well to combine.
6. Continue to cook, stirring frequently, until the sauce has thickened slightly and the vegetables are tender-crisp, about 3-4 minutes. Tip: If the sauce thickens too quickly, add a tablespoon of water to loosen it.
7. Remove the skillet from the heat. Taste and adjust the seasoning if necessary. Tip: For a sweeter slaw, drizzle with an additional teaspoon of honey before serving.

Sweet and tangy with a satisfying crunch, this slaw is a versatile side that pairs beautifully with grilled chicken or fish. For a creative twist, serve it atop a warm bowl of rice or quinoa for a hearty meal.

Curried Weeknight Skillet Slaw with Chickpeas

Zesty flavors come together in this quick and easy dish that’s perfect for busy weeknights. Kicking off with a base of crunchy slaw and protein-packed chickpeas, this recipe is a testament to how simple ingredients can create a meal that’s both nutritious and bursting with flavor.

Ingredients

• For the slaw:
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red onion
• For the chickpeas:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp salt
• For the dressing:
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp curry powder

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium heat until shimmering, about 1 minute.
2. Add the chickpeas, 1 tsp curry powder, and 1/2 tsp salt to the skillet. Stir to coat the chickpeas evenly with the spices.
3. Cook the chickpeas for 5 minutes, stirring occasionally, until they start to crisp slightly. Tip: For extra crispiness, let them sit undisturbed for a minute before stirring.
4. While the chickpeas cook, in a large bowl, combine 4 cups shredded cabbage, 1 cup shredded carrots, and 1/2 cup thinly sliced red onion.
5. In a small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/2 tsp curry powder until smooth. Tip: Adjust the honey if you prefer a sweeter or tangier dressing.
6. Pour the dressing over the slaw mixture and toss until everything is evenly coated.
7. Add the cooked chickpeas to the slaw and toss gently to combine. Tip: For a warm slaw, serve immediately. For a chilled version, refrigerate for 30 minutes before serving.

Kaleidoscopic in color and texture, this dish offers a crunchy bite from the slaw contrasted with the creamy, spiced chickpeas. Serve it as a standalone meal or alongside grilled chicken for an extra protein boost.

BBQ Pork Weeknight Skillet Slaw

Creating a delicious BBQ Pork Weeknight Skillet Slaw is easier than you think, especially when you follow these simple steps. Combine the smoky flavors of BBQ pork with the crisp freshness of coleslaw for a meal that’s both satisfying and quick to prepare.

Ingredients

• For the pork:
  • 1 lb pork tenderloin, thinly sliced
  • 1 tbsp olive oil
  • 1/2 cup BBQ sauce
• For the slaw:
  • 4 cups coleslaw mix
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced pork tenderloin to the skillet, spreading the pieces out so they cook evenly. Cook for 3-4 minutes per side, until the pork is no longer pink.
3. Pour the BBQ sauce over the cooked pork, stirring to coat each piece evenly. Reduce the heat to low and let simmer for 2 minutes to allow the flavors to meld.
4. In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, and salt. Toss until the slaw is evenly coated with the dressing.
5. Serve the BBQ pork over the slaw, or mix them together in the skillet for a more integrated dish.

Last but not least, this dish offers a perfect balance of textures and flavors, with the tender pork contrasting beautifully against the crunchy slaw. For an extra kick, try adding a sprinkle of red pepper flakes or serving it with a side of cornbread.

Garlic Shrimp Weeknight Skillet Slaw

Here’s a simple yet flavorful dish that combines the succulence of shrimp with the crispness of slaw, all brought together in a single skillet for an easy weeknight dinner.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the slaw:
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Season shrimp with salt and pepper, then add to the skillet. Cook for 2 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
4. In the same skillet, add shredded cabbage and carrots. Stir in apple cider vinegar, honey, and salt. Cook for 3-4 minutes, stirring occasionally, until vegetables are slightly softened but still crisp.
5. Return the cooked shrimp to the skillet, tossing gently to combine with the slaw. Cook for an additional 1 minute to warm through.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely delightful, this Garlic Shrimp Weeknight Skillet Slaw offers a perfect balance of textures, from the tender shrimp to the crunchy slaw. The garlic infuses the dish with a warm, aromatic flavor, while the honey and vinegar add a subtle sweetness and tang. Serve it over a bed of quinoa or with a slice of crusty bread to soak up the delicious juices.

Thai Peanut Weeknight Skillet Slaw

This Thai Peanut Weeknight Skillet Slaw is a vibrant, crunchy dish that comes together in minutes, perfect for those busy evenings when you crave something both nutritious and flavorful.

Ingredients

• For the slaw:
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup chopped green onions
• For the sauce:
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp grated ginger
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp water
• For garnish:
  • 1/4 cup chopped peanuts
  • 2 tbsp chopped cilantro

Instructions

1. In a large skillet, combine the shredded cabbage, carrots, red bell pepper, and green onions over medium heat. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp.
2. While the vegetables cook, whisk together the peanut butter, soy sauce, honey, lime juice, grated ginger, red pepper flakes, and water in a small bowl until smooth.
3. Pour the peanut sauce over the vegetables in the skillet. Stir well to coat everything evenly. Cook for an additional 2 minutes, allowing the flavors to meld.
4. Remove the skillet from the heat. Sprinkle the chopped peanuts and cilantro over the top for garnish.
5. Tip: For an extra crunch, add the peanuts just before serving to maintain their texture.
6. Tip: If the sauce is too thick, add a little more water, one teaspoon at a time, until it reaches your desired consistency.
7. Tip: This dish can be served warm or at room temperature, making it versatile for any occasion.

Great for a quick dinner or a packed lunch, this slaw offers a delightful mix of creamy peanut sauce and crisp vegetables. Serve it alongside grilled chicken or tofu for a complete meal, or enjoy it as is for a light, satisfying dish.

Lemon Herb Weeknight Skillet Slaw

This Lemon Herb Weeknight Skillet Slaw is a vibrant, quick-to-make dish that brings a refreshing twist to your dinner routine. The combination of crisp vegetables and zesty lemon herb dressing is sure to delight your taste buds.

Ingredients

• For the slaw:
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red onion
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped fresh dill

Instructions

1. In a large skillet, heat 1 tbsp of olive oil over medium heat for 1 minute until shimmering.
2. Add the shredded cabbage, carrots, and red onion to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp.
3. While the vegetables cook, whisk together the remaining 2 tbsp olive oil, lemon juice, honey, salt, pepper, parsley, and dill in a small bowl to make the dressing.
4. Pour the dressing over the cooked vegetables in the skillet. Toss well to coat evenly and cook for an additional 2 minutes to warm the dressing through.
5. Remove the skillet from the heat. Let the slaw sit for 2 minutes before serving to allow the flavors to meld together.

Perfectly balanced between crunchy and tender, this slaw boasts a bright, herby flavor that pairs wonderfully with grilled meats or as a standalone light meal. Try serving it atop a toasted baguette for an unexpected twist.

Smoky Paprika Weeknight Skillet Slaw

Yield a deliciously simple yet flavorful dish that’s perfect for those busy weeknights with this Smoky Paprika Weeknight Skillet Slaw. You’ll love how the smoky paprika brings a warm depth to the crisp vegetables, all coming together in one skillet for minimal cleanup.

Ingredients

• For the slaw:
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red onion
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat a large skillet over medium heat and add 2 tbsp olive oil.
2. Once the oil is shimmering, add the shredded cabbage, carrots, and red onion to the skillet.
3. Cook the vegetables, stirring occasionally, for about 5 minutes until they begin to soften but still retain some crunch.
4. While the vegetables cook, whisk together the apple cider vinegar, smoked paprika, salt, and black pepper in a small bowl.
5. Pour the dressing over the vegetables in the skillet and stir to coat evenly.
6. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
7. Remove the skillet from the heat and let the slaw sit for a minute before serving to allow the flavors to deepen.

Enjoy the vibrant colors and textures of this slaw, with the smoky paprika adding a unique twist that elevates it beyond the ordinary. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a hearty standalone dish.

Conclusion

Kickstart your weeknight dinners with these 12 Quick Weeknight Skillet Slaw Delights! Packed with flavor and easy to whip up, they’re perfect for busy home cooks. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the skillet slaw love on Pinterest for others to enjoy!