RED CABBAGE COLESLAW
This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!
Provided by LUv 2 BaKE
Categories Vegetable
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine vegetables in a large mixing bowl.
- In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
- Pour hot dressing over vegetables; mix well.
- Refrigerate to blend flavours.
- Leftovers will keep a couple days in the fridge.
Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.2, Sodium 27.2, Carbohydrate 8.6, Fiber 1.9, Sugar 5.1, Protein 1.2
CABBAGE SLAW
This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.
Nutrition Facts :
CREAMY CABBAGE COLESLAW
A Creamy Cabbage Coleslaw that is great with Beefstew on a cool fall night. Or just a refreshing side dish.
Provided by sawman2004
Categories < 15 Mins
Time 15m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Combine cabbage,onion,and cucumber in a bowl and Chill.
- In another bowl combine the mayonnaise or salad dressing,sugar,vinegar,celery seed,and salt, Stirring till the sugar is dissolved and Chill.
- When reddy to serve toss the dressing mixture with the cabbage mixture.
Nutrition Facts : Calories 160.7, Fat 11.9, SaturatedFat 1.8, Cholesterol 9.2, Sodium 489.7, Carbohydrate 13.9, Fiber 0.9, Sugar 6.3, Protein 1
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
CABBAGE COLESLAW
A very easy and low fat recipe that is so delicious you will make it time and time again. Thanks MOM!!
Provided by anika4220
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl until thoroughly combined; cover and chill in refrigerator for at least 1/2 hour. Serve!
Nutrition Facts : Calories 11.2, Fat 0.1, Sodium 6.5, Carbohydrate 2.6, Fiber 0.9, Sugar 1.7, Protein 0.5
GREEN CABBAGE SLAW WITH DIJON VINAIGRETTE
Everyone needs a go-to coleslaw recipe in their back pocket, and this one is mine. Whether served with my fried pork chop sandwich, fried seafood or pulled pork, it's an ideal make-ahead side that complements so many main dishes.
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk together the mayonnaise, mustard, vinegar, garlic powder, mustard seeds and sugar in a large bowl. Add the cabbage and shallot and toss well to coat. Season with salt and pepper. Cover and refrigerate until ready to serve.
NAPA CABBAGE SLAW
Steps:
- Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
TANGY CABBAGE SLAW
A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise
Provided by Jennifer Joyce
Categories Side dish
Time 15m
Yield Makes enough for 12-16 pulled pork buns
Number Of Ingredients 10
Steps:
- Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
- Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.
Nutrition Facts : Calories 262 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium
APPLE-CABBAGE SLAW
In the South, cole slaw is a must at big get-togethers. To modernize it, I add my favorite Arkansas Black apples and swap more than half of the usual mayo with yogurt, but it's still that classic Southern slaw that everyone loves.
Provided by Hugh Acheson
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
- For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
- Place slaw in a dish and serve.
RED CABBAGE SLAW
Gladys De Boer offers an alternative to traditional coleslaw with this colorful contribution. The Castleford, Idaho subscriber tosses shredded red cabbage with a homemade honey-mustard dressing for refreshing results.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 186 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
CRUNCHY RED CABBAGE SLAW
Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken
Provided by Good Food team
Categories Lunch, Vegetable
Time 30m
Number Of Ingredients 16
Steps:
- Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
- Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
- To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
- To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.
Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
CHINESE COLESLAW
We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.
Nutrition Facts :
CELERY AND CABBAGE COLESLAW
Make and share this Celery and Cabbage Coleslaw recipe from Food.com.
Provided by englishsettlement
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- With a food processor shred the cabbage and celery.
- Mix the rest of the ingredients (to taste).
Nutrition Facts : Calories 60.1, Fat 4.6, SaturatedFat 0.6, Sodium 26.8, Carbohydrate 4.5, Fiber 2, Sugar 2.5, Protein 1.4
CABBAGE AND DAIKON COLESLAW
This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". It isn't often that all of the recipes in an article are good, but this goes great with the Deviled Chicken Wings or Red Hot Ribs, which have also been submitted.
Provided by Toby Jermain
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine veggies in a medium bowl, and toss to combine.
- Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
- Pour over veggies, and toss to combine.
- Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
- Cover, and refrigerate until ready to serve.
- Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.
Nutrition Facts : Calories 198, Fat 14.1, SaturatedFat 2, Sodium 563.2, Carbohydrate 18.6, Fiber 5.9, Sugar 10.5, Protein 3.4
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