SUSAN'S VINAIGRETTE COLESLAW
This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.
Provided by SusieQ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
- Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g
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.
VINAIGRETTE COLESLAW
"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.
Nutrition Facts :
COLORFUL COLESLAW
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.
CREAMY & COLORFUL COLESLAW RECIPE
Make your creamy, crunchy coleslaw recipe a colorful one, too! Try this crowd-pleasing Creamy & Colorful Coleslaw Recipe with red onions and fresh cilantro.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 12 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Mix mayo, dressing and lime zest until blended.
- Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
- Refrigerate 2 hours or until chilled.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
HEALTHY COLORFUL COLESLAW
Every time I prepare this colorful salad, I adjust the ingredients a bit. This version tastes the best with the fewest calories. -Jeanette Jones of Muncie, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cabbage, peppers, carrots and onions. In a blender, combine the dressing ingredients; cover and process until smooth. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Toss; serve with a slotted spoon.
Nutrition Facts : Calories 153 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 362mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
COLORFUL COLESLAW
This is a great quick and easy recipe that is always a hit. My kids love it!
Provided by Cindi Fortmann
Categories Salad Coleslaw Recipes No Mayo
Time 2h20m
Yield 4
Number Of Ingredients 15
Steps:
- Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
- Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 14.6 g, Cholesterol 0.5 mg, Fat 1.8 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 70.8 mg, Sugar 7 g
FLAVORFUL AND COLORFUL COLESLAW
Chopped asparagus, chopped sweet onions and peas give this crisp coleslaw its extra crunch. Add creamy coleslaw dressing for irresistible flavor, too.
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Microwave asparagus, peas and water in microwaveable bowl on HIGH 1-1/2 to 2 min. or until asparagus is crisp-tender; drain. Rinse under cold water 1 min.; drain well. Place in large bowl.
- Add cabbage; mix lightly.
- Mix remaining ingredients until blended. Add to cabbage mixture; toss to evenly coat.
Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
COLE SLAW WITH GOLDEN RAISIN VINAIGRETTE
Steps:
- In a small saucepan combine the raisins, the vinegar, the oil, the water, the onion, the mustard, and salt and pepper to taste and boil the mixture, stirring, for 30 seconds. In a blender purée the vinaigrette until it is smooth and in a bowl toss it with the cabbage and the carrot.
COLORFUL COLESLAW(PIONEER WOMAN)
Make and share this Colorful Coleslaw(Pioneer Woman) recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 6-8
Number Of Ingredients 11
Steps:
- Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl.
- In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine.
- Add the cilantro at the very end.
- Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 147.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 7.1, Sodium 293.9, Carbohydrate 19.4, Fiber 4.1, Sugar 10.5, Protein 3.1
COLORFUL COLESLAW VINAIGRETTE
Make and share this Colorful Coleslaw Vinaigrette recipe from Food.com.
Provided by Caryn Gale
Categories Vegetable
Time 18m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Shred all of the vegetables.
- I use the slicer on my food processor and not the shredder because it makes everything so small and juicy.
- I find the cabbage shreds nicely using the slicer and I usually cut my peppers into 2 or 4 wedges and stand them up.
- I do use the large shredder for the carrots.
- Place all vegetables in a large Tupperware bowl.
- Don't worry that it looks like a lot, it will reduce by about half after it marinades for a couple of hours.
- Place all the dressing ingredients in a saucepan on the stovetop and bring just to a boil.
- Remove from heat and stir well.
- Pour it over the vegetables.
- Seal lid and shake.
- Place in refrigerator and shake every once in a while.
- I usually drain off some of the marinade before I serve it because it is so juicy.
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