THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
OLD-FASHIONED COLESLAW
My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe. -Joyce LeMonds, Castle Rock, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 263 calories, Fat 23g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
GARDEN SLAW WITH FENNEL AND BELL PEPPERS
This is recipe is perfect for classic coleslaw skeptics. Using crisp vegetables, like fennel, bell peppers and cucumbers, and herbs, like parsley and chives, keeps the dish light and fresh. The yogurt-based dressing also lightly coats everything without being too rich, like the mayo found more traditional coleslaw recipes.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk the yogurt, sour cream, vinegar, garlic powder and sugar in a large bowl until combined. Season with 1 teaspoon salt and a few grinds of pepper. Add the cabbage, fennel and fronds, cucumbers, bell pepper, parsley and chives, then toss to combine.
- Cover the slaw and refrigerate until the vegetables have softened, 1 to 2 hours. Toss again and season with salt and pepper.
VEGETABLE COLESLAW
Provided by Ina Garten
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
FRESH GARDEN SLAW
This is a delicious dish you can adjust or add to, as desired. I don't remember where I originally got it, but it's become a standby for both summer barbecues and for winter meals when fresh salad ingredients are hard to find.
Provided by Widget3
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare vegetables and chill well.
- Add remaining ingredients and mix lightly.
- Top with tomato (if available).
- Cooking time is chill time.
Nutrition Facts : Calories 241.7, Fat 20.7, SaturatedFat 1.5, Sodium 182.1, Carbohydrate 13.7, Fiber 2.9, Sugar 9.5, Protein 1.7
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
GARDEN & ORCHARD SLAW
A vibrant, fresh tasting slaw with a wonderful balance of flavors and textures! Best if served within a few hours of making. (Slightly adapted from a Coastal Living recipe.)
Provided by So Cal Gal
Categories Vegetable
Time 45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss together sliced granny smith apples, shredded green and red cabbage, seeded sliced cucumber (peeled or unpeeled), dried tart cherries, and raw shelled unsalted pumpkin seeds.
- In a one quart measuring cup, whisk together cider vinegar, clear honey, light olive oil, salt, and freshly ground black pepper.
- Pour vinaigrette over slaw mixture and toss to incorporate.
- Serve immediately, or cover and refrigerate for up to 4 hours (beyond that the cucumbers start to become soggy).
Nutrition Facts : Calories 184.9, Fat 9.6, SaturatedFat 1.4, Sodium 455.2, Carbohydrate 25.4, Fiber 2.9, Sugar 19.7, Protein 1.9
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