Healthy Coleslaw Recipes

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

The Best Vinegar Coleslaw image

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.

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

QUICK AND HEALTHY COLESLAW

Make and share this Quick and Healthy Coleslaw recipe from Food.com.

Provided by D. Todd Miller

Categories Greens

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Quick and Healthy Coleslaw image

Steps:

In a large bowl, mix together yogurt, lime juice, Splenda, celery salt, salt, pepper, and pepper sauce.
Gently stir in coleslaw mix until coated. Serve chilled.

Nutrition Facts : Calories 45.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.8, Sodium 149.9, Carbohydrate 8.7, Fiber 1.8, Sugar 7, Protein 3.3

Ingredients

8 ounces plain fat-free yogurt
2 teaspoons fresh lime juice
2 teaspoons sugar (or Splenda sugar substitute)
1/4 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red pepper sauce
1 (16 ounce) bag coleslaw mix

COLE SLAW WITH MISO DRESSING

Red cabbage is especially pretty in this dish, but green cabbage, Napa or Savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.

Categories easy, lunch, salads and dressings, vegetables, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Cole Slaw With Miso Dressing image

Steps:

In a small bowl, whisk together miso, honey, vinegar and oil. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
Just before serving, add cilantro, peanuts and lime juice, and toss to combine.

Ingredients

2 tablespoons yellow or red miso
2 tablespoons honey
1/3 cup rice vinegar
1/3 cup vegetable or other neutral oil
Kosher salt (Diamond Crystal)
Black pepper
1 1/4 pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups)
1 cup coarsely chopped cilantro leaves and tender stems
1/2 cup roasted, salted peanuts
1 tablespoon lime juice

HEALTHY VEGAN COLESLAW

I love coleslaw and have not had it in years, since I can't have dairy. I just made it with fat free nayonnaise (and only 10 calories per Tbsp), and it is fabulous. It is a sweeter coleslaw, without all the calories. I hope someone can use this recipe to revive their love for coleslaw too :)

Provided by FoodExplorer

Categories Lactose Free

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Healthy Vegan Coleslaw image

Steps:

Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
Pour dressing over the shredded cabbage and mix well.
Let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :)
Sometimes I throw in a couple small zucchini with the cabbage in the processor for extra oomph -- if you do that, either increase the amount of dressing, or use half the head of cabbage.
Hope you enjoy!

Nutrition Facts : Calories 75.3, Fat 2.7, SaturatedFat 0.5, Cholesterol 3, Sodium 175.2, Carbohydrate 12.3, Fiber 4.2, Sugar 7.3, Protein 2.8

Ingredients

1 small head of cabbage
1/2 cup fat free vegan mayonnaise (I use nayonaise)
1 tablespoon apple cider vinegar
1 tablespoon mustard (can use dijon)
1 tablespoon Splenda granular
1/8 teaspoon pepper, at least
1 dash salt

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