Hold The Cabbage Slaw 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
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 SLAW
Provided by Food Network
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the first 6 ingredients in a bowl. In another bowl, mix peanut and sesame oil, lime juice, and sugar until dissolved, then season with salt and pepper to taste. Pour over cabbage mixture.
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.
CREAMY SLAW
This colorful coleslaw is a longtime family favorite. Cabbage, carrots and green pepper are blended with a tasty dressing that gets its zest from a hint of mustard. When Mom set this slaw on the table, it disappeared fast. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, toss the cabbage, carrots and green pepper. In a small bowl, whisk the remaining ingredients. Pour over cabbage mixture and toss to coat. Chill for at least 2-3 hours.
Nutrition Facts : Calories 125 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 401mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
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
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 :
SAVOY CABBAGE SLAW
This is a variation on a classic. It is colorful and has a milder flavor than a traditional coleslaw recipe with just a touch of sweetness. The mango vinegar makes all the difference. Great as a starter or side dish for a picnic or barbecue.
Provided by PennyT
Categories Coleslaw With Mayo
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
- Transfer cabbage to a large bowl. Add carrots and red onion.
- Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
- Arrange reserved cabbage leaves on a platter with chilled slaw on top.
Nutrition Facts : Calories 145 calories, Carbohydrate 13.7 g, Cholesterol 4.6 mg, Fat 9.9 g, Fiber 4.8 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 317.2 mg, Sugar 6.8 g
EASY APPLE CABBAGE SLAW
Delicious sweet-and-tangy slaw! The perfect topping for a pulled pork sandwich or as a garden-fresh summer side dish.
Provided by Wilhelmina
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Toss cabbage, apple, and onions together in a large bowl.
- Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 16.9 g, Fat 8.2 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 52.4 mg, Sugar 13.9 g
HOLD-THE-CABBAGE SLAW
A colorful cabbage-free slaw made with golden beets, celery, and fennel that's dressed in a minty cider-vinaigrette. It's great to make ahead and tastes even better after one or two days in the fridge.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.
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- Creamy Miso Slaw. Miso and cabbage are a perfect match. Togarashi, a pepper blend, fits in nicely. View Recipe.
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