LEMONY ITALIAN COLESLAW
Lemon juice imparts refreshing citrus flavor to every bite of crunchy cabbage and fennel slaw.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- In small bowl, mix dressing ingredients; set aside.
- In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.
Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 3 g, TransFat 0 g
LEMON COLE SLAW
I'm posting this recipe in response to a request. This do-ahead, sweet slaw is delicious with chicken, barbecue, or fish! (Prep and cook time do not include 6 hours or overnight chilling time).
Provided by SilentCricket
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Combine all vegetables and toss with oil.
- Set aside.
- Combine remaining ingredients, except jello and bring to a boil.
- Remove from heat.
- Add lemon jello and stir to dissolve.
- Cool to lukewarm.
- Pour over slaw and toss well.
- Cover and chill overnight or at least 6 hours.
- This is a sweet slaw and will keep 2-3 weeks in the refrigerator.
Nutrition Facts : Calories 276.4, Fat 16.5, SaturatedFat 2.1, Sodium 289.2, Carbohydrate 32.4, Fiber 1.6, Sugar 29.8, Protein 1.6
ITALIAN FENNEL COLESLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
- In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.
LEMON COLESLAW
Make and share this Lemon Coleslaw recipe from Food.com.
Provided by Julesong
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 11 ingredients in bowl; whisk to blend.
- Refrigerate dressing until cold. (Can be prepared 1 day ahead).
- Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl.
- Toss with enough dressing to season to taste and serve.
CREAMY LEMON & CABBAGE PASTA WITH GARLIC CRUMBS
Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
- Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
- Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.
Nutrition Facts : Calories 963 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 114 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 0.68 milligram of sodium
EASY ITALIAN COLESLAW
No time to shred the cabbage? That's OK. We used a package of coleslaw blend to make this delicious Italian-style slaw.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings, about 3/4 cup each
Number Of Ingredients 5
Steps:
- Combine coleslaw blend and bell pepper in large bowl.
- Mix remaining ingredients. Add to coleslaw mixture; toss to coat.
Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
LEMON COLESLAW
Categories Citrus Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Mayonnaise Carrot Summer Cabbage Sour Cream Parsley Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.
ITALIAN COLESLAW WITH FENNEL AND CAPERS
Categories Vegetable Side No-Cook Low Fat Low/No Sugar Summer Healthy Raw Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)
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