Magiccoleslaw Recipes
"MAGIC" COLESLAW
This coleslaw is "magic" because it tastes like the high calorie version but isn't. I originally got this from a Weight Watcher friendly site and tweaked it until I got the taste I wanted. It really is good, keeps well, and has only 1 W.W. point.
Provided by Leslie in Texas
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix the dressing ingredients together with a wire whisk.
- Whisk in 1/4 cup water.
- Combine the coleslaw ingredients in a large bowl.
- Pour dressing over the coleslaw mix and toss well to combine.
- Refrigerate until chilled.
EASY COLESLAW
Add fresh dill and parsley to this creamy slaw made faster with a bagged mix.
Provided by Food Network Kitchen
Time 25m
Yield 4-6
Number Of Ingredients 8
Steps:
- Whisk the mayonnaise, mustard, vinegar, sugar, 1 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the coleslaw mix, dill and parsley and toss. Let sit for 15 minutes. Toss again before serving.
COLESLAW
I found this in the Thanksgiving edition of Family Circle in the 80's and I have been making it ever since--for summer bbq's as well.
Provided by chia2160
Categories Vegetable
Time 10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dressing ingredients, add cabbage and stir.
- Refrigerate 2-4 hours or up to 3 days.
Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 37.8, Carbohydrate 7.7, Fiber 2.1, Sugar 5.3, Protein 1.1
MAGIC SLAW (PINEAPPLY AND POPPY SEED COLESLAW)
A happy, healthy summer slaw made with a lemon and poppy-seed dressing! And don't forget to sweeten it up with delicious agave nectar! Great addition to any BBQ or potluck lunch. I've taken it to a few dinner parties and also to large get togethers. It's loved wherever it lands. Cook time is chill time.
Provided by A Good Thing
Categories Pineapple
Time 2h20m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Chop cabbage: I cut my half head in half again. And then I cut each quarter into 1-inch strips. These are what I shred by cutting in 1/8 inch slices with a big knife. Makes for easy eating. Place in a large mixing bowl and break up any big pieces with your hands.
- Cut up pineapple: I do something similar with the pineapple. What you are looking for are 1/2 inch slivers a bit bigger around than matchsticks. Add into the bowl with the cabbage and give it mix again. I use my hands (which are sterile) to let the flavors begin to blend right away.
- Chop onion into small thin slivers (no longer than 1/2 inch) and mix in with the cabbage and pineapple. Put a lid on this and put aside.
- Note: Make sure your coconut oil is in liquid form. If it is firm, heat slightly.
- Make dressing: Squeeze lemon juice into medium bowl. Whisk together with all remaining ingredients except mayonnaise and lemon basil.
- Taste for a nice sweet & sour balance. Add more vinegar or agave as needed to get a good blend and balance.
- Now whisk in your mayonnaise. Make sure you get it smooth.
- Pour the dressing over the cabbage, pineapple, and onions. Mix thoroughly.
- Taste.
- At this point I always add a bit more mayonnaise and blend it inches I don't know why. I just love mayonnaise. :).
- If you like basil, here is where you add it. The lemon basil makes such a nice addition but is not necessary to the outcome really. I do NOT chop with a knife. I tear the basil into small bits and gently blend into the slaw.
- Now place your slaw (after you test it one more time, ha ha) in a pretty serving bowl, cover and place in the fridge and chill for at least 2 hours.
- Serve to family and friends and enjoy your magic!
VINCENT'S FAMOUS GARLIC COLESLAW
Tired of all the super sweet coleslaw dressings out there? Look no further! Caution - must LOVE garlic! This is a copycat recipe for the famous garlic coleslaw served at Vincent's seafood restaurant, a Dallas legend since 1968. Growing up, we had an Easter tradition of dinner at Vincent's every year. The coleslaw was my dad's favorite and became mine too! We still go there for Easter but I love being able to recreate this unique recipe at home anytime. Goes great with barbecue ribs, burgers, seafood steam pot, or just as a cool crisp snack. The longer it cures, the better it gets!
Provided by crancherry
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place shredded cabbage into a large bowl.
- Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
- Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 8.2 g, Cholesterol 3.5 mg, Fat 16.5 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 433.6 mg, Sugar 3.9 g
More about "magiccoleslaw recipes"
14 PICNIC-READY COLESLAW RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-04-18Estimated Reading Time 4 mins
- Quick and Easy Creamy Coleslaw. Classic creamy coleslaw to enjoy at picnics, cookouts, or piled atop burgers, is made easy with this recipe, which uses a bagged, pre-shredded cabbage mixture, and blends it with a quick, simply delicious mayonnaise dressing with cider vinegar and celery salt, plus some sugar for added sweetness.
- Coleslaw Salad With Purple Cabbage. Here is a foolproof way to take good old-fashioned, picnic-style coleslaw and make it suitable for anyone on a vegan or egg-free diet.
- Everything Slaw. Serve up a colorful coleslaw experience, and create a delicious topping for grilled burgers and tacos, with this awesome recipe for everything slaw.
- Classic Creamy Coleslaw Without Mayonnaise. Classic creamy coleslaw without mayonnaise? This clever recipe shows you how it's done, using a bit of cream and malt vinegar to dress the shredded cabbage, with simple seasonings added to lift all the flavors.
- Rainbow Slaw with Tamari Ginger Vinaigrette (Parve) Amp up the flavors at your next cookout with this outstanding rainbow slaw that includes a colorful vegetable mix of purple cabbage, red and yellow bell pepper, and carrots, all tossed in a delicate apple cider vinegar and soy sauce dressing, with a little brown sugar to add sweetness.
- Blue Cheese Coleslaw. Start with a bag of prepared slaw mix and make a flavorful blue cheese coleslaw in minutes. The creamy dressing features blue cheese, garlic, lemon juice, parsley, and Worcestershire sauce.
- Creamy Coleslaw With Pineapple. Fruity, flavorful coleslaw with chunks of juicy pineapple is a tasty twist on the usual cookout slaw and makes a nice complement to grilled fish, chicken, or pork.
- Kale and Cabbage Slaw With Mustard Vinaigrette. Kale and cabbage slaw is a flavorful way to get kale into your diet. This fresh-tasting, crunchy summer salad is tossed in a tangy Dijon mustard vinaigrette, and studded with chopped walnuts or pecans for crunch.
- Carrot and Kohlrabi Slaw. Carrot slaw is a classic, refreshing French summer salad, and this recipe adds crisp, peppery grated kohlrabi (a cabbage cousin) to the mixture, for added flavor and color.
- Ramen Noodle Coleslaw. Ramen noodles are added uncooked to this super-easy, inspired summer slaw, adding a fantastic crunch to packaged coleslaw mix. Peanuts are added for even more texture, and the salad is simply dressed in a light and lovely mixture of rice vinegar, honey, and canola oil.
COLESLAW - CANADA'S FOOD GUIDE
This recipe makes a big batch.Serve this on the side when feeding a large group. Refrigerate extras for later. For variety, add apples or chickpeas. Cabbage can be shredded using a box grater, hand grater, food processor or cut with a knife. …
From food-guide.canada.ca
From food-guide.canada.ca
BEST MULTICOLOUR MEXICAN COLESLAW RECIPES - FOOD NETWORK
Directions. Step 1. In a large bowl, combine green and red cabbage, mango, red onion and cilantro. In a small bowl, whisk together maple syrup, vinegar, hot pepper flakes, and season with salt and pepper. Drizzle over cabbage mixture and toss well to coat.
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1 cup red cabbage (firmly packed and thinly sliced) ½ cup clean mayonnaise (store bought or homemade – see link above) 1 tbsp. lemon juice. 1 tbsp. apple cider vinegar. ½ tsp. garlic powder. ½ tsp. celery seed. 1 tbsp. dehydrated onion (onion powder works too) salt and pepper to taste. US Customary – Metric.
From thegraciouspantry.com
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COLESLAW NUTRITION FACTS - EAT THIS MUCH
For a Serving Size of 1 cup ( 120 g) How many calories are in Coleslaw? Amount of calories in Coleslaw: Calories 93.6. Calories from Fat 28.2 ( 30.1 %) % Daily Value *. How much fat is in Coleslaw? Amount of fat in Coleslaw: Total Fat 3.1g.
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TOP 14 WAYS TO USE COLESLAW - THE SPRUCE EATS
First, toss a head of shredded cabbage with 2 tablespoons of salt. Put it in a colander in the sink and let it stand for an hour or two. Rinse the cabbage and then dry. Toss the cabbage with your favorite dressing and seasonings; serve it right away or—better yet—let it chill for an hour or two before serving.
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Step by step. One: Shred the carrot and white cabbage and place in a large bowl. Two: Put all the dressing ingredients in a separate bowl. Three: Add the spring onions (scallions) to the carrot and cabbage and mix the dressing well. Four: Pour the dressing over the slaw.
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We offer you the highest quality ingredients and cooking with integrity. 95% of everything we use is ORGANIC, fresh, whole, and nutrient-packed. You will not find chemicals, hormones, antibiotics, preservatives, coloring, artificial flavorings, additives, fillers, white sugar, bleached flour, or hydrogenated oils in our food.
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3. It literally smells bad. Whoops! 4. THAT MOMENT WHEN YOU’RE ORDERING A SANDWICH AND THE KNIFE IS ALL COVERED IN OLD COLESLAW JUICE AND THE SERVER JUST KEEPS ON MAKING YOUR SANDWICH LIKE ...
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Instructions. In a small bowl, whisk together mayonnaise, honey, lemon juice, vinegar, salt pepper until the mixture is combined and there are no lumps. Add celery seeds and whisk to combine. Place half of the coleslaw mixture in a large mixing bowl. Pour half of the dressing over the coleslaw in the bowl.
From joyfoodsunshine.com
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Dressing: In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt, and pepper. Assemble: Add the cabbage and carrots in a very large mixing bowl, the larger the better.Pour the dressing all over the cabbage, and toss well to combine. Finish with salt & pepper to taste. Serve right away, or let the coleslaw rest in the fridge for at least 30 minutes before serving.
From simple-veganista.com
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Instructions. In a large bowl, whisk together the sour cream, mayonnaise, sugar, vinegar, mustard, salt and pepper. Add the coleslaw mix and toss until evenly coated. Serve immediately or refrigerate for 1-2 hours before serving. You could even make it ahead and refrigerate it overnight.
From lifeloveandsugar.com
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Add the shredded carrot and parsley to the cabbage and toss to mix. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
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From lilluna.com
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From courtneyssweets.com
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346 Waterloo Street | Warrenton, Virginia 20186. 540.351.0004 | [email protected]
From carouselfrozentreats.com
From carouselfrozentreats.com
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In a separate small bowl, mix the mayonnaise, seasoning salt, black pepper, sugar, lemon-pepper and vinegar together and allow to stand for 5 minutes. Combine the mayonnaise mixture with the vegetables, folding until the cabbage and vegetables are evenly coated. Chill for 1 hour. The coleslaw is best served within 1-3 hours as the leftovers ...
From melskitchencafe.com
From melskitchencafe.com
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From itsgoneforgood.com
From itsgoneforgood.com
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Instructions. In a large mixing bowl, combine Greek yogurt, vinegar, lemon juice, sugar, celery seed, salt and pepper. Whisk until a dressing forms. Add coleslaw mix, red onion, and green onions. Toss to combine, making sure all the coleslaw is coated. Cover and refrigerate for at least 1 hour before serving.
From thechunkychef.com
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From kitchensanctuary.com
From kitchensanctuary.com
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From thekitchenmagpie.com
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From therusticfoodie.com
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From monkeyandmekitchenadventures.com
From monkeyandmekitchenadventures.com
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In a small bowl, mix the ingredients of the dressing together. Place shredded green cabbage and shredded purple cabbage and carrots in a large bowl. Pour the dressing over the coleslaw and toss to combine. Serve immediately, or cover and refrigerate for up to 4 hours.
From feelgoodfoodie.net
From feelgoodfoodie.net
EASY COLESLAW - IMMACULATE BITES
Instructions. In a small bowl whisk together mustard, salt, sugar, honey, vinegar, mayonnaise, sour cream, pepper, onion powder, and celery seeds. Then refrigerate until ready to use. This step may be done an hour ahead or even a day ahead. In a salad or another bowl, mix together green and purple cabbage, and carrots.
From africanbites.com
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CLASSIC VEGAN COLESLAW - MONKEY AND ME KITCHEN ADVENTURES
Prepare all the vegetables and place in a large bowl. Add all the remaining ingredients and toss well to incorporate. Cover and refrigerate. Best if allowed to sit for 30 minutes on the counter before serving when taken directly from the refrigerator.
From monkeyandmekitchenadventures.com
From monkeyandmekitchenadventures.com
COLESLAW | RECIPETIN EATS
Instructions. Mix Dressing ingredients together. Place cabbage and carrot in a bowl. Pour over Dressing, toss well. Set aside for at least 20 minutes before serving, preferably 2 hours - this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing.
From recipetineats.com
From recipetineats.com
EASY COLESLAW - CULINARY HILL
In a medium bowl, whisk together mayo, sugar, white vinegar, cider vinegar, yellow mustard, garlic powder, onion powder, and celery seed. Season to taste with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Cover and chill until serving time, up to 4 days in advance. In a large bowl, add coleslaw mix.
From culinaryhill.com
From culinaryhill.com
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