COLESLAW CRUNCH SALAD
Make and share this Coleslaw Crunch Salad recipe from Food.com.
Provided by jrobertfl
Categories < 30 Mins
Time 30m
Yield 8 Cups, 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Directions.
- 1. For dressing, in a medium bowl, whisk together the oil, sugar, vinegar, and the seasoning packets from the ramen noodles. Set aside.
- 2. In an extra large bowl, combine the dry ramen noodles, cabbage, almonds, carrots, green onions, and sunflower seeds. Drizzle dressing over the cabbage mixture. Toss to coat . Makes 8 side-dish servings.
Nutrition Facts : Calories 301.5, Fat 23.6, SaturatedFat 3.8, Sodium 193.4, Carbohydrate 19.8, Fiber 1.8, Sugar 6.2, Protein 4.6
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.
GOURMET COLE SLAW
Provided by Food Network
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve.
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.
THAI FLAVORED COLESLAW SALAD
This light and tangy version of cole slaw is great for picnics or as a side dish to an asian inspired meal. The beautiful mix of colors in the fresh vegies really makes an impressive presentation.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all salad ingredients into serving bowl.
- Combine dressing ingredients into glass jar and shake well until combined.
- Drizzle over vegetables and toss.
- Let stand about 10-20 minutes in fridge.
- Re-toss salad before serving and sprinkle with sesame seeds.
Nutrition Facts : Calories 124, Fat 6.8, SaturatedFat 0.6, Sodium 20.3, Carbohydrate 15.9, Fiber 3.4, Sugar 11.6, Protein 2.1
RAMEN COLESLAW/CABBAGE SALAD
I LOOOOVE this in the summer. One of my friend's moms gave this recipe to me about three years ago after I had it at his house. It's really great--especially if you just add the ramen RIGHT before serving it!
Provided by spatchcock
Categories One Dish Meal
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
- Watch carefully, they can burn quickly.
- Mix cabbage and green onions in a large bowl.
- Crush ramen noodles in the package.
- Open and remove broth packets.
- To make dressing, mix oil, water and vinegar in a jar with a tight lid.
- Add sugar and 1 packet of broth.
- Shake well.
- Taste, and add more sugar, as well as salt and pepper.
- Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
- Pour on dressing and toss well.
- Serve immediately.
EASY COLESLAW DRESSING
A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.
Provided by GarlicQueen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g
MACARONI COLESLAW
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. -Sandra Matteson, Westhope, North Dakota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts., In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 150 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 286mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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
THAI SLAW SALAD
Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!
Provided by katie in the UP
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
- Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.
CLASSIC COLESLAW
Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
- Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.
Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
COLESLAW POTATO SALAD
This is a great easy side dish that combines two favorites with something a little extra! You can use any type of mayo.
Provided by BB2011
Categories Potato
Time 30m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Steam the potatoes for 15 minutes or until tender. Place in the fridge to cool completely.
- Mix together the mayo, vinegar, and sugar. Add the coleslaw mix and combine well.
- Add pepper and cumin seeds and mix. Making sure the potatoes are cold, add them to the coleslaw and do a taste test for salt.
- Garnish with chopped mint if desired.
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