EASY TANGY COLESLAW
You won't have to fuss with a lot of seasonings to fix this tangy coleslaw. We've shared this old family favorite with many friends over the years.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 177 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 116mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.
TANGY COLESLAW
If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET AND TANGY COLESLAW
Provided by Food Network
Categories side-dish
Time 8h15m
Yield generous 2 quarts, about 8 servings
Number Of Ingredients 20
Steps:
- In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
- Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
- When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
SWEET AND TANGY COLE SLAW
I always loved the little cup of Cole Slaw they served next to my burger at a diner. I had no idea how easy it would be to make it at home. Hope you try it!
Provided by Joanne
Categories Vegetable
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine all the ingredients for the dressing. Taste for seasoning; add more salt, pepper or sugar is desired.
- Add the Cole Slaw mix, mix well to combine. Cover and refrigerate for at least 1 hour so the flavors can mingle.
TANGY AND SWEET DINER SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
- In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.
SPICY SLAW
Provided by Tyler Florence
Categories side-dish
Time 2h20m
Yield 8 to 10 cups
Number Of Ingredients 13
Steps:
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.
SPICY COLE SLAW
Steps:
- In a large bowl, mix the cabbage and scallions with the mayonnaise, sugar, and hot oil and seasoning. Let sit overnight, or at least 4 hours.
- Mix in the peanuts before serving. Serve with an array of smoked fish, raw vegetables, and pickles.
SPICY COLESLAW
Steps:
- Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.
SPICY SLAW FOR FISH TACOS
This spicy coleslaw's flavor comes from cilantro and lemon juice and its heat comes from Sriracha hot sauce. It's great with fish tacos or barbecue!
Provided by firegirl
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Finely chop cabbage, then cut into short strips. Place in a bowl with garlic, chili powder, salt, and cumin; mix to combine. Mix in mayonnaise and Sriracha. Stir in 1 tablespoon lemon juice.
- Add onion, carrot, and cilantro; mix to combine. Taste and add more lemon juice if desired. Refrigerate for 1 hour before serving so flavors have time to blend.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.3 g, Cholesterol 1.7 mg, Fat 3.9 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 285.7 mg, Sugar 3.5 g
SPICY JALAPENO COLE SLAW
This slaw is great with anything BBQ'd or grilled. You are the captain of spice, you create the heat with the jalapenos you add in. You can actually leave them out and just use a drop or two of hot sauce or red pepper flakes or even a pinch of cayenne. However you make this, it's sure to be a hit! Note: I serve this in tortillas as a vegetable taco, or with meat. I also place some of the slaw on a plate and top with grilled steak, chicken, or catfish. So good!
Provided by FLUFFSTER
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix the cabbage, red onion, and jalapeno slices.
- In a separate small bowl, whisk together the oil, rice wine vinegar, lime juice, sugar, and wasabi powder.
- Toss the dressing with the slaw, season liberally with salt and freshly ground black pepper.
Nutrition Facts : Calories 138.1, Fat 10.7, SaturatedFat 1.2, Sodium 11.5, Carbohydrate 11.3, Fiber 2.1, Sugar 7, Protein 1.3
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
CREAMY TANGY COLESLAW
"The horseradish in this dish really adds some zip," says Nancy Collins of Clearfield, Pennsylvania. "I always get rave reviews when I make this creamy slaw."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine cabbage and carrot. In another small bowl, whisk the mayonnaise, sugar and horseradish. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 119 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 286mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.
TANGY CITRUS COLE SLAW
This is a dairy-free slaw. Very refreshing for a hot summer day. I serve this with Carnitas, black beans and rice. It is a nice counterpoint to the rich meat. Made this one up myself...
Provided by SassyStew
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Put the chili in a small saucepan with the pineapple juice. Bring to a boil. Reduce to 1/4 cup. Remove and discard the chili.
- Mix remaining dressing ingredients and set aside until cool.
- Toss cabbage and carrots in the dressing.
Nutrition Facts : Calories 66.6, Fat 1.6, SaturatedFat 0.1, Sodium 31.3, Carbohydrate 12.9, Fiber 3, Sugar 8.4, Protein 1.9
TANGY COLESLAW FOR PULLED PORK
This tangy coleslaw is great used as a topping for pulled pork sandwiches.
Provided by Karen Koppy
Categories Salad Coleslaw Recipes No Mayo
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Combine cabbage and red onion in a large bowl.
- Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
- Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g
SPICY-HOT COLE SLAW
A zesty cole slaw with a kick. Be sure and let it sit in the fridge overnight so the flavors can marinate together.
Provided by Sassy in da South
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Dice cabbage, green pepper, red pepper, jalapenos, and onion.
- Place in large bowl.
- In small bowl mix together salt, sugar, oil, vinegar, and water.
- Mix well.
- Pour over cabbage, peppers, and onions and mix thoroughly.
- Cover and refrigerate overnight.
- Before serving, mix well.
EASY CREAMY COLE SLAW FOR 2
This recipe plus a package of slaw mix is a 10-minute side when any last minute meal is needed. Flavors do blend if made ahead and allowed to chill a few hours... makes a more juicy cole slaw if slaw mix and dressing are combined and allowed to chill a few hours as cabbage releases juices.
Provided by grantg
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using a bag slaw mix, place the shredded mix in a medium bowl and set aside. If using fresh vegetables, shred or chop and combine in a medium bowl -- set aside.
- In a 2-cup measuring pitcher or small bowl, combine all the dressing ingredients and whisk until completely blended.
- Pour dressing over the slaw and fold to coat slaw mixture completely with the dressing. Cover with plastic wrap and chill a few hours if possible to allow flavors to blend. May be served immediately and will keep well for 2-3 days in the refrigerator.
- Preparation Time is about 10 minutes if using the store bought slaw mix.
Nutrition Facts : Calories 174.5, Fat 10.8, SaturatedFat 2, Cholesterol 10.4, Sodium 394, Carbohydrate 19.5, Fiber 2.4, Sugar 11.3, Protein 1.5
SLAW DRESSING (TANGY)
This is not a mayo type dressing...it's a vinegar, mustard tangy dressing with just a bit of sweetness. You can always add more sugar if you like it sweeter :D. I used this on packaged dry coleslaw mix (about 3-4 cups) from the grocers but it is delicious over Trader Joe's Healthy 8 Chopped Veggie Mix. Hope you enjoy it. My husband thought this would be delicious on fish tacos also!
Provided by Milkmans Daughter
Categories Vegetable
Time 1h15m
Yield 3 Cups, 5 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except oil. I just add a small amout of salt and pepper at this point, you can always add more later if you feel it needs it. Gradually whisk the oil in with the others until it appears to be completely incorporated (no oil sitting on the top of the dressing mix).
- Put your dry coleslaw mix (your favorite) in a bowl large enough to mix with the dressing. I like to use a bowl that has a sealable lid for marinating. Add dressing a little at a time and toss with the dry coleslaw mix until completely used.
- Let marinate in the refrigerator at least an hour or overnight. Enjoy. (Cookiing time is the marinating time.).
TANGY COLESLAW
Serve this quick slaw with Speedy "Baked" Beans or alongside our Baked Corn Dogs for a lighter meal with a BBQ feel.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together mayonnaise, sour cream, mustard, and lemon juice; season with salt and pepper. Add coleslaw mix and most of scallions; toss to coat. Serve immediately, sprinkled with remaining scallions, or cover and refrigerate up to 1 day.
Nutrition Facts : Calories 139 g, Fat 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 2 g
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