Summer Creamy Coleslaw Recipes

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SUMMER CREAMY COLESLAW

With a nice crunchy texture and a creamy peppery taste, this side dish is perfect for a summer BBQ or picnic! VIDEO https://www.youtube.com/watch?v=bAjsN4Ts8Nc

Provided by CLUBFOODY

Categories     Vegetable

Time 20m

Yield 8 cups

Number Of Ingredients 13



Summer Creamy Coleslaw image

Steps:

  • In a food processor, shred or mince cabbage, carrots and onions very fine, to size of a grain of rice.
  • In a bowl, mix mayo, sugar, milk, sour cream, lemon juice, white vinegar, cayenne, and pepper until smooth. Add sauce to the well mixed and well distributed cabbage, carrots and onion. Stir and incorporate well.
  • Place in refrigerator and allow at least 2 hours before serving or preferably overnight.

Nutrition Facts : Calories 72.7, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.6, Sodium 107.4, Carbohydrate 16.5, Fiber 2.6, Sugar 12.3, Protein 1.6

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
2 teaspoons sour cream
2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (or to taste)
1 pinch sea salt
1/2 medium head green cabbage, core removed
1/4 medium head red cabbage, core removed
2 large carrots, peeled
1/4 cup onion, finely chopped

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



The Best Creamy Coleslaw image

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.

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

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