The Best Coleslaw Recipes

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THE BEST VINEGAR COLESLAW

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10



The Best Vinegar Coleslaw image

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

COLESLAW (((THE BEST EVER)))

Make and share this COLESLAW (((THE BEST EVER))) recipe from Food.com.

Provided by Alan Leonetti

Categories     Vegetable

Time 30m

Yield 1 Batch

Number Of Ingredients 12



COLESLAW (((THE BEST EVER))) image

Steps:

  • Shred the cabbage & in a food processor& set aside.
  • Chop the bell peppers & onion.
  • Place into a bowl & set aside.
  • In a pot, mix together both vinegars, brown sugar, salt, celery seed, mustard seed & tumeric. You may also add granulated sugar to taste.
  • Boil 5 to 8 minutes.
  • Immediately pour over the cabbage/bell pepper/onion mixture.
  • Stir well & then refrigerate.
  • It will keep crisp & yummy for a month or longer.

Nutrition Facts : Calories 979.9, Fat 3.5, SaturatedFat 0.7, Sodium 2624.6, Carbohydrate 214.6, Fiber 40, Sugar 164.2, Protein 21.3

1 large cabbage (Shredded)
1 large green bell pepper (Chopped)
1 large red bell pepper (Chopped)
1 medium onion (Chopped)
1 teaspoon salt
1 cup cider vinegar
1 cup white vinegar
1/2 cup brown sugar (packed down)
1 teaspoon celery seed
1 teaspoon mustard seeds
1/2 teaspoon turmeric
granulated sugar (to taste)

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

THE BEST COLESLAW

This is a recipe I got from Guy Fierri, it was a recipe from one of the restaurants he went to on Diners, drive-ins and dives. Yummy and simple! I of course made a little change to cut down on fat. I replaced most of the mayo with fat free greek yogurt. But it was delicious!

Provided by sconehead

Categories     Low Protein

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 7



The Best Coleslaw image

Steps:

  • Mix all ingredients, pour on coleslaw mix and combine well. Chill for about an hour and serve.

Nutrition Facts : Calories 136.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 633.1, Carbohydrate 12.2, Fiber 0.4, Sugar 6.3, Protein 0.5

3/4 cup mayonnaise (I subbed fat free greek yogurt)
2 tablespoons sugar (Next time I will use Truvia)
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar (I used apple cider vinegar)

ITALIAN FENNEL COLESLAW

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21



Italian Fennel Coleslaw image

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.

1/3 cup mayonnaise
1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon prepared horseradish
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 teaspoon Italian Seasoning, recipe follows
10 cups very thinly sliced green cabbage (about 1/2 large head)
4 scallions, thinly sliced
3 medium carrots, grated
1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

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