Vegetablecoleslaw Recipes
VEGETABLE COLESLAW
This coleslaw has a dressingseasoned with mustard and Champagnevinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Fit a food processor with largest slicing blade. Cut the cabbages into wedges to fit sideways into processor feed tube. Pulse to slice. Transfer cabbage to a large bowl. Change blade to largest grating blade. Fit carrots in feed tube so the long side is layingflat against blade; pulse to shred. Transfer carrots to bowl with cabbage.
- In a medium bowl, whisk to combine mayonnaise, mustards, vinegar, salt, and pepper. Pour enough dressing over vegetables to moisten; stir to combine. Serve cold or at room temperature.
VEGETABLE COLESLAW (BAREFOOT CONTESSA) INA GARTEN
I consider this the world's best coleslaw. This is from the first Barefoot Contessa Cookbook. It allegedly serves 8-10 but I find that half the recipe serves that many. It is wonderful as soon as made and better after the flavors have melded. Cooking time is chilling time.
Provided by BarbryT
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Shred the cabbages.
- Grate the carrots.
- Combine cabbages and carrots.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
- Pour enough of the dressing over the vegetables to moisten them.
- Chill. Serve cold or at room temperature.
HEALTHY VEGAN COLESLAW
I love coleslaw and have not had it in years, since I can't have dairy. I just made it with fat free nayonnaise (and only 10 calories per Tbsp), and it is fabulous. It is a sweeter coleslaw, without all the calories. I hope someone can use this recipe to revive their love for coleslaw too :)
Provided by FoodExplorer
Categories Lactose Free
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
- In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
- Pour dressing over the shredded cabbage and mix well.
- Let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :)
- Sometimes I throw in a couple small zucchini with the cabbage in the processor for extra oomph -- if you do that, either increase the amount of dressing, or use half the head of cabbage.
- Hope you enjoy!
Nutrition Facts : Calories 75.3, Fat 2.7, SaturatedFat 0.5, Cholesterol 3, Sodium 175.2, Carbohydrate 12.3, Fiber 4.2, Sugar 7.3, Protein 2.8
VEGETABLE SLAW
Categories Onion Side Vegetarian Quick & Easy Low Cal High Fiber Vinegar Healthy Low Cholesterol Cabbage Sugar Snap Pea Radicchio Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, sugar, salt, and pepper in medium bowl to blend. Gradually whisk in oils. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate.
- Place cabbage, radicchio, sugar snap peas, onion, and parsley in large bowl. Add dressing and toss to coat.
RESTAURANT-STYLE COLESLAW I
This a copy of a popular restaurant style coleslaw.
Provided by Marsha
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the coleslaw and onion in a large bowl.
- In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 17.1 g, Cholesterol 10.6 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 247.9 mg, Sugar 9.4 g
VEGETABLE SLAW
We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SIMPLE VEGAN COLESLAW
This coleslaw recipe is a sugar-free, vegan alternative to the picnic favorite!
Provided by Bethany
Categories Salad Coleslaw Recipes With Mayo
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix.
- Refrigerate coleslaw for at least 2 hours before serving. Serve cold.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 10.7 g, Cholesterol 4.5 mg, Fat 16 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 152.2 mg, Sugar 1.3 g
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