Balsamic Coleslaw Recipes

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THE BEST VINEGAR COLESLAW



The Best Vinegar Coleslaw image

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

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

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.

VINAIGRETTE COLESLAW



Vinaigrette Coleslaw image

"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1-1/2 cups shredded cabbage
2 tablespoons chopped sweet red pepper
1 tablespoon minced fresh parsley
1 tablespoon chopped green onion
3 tablespoons cider vinegar
1 tablespoon water
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic salt

Steps:

  • In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

Nutrition Facts :

SWEET COLESLAW



Sweet Coleslaw image

Adding a little orange juice to make the dressing a little sweeter. This recipe easily makes enough for 10 people or more. If it's on the thin side, add another 1/2 cup of mayonnaise. If it's too thick, thin with more orange juice.

Provided by smiles44446

Categories     Salad     Coleslaw Recipes     With Mayo

Time 20m

Yield 12

Number Of Ingredients 8

1 ¼ cups mayonnaise
¼ cup sour cream
¼ cup white sugar
2 tablespoons white balsamic vinegar
1 tablespoon orange juice
¼ teaspoon ground black pepper
2 ½ heads cabbage, shredded
2 carrots, shredded

Steps:

  • Stir mayonnaise, sour cream, sugar, white balsamic vinegar, orange juice, and pepper together in a bowl.
  • Toss cabbage and carrots together in a large bowl. Drizzle dressing over the cabbage mixture and toss to coat.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 21.1 g, Cholesterol 10.8 mg, Fat 19.5 g, Fiber 6.5 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 185.9 mg, Sugar 13.3 g

RED CABBAGE COLESLAW



Red Cabbage Coleslaw image

This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!

Provided by LUv 2 BaKE

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

8 cups red cabbage, thinly sliced (about 1 medium cabbage)
4 green onions, thinly sliced
1 medium carrot, grated
1 -2 tablespoon olive oil (I always add 1 tbsp)
1/4 cup balsamic vinegar (if you don't have balsamic, red or white wine vinegar will do)
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
salt and pepper, to taste

Steps:

  • Combine vegetables in a large mixing bowl.
  • In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
  • Pour hot dressing over vegetables; mix well.
  • Refrigerate to blend flavours.
  • Leftovers will keep a couple days in the fridge.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.2, Sodium 27.2, Carbohydrate 8.6, Fiber 1.9, Sugar 5.1, Protein 1.2

COLE SLAW WITH BALSAMIC VINAIGRETTE RECIPE - (3.8/5)



Cole Slaw with Balsamic Vinaigrette Recipe - (3.8/5) image

Provided by Foodiewife

Number Of Ingredients 12

SALAD:
4 cups cabbage, sliced about 1 cup per person
2 cups carrots, shredded
DRESSING:
4 tablespoon balsamic vinegar
2 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons light brown sugar
2 garlic cloves, minced
2 teaspoon poppy seeds
1/2 cup extra virgin olive oil
Salt & pepper to taste

Steps:

  • Assemble the cabbage and shredded carrots in a large bowl. In a small bowl, mix together the first 6 ingredients of the dressing. Slowly add the olive oil, while whisking vigorously to create an emulsion. Season with salt and pepper to taste.

COLESLAW WITH CREAMY BASIL DRESSING



Coleslaw with Creamy Basil Dressing image

Liven up simple coleslaw by stirring in balsamic vinegar and fresh basil for a sensational 20-minute side.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 8

Number Of Ingredients 11

2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup finely chopped carrots
1 cup finely chopped yellow bell pepper
1/4 cup finely chopped red onion
1/3 cup mayonnaise or salad dressing
2 tablespoons white balsamic vinegar
1 to 2 teaspoons honey
2 tablespoons chopped fresh basil leaves
1/8 teaspoon salt
Fresh basil sprigs, if desired

Steps:

  • In large bowl, mix cabbages, carrots, bell pepper and onion.
  • In small bowl, mix mayonnaise, vinegar, honey, basil and salt until well blended. Add to cabbage mixture; toss to coat. Refrigerate until serving. Spoon into serving bowl. Garnish with basil sprigs.

Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 4 g, TransFat 0 g

BALSAMIC COLESLAW



Balsamic Coleslaw image

This is a great quick side dish that is not the same old ho-hum cole slaw!

Provided by mercyp

Categories     No Mayo Coleslaw

Time 25m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
1 cup shredded cabbage
1 cup shredded red cabbage
½ cup shredded carrots
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
¼ cup balsamic vinegar

Steps:

  • Heat a large skillet over medium-high heat. Spray with cooking spray.
  • Cook the cabbage, red cabbage, and carrots in the hot skillet until they begin to soften, about 2 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook and stir until cabbage and carrots are soft, 8 to 10 minutes. Stir balsamic vinegar into the cabbage mixture just before removing from heat.

Nutrition Facts : Calories 20 calories, Carbohydrate 4.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 208.9 mg, Sugar 3 g

BALSAMIC CARROT SLAW



Balsamic Carrot Slaw image

This version of Carrot Slaw was adapted from three different recipes, and a big hit at a dinner party, with an immediate recipe request. There are some big flavors in these carrots, and this is actually better the next day.

Provided by Claire de Luna

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs carrots, shredded
2 cups frozen peas
1 (10 ounce) can tomato soup
1 large onion, chopped fine
3/4 cup sugar
3/4 cup light olive oil
1/2 cup balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon salt
garlic, to taste (optional)

Steps:

  • Peel and grate the carrots.
  • Steam them for 10 minutes (until crisp/tender) adding the frozen peas the last 4 minutes.
  • Mix the ingredients for the dressing, adding onions last.
  • Toss with the carrots and chill.

Nutrition Facts : Calories 368.9, Fat 21, SaturatedFat 2.9, Sodium 408.8, Carbohydrate 43.7, Fiber 5.5, Sugar 31.9, Protein 3.7

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