Chopped Caesar Slaw Recipes
EASY CAESAR COLESLAW
This cool, crisp coleslaw is a great compliment to any meal. "I adapted this colorful, tangy dish from a more time-consuming recipe I had. It's easy to double or triple for potlucks, too." Maryrose DeGroot - State College, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the coleslaw mix, tomatoes and cheese. Add salad dressing; toss to coat. Chill until serving. Sprinkle with green onion.
Nutrition Facts : Calories 152 calories, Fat 12g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 371mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
CHOPPED CAESAR SLAW
This creamy chopped coleslaw with crumbled bacon and Caesar dressing needs an hour in the fridge to get delicious. (Make up to 24 hours ahead.)
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 3 g
HEALTHY CHOPPED SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix the 2 cabbages together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse cabbage under cold water and pat very dry. Mix the carrot with the cabbage.
- Toast celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed.
Nutrition Facts : Calories 158 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 515 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams
CAESAR COLESLAW
If you're in the mood to bring something a little different to the cookout, here's a reliable slaw I make whenever we're grilling or roasting for a crowd. It lasts in the fridge for days and leftovers make terrific burger or sandwich toppers. -Sarah De Ruiter, East Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cabbage and green onions. In a small bowl, whisk the mayonnaise, lemon juice, garlic, salt and pepper. Stir in anchovies if desired. Pour over cabbage mixture; toss to coat. Chill until serving. Just before serving, toss with cheese.,
Nutrition Facts :
CARIBBEAN ISLAND COLESLAW
After trying a similar version of this coleslaw while visiting the island of St. Kitts, I returned home and wanted to make it myself. I've taken it to so many events, and it's always a hit. -Noreen McCormick Danek, Cromwell, Connecticut
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place the first 5 ingredients in a serving bowl. In a small bowl, combine remaining ingredients. Pour over slaw mix; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 305 calories, Fat 26g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.
MOM'S CHOPPED COLESLAW
For Friday dinners, my mother made coleslaw to go with our fish. It's still a family tradition, and the tangy dressing even works on a tossed salad. -Cynthia McDowell, Banning, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 203 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED
This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.
Provided by Britt Brouwer
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g
SALMON BURGERS WITH CAESAR SLAW
Make and share this Salmon Burgers With Caesar Slaw recipe from Food.com.
Provided by Wannabfit
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the breadcrumbs and lots of black pepper and a little salt. Mix together and form four large patties or eight mini patties.
- To a salad bowl, add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup EVOO and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
- Pre-heat 2 tablespoons of EVOO, 2 turns of the pan, in a nonstick skillet over medium to medium-high heat. Cook salmon patties 2-3 minutes on each side for mini patties, 4 minutes on each side for large patties.
- Serve salmon patties on top of the Caesar Slaw.
Nutrition Facts : Calories 455.7, Fat 26, SaturatedFat 3.8, Cholesterol 51.8, Sodium 585.3, Carbohydrate 29.6, Fiber 7.9, Sugar 6.2, Protein 28.9
CAESAR COLESLAW
Make and share this Caesar Coleslaw recipe from Food.com.
Provided by evelynathens
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Process first 4 ingredients in small blender until anchovies and garlic have dissolved into the dressing (about 20-30 seconds).
- Season dressing to taste with salt and pepper.
- Place cabbage and green onions in large bowl.
- Add dressing and toss to coat.
- (Can be prepared 1 day ahead. Cover and refrigerate.) Mix cheese into coleslaw.
- Transfer to large shallow bowl and serve.
CAESAR COLESLAW
I love Caesar salads and like coleslaw. This recipe from Pillsbury combines both tastes and is really quick to fix.
Provided by Lexie
Categories Low Protein
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix coleslaw blend, olives and onion.
- Pour dressing over salad, toss to coat.
- Serve immediately or cover and refrigerate up to 8 hours.
- Before serving, top with croutons.
CAESAR COLESLAW
Provided by Rick Rodgers
Categories Salad Cheese Vegetable Side No-Cook Condiment Mayonnaise Parmesan Summer Cabbage Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Mix cheese into coleslaw. Transfer to large shallow bowl and serve.
CAESAR COLESLAW - WEST
I must admit I am not a coleslaw fan but this recipe, (I slightly adaptad from Bon Appetite), has become one of my favorite summer dishes. Mixing the cabbages keeps the Savoy from becoming overpowering. It is perfect for a potluck or bbq. I even served it at my wedding!
Provided by Mrs Goodall
Categories Greens
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Halve, core and very thinly slice cabbages. Should yield about 16 cups.
- Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat.
- Can be prepared 1 day ahead. Cover and refrigerate.
- Just before serving mix cheese into coleslaw. Transfer to large shallow bowl and serve.
Nutrition Facts : Calories 195.5, Fat 12.3, SaturatedFat 2.7, Cholesterol 17, Sodium 502.1, Carbohydrate 17.6, Fiber 3.9, Sugar 5.7, Protein 6.8
COLESLAW II
A great summertime cole slaw for picky eaters who don't like mayo!
Provided by Kimberly
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
- In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 25.5 g, Fat 27.8 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 48.7 mg, Sugar 19.1 g
CALIFORNIA COLESLAW
A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.
Provided by ALEXPE
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g
CAESAR ROMAINE SLAW
The other half of the Salmon Burger and Caesar Slaw recipe from Rachel Ray's Express Lane Meals. I dropped the Radicchio because I rarely see it by itself and don't like it that much myself.
Provided by ThinkAndDrive
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the bottoms off the romaine hearts and separate the leaves into a colander.
- Rinse and shake them as dry as you can.
- Gather up the leaves and shred them as finely as you like.
- Add the lemon juice, garlic, Dijon mustard, and Worcestershire to a large bowl.
- Slowly whisk in the olive oil a drizzle at a time to create an emulsification.
- Add salt and pepper to taste.
- Toss in the grated cheese and the romaine shreds.
- Toss to coat evenly.
Nutrition Facts : Calories 264.1, Fat 20, SaturatedFat 5.5, Cholesterol 14.4, Sodium 434.4, Carbohydrate 13.2, Fiber 6.7, Sugar 4.5, Protein 11.6
SALMON BURGERS WITH CAESAR SLAW
Steps:
- In a bowl, combine the flaked salmon, egg whites, parsley, the lemon zest, two thirds of the chopped garlic, the bread crumbs, and lots of black pepper and a little salt. Form 4 large patties or 8 mini patties.
- Juice the lemon into a salad bowl-get it all! Add the remaining garlic, the chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup EVOO and the cheese. Add lots of black pepper, no salt. Add the shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
- Preheat the 2 tablespoons of EVOO twice around the pan, in a nonstick skillet over medium to medium-high heat. Cook the salmon patties for 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
- Serve the salmon burgers atop a mound of the Caesar slaw.
CAESAR RED COLESLAW
There are a ton of coleslaw recipes out there, and I'm sure each of us believes that they make the best! Well, here's one to throw into the pot! lol No matter who's tastes the best, they all share a common problem, becoming soggy. One way would be to put the dressing on at the last minute, especially when it's traveling.When I make my cole slaw, I don't chop or shred it real fine or shred it too small. .The cabbage doesn't stand up to the dressing.This coleslaw is not only beautiful and festive, but it's also delicious! Note**I don't salt my slaw or dressing until it goes to the table; I find that the salt leeches out the moisture and can become too "wet".
Provided by FLUFFSTER
Categories Salad Dressings
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine salt and garlic together to form a paste. Add to other dressing ingredients and mix well. In large bowl combine cabbage, carrots and green onions with the dressing.
- Toss until completely coated. Cover and refrigerate for 2 hours. Serve cold.
- For the sauce:.
- Combine ingredients until combined.
- Store leftover dressing in refrigetator, covered for approximately 1 week.
Nutrition Facts : Calories 338, Fat 24.2, SaturatedFat 5.3, Cholesterol 32, Sodium 1511.2, Carbohydrate 24.6, Fiber 5.2, Sugar 10.8, Protein 8.6
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