ZUCCHINI SLAW
In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash. "A friend gave me the recipe for this best-of-the-season slaw," she offers. "If you like the light taste of zucchini in a simple salad, you're sure to ask for a second helping of this one."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 249mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)
Vinegar based coleslaw is an excellent no mayo coleslaw recipe for those who love coleslaw but don't love mayonnaise. It's an easy combination of cabbage, carrots and onion mixed with an apple cider vinegar dressing.
Provided by Lisa Bryan
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Add the shredded green cabbage, carrot and onion to a large bowl.
- In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
- Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you've reached your desired consistency.
- Serve and enjoy!
Nutrition Facts : Calories 62 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI COLESLAW
This salad is a treat for the eyes and the taste buds. Guests always comment on how good it looks, and I'm glad to serve a dish that's attractive. But looks don't count for much if a dish doesn't taste good, too.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Drain zucchini by pressing between layers of paper towels. Place in a large bowl and combine with cabbage, carrot, onions and radishes. In a small bowl, combine remaining ingredients. Pour over vegetables and toss well. Cover and chill at least 1 hour.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
EASY MEXICAN COLESLAW
This super simple, fresh tasting Mexican flavored coleslaw is perfect for picnics, BBQs and potlucks as it doesn't contain any mayo and takes just a few minutes to toss together.
Provided by Heidi
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- In a large bowl, toss the colelsaw mix with the sliced onion and chopped cilantro. In a small bowl or jar with a fitted lid, mix the canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper. Pour over the coleslaw mixture and toss. Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.
Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Sodium 22 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
APPLE CRANBERRY ALMOND COLESLAW SALAD RECIPE (NO MAYO COLESLAW)
Apple Cranberry Almond Coleslaw Salad is a happy accident of epically delicious portion. Perfect unique bring along to any party, family gathering or just to mellow out with while catching up on your favorite show. (Gluten-Free, Dairy-Free, Low-Sugar, Low-Carb, Vegan)
Provided by Linnie
Categories Salad
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl toss together coleslaw, cranberry, almonds.
- In a small bowl, whisk together, lemon juice, vinegar, olive oil, maple syrup, pepper and salt.
- Pour over coleslaw mix. Cover and let mixture sit for at least 20 minutes in the fridge.
- Toss in apples and serve.
Nutrition Facts : Serving size 1Calories
ZUCCHINI SLAW
Pair this light, crisp zucchini slaw with grilled fish or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
- In a medium bowl, toss zucchini with stalk, apple, vinegar, sunflower seeds, and basil. Season with salt and pepper; serve.
OUR BEST NO MAYO COLESLAW
Recipe video above. This Slaw is addictive! The combination of ingredients in this might seem surprising but the flavours work extremely well together. With a subtle, refreshing flavour yet somehow at the same time has that "juiciness" that we love about traditional mayo based Coleslaw. The flavour of the fennel and caraway seeds it quite subtle - in fact, many people don't even realise it's in there, they just know it's delicious!We love serving this refreshing salad with rich Southern Foods like Fried Chicken, Brisket, BBQ Chicken, Pork Ribs and BBQ Pulled Pork. It's a perfect match!
Provided by Nagi
Categories Sides
Number Of Ingredients 12
Steps:
- Dressing: Shake Dressing ingredients in a jar.
- Toss! Place cabbage, fennel, apple and dill in a very large bowl. Pour over Dressing, toss well.
- Sprinkle with caraway seeds then toss again.
- Set aside for at least 1 hour to allow cabbage to wilt. Give it a good toss, then transfer to serving bowl and serve!
- Storage: Keeps perfecty for 3 to 4 days in the fridge. Dressing stops apple from going brown. Best to bring to room temperature before serving.
Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 151 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
COLESLAW RECIPE
This easy Coleslaw recipe is perfect for backyard barbecues, potlucks, picnics and more. With just 7 ingredients, this easy coleslaw comes together so fast and will be enjoyed by all! The perfect side dish for any occasion!
Provided by Trish - Mom On Timeout
Categories Side Dish
Time 10m
Number Of Ingredients 9
Steps:
- Shred cabbage and carrots.
- Combine green cabbage, purple cabbage and carrots in a large bowl. Toss to combine.
Nutrition Facts : Calories 180 kcal, Carbohydrate 6 g, Protein 1 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 9 mg, Sodium 280 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI SLAW TWO WAYS
This zucchini slaw--made with thinly sliced zucchini, summer squash, bell pepper, and scallions--can turn out two ways: one with mayo, another with vinaigrette. You'll never give zucchini away again.
Provided by Sara Foster with Carolynn Carreno
Categories Sides
Time 25m
Number Of Ingredients 18
Steps:
- Combine the zucchini, yellow squash, carrots, scallions, bell pepper, if using, and parsley in a large bowl or, if you want to try both dressings, divvy the veggies between a couple of bowls.
- Whisk the mayonnaise, mustard, vinegar, salt, and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.
- Combine the vinegar, sugar, salt, pepper, and poppy seeds, if using, in a jar. Screw the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to 1 week.
- Drizzle the veggies with either the creamy slaw dressing or the sweet and tart slaw dressing. Season with salt and pepper to taste and toss to coat. You can refrigerate the slaw for a little while, although it's best to serve it shortly after dressing it so it doesn't become soggy or weepy.
Nutrition Facts : ServingSize 1 portion, Calories 258 kcal, Carbohydrate 13 g, Protein 4 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 882 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 18 g
CRISPY ZUCCHINI SLAW
Swap out your typical cabbage for crunchy shoestrings of zucchini in this crisp and refreshing slaw side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 6 Cups
Number Of Ingredients 13
Steps:
- Using the largest holes on a box grater, grate the zucchini and carrots, and transfer to a large bowl. Cut the yellow pepper and radishes into 1-inch matchsticks, and add to bowl. Slice the celery as thinly as possible on the bias, and add to the bowl; add the corn.
- In a bowl, whisk together the mayonnaise, vinegar, celery seeds, sugar, salt, and pepper. Pour over salad; toss to combine. Garnish with zucchini blossoms, if desired, and serve.
ZUCCHINI SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 medium zucchini into matchsticks. Whisk 1/2 cup mayonnaise, 3 tablespoons rice vinegar and 2 teaspoons each sugar and Sriracha in a large bowl. Add the zucchini, 1 cup shredded carrots, 1/2 thinly sliced red onion and 1/2 teaspoon kosher salt and toss.
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COLESLAW DRESSING (SO EASY!) | DOWNSHIFTOLOGY
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5/5 (27)Calories 134 per servingCategory Dressing
- Combine mayonnaise, honey, apple cider vinegar, salt, pepper, and celery seeds in a small bowl and whisk together. If you want the dressing to be sweeter, add another tablespoon of honey.
- Add a little bit of the dressing to the cabbage and carrots, then toss. Slowly add more dressing until you’ve reached your desired consistency.
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Ratings 15Calories 90 per servingCategory Salads
- In a small bowl or measuring cup, whisk together dressing ingredients. In large bowl, combine cabbages, carrots, green onions, and dressing. Mix well.
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4.9/5 (69)Calories 140 per servingTotal Time 20 mins
- In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.
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- In a large bowl, combine cabbage, onions, and carrots. Add apple cider vinegar, salt, cumin and pepper. If you do not like cumin or are concerned with the intensity, add small portions of it and adjust to taste.
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5/5 (3)Total Time 30 minsCategory Barbecue, Salad, Side DishCalories 123 per serving
- Finely slice the cabbage, carrots and onion and chop the pineapple (if not already in small pieces) and mix together in a large bowl.
- Top with toasted pumpkin/pine nut seeds, a good sprinkle of black pepper and/or chilli flakes and some fresh chopped coriander and serve.
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Category SaladCalories 138 per serving
- Whisk together the mayonnaise, sour cream, avocado oil, lemon juice, and honey. Season with salt and pepper. Pour the dressing over the cabbage mix. Toss gently to combine, making sure all the shreds are coated evenly.
- Serve right away if you prefer crunchier slaw. For a softer slaw, chill for 10-15 minutes before serving. Slaw will keep for several days but it does soften the longer it sits.
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Ratings 102Calories 71 per servingCategory Side Dish
- In a small mixing bowl or measuring cup, whisk together red wine vinegar, vegetable oil, kosher salt, black pepper and sugar until sugar and salt dissolves. This step is important so that you don't get grainy bits of undissolved sugar or salt in your coleslaw.
- Cover and refrigerate for 1-24 hours. If you remember to toss it every few hours, great, if not, it will be fine.
- Drain excess liquid before serving. The cabbage will lose its water, so you will have more liquid than you started with. This is normal.
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Ratings 15Calories 172 per servingCategory Salad, Side Dish
- Place all the ingredients for the No Mayo Dressing in a clean jam jar, screw on the lid tightly and shake until thoroughly combined.
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