Coleslaw With Remoulade Dressing Recipes
COLESLAW WITH REMOULADE DRESSING
Provided by Gabe Soria
Categories Salad Side Vegetarian Low Cal High Fiber Backyard BBQ Carrot Summer Cabbage Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place cabbage in large colander; place carrots in medium colander. Toss cabbage with 1 1/2 teaspoons coarse salt. Toss carrots with 1/2 teaspoon coarse salt. Let stand 1 hour, tossing occasionally. Drain both vegetables; transfer to large bowl. Whisk mayonnaise and all remaining ingredients in medium bowl. Season dressing to taste with coarse salt and pepper.
- Drain any liquid from vegetables; toss with enough dressing to coat.
COLE SLAW
Homemade Cole Slaw Recipe | Easy Cole Slaw Dressing
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
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
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.
EASY COLESLAW DRESSING
A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.
Provided by GarlicQueen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g
EASY COLESLAW DRESSING
My mother-in-law gave me this recipe years ago and it is the one I make the most. Super easy. Halve the recipe to cover one bag of prepared slaw vegetables. Prep time does not include chill time.
Provided by Aunt Willie
Categories Salad Dressings
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves.
- Toss with slaw vegetables of choice.
- Refrigerate at least four hours.
- Toss well before serving.
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COLESLAW WITH REMOULADE DRESSING RECIPE | BON APPéTIT
2009-03-16 Toss cabbage with 1 1/2 teaspoons coarse salt. Toss carrots with 1/2 teaspoon coarse salt. Let stand 1 hour, tossing occasionally. Drain both vegetables; transfer to large …
From bonappetit.com
Servings 8
From bonappetit.com
Servings 8
- Place cabbage in large colander; place carrots in medium colander. Toss cabbage with 1 1/2 teaspoons coarse salt. Toss carrots with 1/2 teaspoon coarse salt. Let stand 1 hour, tossing occasionally. Drain both vegetables; transfer to large bowl. Whisk mayonnaise and all remaining ingredients in medium bowl. Season dressing to taste with coarse salt and pepper.
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