COLORFUL COLESLAW
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.
COLORFUL COLESLAW WITH A KICK
Brightens up any picnic or backyard bbq and goes with everything you throw on the grill.
Provided by Doug Matthews
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 13 g, Fat 14.3 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194.7 mg, Sugar 6.3 g
CONFETTI SLAW WITH SPICY PEANUT DRESSING
Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this unusual coleslaw with spicy peanut dressing to accompany his crispy, crunchy fried chicken.After chopping the cabbage, Chris sprinkles it with a teaspoon of salt and lets it sit for a few hours to draw out the excess water. Unsalted cabbage will leech water into the dressing, making the slaw overly wet and separating the dressing from the greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
- In the bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.
CONFETTI COLESLAW
An easy to make coleslaw with a low-fat creamy tangy dressing. I like to add a little bit of red cabbage for some more colour. Recipe from Company's Coming Lunches.
Provided by LUv 2 BaKE
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine cabbage, carrot, green onion, chill.
- Mix together salad dressing ingredients with a wire whisk.
- Just before serving the coleslaw, add in the tomato and toss in the dressing.
Nutrition Facts : Calories 33, Fat 0.2, Cholesterol 0.1, Sodium 33, Carbohydrate 7.4, Fiber 2.1, Sugar 5, Protein 1.5
CONFETTI COLESLAW
The prettiest, most festive coleslaw ever and it comes together in no time. Because it's tangy with no mayonnaise, it's great for picnics on a hot summer day.Hands-on time: 20 minutesRefrigerate: 1 hour +Makes 6 cups and keeps for up to three - four weeks in the fridge.
Provided by Food Network Canada
Number Of Ingredients 9
Steps:
- Cut the pepper, and green onions into 2" cubes and coarsely chop in the following order using a food processor with the regular steel blade: drop the garlic through the feed tube with the motor running, add pepper and green onion until coarsely chopped. Empty into a large bowl. Add julienned carrots.
- Change to the slicer blade, cut cabbage into wedges to fit in the feeding tube. Discard the core - it is the wrong texture and has a very sharp flavor. When my mother made coleslaw she would always save the core for my father to eat. He loved it, so naturally we kids wanted to eat it too, until we tasted it, that is) Slice using light to medium pressure otherwise the slices will be too thick. (By hand, cut through the wedges from the core side out, and slice very thinly.) Add to the carrot- red pepper mixture.
- Combine the ingredients for the dressing in a saucepan and bring to a boil. Once the sugar has melted (less than a minute), pour the hot dressing over the coleslaw mixture and toss well.
- Transfer to a large container, cover tightly and refrigerate for at least one hour but preferably until the next day.
PERFECT CONFETTI COLESLAW
Plug in the food processor and get ready to grate your way to a great side of slaw: colorful, creamy, and a real crowd pleaser. The 2 hours chilling time is not included in the prep time.
Provided by JackieOhNo
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using food processor fitted with fine grater blade, grated cabbages, carrots, zucchini, and squash. Transfer to medium bowl. Grate bell peppers in processor and squeeze dry with hands. Add peppers and scallions to bowl. Refrigerate covered at least 2 hours or overnight.
- Whisk remaining ingredients together in small bowl and refrigerate covered.
- Just before serving, stir dressing into vegetables.
Nutrition Facts : Calories 132.1, Fat 8, SaturatedFat 4.5, Cholesterol 19.9, Sodium 255.5, Carbohydrate 13.9, Fiber 3.3, Sugar 8.7, Protein 3.1
COLORFUL COLESLAW
This is a great quick and easy recipe that is always a hit. My kids love it!
Provided by Cindi Fortmann
Categories Salad Coleslaw Recipes No Mayo
Time 2h20m
Yield 4
Number Of Ingredients 15
Steps:
- Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
- Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 14.6 g, Cholesterol 0.5 mg, Fat 1.8 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 70.8 mg, Sugar 7 g
CONFETTI CABBAGE SLAW
For a tart crisp salad, try this slaw. It's perfect for a gathering since you make it well in advance.-Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 50-60 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely., Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon.
Nutrition Facts :
COLORFUL COLESLAW
We enjoy the interesting blend of flavors and textures in this crisp cabbage slaw. It adds nice color and refreshing crunch to our Christmas feast.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine cabbage and parsley. Combine the yogurt, sugar, lemon juice, mustard, salt and pepper; pour over cabbage mixture and toss to coat. Cover and refrigerate for 6-8 hours. Just before serving, add grapes, almonds and sesame seeds; mix well.
Nutrition Facts :
CREAMY CONFETTI COLESLAW
This Creamy Confetti Coleslaw is almost as pretty as it is tasty, with colorful specks of sugar snap peas, chopped red peppers and crushed pineapple bits.
Provided by My Food and Family
Categories Home
Time 10m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Mix dressing and pineapple in medium bowl.
- Add remaining ingredients; mix lightly.
- Serve immediately.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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