THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
DAD'S CREAMY CUCUMBER SALAD
This was my Dad's recipe and one of our family's all-time summer favorites.
Provided by MHudson
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
- Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
- Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 6.9 g, Cholesterol 15.7 mg, Fat 32.9 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 896.9 mg, Sugar 2.9 g
CREAMY SUMMER SLAW
Provided by Chris Morocco
Categories Salad Side Kid-Friendly Quick & Easy High Fiber Mayonnaise Broccoli Summer Cabbage Sugar Snap Pea Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
- Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.
- DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.
CUCUMBERS IN CREAM
"WE HAD an enormous vegetable garden, so we enjoyed freshly picked cucumbers in summer. After the cucumber were sliced and soaked awhile in salt water. Mother added thick cream, which she carefully scooped from the top of some fresh milk."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, beat cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.
Nutrition Facts : Calories 126 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 157mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
CREAMY CUCUMBER SALAD
"When cousins visited from Russia, they made us a meal that included this wonderful vegetable salad," relates Rhonda Egler of Mooresville, Indiana. "Its refreshing flavor goes over well at family get-togethers."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl. Refrigerate until serving.
Nutrition Facts : Calories 78 calories, Fat 6g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 14mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
CREAMY CUCUMBER SALAD
Make and share this Creamy Cucumber Salad recipe from Food.com.
Provided by Parsley
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper.
- In a separate large mixing bowl, toss together cucumbers and onions.
- Pour sour cream mixture over top and mix together.
- Chill at least 1 hour before serving.
CREAMY CABBAGE COLESLAW
A Creamy Cabbage Coleslaw that is great with Beefstew on a cool fall night. Or just a refreshing side dish.
Provided by sawman2004
Categories < 15 Mins
Time 15m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Combine cabbage,onion,and cucumber in a bowl and Chill.
- In another bowl combine the mayonnaise or salad dressing,sugar,vinegar,celery seed,and salt, Stirring till the sugar is dissolved and Chill.
- When reddy to serve toss the dressing mixture with the cabbage mixture.
Nutrition Facts : Calories 160.7, Fat 11.9, SaturatedFat 1.8, Cholesterol 9.2, Sodium 489.7, Carbohydrate 13.9, Fiber 0.9, Sugar 6.3, Protein 1
CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.
Provided by Katherine Sacks
Categories 30 Days of Groceries Chickpea Salad Sandwich Carrot Radish Vegetarian Feta Avocado Cilantro
Yield Makes 4 servings
Number Of Ingredients 31
Steps:
- Make the Creamy Carrot-Radish Slaw:
- Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
- Make the Chickpea Salad:
- Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
- Assemble the sandwiches:
- Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
- Do Ahead
- Chickpea salad can be made 2 days ahead. Chill in a resealable container.
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