Creamy Tangy Coleslaw Recipes
CREAMY TANGY COLESLAW
"The horseradish in this dish really adds some zip," says Nancy Collins of Clearfield, Pennsylvania. "I always get rave reviews when I make this creamy slaw."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine cabbage and carrot. In another small bowl, whisk the mayonnaise, sugar and horseradish. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 119 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 286mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.
CREAMY AND TANGY COLESLAW
This fast and easy coleslaw is tangy and tart with just enough mayo to give it a creamy texture. Don't skip the celery seed - it gives the coleslaw great flavor and texture. Want to adjust the size of this recipe? Click on the number next to "servings" and use the slider to scale up or down.
Provided by Jess Smith via Inquiring Chef
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl whisk together mayonnaise, mustard, vinegar, sugar, celery seed, and onion powder.
- Add shredded cabbage to dressing and toss everything well to combine.
- Refrigerate for 2 to 24 hours before serving.
- Just before serving, add salt. Toss the coleslaw well to make sure that any dressing that has settled in the bottom of the bowl gets mixed back in.
Nutrition Facts : Calories 127 kcal, Carbohydrate 7 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 422 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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.
TRADITIONAL CREAMY COLESLAW
A traditional creamy coleslaw.
Provided by J.D. Bailey
Categories Salad Coleslaw Recipes With Mayo
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 16.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 331.6 mg, Sugar 5 g
CREAMY 'N' TANGY COLESLAW
Dawn Harvey in Danville, Pennsylvania uses packaged slaw mix to whip up this tangy side dish in a flash. "I love that it's so much lighter than traditional creamy slaws and just right for two," she says.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the coleslaw mix, celery and onion. In another bowl, whisk the remaining ingredients until blended. Pour over coleslaw and toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
COLESLAW WITH CREAMY TANGY DRESSING
Steps:
- Gather the ingredients.
- Shred cabbage into a large bowl; add carrot and onion.
- Combine mayonnaise, sugar, vinegar, and celery seed in a bowl or jar and whisk or shake. Taste and adjust seasonings, adding salt and pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your liking.
- Gradually add dressing to the shredded cabbage mixture, tossing as you add, until the cabbage is well moistened.
- Refrigerate to chill thoroughly.
Nutrition Facts : Calories 239 kcal, Carbohydrate 13 g, Cholesterol 12 mg, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 246 mg, Sugar 10 g, Fat 21 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
CLASSIC CREAMY COLESLAW
This is our go-to recipe for creamy coleslaw. Freshly shredded green and red cabbage and carrots are tossed with a tangy, creamy dressing made up of mayonnaise, sour cream and cider vinegar. We also use dry mustard to add a subtle kick and celery salt and honey for a touch of sweetness. It's perfect for your next cookout!
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
CREAMY COLESLAW
This classic coleslaw recipe is timeless for a reason: it's crunchy, cool, and refreshing. Here's our best take on the crowd-pleasing BBQ side dish.
Provided by Alexis Touchet
Yield 8 servings
Number Of Ingredients 8
Steps:
- Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.
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