Creole Artichoke Olive Cole Slaw Recipes

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CREOLE ARTICHOKE OLIVE COLE SLAW



Creole Artichoke Olive Cole Slaw image

Make and share this Creole Artichoke Olive Cole Slaw recipe from Food.com.

Provided by 89240

Categories     Vegetable

Time 1h10m

Yield 8 cups

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons creole mustard or 2 tablespoons spicy brown mustard
1 tablespoon minced shallots or 1 tablespoon green onion
1 teaspoon granulated sugar
1/8-1/4 cayenne pepper, to taste
1 (16 ounce) package shredded coleslaw mix or 8 cups shredded cabbage
1 (14 ounce) jar quartered artichoke hearts or 1 (14 ounce) jar artichoke hearts
1 (7 ounce) jar manzanilla pimento stuffed olives, drained and halved

Steps:

  • Combine oil, vinegar, mustard, shallots, sugar, and cayenne pepper in a large bowl, mix well.
  • Add cabbage, artichoke hearts and olives, mix well.
  • Cover and chill at least 1 hour or up to 24 hours before serving.

CREOLE COLESLAW



Creole Coleslaw image

Make and share this Creole Coleslaw recipe from Food.com.

Provided by True Texas

Categories     Creole

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
1/2 cup ketchup
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
6 cups cabbage, shredded
1 cup carrot, shredded

Steps:

  • Combine first 8 ingredients in a small bowl. Combine cabbage and carrot in a large bowl.
  • Add the desired amount of dressing, tossing well to coat.
  • Chill up to 2 hours or serve immediately.

FARMHOUSE APPLE COLESLAW



Farmhouse Apple Coleslaw image

A friend from church gave me this apple coleslaw recipe that her grandmother handed down to her. The flavors complement each other well, while the fruit creates a refreshing change of pace from the usual coleslaw. -Jan Myers, Atlantic, Iowa

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

4 cups shredded cabbage
1 large apple, chopped
3/4 cup raisins
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CREOLE OLIVE SLAW



Creole Olive Slaw image

A tasty, hearty slaw with a zesty bayou-style flair!

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Creole or spicy brown mustard
1 tablespoon minced shallots or onion
1 teaspoon sugar
⅛ teaspoon cayenne pepper, or to taste
8 cups shredded cabbage
1 (14 ounce) can quartered or whole artichoke hearts, drained, coarsely chopped
1 (7 ounce) jar Lindsay® Stuffed Manzanilla Olives, drained, halved

Steps:

  • In a large bowl, combine oil, vinegar, mustard, shallots, sugar and cayenne pepper; mix well. Add cabbage, artichoke hearts and olives; mix well. Cover; chill at least 1 hour or up to 24 hours before serving.

Nutrition Facts : Calories 191.6 calories, Carbohydrate 18 g, Cholesterol 0.2 mg, Fat 12.8 g, Fiber 5.6 g, Protein 4 g, SaturatedFat 1 g, Sodium 1213.5 mg, Sugar 4.7 g

CREOLE OLIVE SLAW



Creole Olive Slaw image

A tasty, hearty slaw with a zesty bayou-style flair!

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Creole or spicy brown mustard
1 tablespoon minced shallots or onion
1 teaspoon sugar
⅛ teaspoon cayenne pepper, or to taste
8 cups shredded cabbage
1 (14 ounce) can quartered or whole artichoke hearts, drained, coarsely chopped
1 (7 ounce) jar Lindsay® Stuffed Manzanilla Olives, drained, halved

Steps:

  • In a large bowl, combine oil, vinegar, mustard, shallots, sugar and cayenne pepper; mix well. Add cabbage, artichoke hearts and olives; mix well. Cover; chill at least 1 hour or up to 24 hours before serving.

Nutrition Facts : Calories 191.6 calories, Carbohydrate 18 g, Cholesterol 0.2 mg, Fat 12.8 g, Fiber 5.6 g, Protein 4 g, SaturatedFat 1 g, Sodium 1213.5 mg, Sugar 4.7 g

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