Crisp Colorful Coleslaw Recipes

COLORFUL COLESLAW WITH A KICK

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.

CRISP & COLORFUL COLESLAW

Steps:

• Microwave asparagus, carrots and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until vegetables are crisp-tender; drain in colander.
• Rinse cooked vegetables under cold water 1 min.; drain well. Return to bowl.
• Add remaining ingredients; mix lightly.

COLORFUL COLESLAW

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.

CRISP PICKLED COLE SLAW

Steps:

• Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
• Slice the peppers thinly and chop into small pieces.
• Cut the onion into 4 pieces.
• Thinly slice the four pieces and separate into slices.
• Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
• Place all the chopped and shredded vegetables into a large bowl.
• In a small saucepan combine the sugar, vinegars, salt and celery seed.
• Bring to a boil.
• Boil for 3 minutes.
• Pour the hot vinegar over the shredded and chopped vegetables.
• Combine well.
• Transfer into large jars to store in the refrigerator.
• Cool before serving.
• This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.

COLORFUL COLESLAW

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.

FRESH CRISP COLESLAW

Steps:

• Mix all ingredients; Chill at least 1 hour.

COLORFUL COLESLAW

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.

FLAVORFUL AND COLORFUL COLESLAW

Steps:

• Microwave asparagus, peas and water in microwaveable bowl on HIGH 1-1/2 to 2 min. or until asparagus is crisp-tender; drain. Rinse under cold water 1 min.; drain well. Place in large bowl.
• Add cabbage; mix lightly.
• Mix remaining ingredients until blended. Add to cabbage mixture; toss to evenly coat.