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.
FRESH AND CRISPY SLAW
Provided by Sandra Lee
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large serving bowl combine the coleslaw mix, yellow pepper and tarragon leaves.
- In a small bowl combine the dressing, mustard, honey and poppy seeds. Season with salt and pepper, to taste. Pour over the coleslaw mixture, toss to coat and serve.
CREAMY COLE SLAW
Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.
Provided by Bobby Flay
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
CRUNCHY COLESLAW
Make and share this Crunchy Coleslaw recipe from Food.com.
Provided by canarygirl
Categories Fruit
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss together cole slaw and green onions.
- In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
- Pour over salad and toss together.
- Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.
EASY COLESLAW
This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties.
Provided by Jackie Smith
Categories Salad Coleslaw Recipes No Mayo
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cabbage, bell pepper, onion and carrot.
- Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
- Drain any excess liquid, toss and serve cold.
Nutrition Facts : Calories 786.4 calories, Carbohydrate 74.6 g, Fat 55.5 g, Fiber 9.5 g, Protein 4.9 g, SaturatedFat 7.3 g, Sodium 83.1 mg, Sugar 63.1 g
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
CRISPY COLE SLAW
You won't have to fuss with a lot of seasonings to fix this tangy coleslaw. This came from Clean Food Daily - Feel Good Soup and Salad Combos. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Onions
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the cabbage. Add water to the bowl and cover the cabbage completely. Drain into a colander and press down getting as much water out as possible. Pat dry on a towel. Finely shred the cabbage on a chopping board. Toss the cabbage and shredded carrots in a medium sized mixing bowl. Set aside.
- In a small glass bowl add all the dressing ingredients. Whisk up until it is creamy.
- Pour over cabbage, carrot and onion mixture and toss.
- Chill this salad for at least 1 hour so the flavors will marry each other.
Nutrition Facts : Calories 253.6, Fat 14.8, SaturatedFat 2.3, Cholesterol 10.9, Sodium 396.8, Carbohydrate 29.9, Fiber 5.7, Sugar 15.1, Protein 3.2
FRESH CRISP COLESLAW
Crisp to the bite and crisp to the taste!! This salad should be made well ahead of serving because the cabbage needs time to marinate in the dressing.
Provided by Chef LPP
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients; Chill at least 1 hour.
Nutrition Facts : Calories 110.8, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.6, Sodium 70.5, Carbohydrate 18.1, Fiber 5.9, Sugar 10.1, Protein 4.3
CREAMY CRISPY COLESLAW WITH PECANS
Steps:
- Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
- Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.
CRISP PICKLED COLE SLAW
This was passed down to me from my mother and it is just great!! My 6 year old son and his friends love it! It is great on the side with burgers or BBQ sandwiches and baked beans. I also like it as a snack. The purple cabbage makes it look so pretty, but you can also use just one type of cabbage(one type of vinegar may be used as well). Also, if you like it hot, try putting in a sliced jalapeno pepper or put some Tabasco sauce in it when you serve it. This recipe makes a lot, but it's ok because it keeps so well.
Provided by LisaAnne G
Categories Vegetable
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 66.6, Fat 0.2, Sodium 97.2, Carbohydrate 16.2, Fiber 1.9, Sugar 13.4, Protein 1.1
CRUNCHY COOL COLESLAW
This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California. I think it's a pretty close match! -Elaine Hoffmann, Santa Ana, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
REFRIGERATOR COLESLAW
Make and share this Refrigerator Coleslaw recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Toss the cabbage, onion and carrots together in a large bowl.
- Boil the remaining ingredients together and pour over the vegetables.
- Toss just once and let sit at room temperature 1 and 1/2 hours.
- Toss salad once more, cover, and store in the refrigerator overnight before serving.
Nutrition Facts : Calories 243.4, Fat 14.7, SaturatedFat 1.9, Sodium 26.5, Carbohydrate 28, Fiber 2.9, Sugar 24.1, Protein 1.4
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