Fruity Cabbage Coleslaw Recipes

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Angie's Dad's Best Cabbage Coleslaw image

An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.

Provided by DOTMAYTRX

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 20

Number Of Ingredients 10

Ingredients

1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
¾ cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

Steps:

In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Nutrition Facts : Calories 131 calories, Carbohydrate 14.1 g, Fat 8.4 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 364.3 mg, Sugar 12.1 g

THE BEST VINEGAR COLESLAW

The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

FRUIT SLAW IN A CABBAGE BOWL

Fruit Slaw in a Cabbage Bowl image

This fresh recipe from Darlene Brenden turns ho-hum coleslaw on its head-in more ways than one! I take the traditional blend of vegetables for that dish and mix in juicy fruit pieces," begins the Salem, Oregon cook. "Then I serve the salad inside a hollowed-out cabbage. Both the flavor and "bowl" never fail to draw compliments.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1 medium head cabbage
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple chunks, drained
2 medium carrots, shredded
1 medium tart apple, chopped
1/2 cup halved green grapes
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1/8 teaspoon ground ginger

Steps:

To prepare the cabbage serving bowl, gently peel back outer leaves of the cabbage. Hollow out cabbage, leaving a 1/4-in. shell and the core intact; set aside. Chop removed cabbage leaves. Place 2 cups chopped cabbage in a large bowl (refrigerate remaining cabbage for another use). Add oranges, pineapple, carrots, apple and grapes. , In a jar with a tight-fitting lid, combine oil, lemon juice, honey and ginger; shake well. Pour over slaw and toss to coat. Spoon into cabbage bowl. Serve immediately.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 4g fiber), Protein 2g protein.

FRUITY COLESLAW

Fruity Coleslaw image

If raisins become dry, simply place the raisins in a bowl and cover with boiling water. Soak for 15 minutes. Drain.

Provided by MsPia

Categories Vegetable

Time 15m

Yield 5 cups

Number Of Ingredients 8

Ingredients

2 cups red cabbage, finely shredded
2 cups green cabbage, finely shredded
1/2 cup carrot, peeled and finely grated
1 granny smith apple, cored and diced
1 cup raisins
1 cup mayonnaise
1/4 cup sugar
1 tablespoon white vinegar

Steps:

Combine cabbage, carrot, apple and raisins in a large bowl.
Stir together mayo, sugar and vinegar; add desired amount to cabbage mixture.
Toss well to evenly combine.

Nutrition Facts : Calories 349.2, Fat 16, SaturatedFat 2.4, Cholesterol 12.2, Sodium 359.4, Carbohydrate 54.2, Fiber 3.6, Sugar 36.5, Protein 2.3

COLESLAW

Coleslaw image

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

Ingredients

1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 pounds)
1/2 medium head purple cabbage (about 1 pound)
2 carrots, grated on the large holes of a box grater

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.

SWEET PEPPER CABBAGE SLAW

Sweet Pepper Cabbage Slaw image

A simple cooked dressing and red pepper give this cabbage mixture a delightful sweet flavor. It's perfect for parties and pairs well with any grilled meat. -Jackie Deibert, Klingerstown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 cup sugar
1/2 cup water
1/4 cup cider vinegar
1/4 cup olive oil
10 cups shredded cabbage
2 medium sweet red peppers, chopped

Steps:

For dressing, place sugar, water and vinegar in a small saucepan; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 5 minutes. Cool completely. Stir in oil., To serve, place vegetables in a large bowl. Add dressing; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.