Greens Coleslaw Recipes

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GREEN SLAW



Green Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons mayonnaise
3 tablespoons seasoned rice vinegar
1 1/2 tablespoons sweet chili sauce
1 tablespoon apple cider vinegar
1 teaspoon seeded and minced serrano pepper
1 teaspoon freshly ground black pepper
3 cups napa cabbage, cut in 1/2 vertically, cored, curly middle discarded, cut horizontally in 1/4-inch thick pieces
1 medium Granny Smith apple, julienned
1 cup peeled and julienned jicama
2 cups fresh bean sprouts
1 tablespoon minced green onion, white and light green part only
1/4 cup golden raisins
1 teaspoon salt

Steps:

  • To make dressing: In a blender, puree all the ingredients until smooth. Set aside.
  • In a large bowl, combine ingredients for slaw. Gently fold in the dressing. Refrigerate 1 hour. Gently toss before serving.

CALIFORNIA COLESLAW



California Coleslaw image

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

Provided by ALEXPE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
½ cup cider vinegar
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup vegetable oil

Steps:

  • In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g

COLLARD GREEN COLESLAW



Collard Green Coleslaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup mayonnaise
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 cups shredded white cabbage
2 cups julienned collard greens
1 cup julienned carrots
1/4 cup thinly sliced white onions
1/4 cup thinly sliced green onions
2 lemons, juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve.
  • For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions.
  • Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste.
  • Mix in the lemon juice and refrigerate for 2 hours before serving.
  • Season with salt and pepper before serving.

GREEN COLESLAW



Green Coleslaw image

A cooked dressing makes this coleslaw different than the usual creamy type, and if you buy prebagged coleslaw mix it's also incredibly fast. I don't mind some orange with my green! I usually leave out the green pepper, since I'm not crazy about peppers in coleslaw, so try it with or without. Requires some refrigeration time.

Provided by Cookin-jo

Categories     < 15 Mins

Time 15m

Yield 14 cups

Number Of Ingredients 9

12 cups slivered cabbage
1 large green pepper, chopped
1 onion, diced fine
1 cup sugar
1 cup vinegar
3/4 cup vegetable oil
1 tablespoon dry mustard
1 tablespoon celery seed
1 tablespoon salt

Steps:

  • Toss together cabbage, pepper and onion.
  • Sprinkle with sugar and toss.
  • Combine remaining ingredients in a saucepan and bring to a boil.
  • Pour over the slaw and toss. Let stand one hour.
  • Refrigerate a minimum of an hour, but a few hours is good.

Nutrition Facts : Calories 187.2, Fat 12.1, SaturatedFat 1.6, Sodium 510.8, Carbohydrate 19.4, Fiber 1.9, Sugar 17.1, Protein 1.3

GREENS COLESLAW



Greens Coleslaw image

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories     Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb greens, tough stems removed (about 8 leaves if using collard greens)
3 medium carrots, grated (2 cups)
1 medium sweet onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
1/2 cup rice vinegar (or apple cider vinegar)
1/3 cup sugar
1/4 cup canola oil
1 teaspoon mustard powder
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Stack 3 or 4 collard leaves(or more if using smaller greens) flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining leaves, and transfer to large bowl.
  • Stir in carrots, onion, and bell pepper.
  • Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over greens and vegetable mixture. Stir to coat vegetables with dressing.
  • Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight. Serve as a side dish or use instead of lettuce to top a vegetarian barbeque!

COLLARD GREENS SLAW



Collard Greens Slaw image

Provided by B. Smith

Categories     Salad     Mustard     Side     No-Cook     Vinegar     Carrot     Summer     Cabbage     Collard Greens     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

3/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon celery seeds
2 teaspoons sweet Hungarian paprika
2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)
8 cups thinly sliced Napa cabbage (about 1 medium head)
4 cups coarsely grated peeled carrots (about 6 large)

Steps:

  • Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
  • Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

GREEN-CABBAGE COLESLAW WITH VINAIGRETTE



Green-Cabbage Coleslaw with Vinaigrette image

This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

1/2 cup champagne vinegar
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
Freshly ground pepper, to taste
1 head green cabbage, thinly sliced

Steps:

  • Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld.

TANGY COLESLAW



Tangy Coleslaw image

If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 10

1/2 large head cabbage, shredded
2 large carrots, shredded
1/2 cup finely chopped green pepper
2 tablespoons finely chopped onion
DRESSING:
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons canola oil
1 teaspoon celery seed
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.

Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.

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