Healthy Crunchy Coleslaw Recipes

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CRUNCHY COLESLAW



Crunchy Coleslaw image

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

1 (16 ounce) package Coleslaw (grated cabbage and carrots)
4 green onions, chopped
6 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons sugar
1 package ramen noodles (beef flavor)
1/2 cup slivered almonds
1/2 cup sunflower seeds

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.

CRUNCHY COLESLAW



Crunchy Coleslaw image

"This crunchy cabbage salad is so easy to put together that we often have it for spur-of-the-moment picnics or when unexpected company stops by," remarks Julie Vavroch of Montezuma, Iowa. It gets its nutty flavor from almonds.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 5

1/3 cup canola oil
1 package (3 ounces) beef ramen noodles
1/2 teaspoon garlic salt
1 package (16 ounces) shredded coleslaw mix
1 package (5 ounces) sliced almonds

Steps:

  • In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3-4 minutes or until blended. , Meanwhile, crush the noodles and place in a large salad bowl. Add coleslaw mix and almonds. Drizzle with oil mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

CRUNCHY RED CABBAGE SLAW



Crunchy red cabbage slaw image

Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken

Provided by Good Food team

Categories     Lunch, Vegetable

Time 30m

Number Of Ingredients 16

300g red cabbage
1 large carrot , coarsely grated
1 red-skinned apple , coarsely grated
bunch spring onions , thinly sliced
2 tbsp mayonnaise
1 tbsp wine vinegar
1 tbsp extra-virgin olive oil
stalks from a punnet of mustard cress
2 tbsp wholegrain mustard
500g roast chicken
leaves from a large bunch of basil
ground fenugreek or coriander
zest and juice 1 lime
1 tbsp olive oil
salt and pepper , to taste
4 chicken breasts

Steps:

  • Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
  • Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
  • To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
  • To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

CRUNCHY COLESLAW



Crunchy coleslaw image

A healthier take on this classic side salad- replace mayonnaise with natural yogurt and bump up the flavour with mustard and citrus

Provided by Angela Nilsen

Categories     Side dish

Time 20m

Number Of Ingredients 10

½ small white cabbage (300g total weight)
2 carrots , coarsely grated (175g total weight)
6 spring onions , trimmed and chopped
2 tsp rapeseed oil
2 tsp white wine vinegar
2 tsp wholegrain mustard
2 tbsp natural yogurt
2 tbsp half-fat crème fraîche
2 tbsp orange juice
2 tbsp toasted sunflower seed

Steps:

  • Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
  • Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
  • When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.

Nutrition Facts : Calories 123 calories, Fat 7.2 grams fat, SaturatedFat 1.6 grams saturated fat, Carbohydrate 10.1 grams carbohydrates, Sugar 8.7 grams sugar, Fiber 4.7 grams fiber, Protein 4.1 grams protein, Sodium 0.4 milligram of sodium

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