Kefir Coleslaw Recipes

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KEFIR COLESLAW



Kefir Coleslaw image

I'm making way too much kefir and have to find ways to consume. i found this on the Canada FoodNetwork website.

Provided by Nado2003

Categories     Vegetable

Time 15m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 10

8 cups thinly sliced cabbage
1 cup shredded carrot
1/4 cup chopped fresh parsley
1 shallot, thinly sliced
1 cup kefir
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Stir together cabbage, carrots and parsley in large bowl. Whisk together shallot, kefir, oil, vinegar, honey, salt and pepper in another bowl; pour over cabbage mixture and toss to coat.
  • Let stand for 15 minutes before serving.

Nutrition Facts : Calories 53.1, Fat 2.9, SaturatedFat 0.2, Sodium 136.6, Carbohydrate 6.7, Fiber 1.8, Sugar 4.1, Protein 0.9

CLASSIC HOMEMADE COLESLAW



Classic homemade coleslaw image

Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more

Provided by Anna Glover

Categories     Side dish

Time 15m

Yield Serves 8 as a side

Number Of Ingredients 9

1 small white cabbage or ½ large
4 carrots, peeled
1 large red onion
½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
1 tbsp Dijon mustard
50g mayonnaise
50g yogurt, soured cream or more mayo
1-2 tbsp white wine vinegar
a few pinches of paprika

Steps:

  • Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
  • Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
  • In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
  • Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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