Kraft Red Green Coleslaw Recipes

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KRAFT RED & GREEN COLESLAW



KRAFT Red & Green Coleslaw image

Add color and flavor to the potluck table with KRAFT Red and Green Coleslaw! This KRAFT Red and Green Coleslaw features apple jelly and raisins.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 16 servings, about 1/2 cup each

Number Of Ingredients 7

1 cup KRAFT Coleslaw Dressing
3 Tbsp. apple jelly
4 cups each shredded green and red cabbage
2 carrots, shredded
1/2 cup raisins
2 Tbsp. chopped fresh parsley
1 green onion, sliced

Steps:

  • Mix dressing and jelly until blended.
  • Combine remaining ingredients in large bowl.
  • Add dressing mixture; mix lightly.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.6986 g

RED & GREEN COLESLAW



Red & Green Coleslaw image

This is a fresh twist on coleslaw. This simple recipe originates from KRAFT and it's a great accompaniment at the table. Looks nice too!

Provided by HOUSEMANAGER Charle

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 head red cabbage, shredded
1/2 head green cabbage, shredded
2 carrots, shredded
2 tablespoons parsley, finely chopped
1 green onion, finely chopped
1/2 cup golden raisin
1 cup kraft classics coleslaw dressing
3 tablespoons kraft apple jelly

Steps:

  • COMBINE cabbage, carrots, parsley, onion and raisins, set aside.
  • COMBINE coleslaw dressing and apple jelly; add to salad and toss well.

RED AND GREEN COLE SLAW



Red and Green Cole Slaw image

Provided by Food Network

Time 10m

Yield 8 to12 servings

Number Of Ingredients 5

1/2 head red cabbage
1/2 head green cabbage
2 tablespoons sugar
1 lemon, juiced
Pinch salt

Steps:

  • Shred both cabbages very fine. Toss together. Add sugar, lemon juice, and salt and toss again. Refrigerate or use immediately.

RED AND GREEN COLESLAW



Red and Green Coleslaw image

This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)

Provided by ellie_

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup fresh parsley leaves
1/2 head red cabbage, cut into wedges to fit food processor feeder tube
1/2 head green cabbage, cut into wedges to fit food processor feeder tube
1 carrot, peeled
1/2 cup cider vinegar
1/2 cup safflower oil or 1/2 cup other vegetable oil
5 tablespoons honey
1 tablespoon water
1 1/2 teaspoons salt

Steps:

  • Using a food processor and the steel knife mince parsley using on/off turns.
  • Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
  • Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
  • Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
  • Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
  • Refrigerate several hours or overnight.
  • Toss before serving.

COLORFUL COLESLAW WITH A KICK



Colorful Coleslaw with a Kick image

Brightens up any picnic or backyard bbq and goes with everything you throw on the grill.

Provided by Doug Matthews

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h20m

Yield 8

Number Of Ingredients 13

½ medium head green cabbage, shredded
½ medium head red cabbage, shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
2 carrots, shredded
½ cup chopped fresh cilantro
½ cup light olive oil
⅓ cup lime juice
½ teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon hot pepper sauce, or to taste
salt and pepper to taste

Steps:

  • In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 13 g, Fat 14.3 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194.7 mg, Sugar 6.3 g

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