Lemon Coleslaw Recipes

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THE ULTIMATE COLESLAW



The Ultimate Coleslaw image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup mayonnaise
1 tablespoon Dijon mustard
Drizzle extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon sugar or pinch
1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)

Steps:

  • In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

LEMONY ITALIAN COLESLAW



Lemony Italian Coleslaw image

Lemon juice imparts refreshing citrus flavor to every bite of crunchy cabbage and fennel slaw.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 10

3 cups thinly sliced fennel bulb (1 large bulb)
3/4 cup sour cream
1 tablespoon sugar
3 tablespoons lemon juice
3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups shredded green cabbage (1 small head)
1/2 cup chopped fresh Italian (flat-leaf) parsley
1/3 cup sliced green onions (about 5 medium)

Steps:

  • In small bowl, mix dressing ingredients; set aside.
  • In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.

Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 3 g, TransFat 0 g

EASY COLESLAW DRESSING



Easy Coleslaw Dressing image

A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.

Provided by GarlicQueen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Coleslaw Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 6

½ cup mayonnaise
2 tablespoons white sugar
1 ½ tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g

SHREDDED PORK WRAPS WITH LEMON COLESLAW



Shredded Pork Wraps with Lemon Coleslaw image

Categories     Citrus     Garlic     Onion     Pork     Tomato     Sauté     Dinner     Pork Tenderloin     Summer     Healthy     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cider vinegar
1/4 cup ketchup
2 tablespoons ketchup-style chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (12-oz) pork tenderloin, halved crosswise
2 (10- by 9-inch) sheets Middle Eastern-style soft flatbread such as lavash, halved crosswise, or 4 (8- to 9-inch) flour tortillas
Lemon coleslaw

Steps:

  • Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
  • Transfer pork with tongs to a cutting board. Purée cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
  • Divide shredded pork among pieces of lavash and top with some coleslaw, then wrap lavash around to form a cone.

CRUNCHY FRUIT COLESLAW



Crunchy Fruit Coleslaw image

This crunchy coleslaw from our Test Kitchen brings big taste and lots of appeal to the table. You'll love the fresh, subtle tang of lemon.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

4 cups coleslaw mix
1 cup seedless red grapes, halved
1 small apple, chopped
3/4 cup mayonnaise
1/3 cup lemon pie filling
1 teaspoon cider vinegar
1/4 teaspoon celery salt
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large serving bowl, combine the coleslaw, grapes and apple. In a small bowl, combine the remaining ingredients; pour over coleslaw and toss to coat. Chill until serving.

Nutrition Facts : Calories 291 calories, Fat 23g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

LEMON COLESLAW



Lemon Coleslaw image

Make and share this Lemon Coleslaw recipe from Food.com.

Provided by Julesong

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 18

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons sugar
1 tablespoon white wine vinegar
1 tablespoon prepared horseradish
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon pepper
8 cups cabbage, shredded
1/2 red bell pepper, cut into matchstick-size pieces
1/2 green bell pepper
1/4 red onion, cut into matchstick-size pieces
1 carrot, shredded
2 tablespoons fresh parsley, chopped
2 teaspoon lemons, rind of, grated

Steps:

  • Combine first 11 ingredients in bowl; whisk to blend.
  • Refrigerate dressing until cold. (Can be prepared 1 day ahead).
  • Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl.
  • Toss with enough dressing to season to taste and serve.

LEMON COLE SLAW



Lemon Cole Slaw image

I'm posting this recipe in response to a request. This do-ahead, sweet slaw is delicious with chicken, barbecue, or fish! (Prep and cook time do not include 6 hours or overnight chilling time).

Provided by SilentCricket

Categories     Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

6 cups finely shredded cabbage
2 medium carrots, finely shredded
1 small onion, finely chopped
1 small green pepper, finely chopped
3/4 cup oil
1/3 cup vinegar
1/3 cup water
1 cup sugar
1/4 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon celery seed
1 (3 ounce) package lemon Jell-O gelatin

Steps:

  • Combine all vegetables and toss with oil.
  • Set aside.
  • Combine remaining ingredients, except jello and bring to a boil.
  • Remove from heat.
  • Add lemon jello and stir to dissolve.
  • Cool to lukewarm.
  • Pour over slaw and toss well.
  • Cover and chill overnight or at least 6 hours.
  • This is a sweet slaw and will keep 2-3 weeks in the refrigerator.

Nutrition Facts : Calories 276.4, Fat 16.5, SaturatedFat 2.1, Sodium 289.2, Carbohydrate 32.4, Fiber 1.6, Sugar 29.8, Protein 1.6

LEMON COLESLAW



Lemon Coleslaw image

Categories     Citrus     Vegetable     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Mayonnaise     Carrot     Summer     Cabbage     Sour Cream     Parsley     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

2 tablespoons low-fat sour cream
2 teaspoons low-fat mayonnaise
1/2 teaspoon finely grated fresh lemon zest
4 teaspoons fresh lemon juice
1 teaspoon sugar
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb green cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.

LEMON-TAHINI SLAW



Lemon-Tahini Slaw image

This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out - poolside, deskside, at a picnic - for up to 3 hours, and it keeps for 3 days in the fridge.

Provided by Ali Slagle

Categories     salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons capers
1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)
6 scallions, thinly sliced
1 medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
Kosher salt and black pepper
1/4 cup tahini
1 tablespoon Dijon mustard, plus more to taste
8 ounces snap peas, thinly sliced lengthwise
3 large or 6 small radishes, cut into matchsticks

Steps:

  • Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
  • Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
  • Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.

LEMONY CABBAGE-AVOCADO SLAW



Lemony Cabbage-Avocado Slaw image

Creamy avocado and bright lemon make great partners in this colorful salad.

Provided by AR Cook

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 4

Number Of Ingredients 8

6 cups finely shredded white and red cabbage
1 ripe avocado, diced
1 small red bell pepper, chopped
¼ cup shelled hemp seeds
3 tablespoons lemon juice
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
¼ teaspoon fine sea salt

Steps:

  • Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 14.2 g, Fat 11.9 g, Fiber 7.2 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 133.8 mg, Sugar 4.9 g

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Top Asked Questions

What is the best way to make coleslaw?
This coleslaw recipe is easy to make and will only need simple steps to follow. Tossed with a savory homemade dressing, this coleslaw tastes so good. Add the mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper to a large mixing bowl and whisk together until fully combined. Add in the coleslaw mix and stir well to combine.
What are the ingredients in coleslaw salad?
COLESLAW SOUFFLE SALAD Combine gelatin, water, vinegar, mayonnaise and salt. When set, beat until fluffy and stir in onion and cabbage. Pour into ring mold and ... Ingredients: 8 (cabbage .. onion .. salt .. vinegar ...) 3. COLE SLAW Bring sugar, vinegar and water to a boil. Dissolve Jello in syrup. Add salt and ... onion.
Does coleslaw need mayonnaise?
This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard, vinegar, and black pepper. We also often make this coleslaw recipe without mayonnaise.
How do you make slaw with garlic and cumin?
Add the garlic, cumin and salt and whisk until thoroughly blended. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.

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