Lemon Slaw Recipes

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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

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.

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 SLAW



Lemon Slaw image

From Southern Living Magazine. Sounds light and refreshing! Prep time does not include chill time.

Provided by DailyInspiration

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper, coarsely ground
1/2 teaspoon Worcestershire sauce
2 (16 ounce) packages shredded coleslaw mix

Steps:

  • Stir together first 9 ingredients in a large bowl until blended; add coleslaw mix, tossing to coat. Cover and chill 2 hours.

Nutrition Facts : Calories 199.1, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 698.3, Carbohydrate 20.3, Fiber 4, Sugar 9, Protein 2.4

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

TRADITIONAL CREAMY COLESLAW



Traditional Creamy Coleslaw image

A traditional creamy coleslaw.

Provided by J.D. Bailey

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h10m

Yield 12

Number Of Ingredients 11

1 cup mayonnaise
¼ cup white sugar
2 tablespoons seasoned rice wine vinegar
1 ½ tablespoons lemon juice
1 tablespoon prepared horseradish
½ teaspoon onion powder
½ teaspoon dry mustard
½ teaspoon celery salt
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) package coleslaw mix

Steps:

  • Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 16.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 331.6 mg, Sugar 5 g

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.

BROCCOLI SLAW WITH LEMON DRESSING



Broccoli Slaw with Lemon Dressing image

Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

1/2 cup sour cream
3 tablespoons lemon juice
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
2 teaspoons grated lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) broccoli coleslaw mix
2 large red apples, juliennned

Steps:

  • In a large bowl, mix the first 8 ingredients. Add coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

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Top Asked Questions

What is the best way to make lemon coleslaw?
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. How would you rate Lemon Coleslaw? I love this recipe.
How do you make cole slaw?
The first step in making cole slaw is to add mayonnaise, sugar, lemon juice, apple cider vinegar, a pinch of celery salt, salt and pepper to a small bowl and mix until combines. Secondly, pour the cole slaw dressing into the bowl with the cole slaw. Mix well. Lastly, you can either eat it right away or refrigerate it for an hour or two.
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.
How do you make slaw with vinaigrette?
Whisk together the vinaigrette ingredients in the bottom of a large bowl. Add all the slaw ingredients to the bowl and toss well to combine. Let set for 20 minutes to marinate at room temperature. This is delicious!

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