Molasses Cider Coleslaw Recipes
CINDY'S COLESLAW
No fuss, no muss with this easiest coleslaw ever.
Provided by Cindy D.
Categories Salad Coleslaw Recipes With Mayo
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Place coleslaw mix in a large bowl. Combine mayonnaise, sugar, vinegar, onion powder, salt, and pepper in a small bowl. Pour mayonnaise mixture over coleslaw mix and toss to coat. Refrigerate for at least 30 minutes; serve with a slotted spoon.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 11.4 g, Cholesterol 12 mg, Fat 18.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 135.6 mg, Sugar 5.3 g
MOM'S CHOPPED COLESLAW
For Friday dinners, my mother made coleslaw to go with our fish. It's still a family tradition, and the tangy dressing even works on a tossed salad. -Cynthia McDowell, Banning, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 203 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
CIDER VINEGAR COLESLAW
Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.
MOLASSES-CIDER COLESLAW
Steps:
- In a large colander, combine the green and red cabbages. Sprinkle with salt and toss to combine. Let stand in the colander for 30 minutes to 1 hour. Spin the cabbages in a salad spinner to remove excess moisture. Transfer the cabbage to a large bowl. Add the green onions and carrots and toss to combine. In a small bowl, whisk together the molasses, mustard, mayonnaise and honey. Slowly add the vinegar and whisk vigorously to emulsify. Season the dressing with salt and pepper. Pour the dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours. Toss the coleslaw again just before serving. Serves 8 to 10. Williams-Sonoma Kitchen.
COLESLAW II
A great summertime cole slaw for picky eaters who don't like mayo!
Provided by Kimberly
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
- In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 25.5 g, Fat 27.8 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 48.7 mg, Sugar 19.1 g
MOLASSES-CIDER COLESLAW
The dressing for this coleslaw sounds so delicious that I had to post the recipe. This salad is wonderful with bbq brisket or ribs. This is a Williams-Sonoma recipe.
Provided by DailyInspiration
Categories Salad Dressings
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- in a large colander, combine the green and red cabbages. Sprinkle with salt and toss to combine. Let stand in the colander for 30 minutes to 1 hour.
- Spin the cabbages in a salad spinner to remove excess moisture. Transfer the cabbage to a large bowl. Add the green onions and carrots and toss to combine.
- In a small bowl, whisk together the molasses, mustard, mayonnaise and honey. Slowly add the vinegar and whisk vigorously to emulsify. Season the dressing with salt and pepper.
- Pour the dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours. Toss the coleslaw again just before serving.
Nutrition Facts : Calories 111.2, Fat 2.9, SaturatedFat 0.4, Cholesterol 1.9, Sodium 165.9, Carbohydrate 20.9, Fiber 4.9, Sugar 12.2, Protein 2.9
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