Perfectly Crunchy Slaw Recipes

CRUNCHY SLAW

Crunchy Slaw image

Provided by Emeril Lagasse

Time 4h25m

Yield 20 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
2 cups unsalted, roasted peanuts
1 cup rice wine vinegar
1/2 cup sesame oil
1/4 cup honey
4 teaspoons salt
1 teaspoon freshly ground black pepper
1 large head of white cabbage (about 31/2 pounds) cored and shredded
1 head red cabbage (about 1 1/2 pounds) cored and shredded
2 cups sliced red onions
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1/2 teaspoon cayenne
2 packages (10-ounce) small corn tortillas, julienned and fried until golden brown

Steps:

Heat the olive oil in a large, heavy skillet over medium heat. Add the peanuts and toast them for 5 minutes, stirring often. Remove from the heat and set aside. In a medium sized mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Put the cabbages, red onions, green onions and cilantro in a very large mixing bowl and season with the remaining black pepper and the cayenne. Add the dressing mixture and toss to distribute dressing evenly. Store in large plastic storage bags. Refrigerate for at least 4 hours before serving. Before serving, add the fried tortillas and mix well. Ser

CRUNCHY COLESLAW

Crunchy Coleslaw image

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

Provided by canarygirl

Categories Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package Coleslaw (grated cabbage and carrots)
4 green onions, chopped
6 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons sugar
1 package ramen noodles (beef flavor)
1/2 cup slivered almonds
1/2 cup sunflower seeds

Steps:

Toss together cole slaw and green onions.
In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
Pour over salad and toss together.
Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

CRUNCHY SLAW

Crunchy Slaw image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

3/4 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 cup sliced almonds
1/2 cup sesame seeds
1/4 cup (1/2 stick) butter
2 3-ounce packages ramen noodles, flavor packets discarded
2 tablespoons sugar
1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

CRUNCHY COLESLAW

Crunchy Coleslaw image

I should call this Disappearing Cole Slaw because that is a better description. If I had read the recipe first, I might never have tasted it but give it a try. This slaw is the perfect take-along for a covered dish affair. Add the dressing at the last minute to preserve the crunch.

Provided by Texas Barby

Categories < 15 Mins

Time 15m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

1 cup canola oil
1/2 cup sugar
1/3 cup white vinegar
6 ounces beef-flavor ramen noodles
1 cup slivered almonds, toasted
1 cup sunflower seeds
1 lb coleslaw mix
4 -8 green onions, chopped
1/2 cup carrot, matchstick

Steps:

Shake oil, sugar, vinegar, and soup seasoning packets together in a dressing blender or jar. This step can be done up to one day in advance.
In a dry skillet, toast the almonds to a light brown. Allow almonds to cool. Place the Ramen Noodles in a zipper bag. Use a rolling pin to crush the noodles. Add sunflower seeds and cooled almonds to the crushed noodles. Do NOT refrigerate. This step can be done up to one day in advance.
In a large serving bowl, combine the slaw mix, onions, and carrots. (I buy the pre-cut carrot matchsticks in the produce section.).
Just before serving, add the contents of the zipper bag and dressing shaker to the slaw mix. Toss and serve immediately.

CRUNCHY COOL COLESLAW

Crunchy Cool Coleslaw image

This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California. I think it's a pretty close match! -Elaine Hoffmann, Santa Ana, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 packages (16 ounces each) coleslaw mix
2 medium Honeycrisp apples, julienned
1 large carrot, shredded
3/4 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup cider vinegar
1/3 cup canola oil
1-1/2 teaspoons sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 cup coarsely chopped dry-roasted peanuts or cashews

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CRUNCHY COLESLAW

Crunchy coleslaw image

A healthier take on this classic side salad- replace mayonnaise with natural yogurt and bump up the flavour with mustard and citrus

Provided by Angela Nilsen

Categories Side dish

Time 20m

Number Of Ingredients 10

Ingredients

½ small white cabbage (300g total weight)
2 carrots , coarsely grated (175g total weight)
6 spring onions , trimmed and chopped
2 tsp rapeseed oil
2 tsp white wine vinegar
2 tsp wholegrain mustard
2 tbsp natural yogurt
2 tbsp half-fat crème fraîche
2 tbsp orange juice
2 tbsp toasted sunflower seed

Steps:

Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.

Nutrition Facts : Calories 123 calories, Fat 7.2 grams fat, SaturatedFat 1.6 grams saturated fat, Carbohydrate 10.1 grams carbohydrates, Sugar 8.7 grams sugar, Fiber 4.7 grams fiber, Protein 4.1 grams protein, Sodium 0.4 milligram of sodium

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