Redandgreencoleslaw Recipes

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

Ingredients

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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.

RIO GRANDE COLE SLAW

Rio Grande Cole Slaw image

Provided by Food Network

Categories appetizer

Yield 1 1/2 cups

Number Of Ingredients 11

Ingredients

4 cups shredded green cabbage
1 cup shredded carrots
1/4 cup sliced scallions
1/4 cup chopped cilantro
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dry mustard
2/3 cup cider vinegar
1/3 cup water
1 tablespoon ketchup
1 teaspoon ground cumin

Steps:

To prepare cabbage for slaw, discard tough or badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pieces. You can also use a food processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of loosely packed shreds. For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 cup Tangy Dressing, ketchup and cumin. Yield: 4 servings
For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves.

RANCH COLESLAW

Ranch Coleslaw image

From El Dorado, California, Mellanie McCreary shares this perfect last minute side dish. "When I was a newlywed, I came up with this recipe," she notes. "My husband said it was the best coleslaw he ever tasted."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1/4 cup prepared ranch salad dressing
2 tablespoons mayonnaise
1-1/2 teaspoons sugar
1/4 teaspoon lemon juice
3-3/4 cups coleslaw mix

Steps:

In a small bowl, combine the salad dressing, mayonnaise, sugar and lemon juice. Place the coleslaw mix in a salad bowl; add the dressing and toss to coat.

Nutrition Facts : Calories 147 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

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