SUMMERTIME SLAW
As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at get-togethers. -Sharon Payne, Mayfield, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, vinegar, oil, water, salt, pepper and, if desired, pepper flakes. Cook and stir over medium heat until mixture comes to a boil. Cook 2 minutes longer or until sugar is dissolved. Cool to room temperature, stirring several times., In a large salad bowl, combine the coleslaw mix, tomatoes, onion, peppers and pickle relish. Add the dressing and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 291mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
SUMMER SLAW RECIPE
Summer Slaw is a deli-style cole slaw recipe loaded with fresh summer ingredients of cabbage, tomatoes, cucumbers, and green onions in a creamy cole slaw dressing that is lighter than most slaw recipes. This slaw recipe was created after I tried my local deli's summer slaw salad, it's light and refreshing with a semi-sweet creamy dressing perfect for summer!
Provided by Alyona Demyanchuk
Categories Side Dish
Number Of Ingredients 10
Steps:
- In a large bowl, combine the diced tomatoes, cucumbers, cabbage, and scallions. Set aside.
- To make the dressing whisk together all the dressing ingredients until smooth.
- Pour dressing over the slaw and toss everything together. Keep refrigerated and stir before serving.
Nutrition Facts : ServingSize 1 serving, Calories 100 kcal, Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 4 mg, Sodium 269 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 6 g
SUMMER SQUASH SLAW
Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add squash, carrots, bell pepper, onion, and basil. Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving.
CREAMY SUMMER SLAW
Provided by Chris Morocco
Categories Salad Side Kid-Friendly Quick & Easy High Fiber Mayonnaise Broccoli Summer Cabbage Sugar Snap Pea Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
- Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.
- DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.
PICNIC MARINATED SUMMER SLAW
Oh, such a summertime taste. This easy-to-prepare slaw was given to me by a neighbor who said a little lady from her church gave it to her! A refreshing and delightful change for slaws. Tastes delicious after allowing to marinate for several hours. Enjoy!
Provided by rosebud434
Categories Salad Coleslaw Recipes No Mayo
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
- Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 17 g, Fat 13.8 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 7.2 mg, Sugar 14.2 g
VEGGIE NUGGETS WITH SUMMER SLAW
Made from protein-rich quinoa and peanut butter, these flavoursome nuggets taste great served with our healthy slaw made with gut-friendly bio yoghurt
Provided by Sara Buenfeld
Categories Dinner
Time 1h15m
Number Of Ingredients 17
Steps:
- Boil the quinoa for 20 mins following pack instructions, leave to stand for 5 mins, then drain well. Meanwhile, fry the onions in 1 tbsp oil over a medium-low heat for 5 mins with the lid on the pan, then uncover and fry for 5 mins more until soft and starting to colour. Take off the heat, stir in the black beans, oregano, peanut butter, parsley and bouillon, then mash everything together with a potato masher to crush the beans. Add the quinoa and eggs and mix well.
- Heat the remaining 1 tbsp oil in a large non-stick frying pan then, using a measuring tablespoon, scoop rounded spoonfuls of the mixture and add to the pan, spaced apart. Cook for about 2-3 mins each side until the nuggets are browned. Cook half the mixture and save the remainder for another day. Will keep chilled for up to three days.
- To make the coleslaw, put the yogurt, mustard powder and vinegar in a bowl, stir together to make a dressing, then add the vegetables and coriander and toss well. Serve half the coleslaw with two portions of the nuggets. The remainder will keep chilled for up to three days.
Nutrition Facts : Calories 501 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 19 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
SUMMER SLAW
Provided by Nigella Lawson
Categories salads and dressings, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a very large bowl, combine cabbage, carrots, celery and scallions. Toss to mix.
- In a small bowl, combine mayonnaise, buttermilk, honey and vinegar. Whisk until smooth. Pour over slaw, and toss until vegetables are well coated with dressing.
- Season with salt and pepper to taste. Add pecans and cranberries, and toss again until evenly distributed. Cover, and refrigerate until serving.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 9 grams
SUMMER SQUASH SLAW
In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. "It's a flavorful way to use up my garden bounty," she notes, "and the dill adds wonderful herb flavor."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.
Nutrition Facts : Calories 52 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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