Sweet Coleslaw No Mayo Recipes
SWEET AND TANGY VINEGAR COLESLAW
This coleslaw dressing with vinegar makes a simple and healthy side dish and adds the crunch to potlucks and bbqs with even more freshly shredded vegetables added in.
Provided by Heidi
Categories Side Dish
Time 1h20m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.
Nutrition Facts : ServingSize 3 oz, Calories 86 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 211 mg, Fiber 2 g, Sugar 4 g
SWEET RESTAURANT SLAW
This tastes just like the cole slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ'd pork sandwiches, too!!!
Provided by Sandi Gregory Johnson
Categories Salad Coleslaw Recipes No Mayo
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the coleslaw mix and onion in a large bowl.
- Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 22.5 g, Cholesterol 11.2 mg, Fat 12 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 252.5 mg, Sugar 15.3 g
COLESLAW-NO MAYO
Perfect blend of tangy and sweet, and with no mayonnaise so it is safe for picnics and cookouts! Love this type of coleslaw on top of barbecue pork sandwiches. So colorful that it will compliment anything on your plate. If you don't like your coleslaw as sweet, please feel free to reduce the amount of sugar. Prep and cooking time does not include chilling time.
Provided by breezermom
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the cabbage, carrots, radishes, green bell pepper, and green onions in a large bowl.
- Combine the ketchup, sugar, vinegar, oil, salt, mustard and celery seed in a small saucepan. Bring to a boil, stirring constantly so sugar dissolves and all ingredients mix well.
- Pour over the cabbage mixture and stir to coat.
- Cover and chill in the refrigerator. It is best to wait at least 2 hours before eating so the flavors develop. More chilling time makes it even better.
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