Tangy Cabbage Slaw Recipes

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TANGY CABBAGE SLAW



Tangy cabbage slaw image

A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise

Provided by Jennifer Joyce

Categories     Side dish

Time 15m

Yield Makes enough for 12-16 pulled pork buns

Number Of Ingredients 10

250ml mayonnaise
zest and juice 1 lemon
2 tbsp cider vinegar
2 tbsp wholegrain mustard
1 tsp celery salt
¼ head white cabbage, very thinly sliced
¼ head red cabbage, very thinly sliced
2 carrots, julienned
1 large red onion, diced
2 sticks celery, thinly sliced

Steps:

  • Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
  • Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

Nutrition Facts : Calories 262 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium

TANGY CABBAGE SLAW



Tangy Cabbage Slaw image

Try this slaw in a Turkey Reuben.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 2 cups

Number Of Ingredients 7

1/4 cup white-wine vinegar
3 tablespoons safflower oil
1/4 teaspoon celery seeds
1 teaspoon grainy mustard
1 teaspoon coarse salt
1/2 small head green cabbage, finely shredded (3 cups)
1 medium carrot, coarsely grated

Steps:

  • Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and carrot, and stir to combine.
  • Let stand at room temperature for 1 hour before using.

TANGY CABBAGE SLAW



Tangy Cabbage Slaw image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. Red, green, or savoy cabbage, alone or in combination, make a bright, refreshing slaw.

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 10

1 medium yellow onion, cut into thin wedges
2 tablespoons vegetable oil
6 cups thinly sliced cabbage
1 cup dried cherries
1 tart apple, cored and sliced into matchsticks
2 tablespoons coarse Dijon style mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple juice
Salt and pepper to taste

Steps:

  • In a large skillet, over medium heat, sauté the onion for about 3 minutes or until just soft. Add the cabbage and cherries and sauté until the cabbage just begins to soften, about 3 minutes. Remove from the heat and toss in the apples.
  • In a small bowl, whisk together the mustard, honey, vinegar and apple juice. Pour the dressing into the slaw and toss. Salt and pepper to taste. Serve warm, room temperature or cold.

Nutrition Facts : ServingSize 1 Serving

SPICY CABBAGE SLAW



Spicy Cabbage Slaw image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6-8 servings

Number Of Ingredients 7

1 medium white cabbage, finely sliced
2 carrots, peeled and shredded
2 teaspoons celery salt
1/2 to 1 teaspoon red pepper flakes
1 tablespoon dried Mexican oregano crushed
2/3 cup olive oil
1/3 cup red wine vinegar

Steps:

  • Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.

TANGY CABBAGE SLAW



Tangy Cabbage Slaw image

This slaw is always in demand at home and for potluck functions. People enjoy the crunchy texture and the sweet-and-sour zip. Plus, it can easily be made ahead of time.-Rose Purrington, Windom, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7

1 package (3 ounces) chicken ramen noodles
3-3/4 cups coleslaw mix
1/3 cup slivered almonds
3 tablespoons sliced green onions
1/2 cup canola oil
1/3 cup white wine vinegar
3 tablespoons sugar

Steps:

  • In a large bowl, break noodles into small pieces; set seasoning packet aside. Add the coleslaw mix, almonds and onions. , In a small bowl, whisk the oil, vinegar, sugar and contents of seasoning packet. Pour over coleslaw mixture and toss to coat. Serve with a slotted spoon. Refrigerate leftovers.

Nutrition Facts : Calories 295 calories, Fat 23g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

TROPICAL CABBAGE SLAW



Tropical Cabbage Slaw image

This makes a nice tangy cabbage slaw with a crunch. Great for hot summer days. Serve it as a side dish or have it for lunch. The homemade dressing is the key to this cool salad.

Provided by Vseward Chef-V

Categories     Pineapple

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (8 1/4 ounce) can crushed pineapple in syrup
4 cups chopped cabbage
1 medium red apple, cored and chunked
1 cup shredded carrot
1 cup sliced celery
1/2 cup chopped green onion
1/2 cup toasted pecans (optional)
1 egg yolk
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
1 dash cayenne pepper
1/2 cup vegetable oil

Steps:

  • Drain pineapple, reserving 1/4 cup syrup.
  • Combine crushed pineapple, cabbage, carrots, celery, pecans, apples and onions with reserved syrup, set aside.
  • In a blender combine egg yolk, lemon juice, mustard, celery salt, Worcestershire and cayenne. With blender on low setting add oil slowly until thickened. It is best to add oil a few drops at a time.
  • Toss salad mixture with dressing. Cover; refrigerate at least 1 hour.

Nutrition Facts : Calories 339.2, Fat 28.6, SaturatedFat 4, Cholesterol 47.2, Sodium 77.5, Carbohydrate 21.4, Fiber 4.5, Sugar 15.7, Protein 2.6

TANGY MANGO SLAW



Tangy Mango Slaw image

Here's a refreshing salad that you can feast on without fear. It's low-calorie and packed with disease-fighting antioxidants in the cabbage, onion, mango and walnuts.

Provided by USA WEEKEND columnist Jean Carper

Categories     Salad     Coleslaw Recipes     No Mayo

Yield 8

Number Of Ingredients 6

4 cups shredded cabbage
½ cup finely chopped red onion
1 fresh mango, cubed
½ cup walnut pieces
¼ cup SPLENDA® Granular
¾ cup white rice vinegar

Steps:

  • In a bowl combine cabbage, onion, mango, walnuts.
  • In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 8.4 g, Fat 5 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 7.4 mg, Sugar 5.6 g

TANGY COLESLAW



Tangy Coleslaw image

If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 10

1/2 large head cabbage, shredded
2 large carrots, shredded
1/2 cup finely chopped green pepper
2 tablespoons finely chopped onion
DRESSING:
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons canola oil
1 teaspoon celery seed
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.

Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.

TANGY CUCUMBER SLAW FOR TACOS



Tangy Cucumber Slaw for Tacos image

I took the base of Martha Stewart's cucumber radish slaw and changed it up. This is great on top of tacos or with pork. You can use it like any other coleslaw. It's super tangy if you like a vinegar in-your-face tangy-type taste. I wanted to make a slaw without mayo to make a lower-fat version.

Provided by Smallfry

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h20m

Yield 8

Number Of Ingredients 9

½ head cabbage, chopped
1 cucumber, chopped
¼ red onion, chopped
3 tablespoons chopped cilantro, or to taste
9 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place cabbage, cucumber, red onion, and cilantro in a bowl to make coleslaw mix.
  • Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to the coleslaw mix. Let sit until flavors settle, at least 1 hour.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 10.8 g, Fat 5.2 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 6.4 g

TANGY GRILLED-CABBAGE SLAW WITH RAISINS AND WALNUTS



Tangy Grilled-Cabbage Slaw with Raisins and Walnuts image

Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make your slaw this way.

Provided by Katherine Sacks

Categories     Salad     Side     Kid-Friendly     Raisin     Bacon     Walnut     Spring     Summer     Cabbage     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield 7 cups

Number Of Ingredients 13

1 cup (packed) light brown sugar
5 whole cloves
2 tablespoons whole black peppercorns
3 1/4 cups apple cider vinegar, divided
1/4 cup plus 1/2 teaspoon kosher salt, divided, plus more to taste
1 green cabbage (about 2 3/4 pounds), quartered
1/4 cup extra-virgin olive oil, plus more to taste
7 thick-cut slices bacon (about 8 ounces)
1 1/2 teaspoons honey
3/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup black raisins
1/2 cup chopped fresh parsley
1/2 cup toasted walnuts, coarsely chopped

Steps:

  • Bring brown sugar, cloves, peppercorns, 3 cups vinegar, 1/4 cup salt, and 3 cups water to a boil in a large pot over high heat. Reduce heat and simmer, stirring until sugar is dissolved, 10 minutes. Let cool 10 minutes.
  • Place cabbage in a large resealable bag and fill with pickling liquid. Seal bag and chill at least 5 hours or up to overnight.
  • Pat cabbage dry with paper towels; discard pickling liquid. Prepare a grill or grill pan for medium-high heat. Brush cabbage with oil and grill, turning occasionally, until all sides are well charred, 7-10 minutes per side. Let cool.
  • If using a grill pan, cook bacon in pan, turning once, until browned and crisp. If using a grill, heat a cast iron pan or disposable foil pan on grill and cook bacon, turning once, until browned and crisp. Transfer to paper towels to drain and let cool, then cut crosswise into 1/8" strips.
  • Whisk honey, 1/2 tsp. salt, 3/4 tsp. black pepper, remaining 1/4 cup oil, and remaining 1/4 cup vinegar in a large bowl. Thinly slice cabbage lengthwise and add to bowl along with bacon, raisins, parsley, and walnuts. Toss well to combine and season with salt and pepper. Cover and chill until ready to serve.
  • Do Ahead
  • Slaw can be made and chilled for up to 8 hours.

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