Tangy Red Cabbage Slaw Recipes
TANGY CABBAGE SLAW
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
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 RED CABBAGE SLAW
Steps:
- Serve as a side for your next cookout, pulled pork dinner, or holiday dinner and enjoy.
Nutrition Facts : Calories 299 kcal, Carbohydrate 23 g, Cholesterol 12 mg, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, Sodium 196 mg, Sugar 16 g, Fat 23 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
TANGY CABBAGE SLAW
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
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.
TANGY RED CABBAGE
This is a tasty side dish for any meal. Goes especially good with chicken or pork.
Provided by Kelly Jameson
Categories Side Dish Vegetables
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.
Nutrition Facts : Calories 121 calories, Carbohydrate 9.4 g, Fat 9.2 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 382.4 mg, Sugar 5.3 g
CRUNCHY RED CABBAGE SLAW
Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken
Provided by Good Food team
Categories Lunch, Vegetable
Time 30m
Number Of Ingredients 16
Steps:
- Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
- Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
- To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
- To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.
Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
TANGY WARM RED CABBAGE
Tangy red cabbage.
Provided by Megan
Categories Side Dish Vegetables
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
- Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 14.1 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 51.3 mg, Sugar 8.7 g
RED TANGY SLAW
Provided by Food Network
Time 26m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients thoroughly in a large bowl. Refrigerate before serving.
- Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.
SPICY CABBAGE SLAW
Steps:
- Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.
SPICY RED CABBAGE SLAW
Make and share this Spicy Red Cabbage Slaw recipe from Food.com.
Provided by Patrick B.
Categories < 15 Mins
Time 10m
Yield 4-5 Cups, 5 serving(s)
Number Of Ingredients 10
Steps:
- Core and julienne red cabbage. Rinse and slice green onions. Thoroughly rinse and roughly chop cilantro, removing as much stem as possible from the bunch. Place cabbage, onion, and cilantro in a large mixing bowl.
- To make the dressing, combine the vinegar, mayonnaise, salt, sugar, cayenne, cumin, and milk and whisk.
- Drizzle the dressing over the cabbage and toss well.
- It is best to chill this for at least several hours prior to serving to give the dressing a good while to tenderize the cabbage.
Nutrition Facts : Calories 39, Fat 0.3, Sodium 492.9, Carbohydrate 8.7, Fiber 2.3, Sugar 4.8, Protein 1.6
TANGY CABBAGE SLAW
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
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
RED CABBAGE SLAW
Gladys De Boer offers an alternative to traditional coleslaw with this colorful contribution. The Castleford, Idaho subscriber tosses shredded red cabbage with a homemade honey-mustard dressing for refreshing results.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 186 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
TANGY CABBAGE SLAW
Try this slaw in a Turkey Reuben.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 cups
Number Of Ingredients 7
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.
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