Tangy Vegetable Slaw Recipes

TANGY COLESLAW

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.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

VEGETABLE SLAW

Steps:

• In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

TANGY MANGO SLAW

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.

MY FAVORITE TANGY COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, celery, green pepper and onion.
• In a small bowl, combine the dressing ingredients.
• Pour over cabbage mixture and toss to coat.
• Cover and refrigerate until serving.

TANGY CABBAGE SLAW

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

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.

TANGY VEGETABLE SLAW

Steps:

• In a bowl whisk together the lime juice, chili oil,& sugar.
• Mix veggies in a salad bowl, por over the dressing& toss.
• Season with salt& pepper to taste.
• Cover and chill for at least 1 hour.