ANY-VEGGIE SLAW
Get more of the good stuff on your plate with these variations of vibrant slaws. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.
Provided by Juliana Hale
Time 15m
Yield 10
Number Of Ingredients 12
Steps:
- Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
- Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
- Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.5 g, Fat 2.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 106.6 mg, Sugar 2.9 g
VEGETABLE SLAW
We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
VEGETABLE COLESLAW
Provided by Ina Garten
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
INCREDIBLE BROCCOLI SLAW RECIPE (5 MINUTES OR LESS)
This incredible broccoli slaw recipe makes about 4 cups, which is about 8 servings. It comes together in about 5 minutes and is a total crowd pleaser! It's easily doubled or even tripled for a crowd. If you love it, please leave a star rating in the comments here to help other readers in our community.
Provided by Elizabeth Rider
Categories Salad
Time 5m
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, whisk together the dressing ingredients. I like to do this in the bowl I plan to serve this in.
- Add the broccoli slaw mix and gently toss it all together. Be patient and give it a minute if the dressing doesn't look like enough (it is!)-the broccoli will start to release some water and it will all come together into a creamy slaw after a minute or so. Refrigerate until it's time to serve.
- This slaw is best the day you make it, but it keeps well in the refrigerator (covered), up to 3 days. Cabbage-based slaw keeps in the refrigerator for about two days.
FRUIT AND VEGGIE SLAW WITH SPICY VINAIGRETTE
Steps:
- Julienne all fruit and veggies and combine in a bowl. Mix all vinaigrette ingredients except lime zest in a blender. Add lime zest and pour over the slaw, tossing lightly with fingers. Chill until ready to serve. Toss again lightly with fingers and serve as a side dish or mound on dinner plate.
VEGETABLE SLAW
Categories Onion Side Vegetarian Quick & Easy Low Cal High Fiber Vinegar Healthy Low Cholesterol Cabbage Sugar Snap Pea Radicchio Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, sugar, salt, and pepper in medium bowl to blend. Gradually whisk in oils. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate.
- Place cabbage, radicchio, sugar snap peas, onion, and parsley in large bowl. Add dressing and toss to coat.
ASIAN STYLE VEGETABLE SLAW
Make and share this Asian Style Vegetable Slaw recipe from Food.com.
Provided by preynolds
Categories Lunch/Snacks
Time 20m
Yield 4 ounces, 8 serving(s)
Number Of Ingredients 14
Steps:
- prepare all vegetables and herbs.
- mix well in large bowl.
- prepare dressing with remaining ingredients.
- pour dressing over vegetables, mix well.
- serve on a bed of lettuce with sliced almonds or toasted sesame seeds.
- A nice accompaniment to grilled chicken.
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5/5 (1)Category VegetablesCuisine AmericanTotal Time 10 mins
- Season with olive oil, salt, vinegar, and pepper. Stir until even. (Add more seasonings if desired.) Garnish with radish sprout and serve.
FRESH VEGETABLE SLAW – CHEF SARAH ELIZABETH
From chefsarahelizabeth.com
- Very thinly slice, or grate, the red cabbage, cucumbers, and carrots. Chop the scallions and mince the cilantro. Place all these ingredients in a large bowl.
- In a small bowl, whisk together the lime juice, ginger, sesame oil, soy sauce, honey, rice vinegar, and salt. Pour over the cabbage mixture and toss to combine well.
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- In a large bowl, whisk together all of the ingredients for the dressing until uniform. Add in the remaining ingredients and mix together until well combined and uniform. Season with salt and pepper to taste.
ASIAN VEGETABLE SLAW - THE LEMON BOWL
From thelemonbowl.com
Cuisine AsianTotal Time 15 minsCategory EntreeCalories 76 per serving
- In a small bowl, wisk together rice vinegar, chili garlic paste, soy sauce and sesame oil. Set aside.
- Combine carrots in a medium bowl with red peppers, cucumber, jalepeno and cubanelle pepper.
- Toss well with reserved dressing and serve. Tastes even better if you let it sit for up to 10 minutes.
SEVEN-VEGETABLE SLAW WITH CITRUS DRESSING - FOOD & WINE
From foodandwine.com
Servings 10
- Put the cabbage in a large bowl. Finely julienne the remaining vegetables, add them to the bowl and toss. Add the dressing and toss again. Serve at once with tongs.
VEGAN COLESLAW - THEVEGLIFE
From theveglife.com
4.7/5 (15)Estimated Reading Time 3 mins
- Combine the shredded cabbages and carrots together (or you can just buy pre-bagged coleslaw mix).
ASIAN VEGGIE BURGERS WITH MANGO CABBAGE SLAW - EMILIE EATS
From emilieeats.com
Reviews 5Category Main MealServings 4Estimated Reading Time 5 mins
- In a large bowl, add cabbage, mango, cilantro, lime juice, vinegar, maple syrup, and salt. Stir to combine; let sit for 5 minutes to absorb all the flavor.
- In a small bowl, add tahini, Sriracha, soy sauce, ginger, and 2 tablespoons water. Stir until smooth, adding more water as needed.
- To assemble burgers, place a veggie burger on a bun with mango cabbage slaw and any other toppings. Drizzle with Sriracha sauce!
VEGAN SLAW WITH SESAME GINGER DRESSING (GF) - THE PESKY VEGAN
From thepeskyvegan.com
5/5 (3)Total Time 15 minsCategory Salad, Side, Side DishCalories 97 per serving
- To make the dressing, simply add all the dressing ingredients (except the sesame seeds) to a jug or bowl and mix well until combined. Try a little and adjust the ingredients to suit your taste, if necessary.
- Once you have prepared all the veg, add this to a large bowl and mix well using your hands or a spoon. If using a food processor to grate/shred the vegetables, I'd suggest leaving out the red pepper, spring onions, and coriander. I find it's better to chop these separately and then add them in.
- Pour half of the dressing over the mixed veg and toss well to combine, followed by the other half of the dressing. If necessary, adjust the flavours again now that everything is mixed together – more lime juice for sharpness, more agave syrup if it's too sharp, more tamari/soy sauce for saltiness etc.
- Mix well, sprinkle with the toasted sesame seeds, and serve. For the best results, prepare this slaw slightly ahead of time and chill in the fridge for an hour or so before serving (but not too long as the veg will start to soften and lose its crunch).
"WHAT'S IN THE FRIDGE" SLAW - KATIE'S CONSCIOUS KITCHEN
From katiesconsciouskitchen.com
5/5 (1)Servings 4Cuisine AmericanCategory Salad, Side Dish
- First mix together the creamy ingredient and tangy ingredient in a cup with a fork to make a dressing (e.g. mayo and vinegar or oil and lemon juice). Stir in your seasonings of choice, and liquid sweetener if using.
- Pour the dressing over the veggies and mix well with your hands or tongs. Gently toss in the chopped herbs, nuts or seeds, and the fruit (if using).
- Taste and adjust seasonings and ingredients to taste. Add vinegar or lemon juice for more brightness and tang, and salt to enhance flavor.
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From simple-veganista.com
4.9/5 (14)Total Time 10 minsCategory SideCalories 116 per serving
- Add the cabbage and carrots in a very large mixing bowl, the larger the better. Pour the dressing all over the cabbage, and toss well to combine. Finish with salt & pepper to taste.
- Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.
COLORFUL VEGGIE SLAW - SUPERMAN COOKS
From supermancooks.com
Reviews 3Servings 2Cuisine All AmericanCategory Salad
- Start by shredding the red cabbage and placing it ina mixing bowl covered with cold water. This will "bleed" the red from the cabbage so it doesn't turn every vegetable red.
- Bring a pot of water to a boil. While water is boiling, place a large bowl filled with ice and water in the sink.
- Once water comes to a boil, place broccoli in water for 30 seconds. Remove and place in bowl of ice water to stop it from cooking (this will brighter the broccoli and make the salad that more colorful)
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