THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
CRUNCHY COLESLAW
Make and share this Crunchy Coleslaw recipe from Food.com.
Provided by canarygirl
Categories Fruit
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss together cole slaw and green onions.
- In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
- Pour over salad and toss together.
- Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.
GRILLED CRUNCHY COLESLAW
Provided by Melissa d'Arabian : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.
BEST COOL AND CRUNCHY COLESLAW
Its fresh and crispy
Provided by Colongo Colongo
Categories Other Salads
Time 1h25m
Number Of Ingredients 2
Steps:
- 1. in a nonreactive , large mixing bowl, combine the cabbage,bell peppers, onions,and carrots. Sprinkle 3/4 cup sugar and toss.
- 2. In a nonreactive small pan over med. heat, combine the remaining 1/4 sugar with the vinegar,oil, salt, and dry mustard. Bring to a boil, stir often. Pour the boiling sauce over cabbage mixture and toss well.Cover and place in refrigerator for at least 1 hr. before serving
CHIPOTLE SLOPPY JOES WITH CRUNCHY COLESLAW
A Tex-Mex like twist on traditional sloppy joes, paired with a cool, crunchy coleslaw topping. As a personal preference I leave out the cilantro, but recipe is posted as written.
Provided by Brenda.
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To prepare Crunchy Coleslaw:.
- Combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl.
- Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.
- Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.
- Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often.
- Stir in cilantro, salt and black pepper.
- Place beef mixture on bottom half of each bun; top with coleslaw.
Nutrition Facts : Calories 405.4, Fat 9.4, SaturatedFat 3.3, Cholesterol 71.9, Sodium 1327.5, Carbohydrate 47.7, Fiber 4.6, Sugar 16.6, Protein 33.2
COOL AND CRUNCHY COLESLAW
I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook.
Provided by StevenHB
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
- Grate the carrot into the bowl with the cabbage mixture.
- Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
- In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
- Pour vinegar mixture over cabbage mixture. Toss well.
- Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.
Nutrition Facts : Calories 140.8, Fat 4.7, SaturatedFat 0.6, Sodium 600.8, Carbohydrate 24.1, Fiber 2.6, Sugar 20.5, Protein 1.4
CRUNCHY COOL COLESLAW
This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California. I think it's a pretty close match! -Elaine Hoffmann, Santa Ana, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CRUNCHY COLESLAW
A healthier take on this classic side salad- replace mayonnaise with natural yogurt and bump up the flavour with mustard and citrus
Provided by Angela Nilsen
Categories Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
- Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
- When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.
Nutrition Facts : Calories 123 calories, Fat 7.2 grams fat, SaturatedFat 1.6 grams saturated fat, Carbohydrate 10.1 grams carbohydrates, Sugar 8.7 grams sugar, Fiber 4.7 grams fiber, Protein 4.1 grams protein, Sodium 0.4 milligram of sodium
CRUNCHY COLESLAW
I should call this Disappearing Cole Slaw because that is a better description. If I had read the recipe first, I might never have tasted it but give it a try. This slaw is the perfect take-along for a covered dish affair. Add the dressing at the last minute to preserve the crunch.
Provided by Texas Barby
Categories < 15 Mins
Time 15m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Shake oil, sugar, vinegar, and soup seasoning packets together in a dressing blender or jar. This step can be done up to one day in advance.
- In a dry skillet, toast the almonds to a light brown. Allow almonds to cool. Place the Ramen Noodles in a zipper bag. Use a rolling pin to crush the noodles. Add sunflower seeds and cooled almonds to the crushed noodles. Do NOT refrigerate. This step can be done up to one day in advance.
- In a large serving bowl, combine the slaw mix, onions, and carrots. (I buy the pre-cut carrot matchsticks in the produce section.).
- Just before serving, add the contents of the zipper bag and dressing shaker to the slaw mix. Toss and serve immediately.
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