CREAMY CAESAR COLESLAW
Use just three ingredients to make a tasty Healthy Living Creamy Caesar Coleslaw side dish! Our Caesar coleslaw is perfect for picnics and other occasions.
Provided by My Food and Family
Categories Home
Time 10m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Combine ingredients.
Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CAESAR COLESLAW - WEST
I must admit I am not a coleslaw fan but this recipe, (I slightly adaptad from Bon Appetite), has become one of my favorite summer dishes. Mixing the cabbages keeps the Savoy from becoming overpowering. It is perfect for a potluck or bbq. I even served it at my wedding!
Provided by Mrs Goodall
Categories Greens
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Halve, core and very thinly slice cabbages. Should yield about 16 cups.
- Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat.
- Can be prepared 1 day ahead. Cover and refrigerate.
- Just before serving mix cheese into coleslaw. Transfer to large shallow bowl and serve.
Nutrition Facts : Calories 195.5, Fat 12.3, SaturatedFat 2.7, Cholesterol 17, Sodium 502.1, Carbohydrate 17.6, Fiber 3.9, Sugar 5.7, Protein 6.8
CAESAR RED COLESLAW
There are a ton of coleslaw recipes out there, and I'm sure each of us believes that they make the best! Well, here's one to throw into the pot! lol No matter who's tastes the best, they all share a common problem, becoming soggy. One way would be to put the dressing on at the last minute, especially when it's traveling.When I make my cole slaw, I don't chop or shred it real fine or shred it too small. .The cabbage doesn't stand up to the dressing.This coleslaw is not only beautiful and festive, but it's also delicious! Note**I don't salt my slaw or dressing until it goes to the table; I find that the salt leeches out the moisture and can become too "wet".
Provided by FLUFFSTER
Categories Salad Dressings
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine salt and garlic together to form a paste. Add to other dressing ingredients and mix well. In large bowl combine cabbage, carrots and green onions with the dressing.
- Toss until completely coated. Cover and refrigerate for 2 hours. Serve cold.
- For the sauce:.
- Combine ingredients until combined.
- Store leftover dressing in refrigetator, covered for approximately 1 week.
Nutrition Facts : Calories 338, Fat 24.2, SaturatedFat 5.3, Cholesterol 32, Sodium 1511.2, Carbohydrate 24.6, Fiber 5.2, Sugar 10.8, Protein 8.6
CAESAR COLESLAW
Make and share this Caesar Coleslaw recipe from Food.com.
Provided by evelynathens
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Process first 4 ingredients in small blender until anchovies and garlic have dissolved into the dressing (about 20-30 seconds).
- Season dressing to taste with salt and pepper.
- Place cabbage and green onions in large bowl.
- Add dressing and toss to coat.
- (Can be prepared 1 day ahead. Cover and refrigerate.) Mix cheese into coleslaw.
- Transfer to large shallow bowl and serve.
GRILLED CABBAGE CAESAR
Fire up the grill for a summery twist on the classic Caesar salad! The hearty cabbage holds up to the creamy Caesar dressing, while the charred bread croutons add some crunch. Serve topped with an extra sprinkle of shaved Parmesan and a generous grind of black pepper for a simple side salad or main dish.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for medium-high heat.
- Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
- Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
- Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
- Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.
RED CABBAGE COLESLAW
This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!
Provided by LUv 2 BaKE
Categories Vegetable
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine vegetables in a large mixing bowl.
- In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
- Pour hot dressing over vegetables; mix well.
- Refrigerate to blend flavours.
- Leftovers will keep a couple days in the fridge.
Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.2, Sodium 27.2, Carbohydrate 8.6, Fiber 1.9, Sugar 5.1, Protein 1.2
CAESAR COLESLAW
I love Caesar salads and like coleslaw. This recipe from Pillsbury combines both tastes and is really quick to fix.
Provided by Lexie
Categories Low Protein
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix coleslaw blend, olives and onion.
- Pour dressing over salad, toss to coat.
- Serve immediately or cover and refrigerate up to 8 hours.
- Before serving, top with croutons.
RED COLESLAW
Make and share this Red Coleslaw recipe from Food.com.
Provided by Timothy H.
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl,combine the vinegar,sugar and brown sugar. Stir until sugars are dissolved. Add the ketchup,hot sauce,pepper and salt. Mix until smooth. Toss the cabbage and mix until cabbage is evenly coated with sauce.Cover or transfer to a lidded container and refrigerate at least a few hours or overnight before serving.
Nutrition Facts : Calories 210.2, Fat 0.3, SaturatedFat 0.1, Sodium 852.1, Carbohydrate 52, Fiber 3.9, Sugar 46.5, Protein 2.7
CLASSIC CANADIAN CAESAR
This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.
Provided by ambibambi
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
- Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 5407.7 mg, Sugar 9.5 g
CHOPPED CAESAR SLAW
This creamy chopped coleslaw with crumbled bacon and Caesar dressing needs an hour in the fridge to get delicious. (Make up to 24 hours ahead.)
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 3 g
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