Chopped Coleslaw Food

MOM'S CHOPPED COLESLAW

Mom's Chopped Coleslaw image

For Friday dinners, my mother made coleslaw to go with our fish. It's still a family tradition, and the tangy dressing even works on a tossed salad. -Cynthia McDowell, Banning, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 medium head cabbage (about 1-1/4 pounds)
1/2 cup finely chopped celery
1/2 cup finely chopped sweet red or green pepper
1/3 cup finely chopped sweet onion
DRESSING:
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup 2% milk
1/4 cup buttermilk
2 teaspoons white vinegar
1/4 teaspoon hot pepper sauce
Dash pepper

Steps:

Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 203 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.

MEMPHIS CHOPPED COLE SLAW

Memphis Chopped Cole Slaw image

From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." Specially designed to stand up to the strong smoky flavor of Lexington, NC barbecue.

Provided by DrGaellon

Categories < 4 Hours

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 medium head green cabbage, chopped into 1/4-inch dice
1 carrot, shredded
1 onion, shredded on the large holes of a box grater
1 jalapeno pepper, seeds removed and diced very fine
2 teaspoons table salt
2/3 cup packed light brown sugar
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup yellow mustard
1/4 cup Heinz Chili Sauce
1/4 cup cider vinegar
1 teaspoon celery seed

Steps:

Toss cabbage, carrot, onion and jalapeno pepper with salt. Let sit in a colander at least 1 hour to allow water to drain. Rinse off salt, then spin dry in a salad spinner. Transfer vegetables to a large bowl.
In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed. Whisk constantly until it comes to a boil, then pour over cabbage. Toss well to coat vegetables with sauce. Cover with plastic wrap and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 162.7, Fat 4.6, SaturatedFat 1.4, Cholesterol 5.6, Sodium 749.7, Carbohydrate 30, Fiber 3.4, Sugar 23.4, Protein 2.6

CHOPPED COLESLAW

Chopped Coleslaw image

Discover your new favorite cole slaw with this Chopped Coleslaw recipe. Made with fresh cabbage, kale, MIRACLE WHIP Dressing, pomegranate seeds and more, this chopped coleslaw will be your go-to healthy living dish.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

1 lb. cabbage, cored, cut into large chunks and divided
1 cup loosely packed stemmed kale
1/2 red onion, cut into chunks
1/4 cup HEINZ Apple Cider Vinegar
2 Tbsp. sugar
1/4 cup MIRACLE WHIP Dressing
1/2 cup pomegranate seeds

Steps:

Use pulsing action of food processor to process half the cabbage until finely chopped; spoon into large bowl. Repeat with remaining cabbage, then kale and onions.
Add vinegar and sugar to cabbage mixture; mix lightly.
Refrigerate 1 hour.
Drain cabbage mixture, then squeeze to remove as much liquid as possible; discard squeezed liquid.
Return cabbage mixture to bowl. Add MIRACLE WHIP; mix lightly.
Top with pomegranate seeds.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.1835 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

HEALTHY CHOPPED COLESLAW

Healthy Chopped Coleslaw image

I love cole slaw and enjoy trying new ways to prepare it. This is from the Food Network, and is yummy and easy!

Provided by Sharon123

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head green cabbage, shredded (about 1 pound)
1/2 head purple cabbage, shredded (about 1 pound)
salt, for cabbage, plus
1 teaspoon salt
1 carrot, shredded (1 cup)
1/2 teaspoon celery seed
1/2 cup low-fat mayonnaise
2 tablespoons whole grain mustard
3 tablespoons dark brown sugar
3 tablespoons pineapple juice
1/2 cup buttermilk
fresh ground black pepper
1/8 teaspoon cayenne

Steps:

Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage.
Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

Leonard's Barbeque Sweet Mustard Coleslaw image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 quarts of coleslaw

Number Of Ingredients 8

Ingredients

1 cup mustard
1 cup heavy mayonnaise
1 cup vinegar
1 1/2 cups sugar
1 tablespoon salt
5 pounds finely chopped cabbage
1/2 cup diced sweet red bell pepper
2 tablespoons celery seed

Steps:

Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.

HEALTHY CHOPPED SLAW

Healthy Chopped Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 head green cabbage (about 1 pound), shredded on a box grater
1/2 head purple cabbage (about 1 pound), shredded
Kosher salt, plus 1 teaspoon
1 carrot, shredded (1 cup)
1/2 teaspoon celery seeds
1/2 cup low-fat mayonnaise
2 tablespoons whole-grain mustard
3 tablespoons dark brown sugar
3 tablespoons pineapple juice
1/2 cup low-fat buttermilk
Freshly ground black pepper
1/4 teaspoon cayenne

Steps:

Mix the 2 cabbages together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse cabbage under cold water and pat very dry. Mix the carrot with the cabbage.
Toast celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed.

Nutrition Facts : Calories 158 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 515 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams

COLESLAW

Coleslaw image

Provided by Ruth Cousineau

Categories Salad Side No-Cook Fourth of July Vegetarian Quick & Easy Mayonnaise Bell Pepper Carrot Summer Healthy Cabbage Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar

Steps:

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

CHOPPED HONEY-MUSTARD SLAW

Chopped Honey-Mustard Slaw image

Provided by Tom Douglas

Categories Mustard Vegetable Side No-Cook Fourth of July Picnic Vegetarian Backyard BBQ Summer Tailgating Chill Honey Cabbage Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 2-pound head of green cabbage, quartered, cored, thinly sliced lengthwise, then chopped crosswise (about 16 cups)
1 tablespoon coarse kosher salt
3/4 cup mayonnaise
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 1/2 teaspoons celery seeds
1 teaspoon grated lemon peel
1/2 teaspoon hot pepper sauce

Steps:

Place cabbage in large colander; set colander over large bowl. Sprinkle salt over cabbage and toss. Cover with plastic wrap and refrigerate overnight.
Whisk all remaining ingredients in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and chill.)
Discard all liquid accumulated in bowl from cabbage. Rinse cabbage under cold water to remove some of salt. Working in batches, squeeze out as much liquid as possible from cabbage. Transfer cabbage to large serving bowl. Pour 3/4 cup dressing over and toss to coat. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Season with pepper.

NANA'S SOUTHERN COLESLAW

Nana's Southern Coleslaw image

Just an old family recipe that I have been told is reminiscent of KFC coleslaw. You be the judge! To speed things up I sometimes just buy an already shredded bag of cabbage with carrots in it and then just chop it a little finer.

Provided by Kristina

Categories Salad Coleslaw Recipes With Mayo

Time 2h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 head cabbage, finely shredded
2 carrots, finely chopped
2 tablespoons finely chopped onion
½ cup mayonnaise
⅓ cup white sugar
¼ cup milk
¼ cup buttermilk
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

Nutrition Facts : Calories 184.2 calories, Carbohydrate 20.3 g, Cholesterol 6.1 mg, Fat 11.3 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 273.7 mg, Sugar 15 g

CLASSIC HOMEMADE COLESLAW

Classic homemade coleslaw image

Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more

Provided by Anna Glover

Categories Side dish

Time 15m

Yield Serves 8 as a side

Number Of Ingredients 9

Ingredients

1 small white cabbage or ½ large
4 carrots, peeled
1 large red onion
½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
1 tbsp Dijon mustard
50g mayonnaise
50g yogurt, soured cream or more mayo
1-2 tbsp white wine vinegar
a few pinches of paprika

Steps:

Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

CHOPPED CAESAR SLAW

Chopped Caesar Slaw image

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

Ingredients

1/2 lb. each: green and red cabbage, chopped
6 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
1/3 cup KRAFT Classic Caesar Dressing

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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