HOMEMADE COLESLAW
A quick and easy creamy coleslaw with plenty of crunch - just like those luxury supermarket versions. Made at home in 5 minutes.
Provided by Nicky Corbishley
Categories side dish
Time 10m
Number Of Ingredients 10
Steps:
- Julienne the white cabbage and the 2 carrots using a mandoline, so you have fine, even, strips. Place in a large bowl.
- Carefully grate (shred) the quarter of an onion using a grater and add the onion to the bowl.
- Add the cup (240g) of mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, 1/2 tsp salt, 2 tsp sugar, 1/8 tsp mustard powder and the pinch of white pepper.
- Stir everything together until thoroughly combined.
- Serve immediately, or cover and refrigerate until needed (up to 2-3 days).
Nutrition Facts : Calories 150 kcal, Carbohydrate 4 g, Protein 1 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 232 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY CORN SLAW
One of my favorite go-to summer corn recipes.
Provided by Tante
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Toss corn, carrots, green pepper, and onions in a salad bowl.
- Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 29.5 g, Cholesterol 11.5 mg, Fat 15.2 g, Fiber 4.2 g, Protein 4.2 g, SaturatedFat 3.7 g, Sodium 269.7 mg, Sugar 7.1 g
FISH TACOS WITH CREAMY CHIPOTLE CABBAGE SLAW
This fish tacos recipe with creamy chipotle cabbage slaw is made with fish, cabbage, lime, cilantro, and corn tortillas.
Provided by Daphne Oz
Categories Mains
Time 45m
Number Of Ingredients 20
Steps:
- Combine the cabbages, carrots, onion, scallions, and jalapeño in a large bowl.
- In a medium bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey, and the cumin and chipotle powder, if using, until smooth and creamy.
- Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving and up to 2 days. (If refrigerating for more than an hour or so, drain off any liquid that pools at the bottom of the bowl just prior to serving.)
- In a shallow bowl, combine the flour, chipotle powder, and 1 teaspoon salt, or to taste. Pat each fish fillet dry and lightly dredge in the flour mixture, shaking off any excess flour.
- Heat 1 tablespoon oil in a skillet over medium heat and place 2 fillets at a time in the pan. Gently fry for 3 to 6 minutes, until the underside of the fish turns opaque. Use a spatula to flip the fillets and cook until opaque throughout. Place on a paper towel-lined plate, drain the remaining oil from the pan, and repeat with 1 tablespoon oil and the remaining 2 fillets.
- To serve, for each fish fillet, heat tortillas in a clean skillet in batches with the 1 remaining tablespoon oil, flipping them once, then place them on a plate.
- Cut each fillet in half and divide the fish evenly among the tortillas. Toss the slaw to recombine and then add a spoonful to each taco along with some cilantro, if desired. (Chances are you will have excess slaw. Just cover it and stash it in the fridge and serve it alongside pulled pork, grilled chicken, or just about anything.)
Nutrition Facts : ServingSize 2 tacos, Calories 645 kcal, Carbohydrate 53 g, Protein 32 g, Fat 36 g, SaturatedFat 6 g, TransFat 0.1 g, Cholesterol 70 mg, Sodium 912 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 28 g
MEXICAN STREET CORN SLAW
This Mexican Street Corn Slaw recipe is about to be your new favorite side dish! This smoky, creamy slaw complete with sweet charred corn and salty feta cheese will have you hooked from the first bite.
Provided by Joanna Cismaru
Categories Salad
Time 22m
Number Of Ingredients 16
Steps:
- Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Add the corn and jalapeños and cook until they begin to char, 5-7 minutes. Mix the dressing ingredients together in a small bowl.
- Finish the slaw: Add all the slaw ingredients to a large bowl with the corn mixture, and dressing. Toss well and serve.
Nutrition Facts : Calories 224 kcal, Carbohydrate 15 g, Protein 4 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 371 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CREAMY CABBAGE AND SWEET CORN SLAW
Perfect on its own or as a garnish, this easy to make coleslaw is sweet and tangy all at the same time.
Categories corn onion sour cream garnish cabbage side dish coleslaw taco vegetarian
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the sour cream, lime juice, cayenne, and 1/4 teaspoon salt.
- Add the cabbage and corn and toss to coat. Let sit, tossing occasionally, for 10 minutes. Fold in the scallion and cilantro.
Nutrition Facts : Calories 32 calories
SWEET CORN SUCCOTASH
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
- Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
- Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
- To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.
CAJUN SHRIMP TACOS WITH CREAMY CORN SLAW
Lionel Richie once famously told us "karamu, fiesta, forever," and while we only know what two of those words mean, we assume "karamu" is something stupendously awesome, off the chain good, a party that never ever ends. These tacos are full of that "karamu" quality, a fiesta in the mouth that you'll wish lasted forever. Shrimp, green bell pepper, slaw, corn... with some crispy jalapeños on top, this meal will have you dancing on the ceiling. Whoops, wrong Lionel Richie song. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
Provided by Chef Scott Gorsky
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp. If using flank steak, separate steak strips into a single layer and pat dry. Season with a pinch of salt and Cajun seasoning. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains, 4-6 minutes. If using diced chicken, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. 1 Prepare the Ingredients Halve lime. Juice one half and cut other half into wedges.Stem, seed, remove ribs, and slice green bell pepper into 1/4" strips.Peel and halve shallot. Slice halves into thin strips.Pat shrimp dry, and season all over with Cajun seasoning. 2 Make the Creamy Corn Slaw Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add corn to hot pan and cook undisturbed until slightly charred, 2-3 minutes.Transfer cooked corn to a mixing bowl. Add slaw mix, sour cream, and 1 Tbsp. lime juice to bowl and thoroughly combine. Set aside.Wipe pan clean and reserve. 3 Cook the Shrimp Return pan used to cook corn to medium heat.Working in batches if necessary, add 2 tsp. olive oil and shrimp to hot pan. Cook until lightly charred and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate.Reserve pan, no need to wipe clean. 4 Cook the Vegetables Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, green bell pepper, and shallot hot pan. Stir often until tender, 4-6 minutes.Return shrimp and any accumulated juices to pan. Cook until heated through, 30 seconds.Remove from burner. 5 Assemble Tacos and Finish Dish Wrap tortillas in a damp paper towel and microwave, 30 seconds.Plate as pictured on front of card, filling tortillas with shrimp and vegetables, creamy corn slaw, and crispy jalapeños (to taste). Squeeze lime wedges over tacos to taste. Bon appétit!
Nutrition Facts :
TANGY COLESLAW WITH SMOKED CORN AND LIME DRESSING
Provided by Kelsey Nixon
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the corn on the rack. Close the lid and center the smoker over a burner. Turn the heat to medium. Smoke the corn until fully cooked, about 20 minutes. Remove from the smoker and set aside until cool enough to handle. When the corn is cool enough to handle, remove the kernels and set aside. Discard the cob. Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl. Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper. Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper.
MOM'S CHOPPED COLESLAW
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
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.
CREAMY COLE SLAW
Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.
Provided by Bobby Flay
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
CREAMY & SPICY CHIPOTLE COLESLAW
This creamy & spicy Chipotle Coleslaw will add some heat to your favorite summer side dish.
Provided by Angela Morris
Categories Side Dish
Time 10m
Number Of Ingredients 9
Steps:
- In a small bowl combine mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar and salt. Stir well.
- In a large mixing bowl, add shredded cabbage, carrot, chopped green onion, cilantro, and dressing. Stir to incorporate the sauce.
- Cover and refrigerate for 15 minutes before serving.
Nutrition Facts : Calories 306 kcal, Carbohydrate 13 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 850 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CREAMY COLE SLAW RECIPE
This quick and easy coleslaw recipe is a traditional side dish for lots of great southern foods. You'll find it served up with BBQ, Fried Chicken, Fish and Seafood at most family gatherings. It's also a favorite on Hamburgers, Hot Dogs and BBQ Sandwiches. Just a few simple ingredients are all you'll need.
Provided by Steve Gordon
Categories Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- Peel away outer layers of cabbage, rinse under cool running water.
- Slice the stem end off of the cabbage.
- Place cabbage on end, cut in half, then cut each half into quarters.
- Grate the cabbage quarters, chopping any larger leftover pieces.
- Grate the carrot.
- Finely chop the pickles.
- In a large mixing bowl, add the cabbage.
- Add carrots
- Add pickles
- Add mayonnaise
- Add sugar
- Gently stir the ingredients until fairly well mixed.
- Add black pepper
- Add salt
- Add Vinegar
- Stir the ingredients again until mixed well.
- Serve and Enjoy.
CREAMY COLESLAW
Creamy coleslaw is the perfect side dish for any occasion.
Provided by Debby Mayne
Categories Salads
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the mayonnaise, mustard apple cider vinegar, and sugar. Mix well.
- Add a dash of salt and pepper.
- Add the shredded cabbage and carrots. Mix until the vegetables are coated.
- Taste the coleslaw to make sure it has the right balance of creaminess, sweetness, and tartness. You can add a little more mayonnaise, vinegar, or sugar to get it just right.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 161 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 178 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CORN SLAW
My mother gave this recipe to me. It's one my husband and two daughters ask for often in summer, especially when we're having a grilled meal.--Sue Burton, Frankfort, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, toss corn, carrots, green pepper and onion. In a small bowl, combine remaining ingredients; pour over vegetables and mix well. Refrigerate for several hours before serving.
Nutrition Facts : Calories 116 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 134mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
CREAMY SWEET CORN SALAD
Steps:
- Combine corn, celery, green pepper, and tomatoes in a large bowl.
- In a separate small bowl combine remaining ingredients. Taste and add additional vinegar or sugar as desired.
- Pour dressing mix over the vegetables and stir to combine.
- Cover salad and refrigerate at least 2 hours.
Nutrition Facts : ServingSize 0.5 cup, Calories 139 kcal, Carbohydrate 18.4 g, Protein 2.4 g, Fat 7.3 g, SaturatedFat 1.1 g, Cholesterol 5 mg, Sodium 154 mg, Fiber 1.9 g, Sugar 4.7 g
SPICY CABBAGE AND CORN SLAW
Steps:
- Toss together the corn, coleslaw, and jalapeno peppers. In another bowl stir together the remaining ingredients.
- Toss the veggies and dressing together. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 2/3 cup, Calories 88 cal, Carbohydrate 15 g, Fat 3 g, Protein 2 g, Fiber 3 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 88 mg, Sugar 7 g
CREAMY APPLE SLAW RECIPE
Crisp cabbage and juicy apples in a delicious creamy dressing.
Provided by Holly Nilsson
Categories Side Dish
Time 10m
Number Of Ingredients 10
Steps:
- Combine dressing ingredients in a small bowl & set aside
- Toss with slaw ingredients
- Allow to sit for at least 1 hour before serving
Nutrition Facts : Calories 142 kcal, Carbohydrate 11 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 273 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CABBAGE AND CORN SLAW
This crunchy slaw is sweet, spicy and creamy thanks to corn, cayenne and sour cream.
Categories slaw slaw recipes coleslaw cabbage and corn slaw cabbage slaw corn slaw side dish taco topping summer side dish summer side dish recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- In bowl, whisk together sour cream, lime juice, cayenne and 1/4 teaspoon salt. Toss with shredded green or red cabbage and corn kernels.
- Let stand, tossing often, for 10 minutes. Stir in green onion and cilantro.
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- Cook in a large skillet (or on the grill) over medium heat, flipping once, until golden brown and cooked through, about 10 minutes.
- Meanwhile, in a large bowl, toss together cabbage, tomatoes, mayonnaise, lime juice and corn to make a slaw.
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- Shuck the corn and remove as much of the cornsilk as you can. Steam the corn for 5 minutes in a large pot with a steamer basket insert. You can also simply boil the corn in a large pot of salted water. Don't over cook the corn, it only needs 5 minutes.
- Drain and immediately plunge the corn into ice water. This will stop it from cooking further, and will keep it bright yellow. Let the corn fully cool in the ice water, then let dry on a clean kitchen towel. Remove kernels from the cob and add to a large bowl.
- Meanwhile whisk together the dressing ingredients, and add salt and pepper to taste. Add the paprika of you like.
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CHARRED CORN SLAW WITH CREAMY AVOCADO DRESSING | JO EATS
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Cuisine AmericanTotal Time 20 minsCategory SaladCalories 223 per serving
- Heat oil in a large skillet (I used cast iron) over medium high heat. Add corn and spread into an even layer. Cook, undisturbed for 2-3 minutes. Stir and continue to cook for a few more minutes until the the corn begins to take on color, charring in places. Turn off heat and set aside.
- Add garlic, avocado, mayonnaise, cumin, chili powder, salt, pepper, and lime juice to a food processor or blender. Process until smooth. Taste and adjust seasoning if necessary. Set aside.
- In a large bowl, combine cabbage, scallions, corn, and most of your dressing (it’s easy to add more, not so much to take away). Toss to combine.
FISH TACOS WITH CREAMY LIME GUACAMOLE AND CABBAGE SLAW ...
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4/5 Category Fish
- Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
- In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
- Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
- To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.
STEAK TACOS WITH CREAMY AVOCADO SLAW - LOVE AS FOOD
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Servings 6Total Time 30 minsCategory 30 Minute Meals
- Set grill to medium high. Season flank steak with Mexican seasoning blend on both sides. Grill steak on both sides for about 5 minutes, or until an inserted thermometer reaches 130 degrees F. Cover with foil and set aside to rest.
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