Creamy Lemon Pepper Coleslaw Food

LEMON COLESLAW

Lemon Coleslaw image

Categories Citrus Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Mayonnaise Carrot Summer Cabbage Sour Cream Parsley Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons low-fat sour cream
2 teaspoons low-fat mayonnaise
1/2 teaspoon finely grated fresh lemon zest
4 teaspoons fresh lemon juice
1 teaspoon sugar
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb green cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
1/2 cup chopped fresh flat-leaf parsley

Steps:

Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.

CREAMY BUTTERMILK COLESLAW WITH LEMON AND HERBS

Creamy Buttermilk Coleslaw With Lemon and Herbs image

FROM COOKS MAGAZINE:Published July 1, 2002. WHY THIS RECIPE WORKS: The perfect buttermilk coleslaw recipe would produce a salad with crisp, evenly cut pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl. We found that salting and draining the cabbage removed excess water and wilted it to a pickle-crisp texture. For a dressing that was both hefty and tangy, we combined buttermilk, mayonnaise, and sour cream. If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.

Provided by Miss V

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

table salt
1 carrot (MED. shredded on box grater)
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot (minced (about 2 tablespoons)
2 tablespoons parsley (( minced fresH)
1 teaspoon lemon juice
1/2 teaspoon granulated sugar
1/4 teaspoon Dijon mustard
1 teaspoon thyme leaves (minced fresh)
1 tablespoon chives (MINCED FRESH)
1/8 teaspoon ground black pepper

Steps:

1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, lemon juice, sugar, mustard, thyme, chives, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.).

Nutrition Facts : Calories 74.3, Fat 4.6, SaturatedFat 1.3, Cholesterol 6.3, Sodium 276.1, Carbohydrate 6.9, Fiber 1, Sugar 3.5, Protein 2.2

CREAMY LEMON-PEPPER COLESLAW

Creamy Lemon-Pepper Coleslaw image

Make and share this Creamy Lemon-Pepper Coleslaw recipe from Food.com.

Provided by Keee8698

Categories Vegetable

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup mayonnaise or 1/2 cup salad dressing
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme, crushed
5 cups coleslaw mix
1/4 cup shelled sunflower seeds

Steps:

In a large bowl, combine mayo, lemon-pepper, and thyme. Stir in coleslaw mix and sunflower seeds. Toss lightly to coat.
Cover and chill 2-24 hours.

Nutrition Facts : Calories 124.9, Fat 9.6, SaturatedFat 1.3, Cholesterol 5.1, Sodium 150, Carbohydrate 9.1, Fiber 2, Sugar 3.5, Protein 2.4

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