Light And Zesty Vegetable Coleslaw Food

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

THE BEST CREAMY COLESLAW

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.

ZESTY COLESLAW

Steps:

• 1. In a small bowl, combine the honey, sugar, lime juice, vinegar, mayo, mustard, onion powder, celery salt and black pepper.
• 2. In a large bowl, add the coleslaw mix and scallions.
• 3. Add the mayo mixture to the cabbage, and blend well.
• 4. Chill until ready to serve.

ZESTY COLESLAW

Steps:

• In a large bowl, mix together the mayonnaise, creamy salad dressing, horseradish, vinegar, dill weed and sugar. Add coleslaw mix, and stir to coat. Refrigerate at least 3 hours before serving to blend flavors.

ZESTY COLESLAW

Steps:

• In a large bowl, mix the first 6 ingredients. Add coleslaw mix, red pepper and onion; toss to coat. Refrigerate at least 1 hour before serving.

LIGHT AND CRUNCHY COLESLAW

Steps:

• Chop 3 heaping cups each of green and red cabbage using a food processor or with a knife.
• Grate 1-2 large carrots using a box grater.
• For the dressing: Combine 1/2 cup mayo, 1/4 cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 2 1/2 tsp. celery seed, and 1/8 tsp. each of salt and pepper in a small bowl. Whisk together to completely combine.
• Add half of the vegetables to a large bowl along with half of the dressing. Toss to coat. Add the other half of the veggies and remainder of the dressing and toss everything until completely coated.
• Garnish with extra celery seeds and fresh herbs (optional). Adjust salt and pepper levels as needed.

LIGHT AND ZESTY VEGETABLE COLESLAW

Steps:

• In large bowl, combine coleslaw blend, broccoli and onions. Stir gently to mnix well.
• In small bowl, combine dressing, marmalade and celery seed; blend well. Pour over coleslaw mixture; toss to coat. Add mandarin orange segments; toss gently. Cover and refrigerate at least 2 hours before serving.

ZESTY VEGETABLES & COLE SLAW

Steps:

• in a large bowl, mix all the grated vegetables and the lemon zest.
• pour the bottle of salad dressing over the vegetables.
• marinate for 2 hours in the refrigerator.
• serve.

ZESTY COLESLAW (WW)

Steps:

• Combine the cabbage and carrot in a large bowl, and toss to mix well. Combine the dressing ingredients in a small bowl, and stir to mix well.
• Pour the dressing over the cabbage mixture, and toss to mix.
• Cover the salad and chill for several hours or overnight before serving.