Light Tangy Cole Slaw Food

TANGY COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.

LIGHT AND TANGY LOW-CALORIE COLESLAW

Steps:

• Add coleslaw mix, parsley, mayo, cider vinegar, amd celery seed to a large glass or nonreactive bowl and stir to combine. Season with salt and pepper to taste.
• Serve immediately or place in the fridge for a couple hours to chill. The flavors will come together better if you have a chance to let it chill.

TANGY COLESLAW WITH SMOKED CORN AND LIME DRESSING

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.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

TANGY COLESLAW WITH VINEGAR DRESSING

Steps:

• Enjoy!

LOWER-FAT COLESLAW

Steps:

• Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes.
• Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.

TANGY CITRUS COLE SLAW

Steps:

• Put the chili in a small saucepan with the pineapple juice. Bring to a boil. Reduce to 1/4 cup. Remove and discard the chili.
• Mix remaining dressing ingredients and set aside until cool.
• Toss cabbage and carrots in the dressing.

LIGHT AND TART COLE SLAW (LOW MAYO)

Steps:

• Combine shredded cabbage and diced apples in bowl.
• Separately mix the rest of the ingredients in a cup and adjust spice or salt to taste.
• Pour liquids over cabbage and stir.
• Cover with lid and store in fridge for 1-4 hours prior to serving, stirring occasionally (or just flip the bowl upside down to mix).

TANGY COLESLAW

Steps:

• In a large bowl, whisk together mayonnaise, sour cream, mustard, and lemon juice; season with salt and pepper. Add coleslaw mix and most of scallions; toss to coat. Serve immediately, sprinkled with remaining scallions, or cover and refrigerate up to 1 day.

TANGY COLESLAW

Steps:

• Whisk 1 cup mayonnaise and 1/2 cup barbecue sauce in large bowl to blend. Mix in sliced cabbage. Season slaw to taste with salt and pepper. Refrigerate 3 to 8 hours, tossing occasionally.

CREAMY TANGY COLESLAW

Steps:

• In a small bowl, combine cabbage and carrot. In another small bowl, whisk the mayonnaise, sugar and horseradish. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour.