BASIL DILL COLESLAW
I was introduced to basil when I married into an Italian family. I loved the aromatic fragrance and flavor of the herb. I think it adds a unique flavor to this tasty slaw that's a cool side to grilled meats. -June Cappetto, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cabbage, basil and dill. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 138 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
VEGETABLE COLESLAW
Provided by Ina Garten
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
MAPLE BASIL COLE SLAW
My mom makes a wonderful cole slaw using honey and apple cider vinegar. I was going to make that the other night but my husband suggested trying maple syrup. I did and it came out wonderful. Very easy and a nice change from your typical cole slaw.
Provided by ILefkowitz
Categories Greens
Time 15m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Core the cabbage and cut in half. Take each half and slice into the thinnest slices possible. Cut those slices into thirds. Each piece should be between one to two inches long. I don't like my cabbage shredded but I also don't like extra long pieces either so I do it by hand.
- Seed and slice the peppers into thin slices as well.
- Combine the cabbage and the peppers in a large bowl.
- In a separate bowl, whisk together the mayonnaise, mustard and maple syrup. Add salt and pepper to taste.
- Add to the cabbage and mix well to ensure that all the cabbage is coated.
- Chop the basil and add. Mix well.
- Refrigerate to allow all the flavors to mix. I prefer to let mine sit overnight in the fridge.
Nutrition Facts : Calories 48.6, Fat 1.9, SaturatedFat 0.3, Cholesterol 1.4, Sodium 60.1, Carbohydrate 7.9, Fiber 1.7, Sugar 5, Protein 0.9
COLESLAW WITH CUMIN-LIME VINAIGRETTE
Steps:
- For the dressing: Place all ingredients in a blender and blend until smooth.
- For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams
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.
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
" NAT'S KING COLE" COLESLAW
Unforgettable, in every way. If you don't want to use maple syrup, use honey. You can substitute 1 lg pkg of coleslaw mix for the slaw mixings below. From Crazy Plates.
Provided by Krsi Sue
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together vinegar, maple syrup, soy sauce, sesame oil, and gingerroot in a small bowl.
- In a large bowl, combine cabbage, onions, carrots and apple.
- Pour dressing over salad and mix well.
- Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 107, Fat 2.5, SaturatedFat 0.4, Sodium 366.1, Carbohydrate 21.2, Fiber 3.4, Sugar 15.7, Protein 2.2
COLESLAW WITH CREAMY BASIL DRESSING
Liven up simple coleslaw by stirring in balsamic vinegar and fresh basil for a sensational 20-minute side.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- In large bowl, mix cabbages, carrots, bell pepper and onion.
- In small bowl, mix mayonnaise, vinegar, honey, basil and salt until well blended. Add to cabbage mixture; toss to coat. Refrigerate until serving. Spoon into serving bowl. Garnish with basil sprigs.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 4 g, TransFat 0 g
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