Tangy Cabbage Slaw Food

TANGY CABBAGE SLAW

Tangy Cabbage Slaw image

This slaw is always in demand at home and for potluck functions. People enjoy the crunchy texture and the sweet-and-sour zip. Plus, it can easily be made ahead of time.-Rose Purrington, Windom, Minnesota

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

1 package (3 ounces) chicken ramen noodles
3-3/4 cups coleslaw mix
1/3 cup slivered almonds
3 tablespoons sliced green onions
1/2 cup canola oil
1/3 cup white wine vinegar
3 tablespoons sugar

Steps:

In a large bowl, break noodles into small pieces; set seasoning packet aside. Add the coleslaw mix, almonds and onions. , In a small bowl, whisk the oil, vinegar, sugar and contents of seasoning packet. Pour over coleslaw mixture and toss to coat. Serve with a slotted spoon. Refrigerate leftovers.

Nutrition Facts : Calories 295 calories, Fat 23g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

TANGY CABBAGE SLAW

Tangy cabbage slaw image

A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise

Provided by Jennifer Joyce

Categories Side dish

Time 15m

Yield Makes enough for 12-16 pulled pork buns

Number Of Ingredients 10

Ingredients

250ml mayonnaise
zest and juice 1 lemon
2 tbsp cider vinegar
2 tbsp wholegrain mustard
1 tsp celery salt
¼ head white cabbage, very thinly sliced
¼ head red cabbage, very thinly sliced
2 carrots, julienned
1 large red onion, diced
2 sticks celery, thinly sliced

Steps:

Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

Nutrition Facts : Calories 262 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium

SPICY CABBAGE SLAW

Spicy Cabbage Slaw image

Provided by Food Network

Categories side-dish

Time 20m

Yield 6-8 servings

Number Of Ingredients 7

Ingredients

1 medium white cabbage, finely sliced
2 carrots, peeled and shredded
2 teaspoons celery salt
1/2 to 1 teaspoon red pepper flakes
1 tablespoon dried Mexican oregano crushed
2/3 cup olive oil
1/3 cup red wine vinegar

Steps:

Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.

TANGY COLESLAW

Tangy Coleslaw image

If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1/2 large head cabbage, shredded
2 large carrots, shredded
1/2 cup finely chopped green pepper
2 tablespoons finely chopped onion
DRESSING:
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons canola oil
1 teaspoon celery seed
1/2 teaspoon salt

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.

Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.

TANGY RED CABBAGE

Tangy Red Cabbage image

This is a tasty side dish for any meal. Goes especially good with chicken or pork.

Provided by Kelly Jameson

Categories Side Dish Vegetables

Time 15m

Yield 6

Number Of Ingredients 4

Ingredients

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup light soy sauce
1 small head red cabbage, cored and shredded

Steps:

Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.

Nutrition Facts : Calories 121 calories, Carbohydrate 9.4 g, Fat 9.2 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 382.4 mg, Sugar 5.3 g

TANGY CABBAGE SLAW

Tangy Cabbage Slaw image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. Red, green, or savoy cabbage, alone or in combination, make a bright, refreshing slaw.

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1 medium yellow onion, cut into thin wedges
2 tablespoons vegetable oil
6 cups thinly sliced cabbage
1 cup dried cherries
1 tart apple, cored and sliced into matchsticks
2 tablespoons coarse Dijon style mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple juice
Salt and pepper to taste

Steps:

In a large skillet, over medium heat, sauté the onion for about 3 minutes or until just soft. Add the cabbage and cherries and sauté until the cabbage just begins to soften, about 3 minutes. Remove from the heat and toss in the apples.
In a small bowl, whisk together the mustard, honey, vinegar and apple juice. Pour the dressing into the slaw and toss. Salt and pepper to taste. Serve warm, room temperature or cold.

Nutrition Facts : ServingSize 1 Serving

TANGY GRILLED-CABBAGE SLAW WITH RAISINS AND WALNUTS

Tangy Grilled-Cabbage Slaw with Raisins and Walnuts image

Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make your slaw this way.

Provided by Katherine Sacks

Categories Salad Side Kid-Friendly Raisin Bacon Walnut Spring Summer Cabbage Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Small Plates

Yield 7 cups

Number Of Ingredients 13

Ingredients

1 cup (packed) light brown sugar
5 whole cloves
2 tablespoons whole black peppercorns
3 1/4 cups apple cider vinegar, divided
1/4 cup plus 1/2 teaspoon kosher salt, divided, plus more to taste
1 green cabbage (about 2 3/4 pounds), quartered
1/4 cup extra-virgin olive oil, plus more to taste
7 thick-cut slices bacon (about 8 ounces)
1 1/2 teaspoons honey
3/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup black raisins
1/2 cup chopped fresh parsley
1/2 cup toasted walnuts, coarsely chopped

Steps:

Bring brown sugar, cloves, peppercorns, 3 cups vinegar, 1/4 cup salt, and 3 cups water to a boil in a large pot over high heat. Reduce heat and simmer, stirring until sugar is dissolved, 10 minutes. Let cool 10 minutes.
Place cabbage in a large resealable bag and fill with pickling liquid. Seal bag and chill at least 5 hours or up to overnight.
Pat cabbage dry with paper towels; discard pickling liquid. Prepare a grill or grill pan for medium-high heat. Brush cabbage with oil and grill, turning occasionally, until all sides are well charred, 7-10 minutes per side. Let cool.
If using a grill pan, cook bacon in pan, turning once, until browned and crisp. If using a grill, heat a cast iron pan or disposable foil pan on grill and cook bacon, turning once, until browned and crisp. Transfer to paper towels to drain and let cool, then cut crosswise into 1/8" strips.
Whisk honey, 1/2 tsp. salt, 3/4 tsp. black pepper, remaining 1/4 cup oil, and remaining 1/4 cup vinegar in a large bowl. Thinly slice cabbage lengthwise and add to bowl along with bacon, raisins, parsley, and walnuts. Toss well to combine and season with salt and pepper. Cover and chill until ready to serve.
Do Ahead
Slaw can be made and chilled for up to 8 hours.

TANGY CABBAGE SLAW

Tangy Cabbage Slaw image

Try this slaw in a Turkey Reuben.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1/4 cup white-wine vinegar
3 tablespoons safflower oil
1/4 teaspoon celery seeds
1 teaspoon grainy mustard
1 teaspoon coarse salt
1/2 small head green cabbage, finely shredded (3 cups)
1 medium carrot, coarsely grated

Steps:

Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and carrot, and stir to combine.
Let stand at room temperature for 1 hour before using.

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