TANGY CABBAGE SLAW
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
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 SOUTHWESTERN SLAW
Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.
Provided by DEBNJAMES
Categories Salad Coleslaw Recipes No Mayo
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
- In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g
TANGY COLLARD AND CABBAGE SLAW
Steps:
- Combine onion, vinegar, mustard, honey, and oil in a bowl. Season with salt and pepper. Let stand, tossing occasionally until onion is wilted, 5 to 10 minutes.
- Add collard greens and cabbage, and toss to coat. Chill 15 minutes. Toss in bacon.
TANGY CABBAGE SLAW
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
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
Try this slaw in a Turkey Reuben.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 cups
Number Of Ingredients 7
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.
TANGY COLESLAW WITH VINEGAR DRESSING
Steps:
- Enjoy!
Nutrition Facts : Calories 307 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 172 mg, Sugar 30 g, Fat 19 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
TANGY GRILLED-CABBAGE SLAW WITH RAISINS AND WALNUTS
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
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.
SWEET & TANGY CITRUS SLAW
This refreshingly bright and crunchy slaw is a great side dish to burgers or Sloppy Joe's.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 6 to 8
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).
Nutrition Facts : Calories 135, Fat 9 g, Carbohydrate 13 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 307 mg, Cholesterol 0 mg
RED TANGY SLAW
Provided by Food Network
Time 26m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients thoroughly in a large bowl. Refrigerate before serving.
- Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.
SPICY CABBAGE AND CORN SLAW
Steps:
- Toss together the corn, coleslaw, and jalapeno peppers. In another bowl stir together the remaining ingredients.
- Toss the veggies and dressing together. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 2/3 cup, Calories 88 cal, Carbohydrate 15 g, Fat 3 g, Protein 2 g, Fiber 3 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 88 mg, Sugar 7 g
TANGY CABBAGE SLAW
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
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
SWEET & TANGY ASIAN SLAW
A delicious sweet and tangy slaw recipe. It pairs perfectly with grilled fish, adds crunch and flavor to sandwiches, and gives salads that extra flavor punch.
Provided by Laurel
Categories Sides
Time 30m
Number Of Ingredients 14
Steps:
- To prepare the dressing combine the olive oil, rice vinegar, soy sauce, sesame oil, sucanat sugar, garlic, ginger, and red pepper flakes in a jar with a screw top lid. Shake vigorously to combine. Set aside.
- To prepare the carrots slice them into thirds widthwise. Slice each third into 1/8 inch strips. Next, slice these strips into 1/8 inch match sticks. Repeat with the remaining carrots. The end result should be long and skinny strips of carrot. Add to a large bowl.
- Next, slice the kohlrabi in half. Reserve the other half for another use. Using a paring knife, peel the kohlrabi half needed for this recipe. Lay the kohlrabi cut side down and slice it into 1/8 inch thick slices. Slice these pieces into 1/8 inch matchsticks. The kohlrabi should end up being a similar shape and size as the carrots. Add to the bowl with the carrots.
- For the apple will want to cut each side off the core. Discard the core and lay each piece cut side down. Cut the apple pieces into 1/8 inch slices. Cut each of these slices into 1/8 inch matchsticks. The apple should look like the carrot and kohlrabi strips. Place into the bowl with the carrot and kohlrabi.
- Slice the scallions into thin rounds on the bias (which simply means on an angle) and add them to the bowl. Add in the shredded purple cabbage and the dressing. Toss to combine. Serve immediately or allow the flavors to develop by leaving the slaw in the fridge for 1-4 hours before serving.
SPICY CABBAGE SLAW
Steps:
- Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.
TANGY RED CABBAGE SLAW
Steps:
- Serve as a side for your next cookout, pulled pork dinner, or holiday dinner and enjoy.
Nutrition Facts : Calories 299 kcal, Carbohydrate 23 g, Cholesterol 12 mg, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, Sodium 196 mg, Sugar 16 g, Fat 23 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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