Tangy Sweet Coleslaw Food

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TANGY COLESLAW



Tangy Coleslaw image

Make a side of this tangy coleslaw recipe for your next summer barbecue. Enjoy it on pulled pork or brisket sandwiches, or just serve it on its own!

Categories     Barbeque     Summer     side dish

Time 1h20m

Yield 8-10 servings

Number Of Ingredients 8

1/3 c. apple cider vinegar
1 tbsp. celery seeds
2 tsp. dijon mustard
3/4 tsp. kosher salt
Black pepper, to taste
1/4 c. olive oil
1 small head red cabbage, thinly sliced
2 medium carrots, shredded or cut into matchsticks

Steps:

  • Whisk the vinegar, celery seeds, mustard, salt and a few grinds of pepper in a large bowl. While whisking constantly, slowly drizzle in the olive oil until well combined.
  • Add the cabbage to the bowl along with the carrots and toss until well combined. Refrigerate until chilled, about 1 hour.

TANGY AND SWEET DINER SLAW



Tangy and Sweet Diner Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1/3 cup buttermilk
1/3 cup granulated sugar
2 tablespoons white vinegar
2 tablespoons lemon juice
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 medium head cabbage, cored and roughly chopped
1 cup shredded carrots

Steps:

  • In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
  • In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.

TANGY SWEET COLESLAW



Tangy Sweet Coleslaw image

Yogurt, not mayonnaise, lends this crisp slaw its signature tang and lighter-than-usual consistency.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1/2 small green cabbage, cored and finely shredded (4 cups)
1 small carrot, peeled and coarsely grated
1 small tomato, seeded and cut into 1/4-inch dice
1/4 cucumber, peeled, seeded, and cut into 1/4-inch dice
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon honey
1 1/2 tablespoons apple-cider vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Combine cabbage, carrot, tomato, and cucumber in a large bowl.
  • Whisk yogurt, mayonnaise, honey, vinegar, and salt in a small bowl. Season with pepper. Toss with cabbage mixture.

SWEET AND TANGY COLE SLAW



Sweet and Tangy Cole Slaw image

I always loved the little cup of Cole Slaw they served next to my burger at a diner. I had no idea how easy it would be to make it at home. Hope you try it!

Provided by Joanne

Categories     Vegetable

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) bag store bought coleslaw mix
1 cup good quality mayonnaise
2 tablespoons good quality mayonnaise
3 tablespoons red onions, diced
1 tablespoon ground mustard
2 1/2 tablespoons sugar (or (to taste)
2 tablespoons white vinegar
salt & freshly ground black pepper

Steps:

  • In a large bowl combine all the ingredients for the dressing. Taste for seasoning; add more salt, pepper or sugar is desired.
  • Add the Cole Slaw mix, mix well to combine. Cover and refrigerate for at least 1 hour so the flavors can mingle.

COLESLAW



Coleslaw image

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.

Provided by Kay Chun

Categories     easy, salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 pounds)
1/2 medium head purple cabbage (about 1 pound)
2 carrots, grated on the large holes of a box grater

Steps:

  • In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
  • Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
  • Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
  • Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

SWEET & TANGY COLESLAW DRESSING



Sweet & Tangy Coleslaw Dressing image

This is a different coleslaw dressing. My mother always made this type of dressing when I was a kid. It's great for those times when you need a non-mayo type dressing.

Provided by LARavenscroft

Categories     Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

1/2 cup sugar
1/2 teaspoon salt
3 tablespoons vinegar (apple cider or white)
1/2 tablespoon celery seed
1/2 teaspoon dry mustard
1/4 tablespoon dried onion
1/2 cup salad oil

Steps:

  • Combine in a pint size jar with a lid.
  • Cover and shake well.

Nutrition Facts : Calories 1829.3, Fat 145.6, SaturatedFat 20, Sodium 1563.2, Carbohydrate 136.9, Fiber 0.8, Sugar 133.8, Protein 1.3

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