Veggie Slaw Food

ANY-VEGGIE SLAW

Any-Veggie Slaw image

Get more of the good stuff on your plate with these variations of vibrant slaws. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.

Provided by Juliana Hale

Time 15m

Yield 10

Number Of Ingredients 12

Ingredients

3 cups shredded napa cabbage
1 cup thinly sliced yellow bell pepper
1 cup bias-sliced snow pea pods
¼ cup thinly sliced green onion
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf (Italian) parsley
1 tablespoon honey
1 teaspoon chopped fresh tarragon
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.5 g, Fat 2.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 106.6 mg, Sugar 2.9 g

VEGETABLE SLAW

Vegetable Slaw image

We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups shredded cabbage
5 plum tomatoes, seeded and chopped
1 cup fresh broccoli florets, cut into small pieces
1 cup fresh cauliflowerets, cut into small pieces
1/2 cup chopped red onion
1/2 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tablespoon cider vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

EASY VEGAN SLAW

Easy vegan slaw image

Make this simple dairy-free vegan slaw that's perfect for barbecues and summer picnics. Put it together in minutes and shake with our mustardy dressing

Provided by Juliet Sear

Categories Side dish

Time 15m

Number Of Ingredients 7

Ingredients

¼ white cabbage (roughly 200g), finely sliced
¼ red cabbage (roughly 200g), finely sliced
2 medium carrots (roughly 200g), grated
½ red onion , finely sliced
2 tbsp lemon juice
2 tsp good quality Dijon mustard
4 tbsp extra virgin olive oil or rapeseed oil

Steps:

Place all the ingredients for the dressing in a bowl and whisk, or shake in a jar. Pour the dressing over the vegetables and mix together thoroughly.

Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.23 milligram of sodium

VEGAN COLESLAW

Vegan coleslaw image

Lighten up your meal with this healthy, Asian-influenced side dish

Provided by John Torode

Categories Side dish, Snack

Time 35m

Number Of Ingredients 10

Ingredients

1 celeriac , about 750g, sliced into thin matchsticks
2 large carrots , sliced into thin matchsticks
4 spring onions , very finely sliced
2 bok choi , shredded
200g frozen peas , cooked and cooled
handful flat-leaf parsley , chopped
handful coriander , chopped
juice ½ lime
3 tbsp sunflower oil , groundnut or corn oil
2 tbsp white wine vinegar

Steps:

Put the dressing ingredients into a bowl, whisk well, then set aside. The dressing can be made a day ahead. Mix together the celeriac, carrots, spring onions, bok choy and peas. Sprinkle with a little salt, mix again and leave to stand for 5 mins.
Pour the dressing over the vegetables and mix well. Stir in the parsley and coriander just before serving.

Nutrition Facts : Calories 83 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

More about "veggie slaw food"

VEGAN COLESLAW (CLASSIC RECIPE!) - THE SIMPLE VEGANISTA

Web May 17, 2019 Dressing: In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt, and pepper. Assemble: Add the cabbage …
From simple-veganista.com
4.9/5 (23)
Total Time 10 mins
Category Side
Calories 116 per serving

Add the cabbage and carrots in a very large mixing bowl, the larger the better. Pour the dressing all over the cabbage, and toss well to combine. Finish with salt & pepper to taste.
Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.

Veggie Slaw Food

ANY-VEGGIE SLAW

Get more of the good stuff on your plate with these variations of vibrant slaws. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.

VEGETABLE SLAW

We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina

EASY VEGAN SLAW

Make this simple dairy-free vegan slaw that's perfect for barbecues and summer picnics. Put it together in minutes and shake with our mustardy dressing

VEGAN COLESLAW

Lighten up your meal with this healthy, Asian-influenced side dish

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