VINAIGRETTE COLESLAW
"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.
Nutrition Facts :
VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)
Vinegar based coleslaw is an excellent no mayo coleslaw recipe for those who love coleslaw but don't love mayonnaise. It's an easy combination of cabbage, carrots and onion mixed with an apple cider vinegar dressing.
Provided by Lisa Bryan
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Add the shredded green cabbage, carrot and onion to a large bowl.
- In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
- Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you've reached your desired consistency.
- Serve and enjoy!
Nutrition Facts : Calories 62 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
VINAIGRETTE COLESLAW
If you prefer, make this salad with broccoli slaw mix instead of the coleslaw mix.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Cabbage Recipes
Time 20m
Number Of Ingredients 8
Steps:
- To prepare dressing: In a screw-top jar, combine vinegar, oil, sugar, mustard, onion powder, salt, and pepper. Cover and shake well. Chill until serving time.
- Before serving, in a large bowl, place shredded cabbage. Shake dressing; add to cabbage mixture and gently toss to coat.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 4.6 g, Fat 4.6 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 111 mg, Sugar 2.8 g
VINAIGRETTE COLESLAW
Since it's made without mayo or other creamy ingredients, this light coleslaw recipe with homemade vinaigrette is perfect for picnics and potlucks
Provided by BHG Test Kitchen
Time 2h20m
Number Of Ingredients 10
Steps:
- For vinaigrette, in a screw-top jar combine vinegar, sugar, oil, caraway seeds (if desired), mustard, salt, and pepper. Cover and shake well. In a large bowl combine cabbage, carrots, and green onions. Pour vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill 2 to 24 hours.
- Makes 6 side-dish servings.
Nutrition Facts : Calories 78 kcal, Carbohydrate 9 g, Protein 1 g, SaturatedFat 1 g, Sodium 120 mg, Sugar 7 g, Fat 5 g, UnsaturatedFat 4 g
MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE
A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.
Provided by princessmommie
Categories Vegetable
Time 15m
Yield 1 1/2 c, 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
- Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
- Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
- This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.
SUSAN'S VINAIGRETTE COLESLAW
This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.
Provided by SusieQ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
- Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g
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
SERIOUSLY GOOD HOMEMADE COLESLAW
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 25m
Yield Makes approximately 10 servings
Number Of Ingredients 10
Steps:
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
- Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
- If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg
MUSTARD COLESLAW
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon.
Provided by Joshua Bousel
Categories Vegetarian
Time 25m
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
- For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
- Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
- Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
PURPLE POWER SLAW WITH SESAME-GINGER VINAIGRETTE
Combining a trio of purple vegetables--cabbage, carrots and daikon--makes for a stunning slaw recipe. It would be equally delicious tossed with a classic creamy dressing.
Provided by Becky Duffett
Categories Healthy Ginger Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Whisk oil, vinegar, tamari (or soy sauce), honey, ginger, garlic and salt in a large bowl. Add cabbage, carrot, daikon and 3 tablespoons each cilantro and scallions; toss to coat. Serve the slaw topped with sesame seeds and the remaining 1 tablespoon each cilantro and scallions.
Nutrition Facts : Calories 95.7 calories, Carbohydrate 6.3 g, Fat 7.8 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 218 mg, Sugar 3.8 g
COLESLAW WITH RASPBERRY VINAIGRETTE
Make and share this Coleslaw With Raspberry Vinaigrette recipe from Food.com.
Provided by mandagirl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small sauce pan, heat vinegar, jam, mustard, olive oil and salt.
- cool.
- In a large bowl, mix coleslaw mix, pecans and craisins.
- When dressing is cool, pour over coleslaw and stir well.
- Let sit 1 hour and stir again.
Nutrition Facts : Calories 102.4, Fat 5.8, SaturatedFat 0.6, Sodium 40.1, Carbohydrate 13.1, Fiber 2.4, Sugar 9.1, Protein 1.5
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
GREEN-CABBAGE COLESLAW WITH VINAIGRETTE
This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld.
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- In a small bowl whisk together vinegar, mustard, honey, and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions, and celery seed.
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- Slice the red onion, chop the cilantro and quarter the lime for juicing. Wash and dry the lime and cilantro before cutting.
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- In a small mixing bowl or measuring cup, whisk together red wine vinegar, vegetable oil, kosher salt, black pepper and sugar until sugar and salt dissolves. This step is important so that you don't get grainy bits of undissolved sugar or salt in your coleslaw.
- Cover and refrigerate for 1-24 hours. If you remember to toss it every few hours, great, if not, it will be fine.
- Drain excess liquid before serving. The cabbage will lose its water, so you will have more liquid than you started with. This is normal.
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- In a separate container (or blender), whisk together the dressing ingredients. It's okay if there are a few lumps: they'll disappear in the next step. Pour over the shredded cabbage and toss together until the cabbage is coated in the dressing.
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