CALIFORNIA COLESLAW
Another recipe that was in my Sun-Maid Raisin booklet. The dressing has a wonderful blending of flavors for summer cookouts.
Provided by PaulaG
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the salad ingredients in a large bowl.
- Combine the dressing ingredients and blend well.
- Pour dressing over salad, add salt and pper to taste, toss and serve.
Nutrition Facts : Calories 84.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 2.1, Sodium 67.5, Carbohydrate 17.2, Fiber 1.9, Sugar 13.2, Protein 2.2
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.
THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
CAMPERS' COLESLAW
Crispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. -Kimberly Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a small saucepan, combine first five ingredients. Bring to a boil; cook and stir until sugar is dissolved, 1-2 minutes. Remove from heat; cool completely. , In a large bowl, toss vegetables with dressing. Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts : Calories 122 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
PINEAPPLE COLESLAW
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.
Nutrition Facts : Calories 170 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 114mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CALIFORNIA COLESLAW
I got this recipe from a diabetic cooking class I took. To me this is a very yummy coleslaw. I didn't even really like coleslaw until I had tried this recipe. The recipe calls for liquid sugar substitute to equal 1/4 cup sugar. We used 8 packets of Splenda during the cooking class.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a large bowl, stirring well; set aside.
- Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously.
- Pour dressing mixture over vegetables, tossing gently to coat.
- Cover and chill.
- To serve, stir coleslaw lightly and serve with a slotted spoon.
Nutrition Facts : Calories 15.7, Fat 0.1, Sodium 46.2, Carbohydrate 3.4, Fiber 1, Sugar 1.8, Protein 0.6
RAMEN COLESLAW
This is nothing like the mayonnaise based coleslaws that most people think of.
Provided by Mary
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
- Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
- In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 30.5 g, Fat 12.5 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 543 mg, Sugar 11.2 g
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CALIFORNIA COLESLAW (FRESH-LIGHT-EASY!) | VALERIE'S KITCHEN
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Reviews 22Category Salad, Side DishCuisine AmericanTotal Time 40 mins
- Combine the sour cream, mayonnaise, sugar, vinegar, salt and pepper in a small bowl. Set aside.
- In a large mixing bowl combine the 3-color coleslaw, diced onion, chopped bell peppers, and shredded carrot. Pour about half of the dressing over the top and toss to combine well.
- Cover and refrigerate the coleslaw and remaining dressing separately for 30 minutes or up to an hour while you prepare the other items on your menu. Toss with as much of the remaining dressing as desired just before serving.
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