Chopped Caesar Slaw Recipes
EASY CAESAR COLESLAW
This cool, crisp coleslaw is a great compliment to any meal. "I adapted this colorful, tangy dish from a more time-consuming recipe I had. It's easy to double or triple for potlucks, too." Maryrose DeGroot - State College, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the coleslaw mix, tomatoes and cheese. Add salad dressing; toss to coat. Chill until serving. Sprinkle with green onion.
Nutrition Facts : Calories 152 calories, Fat 12g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 371mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
CAESAR RED COLESLAW
There are a ton of coleslaw recipes out there, and I'm sure each of us believes that they make the best! Well, here's one to throw into the pot! lol No matter who's tastes the best, they all share a common problem, becoming soggy. One way would be to put the dressing on at the last minute, especially when it's traveling.When I make my cole slaw, I don't chop or shred it real fine or shred it too small. .The cabbage doesn't stand up to the dressing.This coleslaw is not only beautiful and festive, but it's also delicious! Note**I don't salt my slaw or dressing until it goes to the table; I find that the salt leeches out the moisture and can become too "wet".
Provided by FLUFFSTER
Categories Salad Dressings
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine salt and garlic together to form a paste. Add to other dressing ingredients and mix well. In large bowl combine cabbage, carrots and green onions with the dressing.
- Toss until completely coated. Cover and refrigerate for 2 hours. Serve cold.
- For the sauce:.
- Combine ingredients until combined.
- Store leftover dressing in refrigetator, covered for approximately 1 week.
Nutrition Facts : Calories 338, Fat 24.2, SaturatedFat 5.3, Cholesterol 32, Sodium 1511.2, Carbohydrate 24.6, Fiber 5.2, Sugar 10.8, Protein 8.6
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