Lemon Coleslaw Recipes

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THE ULTIMATE COLESLAW

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8



The Ultimate Coleslaw image

Steps:

  • In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

1 cup mayonnaise
1 tablespoon Dijon mustard
Drizzle extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon sugar or pinch
1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)

NANA'S SOUTHERN COLESLAW

Just an old family recipe that I have been told is reminiscent of KFC coleslaw. You be the judge! To speed things up I sometimes just buy an already shredded bag of cabbage with carrots in it and then just chop it a little finer.

Provided by Kristina

Categories     Salad     Coleslaw Recipes     With Mayo

Time 2h20m

Yield 8

Number Of Ingredients 11



Nana's Southern Coleslaw image

Steps:

  • Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
  • Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

Nutrition Facts : Calories 184.2 calories, Carbohydrate 20.3 g, Cholesterol 6.1 mg, Fat 11.3 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 273.7 mg, Sugar 15 g

1 head cabbage, finely shredded
2 carrots, finely chopped
2 tablespoons finely chopped onion
½ cup mayonnaise
⅓ cup white sugar
¼ cup milk
¼ cup buttermilk
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
½ teaspoon salt
⅛ teaspoon ground black pepper

LEMON COLE SLAW

I'm posting this recipe in response to a request. This do-ahead, sweet slaw is delicious with chicken, barbecue, or fish! (Prep and cook time do not include 6 hours or overnight chilling time).

Provided by SilentCricket

Categories     Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12



Lemon Cole Slaw image

Steps:

  • Combine all vegetables and toss with oil.
  • Set aside.
  • Combine remaining ingredients, except jello and bring to a boil.
  • Remove from heat.
  • Add lemon jello and stir to dissolve.
  • Cool to lukewarm.
  • Pour over slaw and toss well.
  • Cover and chill overnight or at least 6 hours.
  • This is a sweet slaw and will keep 2-3 weeks in the refrigerator.

Nutrition Facts : Calories 276.4, Fat 16.5, SaturatedFat 2.1, Sodium 289.2, Carbohydrate 32.4, Fiber 1.6, Sugar 29.8, Protein 1.6

6 cups finely shredded cabbage
2 medium carrots, finely shredded
1 small onion, finely chopped
1 small green pepper, finely chopped
3/4 cup oil
1/3 cup vinegar
1/3 cup water
1 cup sugar
1/4 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon celery seed
1 (3 ounce) package lemon Jell-O gelatin

EASY COLESLAW DRESSING

A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.

Provided by GarlicQueen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Coleslaw Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 6



Easy Coleslaw Dressing image

Steps:

  • Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g

½ cup mayonnaise
2 tablespoons white sugar
1 ½ tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon ground black pepper
¼ teaspoon salt

LEMON COLESLAW

Make and share this Lemon Coleslaw recipe from Food.com.

Provided by Julesong

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 18



Lemon Coleslaw image

Steps:

  • Combine first 11 ingredients in bowl; whisk to blend.
  • Refrigerate dressing until cold. (Can be prepared 1 day ahead).
  • Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl.
  • Toss with enough dressing to season to taste and serve.

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons sugar
1 tablespoon white wine vinegar
1 tablespoon prepared horseradish
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon pepper
8 cups cabbage, shredded
1/2 red bell pepper, cut into matchstick-size pieces
1/2 green bell pepper
1/4 red onion, cut into matchstick-size pieces
1 carrot, shredded
2 tablespoons fresh parsley, chopped
2 teaspoon lemons, rind of, grated

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