Special Chunky Coleslaw Recipes

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CHUNKY VEGGIE SLAW

The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. -Nicholas King, Duluth, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14 servings (1 cup each).

Number Of Ingredients 13



Chunky Veggie Slaw image

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.

Nutrition Facts : Calories 125 calories, Fat 9g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 189mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

1 small head cabbage, chopped
6 cups fresh broccoli florets
1 medium cucumber, chopped
2 celery ribs, sliced
12 fresh sugar snap peas, halved
1 small green pepper, chopped
3/4 cup buttermilk
1/2 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 cup chopped walnuts, toasted
2 green onions, thinly sliced

SPECIAL CHUNKY COLESLAW

A delicious twist on a Coleslaw. This recipe uses chunky vegetables. Perfect for BBQs or as a side with meat or fish. This Coleslaw can also be mixed with lettuce and pine nuts to create a creamy salad.

Provided by lucypd

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Special Chunky Coleslaw image

Steps:

  • Wash the vegetables.
  • Peel the whole carrot with a speed peeler, making nice long wide shavings.
  • Chop the top and bottom off the celery, cut lengthways into two strips,
  • then cut these into thin batons.
  • Cut the onion into thin rings, cut the rings in half.
  • Slice the cabbage into thin long strips.
  • Place all the vegetables into a large bowl and mix in the mayonnaise, until the Coleslaw looks creamy and the vegetables are fairly evenly covered
  • Add salt and pepper to your liking.

Nutrition Facts : Calories 93, Fat 3.9, SaturatedFat 0.6, Cholesterol 2.9, Sodium 128.3, Carbohydrate 14.1, Fiber 4.1, Sugar 6.7, Protein 2.2

1 large carrot
1 onion (red or white, i prefer red because it adds colour)
1/2 of a small white cabbage
2 sticks celery
salt
pepper
3 tablespoons mayonnaise (use more or less Mayonnaise to suit your taste)

CRUNCHY COLESLAW

A healthier take on this classic side salad- replace mayonnaise with natural yogurt and bump up the flavour with mustard and citrus

Provided by Angela Nilsen

Categories     Side dish

Time 20m

Number Of Ingredients 10



Crunchy coleslaw image

Steps:

  • Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
  • Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
  • When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.

Nutrition Facts : Calories 123 calories, Fat 7.2 grams fat, SaturatedFat 1.6 grams saturated fat, Carbohydrate 10.1 grams carbohydrates, Sugar 8.7 grams sugar, Fiber 4.7 grams fiber, Protein 4.1 grams protein, Sodium 0.4 milligram of sodium

½ small white cabbage (300g total weight)
2 carrots , coarsely grated (175g total weight)
6 spring onions , trimmed and chopped
2 tsp rapeseed oil
2 tsp white wine vinegar
2 tsp wholegrain mustard
2 tbsp natural yogurt
2 tbsp half-fat crème fraîche
2 tbsp orange juice
2 tbsp toasted sunflower seed

SPECIAL COLESLAW

I tasted this recipe many years ago at my best friend's mom's house. I had to have the recipe. She used to make it for wedding showers or other large functions and everyone loved it. It has a wonderful sweet, tangy dressing.

Provided by Chris from Kansas

Categories     Vegetable

Time 20m

Yield 15 serving(s)

Number Of Ingredients 11



Special Coleslaw image

Steps:

  • Combine cabbage, carrots, celery and onion flakes in a large bowl.
  • Combine remaining ingredients in a medium bowl and stir until sugar is dissolved.
  • Pour dressing over cabbage mixture.
  • Let sit for several hours or overnight before serving.

Nutrition Facts : Calories 131.1, Fat 3.8, SaturatedFat 0.6, Sodium 111.8, Carbohydrate 24.3, Fiber 2.2, Sugar 21.4, Protein 1.2

1 head cabbage, shredded
5 carrots, peeled and shredded
4 stalks celery, chopped
1/4 cup dried onion flakes
2/3 cup vinegar
2/3 cup water
1/4 cup oil
1 1/3 cups sugar
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon pepper

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