Tangy Dijon Coleslaw Recipes

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TANGY DIJON COLESLAW

I slightly altered this from a recipe found in Cooking Light Magazine. I substituted splenda for the sugar and dijon for the whole-grain mustard. Any type of mustard however would be outstanding in this simple dish.

Provided by RobinAnn

Categories     Vegetable

Time 30m

Yield 7 serving(s)

Number Of Ingredients 9



Tangy Dijon Coleslaw image

Steps:

  • Combine first 6 ingredients in a bowl and stir well with a whisk.
  • Combine coleslaw mix, carrots and onion in a large bowl.
  • Add mustard mixture to cabbage mixture and toss well to coat.
  • Cover and chill for 20 to 30 minutes.
  • Stir before serving.

Nutrition Facts : Calories 42.1, Fat 0.3, Sodium 116.1, Carbohydrate 9.3, Fiber 2.8, Sugar 5.2, Protein 1.7

1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
4 (1 g) packets Splenda sugar substitute
2 tablespoons low-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 (10 ounce) packages coleslaw mix
1 cup grated carrot
1 cup thin sliced red onion

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)

TANGY COLESLAW

If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 10



Tangy Coleslaw image

Steps:

  • In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.

Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.

1/2 large head cabbage, shredded
2 large carrots, shredded
1/2 cup finely chopped green pepper
2 tablespoons finely chopped onion
DRESSING:
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons canola oil
1 teaspoon celery seed
1/2 teaspoon salt

TANGY COLESLAW

Serve this quick slaw with Speedy "Baked" Beans or alongside our Baked Corn Dogs for a lighter meal with a BBQ feel.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7



Tangy Coleslaw image

Steps:

  • In a large bowl, whisk together mayonnaise, sour cream, mustard, and lemon juice; season with salt and pepper. Add coleslaw mix and most of scallions; toss to coat. Serve immediately, sprinkled with remaining scallions, or cover and refrigerate up to 1 day.

Nutrition Facts : Calories 139 g, Fat 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 2 g

1/3 cup light mayonnaise
1/3 cup reduced-fat sour cream
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice (from 1 lemon)
Coarse salt and ground pepper
1 bag (16 ounces) coleslaw mix
3 scallions, green parts only, thinly sliced crosswise

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