Coleslaw Recipes

  • 1 cup distilled white vinegar
  • 1 tablespoon kosher salt, plus more if needed
  • 2 teaspoons sugar
  • 3/4 teaspoon celery salt
  • 1/2 teaspoon freshly ground black pepper, plus more if needed
  • 1 clove garlic, finely grated
  • 1/2 head green cabbage, cored and very thinly sliced
  • 1/2 head red cabbage, cored and very thinly sliced
  • 4 large carrots, peeled and shredded on the large holes of a box grater
  • 1/4 cup extra-virgin olive oil

The Best Vinegar Coleslaw


Author: Food Network Kitchen

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.

Time: 1h20m

Yield: 6 to 8 servings

Number Of Ingredients: 10

  • 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.
Nutrition Facts:

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot sauce (can add more to taste)
  • 2 (16 ounce) packages shredded coleslaw mix

Creamy Carolina Coleslaw


Author: Floridagrl

This Is Wonderful With Just About Anything. You Can Substitute Light Mayo And Light Sour Cream For The Regular. I Have Even Used Splenda For The Sugar.

Time: 1h10m

Yield: 8 serving(s)

Number Of Ingredients: 11

  • Stir together first 1o ingredients in a large bowl.
  • Add coleslaw mix, tossing well to coat.
  • Cover and chill 1 hour. Serve with a slotted spoon.
Nutrition Facts:

Calories 220, Fat 16.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 319.6, Carbohydrate 18.4, Fiber 2.7, Sugar 9.3, Protein 3

  • 1/2 cup apple cider vinegar
  • 1/2 cup distilled white vinegar
  • 2 tablespoons sugar
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 green cabbage, cored and shredded (almost 3 pounds)

North Carolina-style Coleslaw

Low Protein

Author: Red Hot Housewife

This Simple, Spicy Slaw Is Traditionally Served In North Carolina As A Barbeque Sidedish, As Well As A Crunchy Topping On Pulled Pork Sandwiches.

Time: 10m

Yield: 8 sidedish portions, 8 serving(s)

Number Of Ingredients: 8

  • in a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. add the cabbage and toss. let stand for 30 minutes, then toss and serve.
Nutrition Facts:

  • 1 large cabbage (shredded or finely chopped)
  • 1 small green bell pepper, sliced
  • 2 green onions, chopped (or use sweet onion)
  • 2 large carrots, peeled and shredded (hand-squeeze excess moisture out)
  • 3/4 cup white vinegar
  • 1 teaspoon seasoning salt (or use white salt to taste)
  • 1 tablespoon brown sugar (or to taste)
  • 1 1/2 teaspoons celery seeds
  • 2 -3 tablespoons prepared mustard
  • 1/2-1 teaspoon garlic powder (optional)
  • 2/3 cup vegetable oil
  • 1/2 cup white sugar (can add up to 3/4 cup)
  • black pepper (optional)

Kittencal's Marinated Oil And Vinegar Coleslaw


Author: Kittencalrecipezazz

I Make This Quite Often For Bbq Parties And Everyone Loves It! Plan Ahead, This Salad Must Be Prepared A Day Ahead And Left In The Fridge Overnight To Blend The Flavors, It Will Take On A Completely Different Flavor --- I Have Even Added In Lightly Blanched Broccoli And/or Cauliflower Florets To The Veggies, Feel Free To Add In Whatever You Want To --- Remember To Add In The White Sugar To Suit Taste If You Prefer A Sweeter Coleslaw Adjust The Sugar Amount, I Have Added Up To About 1 Cup, Taste The Dressing Before Adding To The Salad If You Think It Needs More Sugar Then Add It Into The Dressing Before Mixing Into The Slaw Just Make Certain To Whisk Very Well So That The Sugar Is Mixed In Completely.

Time: P1DT15m

Yield: 6-8 serving(s)

Number Of Ingredients: 13

  • In a large bowl, mix the vegetables together.
  • Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
  • Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
  • Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
  • Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
  • Season with freshly ground black pepper (if desired) before serving.
Nutrition Facts:

  • 1 head green cabbage (8-10 cups)
  • 1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
  • 2 -4 green onions (or to taste)
  • 2 teaspoons celery seeds (optional, or to taste)
  • 1 cup mayonnaise (Hellman's is best, do not use salad dressing)
  • 1/3 cup whole milk (light cream even better)
  • 1/3 cup buttermilk (or yogurt is a great sub)
  • 2 -3 tablespoons white vinegar
  • 3 tablespoons fresh lemon juice (use fresh only not bottled)
  • 1/3 cup white sugar, plus
  • 2 tablespoons white sugar
  • 1/2-1 teaspoon garlic powder
  • 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
  • 1/2 teaspoon fresh ground black pepper (or to taste)

Kittencal's Famous Coleslaw


Author: Kittencalrecipezazz

This Is The Most Delicious Coleslaw That You Will Ever Have! I Make This For Weddings, Large Socials And In The Summer For Bbq's And Parties, And There Is Never Anything Left It All Goes And Everyone Wants The Recipe --- Plan Ahead The Coleslaw Needs To Be Refrigerated For The Stated Time To Blend The Flavors, This Coleslaw Will Intensify In Flavor With Chilling Time --- This Is Not A Thick Heavy Dressing Like Some Other Coleslaw Recipes It's The Perfect Texture And Flavor And What Makes This Coleslaw Stand Out From All Others Is The Fresh Lemon Juice So Please Use Only Fresh I Have Used Bottled In The Past And It Is Just Not The Same --- The Dressing Amount Will Yield Enough For Two 16-ounce Packages Prepared Coleslaw Mix Or 1 Head Of Green Cabbage --- For One 16-ounce Package Prepared Coleslaw Mix Use The Dressing Amounts Posted On Bottom Of Recipe And Add In 3 Or More Large Of Chopped Green Onions. For More Kittencal's Recipes, Visit My Recipe Site

Time: P1D

Yield: 8-10 serving(s)

Number Of Ingredients: 14

  • In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
  • Transfer to a large mixing bowl.
  • With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
  • Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
  • Mix the three veggies all together with a wooden spoon.
  • To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
  • Pour over the veggies in the bowl, and mix well to combine.
  • Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
  • FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.
Nutrition Facts:

Calories 92.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.4, Sodium 43.6, Carbohydrate 21, Fiber 3.3, Sugar 16.8, Protein 2.4

  • 1 head cabbage, finely shredded
  • 1 red onion, quartered and thinly sliced
  • 1 cup white sugar
  • 1 cup white vinegar
  • ⅔ cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed

Tangy Coleslaw For Pulled Pork

Salad , Coleslaw Recipes , No Mayo

Author: Karen Koppy

This Tangy Coleslaw Is Great Used As A Topping For Pulled Pork Sandwiches.

Time: 1h25m

Yield: 12

Number Of Ingredients: 8

  • Combine cabbage and red onion in a large bowl.
  • Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
  • Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
Nutrition Facts:

Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g

  • 1/3 cup fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, chopped
  • Few dashes Bobby Flay's Hot Sauce, or your favorite
  • 1/2 cup olive oil
  • 3 carrots, peeled and shredded
  • 1 medium head green cabbage, shredded
  • 1 red bell pepper, julienned
  • 1 red onion, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • Salt and pepper

Coleslaw With Cumin-lime Vinaigrette


Author: Bobby Flay

Time: 15m

Yield: 8 servings

Number Of Ingredients: 11

  • For the dressing: Place all ingredients in a blender and blend until smooth.
  • For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Nutrition Facts:

Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams

  • Dressing:
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic
  • 1/2 cup olive oil
  • few dashes of Bobby Flay's hot sauce
  • Slaw:
  • 3 carrots, peeled and shredded
  • 1 med green cabbage, shredded
  • 1 red bell pepper julienned
  • 1 red onion, thinly sliced
  • 1/2 cup cilantro, chopped
  • salt and pepper to taste

Bobby Flay's Coleslaw

No-Cook , Pepper , Fourth of July , Quick & Easy , Side , Healthy , Low/No Sugar

Yield: 6 people

Number Of Ingredients: 13

  • Combine all ingredients in a large bowl toss with the dressing season with salt and pepper to taste place in the refrigerator for several hours to allow the tastes to mingle
Nutrition Facts:

  • 1/2 cup light mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon curry powder
  • 5 cups thinly sliced green cabbage (from about 1/2 large head)
  • 2 carrots, peeled, coarsely grated
  • 2 green onions, thinly sliced
  • 2 tablespoons dried currants
  • 1 small jalapeño chili, seeded, minced

Curried Coleslaw With Green Onions And Currants

Bon Appétit , No-Cook , Onion , Low Fat , Summer , Vegetable , Side , Healthy

Yield: Makes 4 servings

Number Of Ingredients: 8

  • Whisk mayonnaise, lime juice, and curry powder in large bowl to blend. Add cabbage, carrots, green onions, currants, and jalapeño and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)
Nutrition Facts:

  • 1 head cabbage, cored and shredded
  • 2 bunches green onions, chopped
  • 1 (16 ounce) package frozen green peas
  • 1 cup dry roasted peanuts
  • 1 cup sour cream
  • 1 cup mayonnaise
  • ¼ cup white vinegar
  • 2 tablespoons curry powder
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cayenne pepper

Curry Coleslaw

Lunch , Salad , Vegetable Salad Recipes

Author: Lyn

Coleslaw With An Asian Flavor. Great Combination Of Curry, Ginger, And Peanuts.

Time: 20m

Yield: 12

Number Of Ingredients: 10

  • In a large bowl, mix the cabbage, green onions, peas, and peanuts.
  • In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.
Nutrition Facts:

Calories 313.4 calories, Carbohydrate 18.3 g, Cholesterol 15.4 mg, Fat 25.1 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 5.6 g, Sodium 279.3 mg, Sugar 6.8 g

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