Abuelitas California Coleslaw Recipes
CALIFORNIA COLESLAW
A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.
Provided by ALEXPE
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g
ABUELITA'S CALIFORNIA COLESLAW
My mother-in-law brought us this recipe when she came from California to visit us in Tennessee. She said she actually got the recipe from a Tennessee friend, but it was given to her in California. So we have always called it her California Coleslaw. This is a great favorite at church picnics. VARIATIONS: You can use rainbow...
Provided by Susan Feliciano
Categories Other Salads
Time 15m
Number Of Ingredients 14
Steps:
- 1. Break the uncooked Ramen noodles into bite-sized pieces. Reserve the seasoning packet for the dressing. Toss noodles together with the cabbage, chicken, and salad ingredients in a large mixing bowl. Set aside.
- 2. In a pint jar, combine dressing ingredients. Shake well. Pour over salad ingredients and stir well. Taste for salt and add if needed. The Ramen seasoning packet is usually quite enough salt for us.
- 3. Refrigerate until serving time. Best prepared about 4 hours ahead as it gives the flavors time to blend. Refrigerate any leftovers.
PINEAPPLE COLESLAW
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.
Nutrition Facts : Calories 170 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 114mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CALIFORNIA COLESLAW
Another recipe that was in my Sun-Maid Raisin booklet. The dressing has a wonderful blending of flavors for summer cookouts.
Provided by PaulaG
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the salad ingredients in a large bowl.
- Combine the dressing ingredients and blend well.
- Pour dressing over salad, add salt and pper to taste, toss and serve.
Nutrition Facts : Calories 84.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 2.1, Sodium 67.5, Carbohydrate 17.2, Fiber 1.9, Sugar 13.2, Protein 2.2
CALIFORNIA COLESLAW
I got this recipe from a diabetic cooking class I took. To me this is a very yummy coleslaw. I didn't even really like coleslaw until I had tried this recipe. The recipe calls for liquid sugar substitute to equal 1/4 cup sugar. We used 8 packets of Splenda during the cooking class.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a large bowl, stirring well; set aside.
- Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously.
- Pour dressing mixture over vegetables, tossing gently to coat.
- Cover and chill.
- To serve, stir coleslaw lightly and serve with a slotted spoon.
Nutrition Facts : Calories 15.7, Fat 0.1, Sodium 46.2, Carbohydrate 3.4, Fiber 1, Sugar 1.8, Protein 0.6
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