Easy Italian Coleslaw Recipes

ITALIAN COLESLAW

Italian Coleslaw image

Italian Coleslaw is a twist on the classic backyard bbq side dish. Zesty & flavorful, this coleslaw recipe is sure to be a favorite all summer long.

Provided by Gina Kleinworth

Time 10m

Number Of Ingredients 9

Ingredients

1/2 head cabbage
1/2 head purple cabbage
1 cup shredded carrots
2 tbsp black pepper
2 tbsp minced garlic
1 tbsp kosher salt
1 tbsp minced onions
1/2 cup creamy Italian dressing
1/2 cup shredded parmesan cheese

Steps:

Rough chop cabbage into thin strips
Toss in a large bowl with remaining ingredients until fully combined & all ingredients are coated with dressing
Refrigerate 20 minutes before serving

ITALIAN FENNEL COLESLAW

Italian Fennel Coleslaw image

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1/3 cup mayonnaise
1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon prepared horseradish
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 teaspoon Italian Seasoning, recipe follows
10 cups very thinly sliced green cabbage (about 1/2 large head)
4 scallions, thinly sliced
3 medium carrots, grated
1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

Steps:

In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

EASY COLESLAW

Easy Coleslaw image

This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties.

Provided by Jackie Smith

Categories Salad Coleslaw Recipes No Mayo

Yield 4

Number Of Ingredients 7

Ingredients

1 large head cabbage, shredded
1 green bell pepper, diced
1 onion, finely diced
1 ½ large carrots, shredded
1 cup white wine vinegar
1 cup vegetable oil
1 cup white sugar

Steps:

Combine the cabbage, bell pepper, onion and carrot.
Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
Drain any excess liquid, toss and serve cold.

Nutrition Facts : Calories 786.4 calories, Carbohydrate 74.6 g, Fat 55.5 g, Fiber 9.5 g, Protein 4.9 g, SaturatedFat 7.3 g, Sodium 83.1 mg, Sugar 63.1 g

EASY ITALIAN COLESLAW

Easy Italian Coleslaw image

No time to shred the cabbage? That's OK. We used a package of coleslaw blend to make this delicious Italian-style slaw.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings, about 3/4 cup each

Number Of Ingredients 5

Ingredients

1 pkg. (16 oz.) coleslaw blend (cabbage slaw mix)
1 small red bell pepper, cut into short thin strips
1/2 cup KRAFT Tuscan House Italian Dressing
1 tsp. white wine vinegar
1/8 tsp. crushed red pepper

Steps:

Combine coleslaw blend and bell pepper in large bowl.
Mix remaining ingredients. Add to coleslaw mixture; toss to coat.

Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

CHRISTMAS COLESLAW

Christmas Coleslaw image

This is from a Chamber of Commerce cranberry cookbook put out by the local women of the Westport-Grayland area of the Washington coast, where cranberries are grown.

Provided by Outta Here

Categories Low Protein

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup dried sweetened cranberries
1/4 cup green onion, sliced
1/4 cup canola oil
1/4 cup frozen orange juice concentrate, thawed
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons cilantro, chopped

Steps:

Combine cabbages, cranberries and onions in a large bowl.
Whisk together oil, juice, salt and pepper. Stir in cilantro.
Pour over cabbage mixture and toss.
Refrigerate 24 hours before serving.

Nutrition Facts : Calories 175.3, Fat 9.4, SaturatedFat 0.7, Sodium 303, Carbohydrate 24.4, Fiber 2.4, Sugar 19.2, Protein 1

EASY COLESLAW DRESSING

Easy Coleslaw Dressing image

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

Ingredients

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

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

VINAIGRETTE COLESLAW

Vinaigrette Coleslaw image

"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups shredded cabbage
2 tablespoons chopped sweet red pepper
1 tablespoon minced fresh parsley
1 tablespoon chopped green onion
3 tablespoons cider vinegar
1 tablespoon water
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic salt

Steps:

In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

Nutrition Facts :

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