Fast Furious Tangy Slaw Recipes

TANGY COLESLAW

Tangy Coleslaw image

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

Ingredients

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

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.

FAST & FURIOUS TANGY SLAW

Fast & Furious Tangy Slaw image

I wanted to make a slaw that would be a good accompaniment to BBQ chicken and corn, adding a little acid and tang to the meal. There's a good crunch from the veggies, tang from the mustard and the right amount of acid from the vinegar and the lime juice. The sugar adds a little sweet. And I wanted it to be a lighter version of the slaws made with mayonnaise based dressings.

Provided by George Levinthal @ChefGeoLevi

Categories Other Side Dishes

Number Of Ingredients 16

Ingredients

1/4 - green or napa cabbage
1/4 - purple cabbage
1/4 - red onion
1/2 - red or orange bell pepper, seeded
1/4 cup(s) shredded carrots
1 - jalpeno, membrane and seeds removed
SLAW DRESSING
1 teaspoon(s) kosher or sea salt
1/2 teaspoon(s) fresh ground black pepper
2 teaspoon(s) white sugar
1/2 teaspoon(s) ground celery seed
3/4 cup(s) extra virgin olive oil
3 tablespoon(s) red wine vinegar
4 teaspoon(s) dijon mustard
2 teaspoon(s) lime juice or 1/2 tsp lime zest
2 tablespoon(s) sesame seeds (toasted and black for color

Steps:

Assemble your ingredients, bowls and measuring utensils
Carefully remove the hard core from both cabbages. Cut both in half and thinly slice on a mandoline or by hand and add to a large bowl.
Thinly slice the onion and add to the cabbage
Julienne the bell pepper and jalapeno and add to the bowl.
If you purchase pre-shredded carrots, add to the bowl. If you're using whole carrots, slice in half both ways and julienne.
In a small bowl add all of the dressing ingredients, except the sesame seeds, and combine thoroughly with a whisk or pour into a container with a tight fitting lid and shake well.
Pour the dressing over the slaw and combine until everything is well coated. If you're not going to serve right away, wait until you ready to serve to add the dressing. Just before serving sprinkle on the sesame seeds and serve.

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