Gourmet Slaw Recipes

PERFECT CREAMY COLESLAW

Perfect Creamy Coleslaw image

This creamy coleslaw recipe provides the perfect balance of flavors and is just what you need for your barbecue, picnic or potluck!

Provided by Kimberly Killebrew

Time 10m

Number Of Ingredients 11

Ingredients

16 ounces shredded cabbage/carrot blend (classic is green cabbage but you can add some red cabbage for color)
For the Coleslaw Dressing:
1 cup quality mayonnaise
1/4 cup sour cream
1 1/2 teaspoons yellow mustard
2 tablespoons apple cider vinegar
3 tablespoons granulated sugar
1 teaspoon celery seeds
1 teaspoon onion powder
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl.
Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : ServingSize 0.5 cup, Calories 319 kcal, Carbohydrate 11 g, Protein 1 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 564 mg, Fiber 1 g, Sugar 9 g

COLESLAW

Coleslaw image

Provided by Ruth Cousineau

Categories Salad Side No-Cook Fourth of July Vegetarian Quick & Easy Mayonnaise Bell Pepper Carrot Summer Healthy Cabbage Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar

Steps:

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

CREAMY APPLE SLAW

Creamy Apple Slaw image

Tastefully delicious salad.

Provided by Caroline

Categories Salad Coleslaw Recipes No Mayo

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

¾ cup sour cream
⅓ cup white sugar
3 tablespoons apple cider vinegar
2 tablespoons dry ranch dressing mix
1 (8 ounce) package shredded cabbage and carrot mix
3 apples - peeled, cored, and diced
2 stalks celery, chopped
3 green onions, thinly sliced
salt and ground black pepper to taste

Steps:

Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 28.7 g, Cholesterol 15.7 mg, Fat 7.2 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 200.2 mg, Sugar 18.7 g

GOURMET COLE SLAW

Gourmet Cole Slaw image

Provided by Food Network

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 cup olive oil
1/2 cup red wine vinegar
3 ounces granulated sugar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped shallots
1/2 teaspoon lemon juice
1 teaspoon dry oregano
Salt and pepper
1/2 head green cabbage, julienned
1/4 head red cabbage, julienned
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 yellow bell pepper, julienned
1 carrot, peeled and julienned
1 green onion, green part only cut in 1-inch lengths

Steps:

Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve.

CREAMY COLESLAW

Creamy Coleslaw image

This classic coleslaw recipe is timeless for a reason: it's crunchy, cool, and refreshing. Here's our best take on the crowd-pleasing BBQ side dish.

Provided by Alexis Touchet

Yield 8 servings

Number Of Ingredients 8

Ingredients

½ cup mayonnaise
¼ cup sour cream
2 tablespoons cider vinegar
¾ teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded

Steps:

Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.

THE BEST CREAMY COLESLAW (GOURMET MAG)

The Best Creamy Coleslaw (Gourmet Mag) image

Let me first say that as a general rule, I don't like coleslaw. However, this coleslaw is AMAZING and is a far cry from the limp, sugary, slop that is on most menus. It pairs perfectly on top of a pulled pork sandwich or as a side dish with any other BBQ or picnic fare. It has just the right balance of sweet and tart. The recipe is from the June 2008 issue of Gourmet Magazine and is by far the greatest and freshest out there. Note: I can only guarantee results by chopping up your own cabbage as the recipe calls for... I haven't used one of those pre-shredded coleslaw mixes and don't know how it will turn out if you decide to take that shortcut. *Cook time is "refrigeration" time.

Provided by Dans La Lune

Categories Vegetable

Time 1h25m

Yield 8 cups, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs green cabbage, cored and cut into 3-inch chunks
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise (I use Hellmann's)
1/3 cup cider vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper

Steps:

Finely chop or shred cabbage. (A food processor's fine slicing disk does this super well!).
Toss all vegetables in a large bowl with salt and pepper.
Whisk together mayonnaise, vinegar, and sugar.
Toss with slaw.
Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

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