COLESLAW WITH ITALIAN DRESSING
Steps:
- In a saucepan, bring olive oil, cider vinegar, sugar, garlic, basil, salt and pepper to a boil. Boil for 30 seconds and remove from heat. Allow to cool slightly.
- Pour warm dressing over cabbage, and toss to coat. Allow to stand until salad is cool. When cooled, cover and place in refrigerator to chill. When ready to serve, stir to mix cabbage.
Nutrition Facts : Calories 186 kcal, Carbohydrate 6 g, Protein 1 g, Fat 18 g, SaturatedFat 2 g, Sodium 195 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
RESTAURANT-STYLE COLESLAW I
This a copy of a popular restaurant style coleslaw.
Provided by Marsha
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the coleslaw and onion in a large bowl.
- In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 17.1 g, Cholesterol 10.6 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 247.9 mg, Sugar 9.4 g
LEMON COLESLAW
Categories Citrus Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Mayonnaise Carrot Summer Cabbage Sour Cream Parsley Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.
ITALIAN CABBAGE SALAD
Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.
Provided by Dollie
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
- Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
- Refrigerate salad 1 hour before serving.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 10.7 g, Fat 24.7 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 608.7 mg, Sugar 5.5 g
LEMON-TAHINI SLAW
This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out - poolside, deskside, at a picnic - for up to 3 hours, and it keeps for 3 days in the fridge.
Provided by Ali Slagle
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
- Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
- Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.
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