CREAMY, TANGY PURPLE COLESLAW
This super simple 10-minute coleslaw recipe is perfect for tacos, pulled pork sandwiches, on top of a big salad, or as a side dish with any meal! It's paleo, gluten free, dairy free, Whole30 approved, low carb, and keto!
Provided by Kit
Categories Side Dishes
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large mixing bowl.
- Mix well using your hands and massage the mixture for about 30 seconds to soften the cabbage a bit.
- Cover and refrigerate for at least 30 minutes before serving. This coleslaw is best after a few hours so that the flavors can combine. And it's actually even better the next day, so feel free to make it a day ahead of time!
COLESLAW SALAD WITH PURPLE CABBAGE
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 161 kcal, Carbohydrate 19 g, Cholesterol 5 mg, Fiber 7 g, Protein 4 g, SaturatedFat 1 g, Sodium 153 mg, Sugar 9 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
PURPLE CABBAGE RAISIN COLE SLAW
Why do they call a red cabbage red, when it is really purple? Here is my cole slaw recipe using a red cabbage.
Provided by Gia Peterkin Trower
Categories Other Salads
Time 30m
Number Of Ingredients 7
Steps:
- 1. Wash and cut cabbage in half. Remove the core of each half by slicing out a v shaped around the core.
- 2. On a cutting board, lay down the cabbage half, cut side down. Slice the cabbage all the way across and repeat with the 2nd half.
- 3. Remove the top of the carrots and slice off the skin using a vegetable peeler.
- 4. In a food processor, put the chunks of cabbage in and shred them down. Repeat the same for the carrot. If you do not own a food processor, just slice the cabbage very thin and then slice again in the other direction in small pieces.
- 5. In a glass bowl, combine your shredded cabbage, carrots and raisins. Add the mayonaise, apple cider vinegar and milk and stir. Add your sugar or sweetner. Mix until well blended. Refrigerate.
- 6. Note: If you like the taste of sour cream, you can add a few tablespoons to your mixture.
APPLE-RAISIN COLE SLAW
Provided by Sunny Anderson
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.
RAISIN COLESLAW
Using purchased shredded cabbage cuts prep time for this salad. If you don't care for raisins, chop up some dried apricots instead.-Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mayonnaise, honey, sugar, mustard and celery salt. In a serving bowl, toss the cabbage, carrots and raisins. Add mayonnaise mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 288 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 226mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
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SIMPLE HEALTHY COLESLAW RECIPE
From cookieandkate.com
4.9/5 (148)Calories 214 per servingCategory Salad
- In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
- Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
- To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
- Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
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