Red Cabbage Coleslaw Rotkohlsalat Recipes

RED CABBAGE COLESLAW

Red Cabbage Coleslaw image

This creamy red cabbage coleslaw recipe is an easy and quick side for all kinds of recipes. Made in 1 bowl with less than 10 ingredients!

Provided by Julia

Time 10m

Number Of Ingredients 9

Ingredients

½ small Head Red Cabbage ((4 cups finely sliced))
1 Small Onion (, thinly sliced, see note 1)
1 Large Carrot ((1 cup shredded))
1 Large Celery Stalk ((1/2 cup finely diced))
¾ cup Mayonnaise
½ teaspoon Celery Salt (, see note 2)
¼ teaspoon Black Pepper
1 tablespoon Apple Cider Vinegar (, see note 3)
2 tablespoons Fresh Lemon Juice (, or to taste)

Steps:

In a large mixing bowl, combine all the ingredients and give everything a good mix.
You can enjoy it right away or chill it before serving (see note 4).

Nutrition Facts : Calories 218 kcal, Carbohydrate 7 g, Protein 1 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 402 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

RED CABBAGE COLESLAW

Red Cabbage Coleslaw image

This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!

Provided by LUv 2 BaKE

Categories Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

8 cups red cabbage, thinly sliced (about 1 medium cabbage)
4 green onions, thinly sliced
1 medium carrot, grated
1 -2 tablespoon olive oil (I always add 1 tbsp)
1/4 cup balsamic vinegar (if you don't have balsamic, red or white wine vinegar will do)
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
salt and pepper, to taste

Steps:

Combine vegetables in a large mixing bowl.
In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
Pour hot dressing over vegetables; mix well.
Refrigerate to blend flavours.
Leftovers will keep a couple days in the fridge.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.2, Sodium 27.2, Carbohydrate 8.6, Fiber 1.9, Sugar 5.1, Protein 1.2

RED CABBAGE COLESLAW - ROTKOHLSALAT

Red Cabbage Coleslaw - Rotkohlsalat image

If you like coleslaw, try this red cabbage salad recipe for a refreshing treat. Marinating the cabbage in vinegar for a few hours makes this salad tasty and digestible. "Rotkohl Salat" goes with burgers, vegetarian Frikadellen, roasts and on picnics. NOTE: Refrigeration time is not included in prep time. From about.com and posted for ZWT6.

Provided by kitty.rock

Categories < 15 Mins

Time 15m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups shredded red cabbage
1/2 teaspoon salt
1 tablespoon white balsamic vinegar or 1 tablespoon white wine vinegar
1 small apple, shredded
1 pinch sugar (optional)
1 tablespoon oil, such as walnut (Omega-3) or 1 tablespoon olive oil (monounsaturated)

Steps:

Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.
Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.
Mix well to coat the salad. Season to taste with sugar or salt.
Marinate in the refrigerator for another hour. Serve cold.

Nutrition Facts : Calories 54.7, Fat 3.5, SaturatedFat 0.5, Sodium 300.4, Carbohydrate 6.2, Fiber 1.4, Sugar 4.1, Protein 0.6

RED CABBAGE COLESLAW

Red Cabbage Coleslaw image

This is an awesome coleslaw that I make occasionally, because it is tart, crunchy, and flavorful. Unlike traditional coleslaw, my recipe is not sweet at all, but is sour because of the acidity from the lemon juice and pickles. The crunchy vegetables and creamy dressing makes it refreshing as a side dish for a barbeque or a quick and easy salad to accompany a weekday dinner. Enjoy!

Provided by Nanor

Categories Salad Coleslaw Recipes With Mayo

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

½ medium head red cabbage, shredded
2 medium carrots, shredded
2 stalks celery, very thinly sliced
1 small yellow onion, diced
1 spear dill pickle, diced
8 sprigs Italian parsley, chopped
2 tablespoons mayonnaise
½ medium lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Aleppo pepper

Steps:

Combine cabbage, carrots, celery, onion, pickle, and parsley in a large bowl.
Whisk mayonnaise, lemon juice, salt, pepper, and Aleppo pepper together in a small bowl; pour over cabbage mixture and toss until well coated.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 18.6 g, Cholesterol 2.6 mg, Fat 6.3 g, Fiber 6.3 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 814.7 mg, Sugar 7.2 g

CRUNCHY RED CABBAGE SLAW

Crunchy red cabbage slaw image

Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken

Provided by Good Food team

Categories Lunch, Vegetable

Time 30m

Number Of Ingredients 16

Ingredients

300g red cabbage
1 large carrot , coarsely grated
1 red-skinned apple , coarsely grated
bunch spring onions , thinly sliced
2 tbsp mayonnaise
1 tbsp wine vinegar
1 tbsp extra-virgin olive oil
stalks from a punnet of mustard cress
2 tbsp wholegrain mustard
500g roast chicken
leaves from a large bunch of basil
ground fenugreek or coriander
zest and juice 1 lime
1 tbsp olive oil
salt and pepper , to taste
4 chicken breasts

Steps:

Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

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