Sweet And Sour Apple Cole Slaw Recipes

SWEET AND-SOUR COLESLAW

Sweet and-Sour Coleslaw image

With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h15m

Yield 8

Number Of Ingredients 10

Ingredients

1/2 medium head green cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 medium green onions, thinly sliced (1/4 cup)
1/2 cup sugar
1/2 cup white wine vinegar, white vinegar or cider vinegar
1/4 cup vegetable oil
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon salt

Steps:

In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g

SWEET AND SOUR COLESLAW

Sweet and Sour Coleslaw image

The fresh flavor and crunchy texture of garden vegetables star in this tart colorful coleslaw. Lightly dressed with vinegar and oil, it's a refreshing summer salad. My mom fixed it often when I was growing up...and it continues to be requested often. - Pat Cole Polebridge, Montana

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

6 cups shredded cabbage
4 medium carrots, shredded
4 celery ribs, chopped
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup cider vinegar
1/4 cup vegetable oil
1/4 cup sugar
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Steps:

In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 97 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 385mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

SWEET AND SOUR SLAW

Sweet and Sour Slaw image

This is a great recipe from my mother, who is German, for a vinegar based marinated slaw using no oil.

Provided by Paula

Categories Salad Coleslaw Recipes No Mayo

Time 4h20m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup white sugar
½ cup cider vinegar
¼ cup cold water
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon celery seed
8 cups shredded cabbage
½ cup chopped celery
½ cup chopped green bell pepper
1 tablespoon chopped pimento pepper

Steps:

In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 414.3 mg, Sugar 20.3 g

SWEET AND SOUR APPLE COLE SLAW

Sweet and Sour Apple Cole Slaw image

This slaw has a sweet-and-sour vinegar based dressing and uses a combination of tart green apples and cilantro. It tastes great as a topping on a burger, or on the side of a juicy steak. Enjoy!

Provided by 148045

Categories Low Protein

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces cabbage, shredded
3 medium green apples, peeled, cored and cut in matchsticks
1/4 bunch fresh cilantro, chopped
1 cup honey
1 cup cider vinegar
3/4 cup vegetable oil

Steps:

Mix last three ingredients in medium bowl and whisk well.
Add cut apples into dressing mixture, and mix well to coat so apples won't turn color.
Pour dressing mixture over remaining ingredients and refrigerate for 2 hours.
Enjoy!

Nutrition Facts : Calories 731.3, Fat 41.2, SaturatedFat 5.4, Sodium 29, Carbohydrate 95.9, Fiber 6.3, Sugar 87.7, Protein 2.1

SWEET AND SOUR COLE SLAW

Sweet and Sour Cole Slaw image

Ever since she was a child, Maribeth couldn't stand the sight of mayonaisse, and mommy went to great lengths to hide it in recipes where it was required - but there was simply no hiding it in cole slaw. So she turned to a local cookbook at the time - the old River Road Recipes II - A second Helping - put out by the Junior League of Baton Rouge, Louisiana. Here is a GREAT tasting, non-creamy cole slaw - particuarily good with barbequed chicken. Notice that this recipe is made the night before - and also, as it contains no eggs or dairy, it would be perfectly safe for travel on picnics. This recipe is credited to Mrs. Ben Miller, Jr.

Provided by Metlantis

Categories Lactose Free

Time 15m

Yield 15 , 15 serving(s)

Number Of Ingredients 9

Ingredients

1 (4 lb) cabbage
3 large white onions
3/4 cup sugar
1 cup white vinegar
1 teaspoon salt
1 tablespoon sugar
2 tablespoons dry mustard
1 1/2 teaspoons celery seeds
1 cup salad oil

Steps:

Shred cabbage into a large container, top with the onions,sliced into thin rings and sprinkle with 3/4 cup of sugar.
Combine vinegar, salt, remaining sugar, mustard, and celery seeds and bring to a boil. Add the salad oil and pour over cabbage mixture while hot.
Cover and refrigerate overnight.
In the morning, stir well.

CHRIS'S SWEET-AND-SOUR SLAW WITH APPLE AND FENNEL

Chris's Sweet-and-Sour Slaw with Apple and Fennel image

Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this refreshing and delicious coleslaw to accompany his crispy, crunchy fried chicken.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Makes about 5 cups

Number Of Ingredients 10

Ingredients

1 pound (about half a medium head) green cabbage, finely shredded
Salt and freshly ground pepper
1/2 small red onion, finely chopped
1 tablespoon honey
2 tablespoons rice-wine vinegar
2 tablespoons olive oil
1 teaspoon mustard
2 teaspoons minced fresh tarragon leaves
1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
1 medium head fennel, thinly sliced (about 2 1/2 cups)

Steps:

Toss cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
Stir together onion, honey, vinegar, oil, mustard, and tarragon in a medium bowl; set dressing aside. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.

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