Vegetable Cole Slaw Recipes

VEGETABLE COLESLAW

Vegetable Coleslaw image

This coleslaw has a dressingseasoned with mustard and Champagnevinegar.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

2 cups good-quality mayonnaise
1/4 cup Dijon mustard
1 tablespoon coarse mustard
2 tablespoons good-quality champagne vinegar or white-wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound white cabbage with green leaves (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 medium carrots, peeled and cut into 2-inch lengths

Steps:

Fit a food processor with largest slicing blade. Cut the cabbages into wedges to fit sideways into processor feed tube. Pulse to slice. Transfer cabbage to a large bowl. Change blade to largest grating blade. Fit carrots in feed tube so the long side is layingflat against blade; pulse to shred. Transfer carrots to bowl with cabbage.
In a medium bowl, whisk to combine mayonnaise, mustards, vinegar, salt, and pepper. Pour enough dressing over vegetables to moisten; stir to combine. Serve cold or at room temperature.

VEGETABLE SLAW

Vegetable Slaw image

We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups shredded cabbage
5 plum tomatoes, seeded and chopped
1 cup fresh broccoli florets, cut into small pieces
1 cup fresh cauliflowerets, cut into small pieces
1/2 cup chopped red onion
1/2 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tablespoon cider vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

VEGETABLE COLE SLAW

Vegetable Cole Slaw image

This salad not only looks beautiful, and tastes great, but it is very easy to make. It goes with anything! I have paired it with corned beef, submarine sandwiches, as well as picnic's, brunches, and pot-lucks.

Provided by FLUFFSTER

Categories Onions

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1 onion, finely chopped
6 stalks celery, finely chopped
1/2 green bell pepper, cut into strips
1/2 red bell pepper, cut into strips
3 carrots, shredded
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sugar
1/2 cup olive oil
1/2 cup white wine vinegar
2 cups mayonnaise
1/2 teaspoon caraway seed (optional)

Steps:

Shred cabbage and mix with finely chopped onion, celery, bell peppers and grated carrots.
Add salt, pepper, sugar, olive oil, and white wine vinegar.
Mix all ingredients together thoroughly.
Add mayonnaise and caraway seeds, if using, and toss lightly, until mixture is creamy.

Nutrition Facts : Calories 413.5, Fat 33.4, SaturatedFat 4.8, Cholesterol 15.3, Sodium 773.6, Carbohydrate 29.5, Fiber 4, Sugar 13.7, Protein 2.8

VEGETABLE COLESLAW (BAREFOOT CONTESSA) INA GARTEN

Vegetable Coleslaw (Barefoot Contessa) Ina Garten image

I consider this the world's best coleslaw. This is from the first Barefoot Contessa Cookbook. It allegedly serves 8-10 but I find that half the recipe serves that many. It is wonderful as soon as made and better after the flavors have melded. Cooking time is chilling time.

Provided by BarbryT

Categories Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb white cabbage (1/2 small head)
3/4 lb red cabbage (1/2 small head)
5 carrots
2 cups mayonnaise (I recommend Hellman's with a squeeze of lemon)
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
1/2-1 teaspoon celery salt, to taste
2 teaspoons celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Shred the cabbages.
Grate the carrots.
Combine cabbages and carrots.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
Pour enough of the dressing over the vegetables to moisten them.
Chill. Serve cold or at room temperature.

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