4th Of July Tangy Cole Slaw Ww Recipes

FOURTH OF JULY COLESLAW

Fourth of July Coleslaw image

Provided by Trisha Yearwood

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 firm head green cabbage (about 2 pounds)
2 carrots, peeled
1/2 small sweet onion, such as Vidalia, peeled and chopped fine
1/4 cup diced sweet bread and butter pickles
1/4 cup diced sweet bread and butter pickles
1/2 cup mayonnaise
1/2 teaspoon salt
Pinch of black pepper

Steps:

Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.

MY FAVORITE TANGY COLESLAW

My Favorite Tangy Coleslaw image

Make and share this My Favorite Tangy Coleslaw recipe from Food.com.

Provided by Chris from Kansas

Categories Low Protein

Time 20m

Yield 10 serving(s)

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
2 tablespoons vegetable oil
6 tablespoons sugar
1/2 teaspoon 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 small bowl, combine the dressing ingredients.
Pour over cabbage mixture and toss to coat.
Cover and refrigerate until serving.

4TH OF JULY COLESLAW

4th of July Coleslaw image

My family hates mayonnaise, so as result we never used to serve coleslaw. My husband was the only one who would eat it. But in 2010 everything changed. Chef Jake DuPlantis, the Executive Chef of Lone Star Park, came to our rescue.

Provided by Carole Davis @rodeo1mom

Categories Vegetables

Number Of Ingredients 14

Ingredients

1 pound(s) slaw mix
1 cup(s) roasted corn
1 cup(s) fresh apples diced, (i used granny smith)
1 large red bell pepper, julienned
1/4 cup(s) chopped cilanto
1/4 cup(s) chopped pecans(optional)
1 cup(s) red seedless grapes
5 ounce(s) sweet vinagrette dressing
COX'S DRESSING
3/4 cup(s) caster sugar(quick dissolving)
1/2 cup(s) oil(i use evoo)
3/4 cup(s) white vinegar
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) white pepper

Steps:

Combine all ingredients in a bowl. Toss well. Chill. Serve cold.

TANGY CITRUS COLE SLAW

Tangy Citrus Cole Slaw image

This is a dairy-free slaw. Very refreshing for a hot summer day. I serve this with Carnitas, black beans and rice. It is a nice counterpoint to the rich meat. Made this one up myself...

Provided by SassyStew

Categories Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 head green cabbage, shredded
1/4 head red cabbage, shredded
2 medium carrots, julienned
1 1/2 cups pineapple juice
1 serrano chili, halved and seeded
2 tablespoons lime juice
1/4 teaspoon orange zest
1 tablespoon unseasoned rice vinegar
1 tablespoon light vegetable oil

Steps:

Put the chili in a small saucepan with the pineapple juice. Bring to a boil. Reduce to 1/4 cup. Remove and discard the chili.
Mix remaining dressing ingredients and set aside until cool.
Toss cabbage and carrots in the dressing.

Nutrition Facts : Calories 66.6, Fat 1.6, SaturatedFat 0.1, Sodium 31.3, Carbohydrate 12.9, Fiber 3, Sugar 8.4, Protein 1.9

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