Broccoli Cauliflower Coleslaw Recipes
BARB'S BROCCOLI-CAULIFLOWER SALAD
This is a version of the classic broccoli salad with the addition of cauliflower. It can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of sunflower seeds, if desired, and bacon lovers might want to add a few extra slices. . .
Provided by Tom
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
- Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 20.2 g, Cholesterol 38.6 mg, Fat 34.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 7.9 g, Sodium 635.6 mg, Sugar 13.3 g
BROCCOLI CAULIFLOWER COLESLAW
"Most slaw has too much sugar and fat for us, so I came up with this lighter alternative," relates Becca Brasfield of Burns, Tennessee. "Everyone says it's the best slaw they've ever had." The refreshing side is ready in a dash and can chill until noontime.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cabbage, carrots, onion, cauliflower and broccoli. In a small bowl, whisk the dressing ingredients. Add to coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 242mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
BROCCOLI COLESLAW
I don't like coleslaw but I love broccoli salad. So when my family requested coleslaw, I made my version. I love my broccoli coleslaw. Its the best!
Provided by Chef Luny
Categories Vegetable
Time 10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- With cutting board and sharp knife, Chop up the red and green cabbage. Slice up the carrots, cucumber, broccoli into thin strips. Place in a bowl.
- In a small bowl, whisk up the mayo, vinegar, sugar and italian dressing to taste. Add mixture to the veggies, blend well.
- Chill for 3 hours.
Nutrition Facts : Calories 260.5, Fat 14.8, SaturatedFat 2.2, Cholesterol 10.2, Sodium 405.2, Carbohydrate 32.1, Fiber 3.6, Sugar 19.7, Protein 2.9
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