Creamy Coleslaw With Bell Peppers Red Onion Recipes

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PERFECT CREAMY COLESLAW



Perfect Creamy Coleslaw image

This creamy coleslaw recipe provides the perfect balance of flavors and is just what you need for your barbecue, picnic or potluck!

Provided by Kimberly Killebrew

Categories     Side Dish

Time 10m

Number Of Ingredients 11

16 ounces shredded cabbage/carrot blend (classic is green cabbage but you can add some red cabbage for color)
For the Coleslaw Dressing:
1 cup quality mayonnaise
1/4 cup sour cream
1 1/2 teaspoons yellow mustard
2 tablespoons apple cider vinegar
3 tablespoons granulated sugar
1 teaspoon celery seeds
1 teaspoon onion powder
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl.
  • Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : ServingSize 0.5 cup, Calories 319 kcal, Carbohydrate 11 g, Protein 1 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 564 mg, Fiber 1 g, Sugar 9 g

TRADITIONAL CREAMY COLESLAW



Traditional Creamy Coleslaw image

A traditional creamy coleslaw.

Provided by J.D. Bailey

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h10m

Yield 12

Number Of Ingredients 11

1 cup mayonnaise
¼ cup white sugar
2 tablespoons seasoned rice wine vinegar
1 ½ tablespoons lemon juice
1 tablespoon prepared horseradish
½ teaspoon onion powder
½ teaspoon dry mustard
½ teaspoon celery salt
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) package coleslaw mix

Steps:

  • Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 16.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 331.6 mg, Sugar 5 g

CREAMY COLESLAW WITH BELL PEPPERS & RED ONION



Creamy Coleslaw With Bell Peppers & Red Onion image

Although I usually think of coleslaw as a summertime side dish, it seems to go really well with my Super Bowl spread. I serve pulled pork with baked beans and some of this lovely, creamy coleslaw, then sit back and collect the compliments! Again, this makes a LOT, so adjust accordingly. This recipe is easily increased or decreased. Use a 16-ounce package of coleslaw mix for every six guests.

Provided by JackieOhNo

Categories     Vegetable

Time 30m

Yield 18 serving(s)

Number Of Ingredients 8

3 (16 ounce) packages coleslaw mixed vegetables
2 large carrots, grated
2 bell peppers, cut into short, thin slivers (I use 1 each red and yellow)
1 medium red onion, halved and sliced thin
1 1/2 teaspoons celery seeds
1 3/4 cups mayonnaise
6 tablespoons rice wine vinegar
salt and black pepper, to taste

Steps:

  • In a large bowl, toss together all vegetables and celery seed.
  • In a small bowl, combine the mayonnaise, vinegar, salt and pepper.
  • Toss together the vegetables and dressing until thoroughly combined. Taste and correct seasoning.
  • Refrigerate 30 minutes to let flavors blend. Serve.

Nutrition Facts : Calories 135.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 5.9, Sodium 281.5, Carbohydrate 14.5, Fiber 2.8, Sugar 4.2, Protein 2.5

CALIFORNIA COLESLAW



California Coleslaw image

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

Provided by ALEXPE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
½ cup cider vinegar
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup vegetable oil

Steps:

  • In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g

THREE-PEPPER COLESLAW



Three-Pepper Coleslaw image

There are never any leftovers when I make this dish for a picnic, barbecue or any social gathering. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1 package (10 ounces) angel hair coleslaw mix
1 medium sweet red pepper, finely chopped
1 medium green pepper, finely chopped
1 to 2 jalapeno peppers, seeded and finely chopped
3 green onions, chopped
1/4 cup white wine vinegar
2 tablespoons lime juice
2 teaspoons canola oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the first 5 ingredients in a large serving bowl. In a small bowl, whisk the remaining ingredients. Pour over coleslaw mixture; toss to coat. Cover and refrigerate for at least 30 minutes before serving. ,

Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

COLORFUL COLESLAW



Colorful Coleslaw image

This is a great quick and easy recipe that is always a hit. My kids love it!

Provided by Cindi Fortmann

Categories     Salad     Coleslaw Recipes     No Mayo

Time 2h20m

Yield 4

Number Of Ingredients 15

¼ head red cabbage, cored and thinly sliced
¼ head green cabbage, cored and thinly sliced
½ red bell pepper - cored, seeded, and thinly sliced
½ yellow bell pepper - cored, seeded, and thinly sliced
3 tablespoons thinly sliced snap peas
¼ cup thinly sliced Persian cucumber
¼ cup halved cherry tomatoes
1 small onion, chopped
3 tablespoons red wine vinegar
2 teaspoons Greek yogurt
1 teaspoon sesame oil
1 teaspoon celery seed
1 teaspoon white sugar
1 pinch garlic powder to taste
salt and ground pepper to taste

Steps:

  • Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
  • Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 14.6 g, Cholesterol 0.5 mg, Fat 1.8 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 70.8 mg, Sugar 7 g

SPICY COLESLAW WITH CUMIN-LIME DRESSING



Spicy Coleslaw with Cumin-Lime Dressing image

Categories     Salad     Onion     Vegetable     Side     Picnic     Low Carb     Lime     Spice     Bell Pepper     Summer     Cabbage     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

3 medium carrots, peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil

Steps:

  • Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage, bell pepper, onion and cilantro.
  • Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
  • Toss salad with enough dressing to coat. Season with salt and pepper; serve.

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