Festive Fall Coleslaw Recipes

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CHRISTMAS COLESLAW



Christmas Coleslaw image

This is from a Chamber of Commerce cranberry cookbook put out by the local women of the Westport-Grayland area of the Washington coast, where cranberries are grown.

Provided by Outta Here

Categories     Low Protein

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup dried sweetened cranberries
1/4 cup green onion, sliced
1/4 cup canola oil
1/4 cup frozen orange juice concentrate, thawed
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons cilantro, chopped

Steps:

  • Combine cabbages, cranberries and onions in a large bowl.
  • Whisk together oil, juice, salt and pepper. Stir in cilantro.
  • Pour over cabbage mixture and toss.
  • Refrigerate 24 hours before serving.

Nutrition Facts : Calories 175.3, Fat 9.4, SaturatedFat 0.7, Sodium 303, Carbohydrate 24.4, Fiber 2.4, Sugar 19.2, Protein 1

FESTIVE COLESLAW



Festive Coleslaw image

Provided by Molly O'Neill

Categories     side dish

Time 1h10m

Yield 25 servings

Number Of Ingredients 15

1 cup vegetable oil
1 tablespoon sugar
1/3 cup cider vinegar
2 tablespoons whole-grain mustard
1 tablespoon celery seed
1 tablespoon prepared horseradish
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 heads green cabbage, about 3 pounds each
1 head red cabbage, about 3 pounds
3 cups red onion (3 large ones), thinly sliced
6 carrots, peeled and shredded
3 large red peppers, seeded and cut into thin strips
1/2 cup chopped fresh dill
1/4 cup chopped parsley

Steps:

  • Combine the dressing ingredients in a blender and emulsify, about 30 seconds. Refrigerate, covered, at least 1 hour and up to 4 days.
  • Cut all the cabbages into quarters, core and shred. Toss all the vegetables in a large bowl with the dill and parsley. Cover and refrigerate. The slaw can be made up to 24 hours ahead. When ready to serve, add the dressing and toss well.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 150 milligrams, Sugar 8 grams, TransFat 0 grams

FESTIVE FALL COLESLAW



Festive Fall Coleslaw image

Liven up simple coleslaw by adding bell pepper and stirring in orange and lemon vinaigrette- a sensational 15-minute side.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 12

Number Of Ingredients 11

1 bag (16 ounces) coleslaw mix
1/2 green bell pepper, cut into small thin strips (1/2 cup)
1/2 yellow bell pepper, cut into small thin strips (1/2 cup)
1/2 orange bell pepper, cut into small thin strips (1/2 cup)
1/3 cup sugar
1/4 cup orange juice
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
2/3 cup vegetable oil

Steps:

  • Make Orange and Lemon Vinaigrette.
  • Mix remaining ingredients in large bowl. Pour vinaigrette over coleslaw mixture; toss.

Nutrition Facts : Calories 150, Carbohydrate 9 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg

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