Greens Coleslaw Recipes
COLESLAW SALAD WITH PURPLE CABBAGE
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 161 kcal, Carbohydrate 19 g, Cholesterol 5 mg, Fiber 7 g, Protein 4 g, SaturatedFat 1 g, Sodium 153 mg, Sugar 9 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
SERIOUSLY GOOD HOMEMADE COLESLAW
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 25m
Yield Makes approximately 10 servings
Number Of Ingredients 10
Steps:
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
- Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
- If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg
GREEN SLAW
Steps:
- To make dressing: In a blender, puree all the ingredients until smooth. Set aside.
- In a large bowl, combine ingredients for slaw. Gently fold in the dressing. Refrigerate 1 hour. Gently toss before serving.
GREEN COLESLAW
A cooked dressing makes this coleslaw different than the usual creamy type, and if you buy prebagged coleslaw mix it's also incredibly fast. I don't mind some orange with my green! I usually leave out the green pepper, since I'm not crazy about peppers in coleslaw, so try it with or without. Requires some refrigeration time.
Provided by Cookin-jo
Categories < 15 Mins
Time 15m
Yield 14 cups
Number Of Ingredients 9
Steps:
- Toss together cabbage, pepper and onion.
- Sprinkle with sugar and toss.
- Combine remaining ingredients in a saucepan and bring to a boil.
- Pour over the slaw and toss. Let stand one hour.
- Refrigerate a minimum of an hour, but a few hours is good.
Nutrition Facts : Calories 187.2, Fat 12.1, SaturatedFat 1.6, Sodium 510.8, Carbohydrate 19.4, Fiber 1.9, Sugar 17.1, Protein 1.3
SOUR APPLE SLAW
Michael Twitty, a food writer and culinary historian, celebrates Hanukkah's miracle of oil by making fried chicken and latkes. He serves up this sweet and tangy slaw alongside.
Provided by Michael Twitty
Categories Healthy Coleslaw Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Toss cabbage and salt in a colander set over a large bowl. Let the cabbage wilt for 30 minutes.
- Plunge the cabbage into a bowl of cold water. Drain and pat dry.
- Whisk vinegar, maple syrup, mustard and pepper in a large bowl. Add the cabbage, apples, spinach, scallions, parsley and tarragon; toss to coat well.
Nutrition Facts : Calories 48 calories, Carbohydrate 11 g, Fiber 3 g, Protein 1 g, Sodium 215 mg, Sugar 8 g
GREEN-CABBAGE COLESLAW WITH VINAIGRETTE
This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld.
GARDEN COLESLAW
Easy to make and oh so yummy!
Provided by CORWYNN DARKHOLME
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine cabbage, carrots, bell pepper, green onion, salad dressing, and salt and pepper. Toss, refrigerate and serve.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 10.6 g, Cholesterol 13.3 mg, Fat 10.8 g, Fiber 2 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 355.5 mg, Sugar 8 g
COLLARD GREEN COLESLAW
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve.
- For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions.
- Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste.
- Mix in the lemon juice and refrigerate for 2 hours before serving.
- Season with salt and pepper before serving.
COLLARD GREENS SLAW
Provided by B. Smith
Categories Salad Mustard Side No-Cook Vinegar Carrot Summer Cabbage Collard Greens Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
- Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.
GREENS COLESLAW
The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stack 3 or 4 collard leaves(or more if using smaller greens) flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining leaves, and transfer to large bowl.
- Stir in carrots, onion, and bell pepper.
- Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over greens and vegetable mixture. Stir to coat vegetables with dressing.
- Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight. Serve as a side dish or use instead of lettuce to top a vegetarian barbeque!
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GREEN CABBAGE COLESLAW - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 18 mins
- Meanwhile, in a small skillet, lightly toast the caraway seeds over low heat until fragrant, about 3 minutes. In a bowl, whisk together the mayonnaise, vinegar, garlic, mustard and 1/2 tsp. pepper.
- Drain the chilled cabbage well, then squeeze in a kitchen towel to absorb any excess moisture; return it to the large bowl. Stir in the carrots and toasted caraway seeds. Add the dressing and stir well; serve cold.
CABBAGE AND COLLARD GREEN COLESLAW RECIPE - ADD A PINCH
From addapinch.com
4.5/5 (2)Category Side DishCuisine AmericanTotal Time 10 mins
- Chop the cabbage into bite sized pieces, discarding the core, and place into a large mixing bowl. Then stack the collard green leaves together and carefully roll them lengthwise. Using a sharp knife, thinly sliced the collard greens into thin ribbons. Then cut the ribbons into bite sized pieces and add to the cabbage. Next, add the chopped spring onions to the cabbage and collard greens
- Whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, and the salt. Pour over coleslaw greens and then mix well to combine.
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Estimated Reading Time 5 mins
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GREEN APPLE COLESLAW RECIPE - VEGGIE SOCIETY
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5/5 (2)Calories 87 per servingCategory Salad
- In a small bowl whisk together the apple cider vinegar, maple syrup and olive oil until emulsified. Season to taste with the sea salt and red pepper flakes and set aside.
- Cut your apple into thin sticks and hit it with a squeeze of the lemon to prevent oxidation / browning. Place them in a mixing bowl together with the shredded cabbage, carrot, parsley and scallions.
- Pour the apple cider vinaigrette over the coleslaw and toss to coat well. Taste and adjust seasonings with sea salt. Serve chilled.
TANGY COLLARD GREENS SLAW WITH FETA - FOOD FIDELITY
From foodfidelity.com
Reviews 2Calories 158 per servingCategory Salad
- Combine shredded cabbage, greens, feta, red onions and chopped green onions in a large bowl.
- In a separate bowl whisk together vinegar, olive oil, lime juice, salt, pepper, and sugar. Pour over the slaw and toss.
TANGY COLLARD GREEN COLESLAW RECIPE - BLUE PLATE MAYONNAISE
From blueplatemayo.com
5/5 (2)Category Salads, Southern FavoritesServings 8Estimated Reading Time 1 min
- SHRED collard greens. Stack the leaves and roll them tightly into a cigar shape. Hold tightly. With a sharp knife, shave off each end into ¼-inch shreds. When the thick center vein is reached, rotate the roll and shred the other side. Unroll the remaining veins and tear or chop off any large remaining pieces next to the vein. Discard the thick center vein.
- STIR mayonnaise, vinegar, honey, mustard, salt and pepper in a measuring cup or small bowl. Mix well.
- DRIZZLE over the salad and toss until the collards are well coated. Taste and adjust seasoning if needed.
AUTHENTIC GERMAN COLESLAW (KRAUTSALAT) - RECIPES FROM EUROPE
From recipesfromeurope.com
5/5 (1)Total Time 2 hrs 20 minsCategory SaladsCalories 50 per serving
- Remove the outside leaves of the cabbage, wash the cabbage, and cut it in half. Now remove the hard stem (core the cabbage) and cut the cabbage into fine strips. Place the strips into a large bowl.
- Add salt, sugar, and caraway. Massage the cabbage (seriously) for approximately 8 minutes with your hands until it is soft to the touch and the cabbage has given off some of its liquid.
- Cut the onions into small cubes. Heat the oil in a frying pan, add the onions, and fry them until they become translucent. Now add the water and the vinegar. Once the water and vinegar are hot, pour the mixture over the cabbage and mix everything together with a spoon.
- Add pepper to taste and let the German coleslaw rest in the fridge for at least 2 hours before serving.
SUMMERY GREEN COLESLAW RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Side Dishes
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