Lemon Slaw Recipes

LEMON COLESLAW

Lemon Coleslaw image

Categories Citrus Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Mayonnaise Carrot Summer Cabbage Sour Cream Parsley Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons low-fat sour cream
2 teaspoons low-fat mayonnaise
1/2 teaspoon finely grated fresh lemon zest
4 teaspoons fresh lemon juice
1 teaspoon sugar
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb green cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
1/2 cup chopped fresh flat-leaf parsley

Steps:

Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.

LEMON-TAHINI SLAW

Lemon-Tahini Slaw image

This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out - poolside, deskside, at a picnic - for up to 3 hours, and it keeps for 3 days in the fridge.

Provided by Ali Slagle

Categories salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons capers
1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)
6 scallions, thinly sliced
1 medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
Kosher salt and black pepper
1/4 cup tahini
1 tablespoon Dijon mustard, plus more to taste
8 ounces snap peas, thinly sliced lengthwise
3 large or 6 small radishes, cut into matchsticks

Steps:

Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.

LEMON COLE SLAW

Lemon Cole Slaw image

I'm posting this recipe in response to a request. This do-ahead, sweet slaw is delicious with chicken, barbecue, or fish! (Prep and cook time do not include 6 hours or overnight chilling time).

Provided by SilentCricket

Categories Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

6 cups finely shredded cabbage
2 medium carrots, finely shredded
1 small onion, finely chopped
1 small green pepper, finely chopped
3/4 cup oil
1/3 cup vinegar
1/3 cup water
1 cup sugar
1/4 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon celery seed
1 (3 ounce) package lemon Jell-O gelatin

Steps:

Combine all vegetables and toss with oil.
Set aside.
Combine remaining ingredients, except jello and bring to a boil.
Remove from heat.
Add lemon jello and stir to dissolve.
Cool to lukewarm.
Pour over slaw and toss well.
Cover and chill overnight or at least 6 hours.
This is a sweet slaw and will keep 2-3 weeks in the refrigerator.

Nutrition Facts : Calories 276.4, Fat 16.5, SaturatedFat 2.1, Sodium 289.2, Carbohydrate 32.4, Fiber 1.6, Sugar 29.8, Protein 1.6

LEMON SLAW

Lemon Slaw image

From Southern Living Magazine. Sounds light and refreshing! Prep time does not include chill time.

Provided by DailyInspiration

Categories Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper, coarsely ground
1/2 teaspoon Worcestershire sauce
2 (16 ounce) packages shredded coleslaw mix

Steps:

Stir together first 9 ingredients in a large bowl until blended; add coleslaw mix, tossing to coat. Cover and chill 2 hours.

Nutrition Facts : Calories 199.1, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 698.3, Carbohydrate 20.3, Fiber 4, Sugar 9, Protein 2.4

EASY COLESLAW DRESSING

Easy Coleslaw Dressing image

A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.

Provided by GarlicQueen

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup mayonnaise
2 tablespoons white sugar
1 ½ tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g

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