Lemony Italian Coleslaw Recipes

LEMONY ITALIAN COLESLAW

Lemony Italian Coleslaw image

Lemon juice imparts refreshing citrus flavor to every bite of crunchy cabbage and fennel slaw.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 10

Ingredients

3 cups thinly sliced fennel bulb (1 large bulb)
3/4 cup sour cream
1 tablespoon sugar
3 tablespoons lemon juice
3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups shredded green cabbage (1 small head)
1/2 cup chopped fresh Italian (flat-leaf) parsley
1/3 cup sliced green onions (about 5 medium)

Steps:

In small bowl, mix dressing ingredients; set aside.
In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.

Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 3 g, TransFat 0 g

ITALIAN COLESLAW

Italian Coleslaw image

Italian Coleslaw is a twist on the classic backyard bbq side dish. Zesty & flavorful, this coleslaw recipe is sure to be a favorite all summer long.

Provided by Gina Kleinworth

Time 10m

Number Of Ingredients 9

Ingredients

1/2 head cabbage
1/2 head purple cabbage
1 cup shredded carrots
2 tbsp black pepper
2 tbsp minced garlic
1 tbsp kosher salt
1 tbsp minced onions
1/2 cup creamy Italian dressing
1/2 cup shredded parmesan cheese

Steps:

Rough chop cabbage into thin strips
Toss in a large bowl with remaining ingredients until fully combined & all ingredients are coated with dressing
Refrigerate 20 minutes before serving

BROCCOLI SLAW WITH LEMON DRESSING

Broccoli Slaw with Lemon Dressing image

Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1/2 cup sour cream
3 tablespoons lemon juice
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
2 teaspoons grated lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) broccoli coleslaw mix
2 large red apples, juliennned

Steps:

In a large bowl, mix the first 8 ingredients. Add coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

COLESLAW DRESSING

Coleslaw Dressing image

This homemade coleslaw dressing is creamy, tangy, and so darn easy to make. Use it in my creamy coleslaw recipe, or toss it with 8 cups of pre-shredded slaw mix.

Provided by Jeanine Donofrio

Categories Component

Number Of Ingredients 7

Ingredients

Scant 3/4 cup mayo or Vegan Mayo
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
¾ teaspoon celery seeds
¼ teaspoon sea salt
Freshly ground black pepper

Steps:

In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
Serve with about 8 cups cabbage coleslaw mix.

ITALIAN COLESLAW WITH FENNEL AND CAPERS

Italian Coleslaw with Fennel and Capers image

Categories Vegetable Side No-Cook Low Fat Low/No Sugar Summer Healthy Raw Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

4 cups chopped red cabbage (from about 1/2 large head)
1 medium fennel bulb, trimmed, chopped
1/2 cup chopped fresh Italian parsley
3 tablespoons drained capers
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced

Steps:

Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)

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.

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