Really Red Coleslaw Recipes

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RED CABBAGE COLESLAW



Red Cabbage Coleslaw image

This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!

Provided by LUv 2 BaKE

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

8 cups red cabbage, thinly sliced (about 1 medium cabbage)
4 green onions, thinly sliced
1 medium carrot, grated
1 -2 tablespoon olive oil (I always add 1 tbsp)
1/4 cup balsamic vinegar (if you don't have balsamic, red or white wine vinegar will do)
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
salt and pepper, to taste

Steps:

  • Combine vegetables in a large mixing bowl.
  • In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
  • Pour hot dressing over vegetables; mix well.
  • Refrigerate to blend flavours.
  • Leftovers will keep a couple days in the fridge.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.2, Sodium 27.2, Carbohydrate 8.6, Fiber 1.9, Sugar 5.1, Protein 1.2

KETO COLESLAW | BEST, EASY, LOW CARB COLESLAW RECIPE



Keto Coleslaw | Best, Easy, Low Carb Coleslaw Recipe image

This is THE BEST easy low carb keto coleslaw recipe. It's the perfect side dish to any dinner, not just BBQ! Also, the coleslaw dressing I use to make this keto coleslaw recipe with is completely sugar free, but you'd never know! Mostly because it's perfectly tangy, yet sweet at the same time. And, every serving has LESS THAN 1 NET CARB!

Provided by The Diet Chef

Categories     Side Dish

Time 10m

Number Of Ingredients 9

1 Small head (400g) green cabbage
1 Medium sized carrot (50g)
*Optional: 1 Cup (85g) broccoli slaw
Heaping ⅓ cup (90g) Mayonnaise
1 Tbsp (15g) Unsweetened almond milk
1 Tbsp (15g) Rice vinegar
1 Tbsp (10g) Confectioners Swerve
¼ Tsp Celery salt
Crushed black pepper to taste

Steps:

  • Use a hand peeler to peel the skin off of the carrot.
  • Once peeled, cut the end off of the carrot, and use a hand grater to grate it. The large "teardrop" shaped end of the grater is the one you'd like to use.
  • When that's grated, transfer the shredded carrot to a large bowl, and set aside.
  • Now cut the stem off of the cabbage, and cut it in half.
  • At this point, remove any of the inner-stem, and slice it multiple times lengthwise, as well as a few times widthwise as well.
  • Once all of the cabbage is thoroughly shredded, transfer it to the bowl with the carrots.
  • Add the broccoli slaw if you're using it.
  • Now, add all of the dressing ingredients - the mayo, almond milk, vinegar, Swerve, celery salt, and crushed black pepper.
  • Toss the salad until the dressing is well incorporated into the slaw, and everything looks creamy.
  • Store in an air-tight container for up to several days.

Nutrition Facts : ServingSize 1 Cup, Calories 95 calories, Fat 9, Carbohydrate 2.75, Fiber 2, Protein .5

CRUNCHY RED CABBAGE SLAW



Crunchy red cabbage slaw image

Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken

Provided by Good Food team

Categories     Lunch, Vegetable

Time 30m

Number Of Ingredients 16

300g red cabbage
1 large carrot , coarsely grated
1 red-skinned apple , coarsely grated
bunch spring onions , thinly sliced
2 tbsp mayonnaise
1 tbsp wine vinegar
1 tbsp extra-virgin olive oil
stalks from a punnet of mustard cress
2 tbsp wholegrain mustard
500g roast chicken
leaves from a large bunch of basil
ground fenugreek or coriander
zest and juice 1 lime
1 tbsp olive oil
salt and pepper , to taste
4 chicken breasts

Steps:

  • Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
  • Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
  • To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
  • To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

SERIOUSLY GOOD HOMEMADE COLESLAW



Seriously Good Homemade Coleslaw image

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

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

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

CLASSIC COLESLAW



Classic Coleslaw image

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.

Categories     Salad     Side     Kid-Friendly     Quick & Easy     Spring     Summer     Cabbage     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 9

1 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
3/4 teaspoon celery seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 medium green cabbage, very thinly sliced (about 4 cups)
1/2 medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots, peeled; julienned or grated

Steps:

  • Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
  • Do ahead: Coleslaw can be made 8 hours ahead. Keep chilled.

RED CABBAGE SLAW



Red Cabbage Slaw image

Provided by Sunny Anderson

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
1 small red onion, chopped
1 cup golden raisins

Steps:

  • In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

RED CABBAGE SLAW



Red Cabbage Slaw image

A nice, light, creamy side dish to bring on a picnic or to go with a nice comforting fall dish like chili or pulled pork sandwiches. Adds beautiful color to your plate.

Provided by AuntE

Categories     Salad     Coleslaw Recipes     With Mayo

Time 4h15m

Yield 6

Number Of Ingredients 8

1 small head red cabbage, thinly sliced and chopped
½ cup grated carrot
½ cup mayonnaise
¼ cup dried cranberries
¼ cup chopped walnuts
1 tablespoon milk, or more as needed
1 tablespoon apple cider vinegar
1 teaspoon white sugar, or more to taste

Steps:

  • Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 14.1 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 137.2 mg, Sugar 8.5 g

RED CABBAGE AND CARROT SLAW RECIPE



Red Cabbage and Carrot Slaw Recipe image

Tossed with an incredible Apple Cider Vinaigrette, this tangy slaw is light, crunchy, refreshing, and serves perfectly as a side dish or even an appetizer.

Provided by Katerina | Diethood

Categories     Salads

Time 15m

Number Of Ingredients 13

1 small head red cabbage (, shredded)
4 large carrots (, shredded)
4 green onions (, thinly sliced)
1 tablespoon Dijon mustard
1 garlic clove (, minced)
1/3 cup STAR Extra Virgin Olive Oil
1/4 cup STAR Unfiltered Organic Apple Cider Vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey (, as needed for sweetness)
1/4 teaspoon pure vanilla extract ((for flavor, optional))
1/4 teaspoon chili powder (, or to taste)
salt and pepper (, to taste)
chopped fresh parsley (, for garnish)

Steps:

  • Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
  • In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined.
  • Pour dressing over the cabbage mixture and toss to combine.
  • Taste for seasonings and adjust accordingly.
  • Place in the refrigerator for 15 minutes.
  • Remove from fridge and garnish with chopped parsley.
  • Serve.

Nutrition Facts : ServingSize 1 g, Calories 140.6 kcal, Carbohydrate 11.6 g, Protein 1.5 g, Fat 10.7 g, SaturatedFat 1.5 g, Sodium 164 mg, Fiber 2.6 g, Sugar 6.6 g

HOMEMADE COLESLAW



Homemade Coleslaw image

A quick and easy creamy coleslaw with plenty of crunch - just like those luxury supermarket versions. Made at home in 5 minutes.

Provided by Nicky Corbishley

Categories     side dish

Time 10m

Number Of Ingredients 10

1/2 large white cabbage ((or 1 small white cabbage))
2 medium carrots (peeled)
1/4 brown onion (peeled)
1 cup (240g) mayonnaise
3 tbsp sour cream
1 tbsp white wine vinegar
1/2 tsp salt
2 tsp sugar (granulated or superfine)
1/8 tsp mustard powder
Pinch white pepper

Steps:

  • Julienne the white cabbage and the 2 carrots using a mandoline, so you have fine, even, strips. Place in a large bowl.
  • Carefully grate (shred) the quarter of an onion using a grater and add the onion to the bowl.
  • Add the cup (240g) of mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, 1/2 tsp salt, 2 tsp sugar, 1/8 tsp mustard powder and the pinch of white pepper.
  • Stir everything together until thoroughly combined.
  • Serve immediately, or cover and refrigerate until needed (up to 2-3 days).

Nutrition Facts : Calories 150 kcal, Carbohydrate 4 g, Protein 1 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 232 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

RED CABBAGE COLESLAW



Red Cabbage Coleslaw image

This creamy red cabbage coleslaw recipe is an easy and quick side for all kinds of recipes. Made in 1 bowl with less than 10 ingredients!

Provided by Julia

Categories     Side Dish

Time 10m

Number Of Ingredients 9

½ small Head Red Cabbage ((4 cups finely sliced))
1 Small Onion (, thinly sliced, see note 1)
1 Large Carrot ((1 cup shredded))
1 Large Celery Stalk ((1/2 cup finely diced))
¾ cup Mayonnaise
½ teaspoon Celery Salt (, see note 2)
¼ teaspoon Black Pepper
1 tablespoon Apple Cider Vinegar (, see note 3)
2 tablespoons Fresh Lemon Juice (, or to taste)

Steps:

  • In a large mixing bowl, combine all the ingredients and give everything a good mix.
  • You can enjoy it right away or chill it before serving (see note 4).

Nutrition Facts : Calories 218 kcal, Carbohydrate 7 g, Protein 1 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 402 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

RED CABBAGE SLAW



Red Cabbage Slaw image

Red Cabbage Coleslaw is an easy coleslaw recipe that pairs well with any BBQ recipe. A no mayo coleslaw that can be made ahead and stays good at room temperture.

Provided by Jessica Formicola

Categories     Side Dish

Time 1h10m

Number Of Ingredients 6

1 head red cabbage (, cored and sliced)
1/2 cup apple cider vinegar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon honey (, optional )
1 tablespoon olive oil

Steps:

  • Chop, minced or shred cabbage as desired. Place in a large mixing bowl.
  • Toss with apple cider vinegar. (If using honey, whisk with apple cider vinegar before adding to cabbage).
  • Toss with Kosher salt, ground black pepper and olive oil.
  • Cover, refrigerate and marinate for 1 hour to 24 hours.
  • Toss again and drain before serving.
  • If you tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 47 kcal, Carbohydrate 10 g, Protein 2 g, Sodium 426 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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