Savory Apple Coleslaw Recipes
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
NORWEGIAN COLESLAW
This tasty recipe was give to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice gift.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.
Nutrition Facts :
SWEET & SAVORY APPLE-HONEY COLESLAW
This tasty coleslaw is sweet, savory and super crunchy, too, thanks to the honey, apples, shredded cabbage and celery.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 5
Steps:
- Combine all ingredients except dressing and honey in large bowl.
- Mix dressing and honey until blended.
- Add to cabbage mixture; toss to evenly coat.
Nutrition Facts : Calories 45, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
ASIAN SESAME APPLE NAPA COLE SLAW
Make and share this Asian Sesame Apple Napa Cole Slaw recipe from Food.com.
Provided by CookingONTheSide
Categories Apple
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, whisk vinegar, oil, honey, salt and chile pepper until blended.
- Add apple slices and toss to coat.
- Add remaining ingredients, except radish sprouts, and toss to coat (slaw can be made up to 4 hours ahead and refrigerated).
- Just before serving, scatter radish sprouts over the slaw.
- Gently toss.
Nutrition Facts : Calories 106.5, Fat 5.4, SaturatedFat 0.8, Sodium 155.5, Carbohydrate 14.8, Fiber 3.3, Sugar 9.8, Protein 2.1
SAVORY COLE SLAW
Big fans of cole slaw in our house. We're particular in our choices, no vinegar type cole slaw, creamy is the best! Make this and let it chill for at least an hour for the best flavor.
Provided by RoncoNorma
Categories Vegetable
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the cole slaw mix and chopped scallions in a big bowl.
- Mix rest of ingredients in measuring cup or small bowl. Pour over cole slaw and scallions and toss well. It may look like it's not enough, but it will be.
- Transfer to a serving bowl and cover with plastic wrap. Chill for at least an hour to allow flavors to meld.
CREAMY COLE SLAW
Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.
Provided by Bobby Flay
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
SAVORY APPLE COLESLAW
Grab a Gala and a Granny Smith to make this tart and crunchy coleslaw. (It gets its creamy from mayo and honey mustard.)
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Combine coleslaw blend and apples in large bowl.
- Mix remaining ingredients until blended. Add to coleslaw mixture; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
More about "savory apple coleslaw recipes"
APPLE AND KOHLRABI COLESLAW - THE VEGAN ATLAS
From theveganatlas.com
Estimated Reading Time 4 mins
- Combine the cabbages in a large bowl. Sprinkle with 2 teaspoons of the kosher salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes.
- Transfer the cabbage to a colander set in the sink and rinse the bowl. Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour. Rinse the cabbage in cold water and let drain for 20 minutes. Wipe the bowl with a clean kitchen towel.
- Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine. Set aside.
- In a blender, combine the lime juice, vinegar, shoyu, sugar, and 1/4 teaspoon salt. With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified. Season with salt and white pepper to taste.
HOMEMADE COLESLAW RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
Estimated Reading Time 5 mins
- Prepare the green and purple cabbage by cutting them through the core into quarters. Then cut out the core and discard.
- Finely shred the cabbage bu using a mandoline or a grater. Place the shredded cabbage in a very large bowl.
- Combine all the dressing ingredients in a medium bowl and stir well. Taste and adjust for salt, pepper, sweetness, and acidity.
VINEGAR COLESLAW (NO MAYO!) RECIPE | 5 INGREDIENTS + 5 ...
From savoryexperiments.com
Estimated Reading Time 7 mins
- In a small mixing bowl or measuring cup, whisk together red wine vinegar, vegetable oil, kosher salt, black pepper and sugar until sugar and salt dissolves. This step is important so that you don't get grainy bits of undissolved sugar or salt in your coleslaw.
- Cover and refrigerate for 1-24 hours. If you remember to toss it every few hours, great, if not, it will be fine.
- Drain excess liquid before serving. The cabbage will lose its water, so you will have more liquid than you started with. This is normal.
SAVOY CABBAGE COLESLAW - A FAMILY FEAST®
From afamilyfeast.com
- Cut cabbage in half and remove core. Set each half cut-side down on cutting board and with a long sharp knife, begin shredding. Place in a very large mixing bowl.
- Shred the carrot and radish on the large holes of a box grater. You could use shredder attachment of a food processor if you have one. Once shredded, place in a sieve or strainer and squeeze out as much water as possible, then add to bowl with cabbage. The radish will give up quite a lot of water.
CARROT APPLE SLAW ~ CRUNCHY, CREAMY, DELICIOUS ...
From fivehearthome.com
- Core apples and cut into thin slices; cut slices into matchsticks (you should have around 3 1/2 cups julienned apples). Place in a large bowl and toss with lemon juice. Add carrots and stir to combine.
- In a small bowl, whisk together mayonnaise, yogurt, honey, rice wine vinegar, and salt and pepper, to taste. Pour over apple/carrot mixture and stir to coat. Mix in crumbled feta cheese and dried cranberries. Taste and adjust seasonings, adding more salt and pepper, if necessary. Refrigerate for at least 30 minutes to an hour to allow the flavors to blend, or longer if you prefer softer carrots and apples. If a bit of liquid accumulates at the bottom of the bowl, serve using a slotted spoon.
GREEN APPLE COLESLAW FOR PULLED PORK - SAVORY WITH SOUL
From savorywithsoul.com
- Combine the apple, cabbage, carrot, and celery in a large bowl. Add the mayonnaise and mustard and mix together until incorporated.
- Add the cinnamon, paprika, lemon juice, and black pepper and give it a final stir to mix all the ingredients.
- Taste to see if any salt is desired. I didn't add any, as I thought it wasn't need, but you may want some.
- Serve right away or refrigerate until ready to use. Refrigerating for about an hour may increase the flavor.
PINEAPPLE COLESLAW RECIPE - SAVORY NOTHINGS
From savorynothings.com
- Place coleslaw mix in large bowl and cover with ice-cold water. Add 1 teaspoon salt and stir, then allow to sit for 15-30 minutes. Drain well and pat dry with paper towels (squeeze dry for a creamier slaw).
- Whisk mayonnaise, sugar, pineapple juice, lime juice, vinegar, salt and pepper in a large salad bowl until smooth.
SOUTHERN COLESLAW RECIPE (CLASSIC SOUTHERN STYLE) - …
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Estimated Reading Time 2 mins
APPLE CIDER PULLED PORK WITH APPLE SLAW - SIMPLE AND …
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Cuisine AmericanCategory DinnerServings 6Estimated Reading Time 3 mins
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Estimated Reading Time 50 secs
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- Apple-Braised Chicken Thighs. One large potato pancake sliced into wedges is an easy large-format alternative to making individual latkes. Serve them alongside applesauce-braised chicken thighs for a holiday dinner.
- Fall Fruit Galette. This galette is just as delicious and impressive as a pie, but half the work. The apples get a quick toss in fragrant fennel seeds and vanilla before filling the rustic, flaky crust.
- Kale Salad with Brussels Sprouts, Apples, and Hazelnuts. Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve all of your fall dinner party guests.
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Estimated Reading Time 2 mins
LOW CARB KETO COLESLAW RECIPE - 5 INGREDIENTS | WHOLESOME YUM
From wholesomeyum.com
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, and celery seed. Season with sea salt and black pepper to taste.
- If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.
SPICY PORK TACOS WITH GREEN APPLE SLAW — LET'S DISH RECIPES
From letsdishrecipes.com
- Place the pork roast in a large plastic container with a lid, or a zip-top bag. In a small bowl, whisk together the ingredients for the marinade. Pour over pork. Cover and seal; refrigerate for at least 2 hours, up to overnight.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the cubed, marinated pork in small batches, being careful not to overcrowd the pan. Cook for about 2-4 minutes, until the outside is dark golden brown. Remove to a plate and keep warm. Repeat with remaining pork.
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