Simple Tangy Cole Slaw Recipes

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EASY TANGY COLESLAW



Easy Tangy Coleslaw image

You won't have to fuss with a lot of seasonings to fix this tangy coleslaw. We've shared this old family favorite with many friends over the years.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 5

6 cups shredded cabbage
3 medium carrots, shredded
1 cup mayonnaise
1/3 cup sugar
1/4 cup cider vinegar

Steps:

  • In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 177 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 116mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.

VINAIGRETTE COLESLAW



Vinaigrette Coleslaw image

"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1-1/2 cups shredded cabbage
2 tablespoons chopped sweet red pepper
1 tablespoon minced fresh parsley
1 tablespoon chopped green onion
3 tablespoons cider vinegar
1 tablespoon water
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic salt

Steps:

  • In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

Nutrition Facts :

SWEET AND TANGY COLESLAW



Sweet and Tangy Coleslaw image

Provided by Food Network

Categories     side-dish

Time 8h15m

Yield generous 2 quarts, about 8 servings

Number Of Ingredients 20

1 1/3 cups sugar
1 cup white vinegar
2 1/2 pounds cabbage, shredded
2 cups finely chopped celery
3 medium carrots, shredded
1 green bell pepper, finely chopped
2/3 cup finely chopped onion
1 teaspoon celery seed
1 teaspoon mustard seed
Salt
Freshly ground black pepper
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
  • Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
  • When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

SIMPLE COLESLAW



Simple Coleslaw image

Layer pulled pork sandwiches with coleslaw and cucumber, both of which provide crisp, cool counterpoints to the rich meat.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Yield Makes 4 cups

Number Of Ingredients 6

6 cups shredded cabbage (from about 1/2 head), a mix of red and green, if desired
2 cups julienned carrots (from about 4 medium carrots)
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.

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