Best Autumn Coleslaw Recipes

AUTUMN SLAW

Autumn Slaw image

Provided by Peter Mcquaid

Categories quick, salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Juice of 1 lemon
3 small heads fennel, trimmed
3 red apples, halved and cored
2 green pears, halved and cored
1/4 cup fresh lemon juice
2 tablespoons apple cider
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1/2 cup toasted shelled pumpkin seeds (pepitas)
1/4 cup fresh cilantro leaves

Steps:

Fill a salad spinner three-fourths full with cold water. Add juice of lemon. With mandolin, thinly slice fennel and fruit. Place slices in lemon-water to prevent browning.
For the vinaigrette, combine lemon juice and cider in a bowl and whisk in oil until blended. Season to taste.
Drain off water from slaw and spin to dry. Place in a large bowl. Drizzle with 1/2 cup of the vinaigrette and toss to coat. Add pumpkin seeds and cilantro and toss again. Add more dressing if necessary to lightly coat.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 15 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 521 milligrams, Sugar 15 grams, TransFat 0 grams

AUTUMN COLESLAW

Autumn coleslaw image

Liven up slices of ham, smoked duck or roast beef with this healthy and colourful side salad

Provided by Good Food team

Categories Lunch, Side dish

Time 30m

Number Of Ingredients 10

Ingredients

handful mixed seeds (we used sunflower, linseed and pumpkin)
splash of tamari
4 tbsp low-fat natural yogurt
3 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp flat-leaf parsley , chopped
1 celeriac , peeled, julienned or grated
3 carrots , peeled, julienned or grated
½ red cabbage , very thinly sliced
2 eating apples , thinly sliced

Steps:

Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.
Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.

Nutrition Facts : Calories 237 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 1.36 milligram of sodium

CRUNCHY COOL COLESLAW

Crunchy Cool Coleslaw image

This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California. I think it's a pretty close match! -Elaine Hoffmann, Santa Ana, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 packages (16 ounces each) coleslaw mix
2 medium Honeycrisp apples, julienned
1 large carrot, shredded
3/4 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup cider vinegar
1/3 cup canola oil
1-1/2 teaspoons sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 cup coarsely chopped dry-roasted peanuts or cashews

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges